Welcome to the ultimate guide for crafting the most irresistible **Monkey Bread Recipe**! This sweet, sticky, and gloriously pull-apart treat is a heartwarming classic, perfect for any occasion. Imagine golden-baked dough pieces, generously coated in cinnamon sugar, swimming in a rich, buttery caramel syrup. Whether it’s a special breakfast, a delightful dessert, or a comforting snack, Monkey Bread promises a joyful culinary experience that’s both simple to make and incredibly satisfying to eat.
Author’s Note
My Kids’ Favorite Birthday Breakfast!
Growing up, Christmas morning at our house was synonymous with two things: homemade cinnamon rolls and this very Monkey Bread, often paired with a refreshing Orange Julius. These traditions evoke such strong feelings of nostalgia for me, which is why I continue to bake this beloved treat every single year.
This particular Monkey Bread recipe originates from my mom’s kitchen. Over the years, I’ve lovingly refined it, adding a special pecan-infused sugar topping. While entirely optional, this addition introduces an incredible caramel crunch and depth of flavor that takes it to another level. It’s truly my secret ingredient for making this classic even better!
Now, my own children have adopted this tradition, asking for it constantly. We still reserve it for Christmas morning, but it has happily found its way into our celebrations on birthdays and even spontaneous Saturday mornings. It’s more than just a recipe; it’s a delicious tradition that brings our family together.
Why Is It Called Monkey Bread? The Fun Behind the Name
The whimsical name “Monkey Bread” comes from the unique way you eat it. Rather than slicing it, you pull apart individual, sticky, sweet pieces with your fingers, much like a monkey might pick at its food. This interactive and shareable nature makes it a fantastic centerpiece for any gathering, encouraging everyone to dive in and enjoy!
If you’re already a fan of this sweet sensation, you might also love my Cinnamon Roll Monkey Bread for another delightful twist!
Why This Monkey Bread Recipe Is A Must-Try
There are countless reasons to fall in love with this homemade Monkey Bread. It’s not just a recipe; it’s an experience:
- Effortlessly Delicious: Using pre-made refrigerated biscuit dough simplifies the process immensely, making it accessible even for novice bakers.
- Irresistible Flavor Profile: The combination of warm cinnamon, sweet sugar, rich butter, and gooey caramel creates an explosion of flavor in every bite.
- Perfectly Pull-Apart Texture: Each piece is soft, tender, and easy to separate, making it a fun and interactive treat for sharing.
- Versatile Treat: Equally at home on a breakfast table, a brunch spread, or as a decadent dessert with a scoop of vanilla ice cream.
- Family Favorite: It’s a guaranteed crowd-pleaser that kids and adults alike adore, perfect for holidays, birthdays, or any day you want to make special.
- Optional Pecan Crunch: The added pecan topping provides a delightful textural contrast, enhancing the overall caramel goodness.
Gather Your Ingredients for This Sweet Masterpiece
This incredible Monkey Bread comes together with just a few simple, accessible ingredients. Here’s a detailed look at what you’ll need and why each component is key:
- Unsalted Butter: The foundation of our rich caramel sauce, providing luxurious flavor and a perfectly sticky consistency. Using unsalted butter allows you to control the overall saltiness of the dish.
- Granulated White Sugar: This fine sugar coats the biscuit pieces, creating that delightful sweet, slightly crispy exterior and contributing to the overall sweetness.
- Ground Cinnamon: The quintessential spice for Monkey Bread, offering warm, aromatic notes that are synonymous with comforting baked goods. Ensure your cinnamon is fresh for the best flavor.
- Refrigerated Biscuit Dough (Pillsbury Grands Flaky Jumbo Biscuits recommended): The secret to speed and convenience! These flaky layers bake up wonderfully soft and fluffy, making them easy to pull apart. Opt for jumbo-sized biscuits for larger, more satisfying pieces.
- Light Brown Sugar: This is crucial for the deep, molasses-rich caramel-like syrup that drenches the bread. Its moist texture helps create a smooth, gooey sauce. Make sure it’s firmly packed when measuring.
