Monkey bread is a sweet pull-apart bread with each bite coated in cinnamon sugar and a buttery brown sugar glaze. It is a gooey and delicious breakfast confection that is hard to beat.
If you like sticky buns, you are going to love monkey bread. It is easy to put together and is so much fun to eat.
We normally enjoy it for breakfast, like cinnamon rolls. However, it would also make for a tasty dessert.
We were first introduced to this recipe when I was a child. My aunt Marlene made it for us, and we were instantly hooked.
Of course, it tasted fabulous. The fun name made it all that much better.
We still like to make it for special breakfasts, like on Christmas morning. It has even been requested as a birthday dessert in our family.
Everyone we introduce to this recipe falls in love instantly. Who can blame them?
Enjoying Your Monkey Bread
Monkey bread can be pulled apart and eaten with fingers. It is extra fun that way, especially in a casual setting.
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Of course you can eat it with a fork if you prefer. Just serve yourself a heap of goodness and dig in.
It’s best when it is warm and the sauce is still soft and sticky. A quick trip to the microwave will refresh it if needed.
Do you have to use a bundt pan?
I recommend using a Bundt pan or tube pan because the shape of the pan allows hot air to circulate to the middle of the bread and bake the dough evenly.
If you don’t have a Bundt or tube pan, you can make monkey bread in a 9×13-inch pan.
You may have to adjust your baking time so the biscuit pieces are fully baked in the center of the monkey bread.
More Recipes to Try
If you like this, you may also like easy maple sticky buns. They start with a tube of cinnamon rolls and are made so much better with a gooey maple caramel.
You might also like cinnamon sugar muffins. They are simple and delicious.
Check out my collection of breakfast recipes for more tasty inspiration.
Monkey Bread
Ingredients
Biscuits
- 32 ounces refrigerated biscuit dough
- 1½ teaspoons ground cinnamon
- ½ cup granulated sugar
Brown Sugar Glaze
- ½ cup butter
- 1 pinch salt
- 1 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 Tablespoon water
Instructions
- Preheat oven to 350℉ and grease a Bundt pan.
- In a medium mixing bowl or Ziploc bag, mix together the 1½ teaspoons ground cinnamon and ½ cup granulated sugar.
- Cut the 32 ounces refrigerated biscuit dough into small pieces. For small biscuits, cut into quarters. For larger biscuits, cut into sixths. Working in batches, toss the bits of biscuits in the cinnamon sugar to coat. Arrange the coated biscuits evenly around the prepared pan.
- In a medium saucepan, melt the ½ cup butter over medium heat.
- Add the 1 cup light brown sugar, 1 teaspoon ground cinnamon, 1 Tablespoon water, and 1 pinch salt. Continue to cook over medium heat, stirring frequently, until it starts to boil.
- Pour the brown sugar mixture over the biscuits. Then bake for about 35 minutes.
- Allow to cool for 3-5 minutes and then invert onto serving plate.
- Monkey bread is best served warm. Leftovers can be reheated in the microwave.
Notes
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Step 7 should read “allow to cool” not cook.
You are right! Thank you for letting me know. It is fixed now.