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Monkey Bread

Monkey Bread


  • Author: Jeanine
  • Total Time: 50 mins
  • Yield: 12 servings 1x

Description

This easy monkey bread recipe starts with store-bought biscuit dough. It’s loaded with cinnamon sugar and butter, and baked until perfectly gooey.


Ingredients

Scale
  • 1/2 cup (100ggranulated sugar

  • 2 teaspoons ground cinnamon

  • 2 (16.3ounce) cans buttermilk biscuit dough (not flaky)

  • 3/4 cup (170gunsalted butter, plus more for Bundt pan

  • 3/4 cup (160g) packed light brown sugar

  • 1 teaspoon vanilla extract


Instructions

  1. Preheat the oven to 350°F.

    Grease a 12-cup Bundt pan liberally with butter or nonstick baking spray. Set it aside.

     
  2. Prepare the cinnamon sugar and biscuit dough:

    In a large bowl, whisk together the granulated sugar and cinnamon. 

    Separate the biscuit dough and cut each biscuit into 6 evenly sized pieces.

    Cinnamon and Sugar Whisked Together in a Bowl for Monkey Bread Recipe

    Simply Recipes / Mark Beahm

    Canned Biscuit Dough Cut Pieces (Six Pieces Per Biscuit) Using a Bench Scraper for Easy Monkey Bread Recipe

    Simply Recipes / Mark Beahm

     
  3. Coat the biscuit dough:

    Add the biscuit pieces to the bowl of cinnamon sugar, and use your hands to toss and evenly coat each piece with the cinnamon sugar. Transfer the coated dough and any extra cinnamon sugar into the prepared Bundt pan, and distribute them evenly in the pan.

    Biscuit Pieces Coated in the Cinnamon-Sugar Mixture for Easy Monkey Bread

    Simply Recipes / Mark Beahm

    Monkey Bread Pieces Placed in a Buttered Bundt Pan

    Simply Recipes / Mark Beahm

     
  4. Melt the butter and brown sugar:

    In a small saucepan over medium heat, melt the butter and brown sugar. Cook for a few minutes, stirring, until smooth and fully combined. Take the butter mixture off the heat and stir in the vanilla extract. Evenly pour the butter mixture over the dough.

    Brown Sugar and Butter Melted in a Sauce Pan for Monkey Bread

    Simply Recipes / Mark Beahm

    Brown Sugar Sauce Poured into Bundt Pan, Topping the Monkey Bread

    Simply Recipes / Mark Beahm

     
  5. Bake:

    Bake for 35 minutes, or until the top is golden brown and the caramel coating begins to bubble around the edges of the pan.

     
  6. Cool:

    Remove the monkey bread from the oven and let it cool in the pan set on a wire rack for about 10 minutes. Loosen the sides with a spatula or butter knife. Flip a large round plate or platter upside down over the pan. Then, carefully flip the pan. You may have pieces of dough stuck to the pan. That’s okay! Simply remove them and tuck them back into the monkey bread. Serve warm.

    Monkey bread is best served warm on the day it is baked. Any leftovers can be stored airtight at room temperature for 1 day, or in the refrigerator for up to 4 days. Reheat the monkey bread in a 300°F oven until warm to the touch, or heat individual servings in the microwave.

    Did you love the recipe? Leave us some stars below!

    Baked Monkey Bread in Bundt Pan Resting on Cooling Rack

    Simply Recipes / Mark Beahm

    Monkey Bread on a Cake Stand

    Simply Recipes / Mark Beahm

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Main Course, Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 12 servings
  • Calories: 543 kcal
  • Sugar: 23g
  • Sodium: 530mg
  • Fat: 29g
  • Saturated Fat: 12g
  • Carbohydrates: 66g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 33mg

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