- Vanilla Extract: A touch of vanilla elevates all the other flavors, adding a sweet, fragrant depth to the caramel sauce. Use pure vanilla extract for the best results.
- Chopped Pecans (Optional, but highly recommended!): For an added layer of texture and nutty flavor, pecans are a fantastic addition to the caramel topping. They toast beautifully as the bread bakes, giving a wonderful crunch. If you have nut allergies or prefer a nut-free version, simply omit them.
- Cooking Spray & Butter/Shortening: Essential for thoroughly greasing your Bundt pan, ensuring your Monkey Bread releases without a hitch.
Essential Equipment for Perfect Monkey Bread
Having the right tools on hand will make the Monkey Bread baking process smooth and enjoyable:
- 12-Cup Bundt Pan: This is the classic pan for Monkey Bread, giving it its iconic shape and allowing the caramel to evenly coat all the dough pieces. A good quality, non-stick pan is highly recommended.
- Large Mixing Bowls: You’ll need at least two: one for the cinnamon sugar mixture and one for the caramel syrup.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Large Zip-Top Bag: Perfect for easily coating the biscuit pieces with cinnamon sugar without creating a mess.
- Whisk or Fork: For mixing the dry ingredients and the caramel syrup.
- Microwave-Safe Bowl: For melting the butter quickly.
- Cooling Rack: To allow the Monkey Bread to cool slightly after baking before inverting.
How To Make The Best Homemade Monkey Bread: Step-by-Step Guide
Follow these simple steps to create a show-stopping Monkey Bread that will impress everyone:
- Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your bread is ready to bake. Then, generously grease a 12-cup Bundt pan. This step is critical to prevent sticking and ensure a clean release of your beautiful Monkey Bread. You can use softened butter or shortening, spreading it thoroughly into all the nooks and crannies, and for extra assurance, follow up with a light coating of cooking spray.
- Craft the Rich Caramel Syrup: In a microwave-safe bowl, melt the unsalted butter until fully liquid. Allow the melted butter to cool slightly to room temperature; this prevents the syrup from becoming greasy or separating. Once cooled, whisk in the light brown sugar, vanilla extract, and chopped pecans (if you’re using them) until the mixture is well combined and smooth. This creates the luscious, sticky caramel that makes Monkey Bread so irresistible.
- Coat the Biscuit Dough: Open your cans of refrigerated biscuit dough. Each biscuit should be cut into four equal pieces. In a separate large bowl or, even better, a large zip-top bag, combine the granulated white sugar and ground cinnamon. Add the quartered biscuit pieces to the cinnamon-sugar mixture. Seal the bag (or cover the bowl) and shake vigorously until every piece of dough is evenly coated with the sweet spice mixture. This ensures every bite is flavorful.
- Assemble Your Monkey Bread: Pour a few generous spoonfuls of your prepared butter-pecan caramel mixture into the bottom of the greased Bundt pan. Spread it out slightly to create a base. Next, carefully arrange half of the cinnamon-sugar-coated biscuit pieces over the caramel layer in the pan. Sprinkle any remaining cinnamon-sugar from the bag over these biscuits. Then, pour the rest of the butter-pecan caramel mixture evenly over the layers of biscuits.
- Bake to Golden Perfection: Place the Bundt pan in your preheated oven and bake for 30–40 minutes. The baking time can vary slightly depending on your oven. To check for doneness, a skewer or toothpick inserted into the center of the bread should come out clean. If you notice the top browning too quickly during baking, loosely tent the pan with aluminum foil to prevent over-browning while the inside finishes cooking.
- Cool and Serve with Joy: Once baked, remove the Monkey Bread from the oven and let it cool in the Bundt pan for about 10 minutes. This crucial cooling period allows the caramel to set slightly and helps prevent the bread from falling apart when inverted. After 10 minutes, carefully place a serving plate or cake stand over the top of the Bundt pan and, holding both firmly, invert the pan to release the Monkey Bread onto the plate. Serve warm and watch it disappear!
