Monkey Bread

Monkey Bread Recipe

Description

Monkey Bread is a gooey, pull-apart pastry made from soft dough pieces coated in cinnamon sugar and baked with a buttery caramel glaze. Perfect for breakfast, brunch, or dessert, it’s a fun, shareable treat that’s as satisfying to make as it is to eat.

Ingredients

For the Bread

• 3 cans (7.5 oz each) refrigerated biscuit dough (or about 30 oz total)

• 1 cup granulated sugar

• 2 teaspoons ground cinnamon

For the Glaze

• 1 cup (2 sticks) unsalted butter

• 1 cup packed brown sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven – Set oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.

2. Prepare Coating – In a medium bowl, combine granulated sugar and cinnamon.

3. Cut and Coat Dough – Cut each biscuit into quarters. Roll each piece in the cinnamon-sugar mixture until fully coated.

4. Layer in Pan – Place the coated dough pieces into the bundt pan evenly.

5. Make Glaze – In a small saucepan, melt butter over medium heat. Stir in brown sugar until dissolved and smooth. Remove from heat and add vanilla extract.

6. Assemble – Pour the glaze evenly over the biscuit pieces in the pan.

7. Bake – Place pan in the preheated oven and bake for 35–40 minutes, until the top is golden brown and dough is cooked through.

8. Cool and Serve – Let cool for 5–10 minutes, then carefully invert onto a serving plate. Serve warm and enjoy pulling apart pieces.

Equipment Needed

• Bundt pan

• Medium mixing bowl

• Small saucepan

• Wooden spoon or spatula

• Knife or kitchen scissors (to cut dough)

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Serving Size: 12 servings

Monkey Bread Recipe

Monkey Bread is a gooey, pull-apart pastry made from soft dough pieces coated in cinnamon sugar and baked with a buttery caramel glaze. Perfect for breakfast, brunch, or dessert, it’s a fun, shareable treat that’s as satisfying to make as it is to eat.

Print Recipe

Prep Time:15 minutes mins

Cook Time:40 minutes mins

Total Time:55 minutes mins

Equipment

• Bundt pan
• Medium mixing bowl
• Small saucepan
• Wooden spoon or spatula
• Knife or kitchen scissors (to cut dough)

Ingredients

• For the Bread
• 3 cans 7.5 oz each refrigerated biscuit dough (or about 30 oz total)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• For the Glaze
• 1 cup 2 sticks unsalted butter
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat Oven – Set oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
• Prepare Coating – In a medium bowl, combine granulated sugar and cinnamon.
• Cut and Coat Dough – Cut each biscuit into quarters. Roll each piece in the cinnamon-sugar mixture until fully coated.
• Layer in Pan – Place the coated dough pieces into the bundt pan evenly.
• Make Glaze – In a small saucepan, melt butter over medium heat. Stir in brown sugar until dissolved and smooth. Remove from heat and add vanilla extract.
• Assemble – Pour the glaze evenly over the biscuit pieces in the pan.
• Bake – Place pan in the preheated oven and bake for 35–40 minutes, until the top is golden brown and dough is cooked through.
• Cool and Serve – Let cool for 5–10 minutes, then carefully invert onto a serving plate. Serve warm and enjoy pulling apart pieces.

Servings: 12 servings

10 Frequently Asked Questions For Monkey Bread

1. What is Monkey Bread?
Monkey Bread is a pull-apart bread made from small dough pieces coated in cinnamon sugar, baked with a buttery caramel glaze. It’s soft, sticky, and shareable.

2. Why is it called Monkey Bread?
It’s believed to be called “Monkey Bread” because you pull apart and eat it with your fingers, similar to how monkeys pick at food.

3. Can I make Monkey Bread from scratch without canned biscuits?
Yes! You can use homemade yeast dough or even brioche dough for a richer texture, though canned biscuit dough is quicker.

4. Can I add nuts or fruit?
Absolutely. Chopped pecans, walnuts, or even raisins can be layered with the dough before baking.

5. What type of pan works best?
A bundt pan is ideal because it allows even cooking and creates the classic ring shape.

6. Can I make Monkey Bread ahead of time?
Yes. You can assemble it the night before, refrigerate it, and bake it fresh in the morning. Just note it may need a few extra minutes in the oven.

7. Can Monkey Bread be made in a loaf pan?
Yes, though baking time may vary, and the pull-apart effect won’t be as dramatic as with a bundt pan.

8. How do I know it’s fully cooked?
The top should be golden brown and firm, and the internal temperature should be at least 190°F (88°C).

9. Is Monkey Bread served hot or cold?
It’s best served warm when the glaze is gooey and the bread is soft, but it can be enjoyed at room temperature too.

10. Can I freeze Monkey Bread?
Yes. It freezes well after baking. Cool completely, wrap tightly, and store in the freezer for up to 3 months.

How To Store Monkey Bread

• Room Temperature:
  Wrap leftovers tightly in plastic wrap or place in an airtight container. Store for up to 2 days.

• Refrigerator:
  Keep in an airtight container for up to 5 days. Reheat in the microwave for 15–20 seconds or in the oven at 300°F for 10 minutes.

• Freezer:
  Cool completely, wrap in foil, and then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating Tip:
  When reheating in the oven, cover with foil to prevent the glaze from burning while the bread warms through.