Monkey Bread is a super fun and yummy treat that looks like a big, sticky cake made of lots of little dough balls. Each piece is covered in a sweet mix of sugar and cinnamon, then all the pieces are baked together in a pan. When it's done, you can pull it apart with your fingers, no need for a knife or fork. This recipe is great because it's easy and quick to make, using biscuit dough from the store.
It's perfect for when you have friends or family over, for breakfast, or even as a sweet snack during a movie night. Everyone loves pulling off their own piece of this gooey, sweet bread.
Why This Recipe Works
This Monkey Bread recipe is fantastic because it's almost impossible to mess up. You start with pre-made biscuit dough, which saves a lot of time and effort. Then, you just cut it into pieces, roll them in cinnamon sugar, and pile them into a pan. As it bakes, the sugar and butter melt together to make a delicious caramel sauce that coats every piece. The outside gets a little crispy, while the inside stays soft and gooey. It's the perfect combination of textures and tastes that makes you want to come back for more.
Another reason to love this recipe is its versatility. You can add nuts, raisins, or even chocolate chips to the dough pieces before baking for extra flavor. It's a great way to make the recipe your own or to use up what you have in your pantry. Plus, serving Monkey Bread is always fun. It's a social, shareable dish that gets everyone involved, pulling apart pieces and enjoying the warm, sticky bread together. Whether you're making it for a cozy family breakfast or as a sweet treat for a get-together with friends, Monkey Bread is sure to bring smiles to everyone's faces.
Ingredients
Refrigerated Biscuit Dough: The base of monkey bread, making it easy to prepare. Substitute: Homemade dough for a from-scratch version.
Butter: Melted, it's mixed with sugar and spices to coat the dough. Substitute: Vegan butter for a dairy-free option.
Brown Sugar: Adds a rich, caramel-like sweetness. Substitute: Coconut sugar for a less refined option.
Cinnamon: Provides the signature warm, spicy flavor. Substitute: A mix of nutmeg and allspice for a different spice profile.
Granulated Sugar: Works with cinnamon to coat the dough pieces. Substitute: Fine cane sugar for a slightly different sweetness.
Tips
- Cut the biscuit dough into quarters to ensure quick cooking and even coating.
- Thoroughly coat each piece of dough in the sugar-cinnamon mixture for maximum flavor.
- Layer the dough pieces loosely in the pan to allow space for rising and even baking.
- Allow the bread to cool slightly before inverting onto a plate to prevent sticking.
- Serve warm for the best texture and taste.
How to Serve
Monkey bread is a sweet, sticky, pull-apart treat that's perfect for breakfast, brunch, or a fun dessert. It's best enjoyed warm, straight from the oven, when the sugar is still gooey and the bread is soft and fluffy. The caramelized sugar and cinnamon create a delightful crust that's hard to resist.
- Drizzle it with vanilla icing or caramel sauce for an extra decadent touch.
- Serve alongside fresh fruit or a fruit compote to add a fresh, slightly tart contrast to the sweetness.
- Pair it with a cup of coffee or a glass of milk as the perfect companion to this sweet treat.
More Bread Recipes
Monkey Bread
Ingredients
- 2 cans 16.3 oz each refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup brown sugar packed
- ¾ cup butter 1 ½ sticks, melted
- Cooking spray for greasing
- Optional: ½ cup chopped nuts walnuts or pecans, raisins, or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan with cooking spray.
- In a zip-top bag, mix the granulated sugar and cinnamon. Cut each biscuit into quarters, then shake the pieces in the bag to coat with the sugar mixture.
- Arrange a layer of biscuit pieces in the bundt pan. If using, sprinkle some nuts, raisins, or chocolate chips over this layer. Continue layering until all biscuit pieces are used.
- In a small bowl, mix the melted butter and brown sugar. Pour this mixture over the biscuit pieces in the pan.
- Bake for 35 minutes or until golden brown and no longer doughy in the middle. Let cool in the pan for 10 minutes, then invert onto a serving plate.
- Serve warm.
Nutrition
Notes
• Thoroughly coat each piece of dough in the sugar-cinnamon mixture for maximum flavor.
• Layer the dough pieces loosely in the pan to allow space for rising and even baking.
• Allow the bread to cool slightly before inverting onto a plate to prevent sticking.
• Serve warm for the best texture and taste.