Pro Tips for Perfect Monkey Bread
- Greasing is Key: Don’t underestimate the importance of generously greasing your Bundt pan. Use softened butter or shortening to coat every surface, especially the center tube and decorative ridges. For extra insurance, a layer of cooking spray on top of the butter works wonders. This ensures a clean release and a beautiful presentation.
- Cool the Melted Butter: Ensure your melted butter has cooled to room temperature before mixing it with the sugars and vanilla. Adding hot butter to the sugar can cause the mixture to separate or become grainy, affecting the smooth, gooey texture of your caramel sauce.
- Don’t Overcrowd: While it might be tempting to pack in more biscuit pieces, stick to the recommended amount. Overcrowding can lead to uneven baking and a dense final product.
- Tenting with Foil: If you notice the top of your Monkey Bread browning too quickly before the center is cooked through, loosely tent the pan with aluminum foil. This will protect the exterior while allowing the inside to finish baking.
- Patience is a Virtue (for Cooling): The 10-minute cooling time in the pan is essential. It allows the hot caramel to firm up slightly and the bread to set, preventing it from collapsing when you invert it onto your serving dish.
Storage & Make-Ahead Options
Monkey Bread Storage: Store any leftover Monkey Bread at room temperature in an airtight container. It will remain wonderfully soft and sticky for up to two days. For best results, gently warm individual pieces in the microwave for a few seconds before serving to restore its gooey texture.
Make-Ahead Instructions: To prepare ahead of time, you can assemble the Monkey Bread in the Bundt pan as directed, then cover it tightly with plastic wrap and refrigerate overnight (up to 12 hours). The next morning, remove the pan from the refrigerator and let it sit at room temperature for at least 30 minutes before baking according to the recipe instructions. This allows the dough to warm up slightly for more even baking.
Freezing Cooked Monkey Bread: To freeze leftovers, wrap individual slices or the entire cooled bread tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 3 months. Be aware that freezing may result in slight changes to the texture, making it a bit less tender upon thawing. Reheat frozen pieces gently in the oven or microwave.
Do Not Freeze Uncooked Dough: It is not recommended to freeze uncooked biscuit dough once it has been coated and assembled, as this can negatively impact its leavening and final texture.
Monkey Bread Without A Bundt Pan: An Alternative Baking Method
No Bundt pan? No problem! You can still enjoy this delightful treat. This recipe adapts beautifully to a standard baking dish:
Monkey Bread in a 9×13 Pan: To make Monkey Bread in a 9×13-inch baking dish or casserole dish, simply follow all the same preparation steps as the original recipe. Instead of layering in a Bundt pan, place the sugared biscuit pieces evenly into a thoroughly greased 9×13-inch pan. Drizzle the entire caramel sauce mixture over the top of the biscuits. Bake at 350°F (175°C) for a slightly shorter duration of 25–30 minutes, or until golden brown and cooked through. The exact cooking time may vary, so keep an eye on it.
Creative Variations & Customizations
While this classic Monkey Bread recipe is perfect as is, feel free to get creative and customize it to your liking:
- Nut Variations: Not a fan of pecans? Try walnuts, almonds, or even a mix of your favorite nuts for a different crunch and flavor.
- Chocolate Lover’s Dream: Add chocolate chips (milk, dark, or semi-sweet) between the layers of biscuit dough for a gooey, chocolatey surprise.
- Fruity Twist: Incorporate dried cranberries, raisins, or finely chopped dried apricots for a hint of fruity sweetness and chewiness.
- Spiced Up: Enhance the warm flavors by adding a pinch of nutmeg, cardamom, or even a touch of pumpkin pie spice to the cinnamon-sugar coating.
- Citrus Zest: Grate some orange or lemon zest into the caramel sauce for a bright, refreshing undertone.
- Cream Cheese Glaze: For an extra decadent finish, whisk together powdered sugar, a splash of milk, and a bit of cream cheese to drizzle over the warm Monkey Bread.
