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Monkey Bread Recipe

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This classic monkey bread recipe features pull-apart pieces of soft biscuit dough coated in cinnamon sugar and baked with a buttery brown sugar sauce. Perfect for breakfast, brunch, or dessert—it’s gooey, sweet, and absolutely irresistible!

Ingredients

Scale

For the Cinnamon Sugar Coating:

  • 2-3 cans (16.3 oz each) refrigerated biscuit dough (not flaky layers)
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

For the Butter Sauce:

  • ¾ cup (1½ sticks) unsalted butter
  • 1 cup packed light or dark brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Optional Add-Ins:

  • ½ cup chopped pecans or walnuts
  • ½ cup raisins
  • Cream cheese cubes

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with non-stick cooking spray or butter, making sure to coat every crevice thoroughly. This step is crucial for easy removal later!
  2. Cut the Biscuits: Open the cans of biscuit dough and separate the biscuits. Using kitchen shears or a sharp knife, cut each biscuit into quarters. You should have about 40-60 pieces depending on how many cans you’re using.
  3. Make the Cinnamon Sugar: In a gallon-size ziplock bag or large bowl, combine the granulated sugar and cinnamon. Mix well to distribute the cinnamon evenly.
  4. Coat the Biscuit Pieces: Add about 10-15 biscuit quarters at a time to the cinnamon sugar mixture. Seal the bag and shake vigorously (or toss in the bowl) until all pieces are completely coated. Place the coated pieces into the prepared bundt pan, layering them evenly. If adding nuts or raisins, sprinkle some between the layers as you go.
  5. Prepare the Butter Sauce: In a small saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, vanilla extract, and salt. Bring the mixture to a gentle simmer, stirring constantly, and let it bubble for about 1-2 minutes until the sugar is dissolved and the mixture is smooth.
  6. Pour and Distribute: Pour the hot butter mixture evenly over all the biscuit pieces in the bundt pan. Use a spoon to gently press down on the pieces to help them absorb the sauce, making sure the liquid reaches all the layers.
  7. Bake: Place the bundt pan on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the top is deep golden brown and the bread sounds hollow when tapped. The internal temperature should reach 190°F if you have a thermometer.
  8. Cool Slightly: Remove from the oven and let the monkey bread cool in the pan for 5-10 minutes. This allows the sauce to set slightly while still remaining pourable.
  9. Invert and Serve: Place your serving platter upside down over the bundt pan. Using oven mitts, carefully flip the pan and platter together. Gently lift off the bundt pan—the monkey bread should release easily. If any pieces stick, simply press them back into place. The sticky caramel sauce will drip down beautifully!
  10. Enjoy: Serve immediately while warm and gooey. Let everyone pull apart pieces with their fingers for the full monkey bread experience!

Notes

  • Greasing is Key: Don’t skip thoroughly greasing your bundt pan! Getting the bread out cleanly depends on this step. Consider using both butter and flour for extra insurance.
  • Don’t Overbake: Monkey bread continues cooking slightly after you remove it from the oven due to residual heat. Slightly underbaking ensures it stays gooey rather than dry.
  • Work Quickly: The butter sauce should be hot when poured over the biscuits. This helps it distribute evenly and soak into all the layers.
  • Pan Size Matters: If using a 10-cup bundt pan, stick with 2 cans of biscuits. A 12-cup pan can accommodate 3 cans comfortably.

Nutrition

Find it online: https://focialy.com/monkey-bread-recipe/