Hey, y’all! This Monkey Bread is the perfect treat for any occasion. Made with biscuit dough, cinnamon-sugar, and a rich buttery glaze, it’s a sweet and satisfying option for breakfast, dessert, or any time you want something indulgent. With just a few simple ingredients and a bundt pan, you can create a gooey, pull-apart bread that everyone will love.
Easy Monkey Bread
Subscribe To Receive New Posts Straight In Your Inbox
Easy Monkey Bread Ingredients
The beauty of this recipe lies in its simplicity. Using pantry staples like biscuits, sugar, cinnamon, and butter, you can make a delicious treat without any fuss. The best part is how easily it comes together — perfect for when you want a special dessert or snack with minimal effort.
- 3 (16.3 oz.) cans of buttermilk biscuits, quartered
- 1 c. granulated sugar
- 2 tsp. ground cinnamon
- 1 c. unsalted butter
- ½ c. brown sugar
- ½ tsp. vanilla extract
How to Make Easy Monkey Bread
Making Monkey Bread is simple and fun. After coating biscuit pieces in cinnamon-sugar, you’ll layer them in a bundt pan and top with a buttery glaze. The result is a warm, golden bread that’s bursting with sweet, cinnamon goodness.
- Preheat the oven to 350°F. Spray a bundt pan with non-stick spray and set aside.
- In a large zip bag, combine the granulated sugar and cinnamon. Add the biscuit pieces, seal the bag, and shake to coat evenly. For best results, divide the biscuits and sugar mixture between two bags.
- Transfer the coated biscuits to the prepared bundt pan, spreading them out evenly. Avoid pouring the excess sugar and cinnamon into the pan.
- In a medium saucepan, melt the butter over medium-high heat. Add the brown sugar and stir until fully dissolved and combined.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour the butter-sugar mixture over the biscuits in the bundt pan, spreading it out evenly.
- Bake for 35-45 minutes, or until the biscuits at the top form a hard crust.
- Let the monkey bread cool for 10-15 minutes, then flip it out onto a plate or platter.
Pro Tips For Making This Recipe
- For best results, make sure each biscuit piece is well-coated in the cinnamon-sugar mixture. If needed, divide the biscuits between two bags to ensure an even coating.
- Let the butter soften before melting it. This ensures the sugar and butter mix together smoothly, creating a silky glaze that coats the biscuits perfectly.
- Allow the monkey bread to cool for 10-15 minutes before flipping it onto a plate. This gives the caramelized sugar time to set, so the bread holds its shape when removed from the pan.
- You can add chopped nuts, chocolate chips, or raisins to the biscuit mixture for extra flavor and texture. Just make sure to mix them evenly with the dough.
- The biscuits on top should form a golden-brown crust. To ensure the bread is fully cooked, check with a toothpick in the center — if it comes out clean, the bread is done.
Frequently Asked Questions
Monkey bread is best eaten the day it’s made, but you can store leftovers in an airtight container for up to 2 days. Reheat it in the oven for a few minutes to restore its warm, gooey texture.
Yes, you can prepare the dough and coat the biscuits in the cinnamon-sugar mixture the night before. Cover it and refrigerate overnight. The next morning, just pour the butter-sugar mixture over the dough and bake.
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also wrap it in foil and freeze it for up to a month.
Other Bread Recipes You'll Love
Easy Monkey Bread
This Monkey Bread is a crowd-pleaser for any occasion. It’s easy to make and absolutely delicious, whether you’re serving it for a special breakfast or as a sweet treat for family and friends. Just pull apart the pieces and enjoy the gooey, buttery goodness.
Easy Monkey Bread
Equipment
- bundt pan
Ingredients
- 3 cans buttermilk biscuits quartered
- 1 c. granulated sugar
- 2 tsp. ground cinnamon
- 1 c. unsalted butter
- ½ c. brown sugar
- ½ tsp. vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a bundt pan with non-stick spray and set aside.
- In a large zip bag, combine the granulated sugar and cinnamon. Add the biscuit pieces, seal the bag, and shake to coat evenly. For best results, divide the biscuits and sugar mixture between two bags.
- Transfer the coated biscuits to the prepared bundt pan, spreading them out evenly. Avoid pouring the excess sugar and cinnamon into the pan.
- In a medium saucepan, melt the butter over medium-high heat. Add the brown sugar and stir until fully dissolved and combined.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour the butter-sugar mixture over the biscuits in the bundt pan, spreading it out evenly.
- Bake for 35-45 minutes, or until the biscuits at the top form a hard crust.
- Let the monkey bread cool for 10-15 minutes, then flip it out onto a plate or platter.
Notes
- For best results, make sure each biscuit piece is well-coated in the cinnamon-sugar mixture. If needed, divide the biscuits between two bags to ensure an even coating.
- Let the butter soften before melting it. This ensures the sugar and butter mix together smoothly, creating a silky glaze that coats the biscuits perfectly.
- Allow the monkey bread to cool for 10-15 minutes before flipping it onto a plate. This gives the caramelized sugar time to set, so the bread holds its shape when removed from the pan.
- You can add chopped nuts, chocolate chips, or raisins to the biscuit mixture for extra flavor and texture. Just make sure to mix them evenly with the dough.
- The biscuits on top should form a golden-brown crust. To ensure the bread is fully cooked, check with a toothpick in the center — if it comes out clean, the bread is done.
Nutrition
Y'all come back now, ya hear?
My best,
JC
Leave a Reply