- Butterscotch Bliss: Swap out some of the brown sugar for butterscotch chips in the caramel sauce for a different sweet profile.
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making Monkey Bread:
Q: Can I use homemade biscuit dough instead of canned?
A: Yes, absolutely! If you have a favorite homemade biscuit or brioche dough recipe, you can certainly use it. Just ensure the dough is cut into similarly sized pieces before coating and baking.
Q: Why did my Monkey Bread stick to the pan?
A: This is usually due to insufficient greasing of the Bundt pan. Make sure to generously coat every surface, including the center hole and any intricate designs, with softened butter or shortening, followed by cooking spray for best results.
Q: How do I know when the Monkey Bread is fully cooked?
A: The Monkey Bread is done when it’s golden brown on top, and a skewer or toothpick inserted into the thickest part comes out clean. If the top is browning too quickly, tent it with foil to allow the inside to finish cooking.
Q: Can I make Monkey Bread less sweet?
A: You can reduce the amount of granulated sugar in the cinnamon-sugar coating slightly. However, the brown sugar caramel sauce is essential for the texture and classic flavor, so it’s not recommended to significantly reduce that.
Q: What should I serve with Monkey Bread?
A: Monkey Bread is fantastic on its own! For breakfast or brunch, it pairs well with coffee, milk, fresh fruit, or a side of scrambled eggs for a sweet and savory balance. As a dessert, a scoop of vanilla bean ice cream or a dollop of whipped cream is divine.
Complement Your Sweet Treats with Savory Breakfast Ideas:
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Print Recipe
Monkey Bread Recipe
Chelsea Lords
15
35
50
6 servings
Video
Monkey Bread is a sweet, sticky treat made with cinnamon-sugar-coated dough baked in a rich syrup—perfect for breakfast or dessert.
Equipment
- Bundt pan 12-cup
Ingredients
- Cooking spray plus butter or shortening, for greasing pan
- 12 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1-1/4 teaspoons ground cinnamon
- 2 (16.3-ounce) cans Pillsbury Grands Flaky Jumbo Biscuits 8 biscuits per can, 16 total needed
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan. See note 1 below for greasing tips.
- Melt the butter in a microwave-safe bowl, then let it cool to room temperature (see note 2). Stir in the brown sugar, vanilla, and pecans (if using) until combined, creating your sticky caramel sauce.
- In a separate large zip-top bag, whisk together the granulated sugar and cinnamon. Cut each biscuit into 4 equal pieces. Place the biscuit pieces into the bag with the cinnamon-sugar mixture, seal, and shake until the dough pieces are evenly coated.
- Pour a few spoonfuls of the butter-pecan caramel mixture into the bottom of the prepared Bundt pan. Layer half of the coated biscuit pieces on top. Sprinkle any remaining cinnamon-sugar from the bag over the biscuits. Then, pour the remaining butter-pecan mixture evenly over everything.
- Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean and the bread is golden brown. If the top begins to brown too quickly, loosely tent the pan with aluminum foil.
- Let the bread cool in the pan for 10 minutes before carefully inverting it onto a cake plate or serving dish. Serve warm and enjoy!
Recipe Notes
Note 2 – Butter Temperature: It’s important to let the melted butter cool to room temperature before combining it with the brown sugar and vanilla. This prevents the syrup from becoming greasy, separating, or developing a grainy texture.
Storage: Store leftover Monkey Bread at room temperature in an airtight container for up to 2 days. For longer storage, freeze wrapped leftovers for up to 3 months, though expect slight texture changes upon thawing. Do not freeze uncooked dough.
Nutrition
Calories: 758kcal |
Carbohydrates: 83g |
Protein: 2g |
Fat: 49g |
Saturated Fat: 24g |
Cholesterol: 92mg |
Sodium: 25mg |
Potassium: 167mg |
Fiber: 2g |
Sugar: 79g |
Vitamin A: 1064IU |
Vitamin C: 1mg |
Calcium: 76mg |
Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
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