monkey bread recipe

Oh, I am SO excited to share this with you today! This monkey bread recipe is, hands down, one of my absolute favorites. It’s that gooey, pull-apart bread that just smells like pure happiness baking in the oven. My mom used to make something similar when I was little, and honestly, the memory of that sweet, cinnamon-sugar aroma filling our house instantly takes me back to cozy weekend mornings. It’s not quite a cake, not quite a cinnamon roll, but something magical in between. If you’ve ever had the struggle of wanting a decadent treat without the fuss of complicated baking, this monkey bread recipe is your new best friend. It’s surprisingly simple to whip up, and trust me, it’s a guaranteed crowd-pleaser. I’ve made it for holidays, casual brunches, and even just for those random Tuesday nights when we needed a little extra comfort. It always disappears in minutes!

What is monkey bread?

So, what exactly *is* monkey bread? Think of it as a delightful dessert or breakfast pastry made from pieces of biscuit dough (usually refrigerated biscuits, which makes it super easy!) that are coated in cinnamon sugar, layered with butter and brown sugar, and then baked together in a bundt or tube pan. As it bakes, everything melts and melds into this incredibly sticky, sweet, pull-apart delight. The name “monkey bread” supposedly comes from the way you eat it – you just grab a piece with your hands, like a monkey would! It’s casual, it’s fun, and it’s the ultimate shareable treat. It’s essentially a deconstructed cinnamon roll that’s way more fun to assemble and even more fun to devour.

How do you make monkey bread?

Quick Overview

Making this monkey bread is a breeze! You’ll simply prepare your pan, mix up a quick cinnamon-sugar coating, dip your biscuit pieces, and then arrange them in the pan with a luscious brown sugar butter mixture. Bake until golden and bubbly, then let it cool just enough to handle before diving in. It’s a straightforward process that delivers maximum deliciousness with minimal effort, proving that incredible treats don’t have to be complicated.

Ingredients

For the Main Batter:
2 cans (16.3 oz each) refrigerated biscuit dough (the flaky layers kind work best, but the buttermilk ones are great too!). Make sure they are the large, standard biscuits, not the smaller ones.
1 cup granulated sugar
2 tablespoons ground cinnamon

For the Filling:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light brown sugar

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Now, grab a 10 or 12-cup Bundt pan or a tube pan. You need to grease it really, really well. I like to use a combination of butter and flour, or a good quality baking spray. Don’t skip this step, or your beautiful monkey bread might stick! Make sure you get into all the nooks and crannies of the Bundt pan. This is super important for easy release.

Step 2: Mix Dry Ingredients

In a shallow bowl or pie plate, combine the granulated sugar and the ground cinnamon. Stir them together until they’re well blended. This is going to be our magical coating for the biscuit pieces. The smell of cinnamon sugar alone is enough to make me happy!

Step 3: Mix Wet Ingredients

In a separate microwave-safe bowl or a small saucepan over low heat, melt the unsalted butter. Once melted, stir in the packed light brown sugar until it’s smooth and combined. This creates our luscious caramel-like sauce that’s going to coat the bottom and sides of the pan.

Step 4: Combine

Open up your biscuit dough cans. I like to use kitchen shears to cut each biscuit into four pieces. Don’t worry about them being perfectly uniform; that’s part of the charm! Now, working in batches, toss the biscuit pieces into the cinnamon sugar mixture, making sure they are fully coated. This is where the fun begins!

Step 5: Prepare Filling

(This step is integrated into Step 3 where we mix the brown sugar and butter, which is what creates our filling mixture.)

Step 6: Layer & Swirl

Pour about half of the melted butter and brown sugar mixture into the bottom of your well-greased Bundt pan. Then, arrange the coated biscuit pieces snugly on top of the butter-sugar mixture. Try to fill in any big gaps. Pour the remaining butter-sugar mixture evenly over the top of the biscuit pieces. Don’t worry if some of it pools in the pan – it’ll bubble up as it bakes and create that delicious glaze.

Step 7: Bake

Place the Bundt pan on a baking sheet (to catch any potential drips) and bake in your preheated oven for 30-40 minutes. You’ll know it’s ready when it’s golden brown, puffed up, and the edges are bubbling. If the top starts to get too dark before the inside is cooked, you can loosely tent it with foil. It’s always a good idea to give it a little jiggle to ensure it’s not doughy in the center.

Step 8: Cool & Glaze

This is arguably the hardest part – waiting! Let the monkey bread cool in the pan for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert a large serving platter or plate over the Bundt pan and, with oven mitts on, quickly flip them over together. Lift off the pan. If any pieces stick, gently coax them out with a spatula and place them back on the bread. The glaze will be hot and sticky, and it’s absolutely divine!

Step 9: Slice & Serve

The best part! Once it’s cooled slightly (it’s best served warm, not piping hot), you can start pulling apart those glorious, gooey pieces. Grab a fork, or just use your fingers (it’s monkey bread, after all!). The aroma will draw everyone in. It’s a true testament to simple ingredients creating something extraordinary.

What to Serve It With

This monkey bread is a star on its own, but it also pairs beautifully with a variety of other dishes and for different occasions. For Breakfast, I love to serve it alongside a strong cup of coffee or a fresh glass of orange juice. It’s a sweet start that’s more special than your average toast. It makes any morning feel like a celebration! For Brunch, this is a showstopper. I’ll often serve it as part of a larger spread with scrambled eggs, crispy bacon, and a fresh fruit salad. It adds that touch of indulgence without being too heavy. For Dessert, it’s perfect after a hearty meal. A dollop of whipped cream or a small scoop of vanilla bean ice cream on the side takes it to another level. It’s a comforting and satisfying end to any dinner. And for Cozy Snacks, this is my go-to. On a chilly afternoon, there’s nothing better than a warm piece of monkey bread with a glass of milk. It’s pure comfort food that the whole family will adore. My kids seriously ask for this all the time when they’re feeling peckish after school!

