January 10, 2024Review Recipe
Table of Contents
Have you ever had homemade monkey bread? Gooey dough pieces are baked with a buttery, sugar-cinnamon glaze, and the best part of all is that it only needs four simple ingredients.
Monkey Bread Recipe Ingredients
- 1 tablespoon cinnamon
- 1¼ cups granulated sugar
- 2 (16.3-ounce) cans of Southern-style buttermilk biscuits
- 1 cup of butter
SUBSTITUTIONS AND ADDITIONS
ADD-INS: When you arrange the layers of the balls of dough in the greased bundt pan, you can add a sprinkle of raisins, currants, sweetened dried cranberries, blueberries, or butterscotch chips. And don’t forget the nuts: pecans and walnuts seem to be the favorites!
TOPPING: After flipping the just-baked monkey bread ring over onto a plate, some like to top off the ring with a glaze of one cup of powdered sugar and two tablespoons of milk. It makes everything extra-sweet, but it does add an enticing shine and sparkle.
SUGAR: Brown sugar would also work instead of the white sugar in this delightful recipe.
How To Make Monkey Bread
STEP ONE: Preheat the oven to 350°F and spray the bottom of a 12-cup bundt pan with cooking spray really thoroughly.
It is really important that you spray the bottom of the bundt pan really, really well so that none of the deliciousness sticks to the pan.
STEP TWO: Pour cinnamon and sugar into a Ziploc plastic bag.
STEP THREE: Remove biscuit dough from the package and cut each one into quarters.
STEP FOUR: Place the biscuit pieces, 6 to 7 at a time, into the cinnamon-sugar mixture and shake until well-coated.
STEP FIVE: Place the dough pieces into the prepared pan.
STEP SIX: In a large measuring cup, melt the butter in the microwave. Once melted and warm, pour the remainder of the cinnamon and sugar mixture into the melted butter and stir for 30 seconds until the sugar starts to melt.
You can even do the prep the night before. Do all the steps except the baking and then cover the pan of goodness with plastic wrap and refrigerate until you’re ready to put it in the oven.
STEP SEVEN: Pour butter mixture over the biscuits. Shake the pan to make sure the butter gets down in between all of the biscuits.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your monkey bread as the suggested baking time approaches.
STEP EIGHT: Bake for 35 minutes in the preheated oven. Let sit on the counter for 10 minutes before flipping over onto a serving platter.
Place foil or a cookie sheet at the bottom of your oven to catch any boil over of the sugar/cinnamon mixture so you don’t end up with a mess at the bottom of your oven.
How To Serve Monkey Bread
This yummy monkey bread is a total game-changer for a breakfast treat. Serve it for a delicious brunch spread along with our sheet pan breakfast. Add coffee, tea, or a latte to drink. This fun recipe would be a great Christmas morning tradition to start. Or you could make it any old Saturday morning for a treat too!
How To Store Homemade Monkey Bread
IN THE FRIDGE: This easy monkey bread tastes best served on the same day but can be stored at room temperature in an airtight container for 1 day and in the refrigerator for up to 4 days.
IN THE FREEZER: This sweet treat can also be frozen for up to three months. Thaw overnight in the fridge before reheating and serving.
Why You’ll Love This Monkey Bread
Simple ingredients like a buttery cinnamon sugar mixture add that irresistible homemade touch to this quick and easy monkey bread recipe. With Grands Biscuits cutting prep time, this easy recipe is quick enough to fix for a special treat, brunch, or breakfast — even for those sleepy-heads that prefer to lounge under the covers until the last possible minute.
BEST MONKEY BREAD RECIPE FAQ
Monkey bread, sometimes also called bubble bread, is a soft, sweet, sticky pastry that you can serve for breakfast, brunch, or dessert — or really anytime in between is a great time for this treat! It’s small pieces of soft dough balls sprinkled with cinnamon sugar, then baked in a bundt pan. There are lots of possibilities for flavor combinations and glazes, making it a delightful and versatile goody.
You could make this pull-apart bread recipe in a cake pan, loaf pan, ramekins, or muffin tins. Just make sure to adjust your baking time depending on the size of the pan.
This is a great recipe to make ahead of time. You can prepare the recipe up to the baking stage the night before and then pop it in the oven the next morning when you are ready to serve it.
A standard-size, 12-cup bundt pan is what we used for this monkey bread.
Monkey bread is coated with cinnamon, sugar, and melted butter and tastes like the gooey center of a cinnamon roll.
More Recipes You’ll Love
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- 1 tablespoon cinnamon
- 1¼ cups sugar
- 2 containers Southern style buttermilk biscuits (16 biscuits in total) (two 16.3-ounce containers)
- 1 cup butter, melted
- Preheat the oven to 350°F and spray a 12-cup bundt pan with cooking spray really thoroughly.
- Pour cinnamon and sugar into a plastic storage bag.
- Remove biscuits from the package and cut each one into quarters.
- Place the biscuits pieces, 6 to 7 at a time, into the cinnamon and sugar and shake until well coated.
- Place biscuit pieces into a well greased bundt pan.
- In a large measuring cup, melt the butter in the microwave. Once melted and warm, pour the remainder of the sugar mixture into the butter and stir for 30 seconds until the sugar starts to melt.
- Pour over the biscuits. Shake the pan to make sure the butter gets down in between all of the biscuits.
- Bake for 35 minutes in the preheated oven.
- Let sit on the counter for 10 minutes before flipping over onto a serving plate.
- It is really important that you spray the bottom of the bundt pan really, really well so that none of the deliciousness sticks to the pan.
- You can even do the prep the night before. Do all the steps except the baking and then cover the pan of goodness with plastic wrap and refrigerate until you’re ready to put it in the oven.
- Place foil or a cookie sheet at the bottom of your oven to catch any boilover of the sugar/cinnamon mixture, so you don’t end up with a mess at the bottom of your oven.