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Sticky, sweet monkey bread is the ultimate breakfast treat to share with family or friends when you want something special yet stress free. It is gooey on the outside, soft inside, and comes together faster than you might think. This is a recipe I always turn to for holiday mornings or sleepovers when I want crowds to gather around the kitchen.
I first made this monkey bread with my nieces on a cold Sunday and now everyone asks me to bring it for brunch weekends. Nothing gets more excited squeals from kids than watching this flip out of the pan.
Ingredients
- Refrigerated biscuit dough: This shortcut dough creates tender pull apart pieces every time Look for dough made with real butter for the best flavor and rise
- Granulated sugar: Sweetens and helps create that classic cinnamon sugar coating Use fresh sugar for best texture
- Ground cinnamon: Gives monkey bread its signature warm spice aroma Choose a good quality cinnamon since it is the main flavor
- Butter: Melts into the biscuits and forms the signature sticky base Choose unsalted real butter to better control salt and flavor
- Brown sugar: Adds that deep caramel stickiness and color Look for soft, moist brown sugar without hard lumps
Step by Step Instructions
- Prep the Pan:
- Liberally grease a nine cup bundt pan making sure every crevice is coated This prevents sticking so the monkey bread pops out clean
- Portion the Biscuits:
- Open the refrigerated biscuit dough and cut each biscuit into four even pieces Pieces should be similar so they bake evenly
- Coat in Cinnamon Sugar:
- Toss biscuit pieces into a large zip top bag with the granulated sugar and cinnamon Seal and shake the bag vigorously for even coating Every piece should look well dusted
- Layer in the Pan:
- Pile the cinnamon sugar coated dough pieces in the prepared bundt pan Distribute pieces evenly to avoid empty spots
- Prepare the Caramel:
- Melt butter and brown sugar together in a saucepan over medium heat Stir constantly until smooth and shiny then remove from heat
- Pour Over Dough:
- Carefully pour the hot caramel mixture over all the biscuit pieces in the pan Pay attention to cover every nook so it turns out gooey everywhere
- Bake Until Done:
- Bake at three hundred fifty degrees for thirty five minutes The top should look golden and there should be no doughy spots left in the center
- Cool and Unmold:
- Let the pan cool for five minutes Loosen the edges and invert carefully onto a serving plate Let cool for at least ten minutes before serving so the syrup sets up a bit
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Brown sugar is my favorite part because it gives that rich caramel flavor Kids in my family love peeling apart the sticky bread layer by layer The best memories are when everyone grabs pieces straight off the plate
Storage Tips
Monkey bread is best the day it is made but can be covered and left at room temperature for twenty four hours For longer storage wrap the leftovers tightly and refrigerate Reheat individual pieces in the microwave for ten to fifteen seconds to get gooey again
Ingredient Substitutions
You can use homemade biscuit dough if you have a favorite recipe To switch things up try tossing in a handful of chopped pecans or drizzle with a cream cheese icing For a less sweet version use half the sugar mixture
Serving Suggestions
Serve warm for breakfast with hot coffee or orange juice It also shines on a dessert table with vanilla ice cream If you have a big group set out forks but honestly most people eat it with their hands
Monkey Bread History
Monkey bread dates back to mid century America when quick breads came into fashion The pull apart style and sweetness made it a natural hit in the age of convenience foods It is sometimes called bubble bread or pull apart bread Everyone loves the hands on eating style
Recipe FAQs
- → What type of dough can I use for monkey bread?
Refrigerated biscuit dough works perfectly, as it yields soft, tender bites after baking. Alternatively, homemade yeasted dough is a good option for those seeking a from-scratch touch.
- → How do I prevent the bread from sticking to the pan?
Grease your bundt pan very well, making sure to coat the entire surface. A nonstick spray or softened butter helps ensure easy release after baking.
- → Can I add nuts or chocolate to this pull-apart loaf?
Absolutely! Chopped pecans, walnuts, or chocolate chips can be sprinkled between dough layers for extra flavor and texture.
- → How do you know when monkey bread is fully baked?
The center should feel set, not doughy. Gently pull apart a section; if it’s cooked through and golden brown, it’s ready.
- → Should the bread be served warm or cold?
Enjoying monkey bread warm enhances its gooey, soft pull-apart quality. Let it cool briefly before serving for the best texture.
- → How should leftovers be stored?
Wrap well and store at room temperature for up to two days. Gently reheat in a low oven for fresh flavor and softness.