Monkey Bread

Why You’ll Love This Recipe

Monkey Bread is a pull-apart dessert made with soft dough pieces coated in cinnamon sugar and baked together in a gooey caramel glaze. Crispy on the edges and tender in the center, it’s perfect for breakfast, brunch, or dessert. Served warm and shared with family or friends, this classic treat is fun, nostalgic, and downright irresistible.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

refrigerated biscuit dough or homemade doughgranulated sugarsbrown sugarground cinnamonunsalted buttervanilla extract (optional)nonstick spray or butter (for greasing)

directions

Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter.

In a large zip-top bag or bowl, mix granulated sugar and cinnamon.

Cut biscuit dough into quarters. Toss the dough pieces in the cinnamon sugar until well coated.

Layer the coated dough pieces evenly in the prepared bundt pan.

In a saucepan, melt butter with brown sugar over medium heat until smooth and bubbling. Stir in vanilla if using.

Pour the warm caramel mixture evenly over the dough pieces in the pan.

Bake for 35–40 minutes, or until the top is golden and the center is cooked through.

Let cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.

Serve warm and pull apart to enjoy.

Servings and timing

This recipe yields 10–12 servings.Preparation time: 15 minutesBaking time: 35–40 minutesCooling time: 10–15 minutesTotal time: 1 hour

Variations

Add chopped pecans or walnuts between the dough layers.

Mix in mini chocolate chips for a sweet surprise.

Drizzle with cream cheese glaze or vanilla icing after baking.

Use homemade yeast dough for a from-scratch version.

Add orange zest or apple pie spice for seasonal flavor.

storage/reheating

Store Monkey Bread covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.Reheat individual servings in the microwave for 10–15 seconds or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.

FAQs

Can I make it ahead?

Yes, assemble and refrigerate overnight, then bake fresh in the morning.

What kind of dough works best?

Refrigerated biscuit dough is quick and easy, but homemade dough gives a more bakery-style texture.

Why is it called Monkey Bread?

Because it’s meant to be pulled apart and eaten with your fingers—like a monkey might!

Can I use a loaf pan?

A bundt pan is traditional, but you can use loaf or cake pans—adjust baking time accordingly.

Can I freeze it?

Yes, freeze after baking and reheat before serving for best results.

Why is my bread raw in the middle?

Make sure to bake until the center is fully cooked and use an instant-read thermometer if needed (about 190°F/88°C internally).

Is it very sweet?

Yes, it’s rich and sugary—perfect for indulgent occasions.

Can I use cinnamon rolls instead?

Yes, for extra sweetness and flavor, cinnamon roll dough can be used.

Can I add glaze?

Definitely—drizzle with icing, glaze, or caramel for an extra treat.

Is it best served warm?

Yes, Monkey Bread is softest, gooiest, and most delicious when served warm.

Conclusion

Monkey Bread is a warm, gooey, cinnamon-sugar masterpiece that’s as fun to eat as it is to make. Whether served for breakfast, dessert, or during a cozy get-together, it’s a guaranteed crowd-pleaser with its sweet, sticky layers and pull-apart magic.

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