monkey bread recipe
Monkey bread is a delicious, sweet pull-apart bread made of small pieces of dough coated in butter, cinnamon, and sugar. It’s perfect for breakfast, brunch, or as a tasty dessert. This recipe is fun to make and gather around with family and friends as you pull apart the doughy goodness.
Equipment
- 1 bundt pan (10-inch)
- 1 mixing bowl
- 1 whisk
- 1 rolling pin
- 1 baking sheet
- 1 set measuring cups and spoons
Ingredients
- 4 cans refrigerated biscuit dough (16.3 oz each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (e.g., pecans or walnuts) for added crunch (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bundt pan generously with butter or non-stick cooking spray.
- In a mixing bowl, combine the granulated sugar and ground cinnamon, mixing well.
- Open the biscuit dough cans and cut each biscuit into quarters.
- Take each quarter and roll it into a ball.
- In a separate bowl, melt the butter. Then, stir in the brown sugar and vanilla extract until combined.
- Dip each ball of dough into the butter mixture, then roll in the cinnamon-sugar mixture, coating well.
- Layer the coated dough balls in the greased bundt pan, and sprinkle chopped nuts between the layers if using.
- Pour any remaining butter mixture over the top of the assembled dough balls.
- Bake for 30 minutes or until the top is golden brown and the dough is cooked through.
- Remove from the oven and let cool for 10 minutes before inverting onto a serving plate.
- Serve warm, and optionally drizzle with a simple glaze made from powdered sugar and milk.
Notes
It's best served warm. You can reheat leftovers in the microwave for a few seconds.
Experiment with different spices like nutmeg or cardamom for a unique flavor twist.
You can also drizzle a simple glaze made from powdered sugar and milk over the top for extra sweetness.