Sweet and sticky with a hint of cinnamon flavor, this monkey bread is the perfect breakfast treat! And, it’s incredibly simple to make.
If you’ve never had monkey bread, you’re in for such a treat. If you have had it, I don’t need to tell you how mind bogglingly delicious it is and how you’ll be struggling to not go back for seconds (or thirds). Have it with a hot chocolate, coffee, or tea, and your day will get ten times cozier.
This recipe needs only a few ingredients and less than an hour to come together. Whether you’re having guests over, it’s a special occasion, or really just because, this monkey bread is definitely a treat no one should miss out on!
Ingredients
Monkey bread
- 1 can biscuit dough
- ¼ cup granulated sugar
- ½ tbsp cinnamon powder
- cooking spray
Sugar glaze
- ¼ cup brown sugar
- 1 stick butter, melted
How to Make Monkey Bread – The Steps
Step 1: Preheat your oven to 350° F and coat a Bundt pan with cooking spray.
Step 2: Cut the biscuit dough into quarters and set aside. In a bowl, combine the granulated sugar and cinnamon. Mix well until combined.
Step 3: Toss the biscuit pieces in the sugar mixture until coated. Place the coated biscuits in the Bundt pan.
Step 4: In a small bowl, combine the melted butter and the brown sugar then pour over the biscuits in the pan.
Step 5: Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for 10 minutes before turning over on a plate. Serve!
Make-Ahead
This is an easy recipe to make ahead of time if you have other dishes to worry about. Just assemble the ingredients in the Bundt pan and stick it in the refrigerator until you’re ready to bake it. Cooking times might vary when it’s cold, so let the pan sit at room temperature for 20 minutes before baking, or just keep an eye on your monkey bread in the oven and prepare to add a few extra minutes.
Serving Suggestions
I love to dig into this monkey bread at breakfast or brunch. It goes great on its own with a hot drink or with savory breakfast side dishes, like bacon and eggs. You can also dress up this monkey bread with homemade whipped cream or custard if you feel like getting a little fancy with it.
FAQs
You can really use any pan for monkey bread. A Bundt pan makes a very nice shape, but if you don’t have one on hand, a loaf tin, a casserole dish, or even a deep baking sheet.
You should have no trouble finding this dough, but if for some reason you can’t find Pillsbury Grands, there’s a few alternatives. Dinner roll dough, phyllo dough, pie crust, or homemade biscuit dough will do the trick.
The name comes from the way you eat it! Monkey bread is finger food that’s meant to be picked apart by hand, which is why the dough is broken up into smaller pieces.
How to Store Monkey Bread
If you know your monkey bread is going to be devoured within 2 days, you can keep it on the counter in a sealed container. But, if you think it needs to last longer, keep it in the refrigerator for up to 4 days, wrapped tightly in plastic wrap.
I wouldn’t freeze your monkey bread, but because it’s usually made and then eaten so quickly (at least in my house), this shouldn’t be a problem. You can heat it back up in the oven or microwave for a few minutes, too.
Monkey Bread
Ingredients
Monkey bread
- 1 can biscuit dough
- ¼ cup granulated sugar
- ½ tbsp cinnamon powder
- cooking spray
Sugar glaze
- ¼ cup brown sugar
- 1 stick butter melted
Instructions
- Preheat your oven to 350° F and coat a Bundt pan with cooking spray.
- Cut the biscuit dough into quarters and set aside. In a bowl combine the granulated sugar and cinnamon. Mix well until combined.
- Toss the biscuit pieces in the sugar mixture until coated. Place the coated biscuits in the Bundt pan.
- In a small bowl combine the melted butter and the brown sugar, then pour over the biscuits in the pan.
- Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for 10 minutes before turning over on a plate. Serve!
Nutrition
