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Gooey Monkey Bread – Sticky and Buttery

Gooey Monkey Bread – Sticky and Buttery

This Gooey Monkey Bread is soft, sticky, buttery, and packed with warm cinnamon and brown sugar flavor. Easy biscuit dough is coated in cinnamon sugar, layered with pecans, and baked in a rich caramel sauce for an irresistible pull-apart breakfast or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4

Ingredients
  

Monkey Bread

  • 2 cans refrigerated biscuit dough
  • ½ cup granulated sugar
  • 2 tsp ground cinnamon
  • ½ cup chopped pecans

Gooey Butter Sauce

  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt

Optional Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions
 

  • Prepare the Bundt Pan: Preheat the oven to 350°F. Generously grease a Bundt pan with butter or baking spray, making sure to coat the center tube and all the grooves.
  • Cut the Dough: Separate the refrigerated biscuit dough and cut each biscuit into bite-sized pieces. Try to keep the pieces similar in size so they bake evenly.
  • Coat With Cinnamon Sugar: Combine the granulated sugar and ground cinnamon in a large bowl. Add the dough pieces and gently toss until each piece is evenly coated.
  • Layer the Dough and Pecans: Arrange the cinnamon-sugar-coated dough pieces in the prepared Bundt pan. Sprinkle chopped pecans between the layers, distributing them evenly throughout the pan.
  • Make the Gooey Butter Sauce: Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, vanilla extract, and salt until smooth and glossy. Do not let the mixture boil aggressively.
  • Pour the Sauce Over the Dough: Slowly pour the warm butter and brown sugar mixture over the dough pieces. Try to distribute the sauce evenly so it can seep between the layers as the monkey bread bakes.
  • Bake Until Golden: Bake for 30–35 minutes, or until the monkey bread is puffed, golden brown, and cooked through in the center. If the top starts browning too quickly, loosely cover it with foil.
  • Cool and Invert: Let the monkey bread rest in the Bundt pan for about 10 minutes. Place a large serving plate over the pan and carefully invert it. Lift the pan slowly and allow the sticky caramel sauce to flow over the bread.
  • Add the Optional Glaze and Serve: If using the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the warm monkey bread and sprinkle with additional chopped pecans if desired. Serve warm.

Notes

 
  • For the best results, grease the Bundt pan very generously, especially around the center tube and grooves. The brown sugar butter sauce becomes sticky and caramelized during baking, so thorough greasing makes releasing the monkey bread much easier.
  • Let the monkey bread rest for about 10 minutes before turning it out. Waiting too long can allow the caramel sauce to firm up in the pan, while flipping it immediately can make the bread more likely to break apart.
  • For the best texture and flavor, serve the monkey bread warm. Store leftovers in an airtight container and gently reheat individual portions before serving.
  • Best served: Warm with coffee, tea, milk, or vanilla ice cream.
  • Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently before serving.
 

Nutrition Facts

 
  • Calories: 780 kcal
  • Carbohydrates: 103 g
  • Protein: 9 g
  • Fat: 39 g
  • Saturated Fat: 18 g
  • Cholesterol: 45 mg
  • Sodium: 1,150 mg
  • Fiber: 3 g
  • Sugar: 62 g
 
Nutrition note: These values are estimates. Actual nutrition will vary depending on the brand of refrigerated biscuit dough, butter, serving size, and whether the optional glaze is used.