Top Tips for Perfecting Your Monkey Bread

Over the years, I’ve picked up a few tricks that I think make this monkey bread recipe even better, and I want to share them with you! For the biscuit prep, I’ve found that cutting the biscuits into four pieces is the ideal size – not too big, not too small. If you use the flaky layers kind, just gently separate them into the layers *before* cutting, then cut each layered piece into four. For mixing advice, the key is to coat each biscuit piece thoroughly in the cinnamon sugar. Don’t be shy! A good coating means maximum flavor. Also, try not to overwork the biscuit dough when you’re cutting and coating it; we want that tenderness to come through. When it comes to the swirl customization (though this recipe is more of a layered bake than a swirl), if you wanted to add things like chopped nuts, I’d mix them directly into the cinnamon sugar before coating the biscuits. For ingredient swaps, I’ve actually experimented with dairy-free butter, and it works quite well, though the caramelization might be slightly less rich. I haven’t tried it with vegan butter substitutes that have a higher water content, so stick with a good quality vegan butter stick for best results. Baking tips: Always use a baking sheet under your Bundt pan, just in case! It will catch any bubbly overflow and save you a mess. If your oven tends to run hot, keep an eye on it and consider reducing the temperature by 10-15 degrees. The doneness test is key: it should be golden brown and slightly springy to the touch when done. For glaze variations, while the brown sugar butter glaze is incredible, you could also try adding a touch of maple syrup to the butter and brown sugar for a different flavor profile, or even a tiny splash of vanilla extract.

Storing and Reheating Tips

One of the best things about this monkey bread is that it’s just as delicious, if not *more* delicious, the next day! For Room Temperature storage, I usually keep it covered loosely with foil or plastic wrap for up to two days. It’s important not to seal it too tightly when it’s still warm, as that can create condensation. It stays wonderfully moist and gooey for a good while. If you need to store it for longer, Refrigerator Storage is your best bet. Keep it in an airtight container for up to 4-5 days. The glaze might firm up a bit in the fridge, but don’t worry, it’s easily fixed. For Freezer Instructions, this recipe freezes surprisingly well! Let the monkey bread cool completely, then wrap it tightly in a couple of layers of plastic wrap, followed by a layer of aluminum foil. You can also portion it into freezer-safe containers. It will keep in the freezer for up to 2-3 months. To thaw, I usually transfer it from the freezer to the refrigerator overnight, then let it sit at room temperature for a bit. When it comes to Glaze Timing Advice, if you plan to store it at room temperature or in the fridge, I often find the glaze is best reheated gently. If you plan to freeze, just reheat the whole thing after thawing. Reheating is simple: for a whole loaf, you can warm it in a low oven (around 250°F/120°C) for about 10-15 minutes until warmed through and gooey again. If you have just a few pieces, you can microwave them for 20-30 seconds, but be careful not to overheat them, or they can become tough.

Frequently Asked Questions

Final Thoughts

I truly hope you give this monkey bread recipe a try! It’s one of those recipes that just brings joy, from the simple act of making it to the sheer delight of tearing into that warm, gooey goodness. It’s the perfect blend of comforting nostalgia and easy, modern convenience. Whether you’re serving it for a special occasion or just need a sweet treat to brighten your day, I promise this monkey bread will hit the spot. It’s proof that you don’t need to be a master baker to create something truly spectacular and delicious for your loved ones. If you do make it, please come back and leave a comment or a rating – I love hearing how your baking adventures turn out and seeing your own little twists! Happy baking!

Easy Monkey Bread Recipe

This easy monkey bread recipe is a fun and delicious pull-apart bread, perfect for breakfast or dessert. Made with simple ingredients and minimal effort!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Dough

• 0.5 cup warm milk
• 2.25 teaspoon active dry yeast
• 0.25 cup granulated sugar
• 1 large egg
• 0.5 cup unsalted butter melted
• 3.5 cup all-purpose flour
• 0.5 teaspoon salt

Topping

• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• 0.5 cup unsalted butter melted

Glaze

• 1 cup powdered sugar
• 2 tablespoon milk
• 0.5 teaspoon vanilla extract

Instructions

 

Preparation Steps

• In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until frothy.
• In a large bowl, whisk together sugar, egg, and melted butter.
• Add the yeast mixture to the wet ingredients and stir.
• In a separate bowl, combine flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
• While the dough is rising, prepare the topping: In a small bowl, mix together brown sugar and cinnamon.
• Once the dough has risen, punch it down and divide it into 24 equal pieces. Roll each piece into a ball.
• Dip each dough ball into the melted butter, then roll it in the brown sugar and cinnamon mixture.
• Arrange the coated dough balls in a greased bundt pan or a 9x13 inch baking dish.
• Pour any remaining melted butter over the dough balls.
• Cover and let the dough rise again for about 30 minutes.
• Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
• While the monkey bread is baking, prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
• Let the monkey bread cool in the pan for about 10 minutes before inverting it onto a serving plate. Drizzle with glaze.

Notes

For a richer glaze, you can add a tablespoon of melted butter to the glaze mixture.