How To Make Monkey Bread
There’s something special about a warm pan of homemade monkey bread fresh from the oven. Each buttery, cinnamon-sugar-coated piece pulls apart effortlessly, making it impossible to stop at just one bite. Whether you're serving it for a cozy weekend breakfast, a holiday brunch, or as a sweet dessert after dinner, monkey bread is always a crowd favorite.
Ingredients
- 2 cans 16.3 ounces each refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¾ cup packed brown sugar
- ¾ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a Bundt pan with butter or nonstick cooking spray.
- Cut each biscuit into four equal pieces.
- Mix the granulated sugar and cinnamon in a large bowl.
- Coat every biscuit piece in the cinnamon sugar mixture until evenly covered.
- Arrange the coated dough pieces evenly inside the prepared Bundt pan.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth, then remove from the heat and mix in the vanilla extract and salt.
- Pour the caramel mixture evenly over the biscuit dough.
- Bake for 35–40 minutes, or until golden brown and cooked through.
- Cool for 10 minutes before carefully inverting the monkey bread onto a serving plate.
- Serve warm and pull apart each piece with your hands.
Notes
- Grease the Bundt pan thoroughly to prevent sticking.
- Don't overbake or the bread can become dry.
- Let it cool for about 10 minutes before inverting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze for up to 3 months and reheat before serving.
- Add chopped pecans or walnuts between the layers for extra crunch.
- A drizzle of cream cheese glaze makes a delicious finishing touch.
Nutrition Facts
- Calories: 465 kcal
- Carbohydrates: 67 g
- Protein: 5 g
- Fat: 20 g
- Saturated Fat: 11 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Cholesterol: 42 mg
- Sodium: 585 mg
- Potassium: 118 mg
- Fiber: 1 g
- Sugar: 38 g
- Vitamin A: 540 IU
- Vitamin C: 0 mg
- Calcium: 72 mg
- Iron: 2 mg