Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.
Monkey Bread Recipe
There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.
It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!
It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.
- Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
- Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
- Refrigerated Biscuits: Just the normal kind, not the flaky layers!
- Butter: Makes the bread moist and soft and adds rich flavor as well!
How to Make Monkey Bread
Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!
- Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
- Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
- Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
- Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.
How to Keep the Bread from Sticking
Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.
Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!
- Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
- Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
- Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!
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Storing Leftover Monkey Bread
If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.
- At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
- In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
- In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
- 1/2 cup Sugar
- 3 teaspoons Cinnamon
- 2 12-ounce cans Refrigerated Biscuits
- 1 cup Butter
- 3/4 cup Brown Sugar
Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.
Updated November 18, 2022