Buttery, cinnamon-sugar coated Monkey Bread is simple to make using refrigerated biscuit dough. This classic pull-apart treat works beautifully for breakfast, brunch, or an afternoon snack that both kids and adults will love.
Fun and Easy Monkey Bread
Monkey bread, also known as pull-apart bread, is a nostalgic favorite. It captivated me the first time I tried it in grade school, and it’s still a go-to for special mornings like back-to-school breakfasts. The recipe is straightforward: dough pieces rolled in cinnamon sugar are layered in a Bundt pan, drenched in a buttery brown-sugar mixture, and baked until deep golden.
This style of coffee cake traces back to older European recipes, and it’s easy to see why it’s so popular. The combination of soft dough, cinnamon, and caramelized butter creates an irresistible treat that’s great as a breakfast centerpiece or a shareable dessert.
What You’ll Need
The ingredient list is short and flexible. Use refrigerated biscuit dough for convenience, or swap in homemade or frozen bread dough if you prefer.
- Biscuit Dough: 3 cans of refrigerated biscuits (Pillsbury Grands or similar) to fill a standard Bundt pan.
- Cinnamon: 1 tablespoon ground cinnamon.
- Sugar: 1 cup granulated sugar for coating the dough pieces.
- Butter: 1 cup (two sticks) real butter for a rich, tender texture.
- Brown Sugar: 3/4 cup brown sugar to make the sticky, caramelized topping.
How to Make Monkey Bread with Biscuit Dough
This recipe is a fun, hands-on activity for kids and adults. Little helpers can cut the biscuits, roll the pieces in cinnamon sugar, and layer them in the pan.
- Preheat and prepare: Heat the oven to 350°F. Generously spray or grease a Bundt pan (an angel food pan will also work). In a small bowl, combine the ground cinnamon and granulated sugar.
- Form the dough pieces: Open the biscuit cans and separate the individual biscuits. Cut each biscuit into four pieces. Roll each piece in the cinnamon-sugar mixture and place the coated pieces into the prepared Bundt pan.
- Make the caramel butter: In a medium saucepan, melt the butter and stir in the brown sugar. Whisk continuously until the sugar dissolves and the mixture is smooth.
- Assemble and bake: Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan. Bake for about 40 minutes, or until the center reaches 190°F on an instant-read thermometer and the top is deeply golden.
- Invert and serve: Allow the monkey bread to cool briefly. Place an oven-safe plate over the Bundt pan, and with oven mitts on both hands, carefully invert the pan and plate together. Lift the pan away to reveal the pull-apart bread. Serve warm.
Tips for Successful Monkey Bread
Before you bake, consider these tips and variations to make the recipe your own:
- Use other dough: Sandwich bread dough or premade frozen bread dough work well if you prefer a different texture.
- Flavor swaps: Add a splash of orange liqueur to the butter mixture or replace the cinnamon with pumpkin pie spice for a seasonal twist.
- Treat ideas: Drizzle melted chocolate over the finished monkey bread for a churro-inspired finish, or add chopped nuts between layers for crunch.
- Make muffins: Press several coated dough pieces into each cup of a standard muffin tin to create individual “monkey muffins.”
Serving Suggestions
Monkey bread is delightful on its own, but it also pairs well with other breakfast items:
- Apple butter: Warm monkey bread and apple butter are a classic flavor match.
- Bacon: Serve with crispy oven-baked bacon for a savory contrast.
- Iced coffee: A mocha or iced coffee complements the sweet, cinnamon flavors.
How to Store and Reheat Leftovers
- Store leftovers at room temperature in an airtight container or covered cake plate.
- Monkey bread will keep for up to two days at room temperature.
- To reheat, warm pieces on a baking sheet in a 350°F oven or toaster oven until heated through, or microwave briefly.
Can You Freeze Pull Apart Monkey Bread?
- Yes. Wrap cooled leftovers tightly in plastic wrap, place in freezer bags, and freeze for up to one month. Thaw in the refrigerator before reheating or serving.
Monkey Bread
Ingredients
- 3 cans (16.3 ounces per can) refrigerated biscuits (I used Pillsbury Grands)
- 1 tablespoon ground cinnamon
- 1 cup granulated sugar
- 1 cup butter
- ¾ cup brown sugar
Instructions
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Preheat the oven to 350°F.
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Generously spray or grease a Bundt pan. Set aside.
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Combine the ground cinnamon and granulated sugar in a small bowl and set aside.
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Open the biscuit cans and separate the biscuits. Cut each biscuit into 4 pieces. Roll each piece in the cinnamon-sugar mixture and place in the prepared Bundt pan.
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In a medium saucepan, melt the butter and stir in the brown sugar. Whisk until the sugar dissolves and the mixture is smooth.
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Pour the butter and brown sugar mixture evenly over the biscuit pieces in the Bundt pan.
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Bake for about 40 minutes, or until the center registers 190°F on an instant-read thermometer and the top is deeply golden.
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Let cool slightly, then invert the Bundt pan onto an oven-safe plate using oven mitts. Lift the pan to release the monkey bread.
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Serve warm and enjoy.
Nutrition
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Carbohydrates: 86g
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Protein: 7g
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Fat: 34g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Breakfast Bakes
- Baked Blueberry French Toast Casserole
- Pumpkin Swirl Bread
- Sheet Pan Pancakes