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.
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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