Sweet and sticky with a hint of cinnamon flavor, this Monkey Bread is the perfect breakfast treat! And it’s incredibly simple to make.
I’ll never forget the first time I tried monkey bread. My mom had made a holiday brunch, but instead of the individual sticky buns or cinnamon rolls that she normally served, she set a big platter in the middle of the table bearing a gooey baked confection. It was so fun to pull off chunks of the monkey bread, each piece soft and buttery and dripping with a sweet glaze.
If you’ve never had monkey bread, you’re in for such a treat. Designed for sharing, it’s the perfect thing to make for a special brunch or to serve in the afternoon with coffee or tea. This recipe needs only a few ingredients and less than an hour to come together. And the recipe is very customizable: add chopped nuts, dried cranberries, diced apples, or a drizzle of maple syrup. Once you get the hang of making a pan of monkey bread, you’ll find endless ways to make this recipe your own.
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!
What can I use instead of a Bundt pan?
You can really use any pan for monkey bread. A Bundt pan is great because the ring shape gives you the most pieces with the caramelized, glazed exterior. But if you don’t have one on hand, a loaf pan, a casserole dish, or even a cake pan will work.
How do I store leftovers?
If you know your monkey bread is going to be devoured within 2 days, you can keep it on the counter in an airtight 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. You can warm it up in an oven or toaster oven preheated to 350˚F for 5 minutes, until warmed through.
Leftover monkey bread can also be frozen, tightly wrapped in plastic, for up to 3 months. Thaw it at room temperature and warm it in a preheated oven before serving.
You can also prep this dish up to 1 day ahead of time. 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. Because it’s so sweet, it’s nice to serve it alongside savory breakfast dishes such as Sheet Pan Eggs, Ham And Cheese Omelet, or Mini Spinach Frittatas. If you’re serving a crowd, try Breakfast Strata, decadent Deep-Fried Bacon, and Citrus Mint Fruit Salad.
You can also dress up this monkey bread with Mascarpone Whipped Cream or a drizzle of Spiced Maple Syrup.
Monkey Bread
Ingredients
For the Monkey Bread:
- Cooking spray
- 1 can biscuit dough (17.6 ounces) I used Pillsbury Grands!
- 1/4 cup granulated sugar
- 1/2 tablespoon cinnamon powder
For The Sugar Glaze:
- 1 stick butter melted
- 1/4 cup brown sugar
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 to make the glaze, 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 and serving warm or at room temperature.
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