I love monkey bread — that sticky, pull-apart pastry that disappears fast at breakfasts and potlucks. This version is simple, reliably gooey, and uses accessible ingredients I keep in my kitchen. After testing several methods, I’ve settled on one that balances a crisp cinnamon shell with a tender, brioche-like center; for a quick twist on bite-sized snacks see this cinnamon-sugar monkey bread bites recipe for inspiration: cinnamon-sugar monkey bread bites.
Why Make This Recipe
- Crowd-pleaser: It’s shareable and interactive — guests pull apart warm, sticky pieces.
- Convenience: Uses pantry staples and can be made with refrigerated biscuit dough or a simple yeast dough.
- Texture contrast: Crispy caramelized exterior with a soft, pillowy interior when baked at the right temperature.
- Great for occasions: Ideal for brunch, holidays, potlucks, or a cozy weekend treat.
- Personal insight: I love making it for holiday mornings because the smell of butter and cinnamon fills the house; it’s nostalgic and forgiving. For a related sweet-bread twist, I sometimes riff on an apple-fritter bread to switch up flavors: apple fritter bread recipe.
Recipe Overview
- Prep time: 20 minutes (active) + 10 minutes if using canned biscuits; 1.5–2 hours total if making yeast dough.
- Cook time: 30–40 minutes.
- Total time: 50–60 minutes (biscuit method) or 2–2.5 hours (yeast).
- Servings: 8–10 as a breakfast or dessert.
- Difficulty: Easy to Medium (biscuit method = Easy; yeast dough = Medium).
- Method: Layer bite-sized dough pieces tossed in cinnamon-sugar into a greased 12-cup bundt pan, pour warm brown-sugar-butter glaze over, then bake at 350°F (175°C) until golden and set.
My Experience Making This Recipe
I tested both refrigerator-biscuit and scratch-yeast versions and found the biscuit method is fast and still satisfying for everyday baking. Making a yeast dough yielded a more bread-like crumb and required extra rise time, but the flavor payoff is worth it when you have time.
How to Make Monkey Bread
Start by cutting refrigerated biscuits (2 cans, about 16–20 biscuits) into quarters or make a simple yeast dough (about 3 cups flour, 2¼ tsp active dry yeast, 1 cup warm milk, 2 tbsp sugar, 2 tbsp melted butter, pinch of salt). Toss each piece in a cinnamon-sugar mix (1 cup granulated sugar + 2–3 tbsp ground cinnamon). Layer the coated pieces in a well-greased 12-cup bundt pan. For the glaze, melt 1/2 cup (1 stick) butter with 1 cup packed brown sugar until bubbling, then pour evenly over the dough. Bake at 350°F (175°C) for 30–40 minutes, tent with foil if the top browns too quickly, then invert onto a serving plate after resting 5–10 minutes.
For a deeper-dough perspective and shaping basics that help when you make loaves or brioche-style versions, I often refer back to artisan techniques from my go-to guide: best artisan bread simple home.
Expert Tips for Success
- Even coating: Toss warm biscuit or dough pieces in the cinnamon-sugar in a zip-top bag to get an even, thin coating without wasting sugar.
- Pan prep: Grease the bundt pan with softened butter and dust with a little flour; nonstick spray alone sometimes lets the glaze stick.
- Temperature control: Bake at 350°F (175°C); lower temps produce a softer crust, higher temps risk burning the caramel.
- Glaze timing: Pour warm (not boiling) caramel over the layered dough so it seeps between pieces but won’t completely dissolve the sugar coating.
- Test for doneness: Use a thin skewer — if it comes out with no wet dough, it’s done; a little sticky caramel is fine. For a richer, breadier result, try a yeast-based approach and allow a full second rise.
How to Serve Monkey Bread
- Family brunch: Place warm on a platter and let everyone pull pieces; serve with coffee or hot chocolate.
- Dessert: Add a scoop of vanilla ice cream and a drizzle of warmed caramel for a decadent treat.
- Party centerpiece: Serve on a cake stand for a striking, interactive dessert.
- Portioning tip: If serving a crowd, bake in two smaller bundt pans to allow more even baking and easier pulling.
For another quick, sweet-bread idea when you want a banana accent, I sometimes pair small slices of banana bread on the side: banana bread.
Storage and Reheating Guide
- Room temperature: Store covered at room temperature for up to 24 hours in an airtight container to keep gloss on the caramel.
- Refrigerator: Keep in a sealed container for up to 3–4 days; bring to room temp before reheating to restore tenderness.
- Freezing: Freeze individual pulled portions on a baking sheet until firm (about 1 hour), then transfer to a freezer bag for up to 2 months.
- Reheat: Best method is oven: 325°F (160°C) for 8–12 minutes covered loosely with foil, or microwave 20–30 seconds per portion if short on time (texture will be softer).
Recipe Variations
- Gluten-free: Use a 1:1 gluten-free flour blend in a scratch dough recipe and add 1 tsp xanthan gum if absent; expect a slightly denser crumb.
- Dairy-free: Substitute non-dairy butter (solid) and use coconut oil for glaze; use brown sugar as usual.
- Savory twist: Skip cinnamon-sugar and toss dough pieces in melted butter with garlic powder, rosemary, and grated Parmesan for a pull-apart dinner bread.
- Flavor add-ins: Stir in chopped pecans or raisins between layers, or swirl in apple pie filling for an apple-studded version inspired by this apple fritter-style approach: best banana bread chai latte recipe.
Nutritional Highlights
- Energy-dense treat: Monkey bread is high in calories and sugar — excellent as an occasional indulgence rather than an everyday item.
- Carbs and fats: Provides quick energy from refined carbohydrates and fats from butter; pairs well with protein/fruit to balance a meal.
- Allergens: Contains gluten (wheat), dairy (butter/milk), and may contain nuts if you add them — label accordingly for guests. Consider portion control: 1–2 pull-apart pieces per person is a reasonable serving.
Troubleshooting Common Issues
- Too gooey in center: If the middle is underbaked, cover the top with foil and bake 10–15 minutes longer at 325°F (163°C). Use a skewer to check doneness.
- Stuck to bundt pan: Let rest 10 minutes after baking, then invert sharply. If it still sticks, run a thin spatula carefully around the rim. Proper greasing beforehand prevents this.
- Dry or tough bread: Overbaking or using too little fat causes dryness. Reduce bake time slightly and ensure adequate butter in the glaze.
Frequently Asked Questions
Q1: Can I make monkey bread ahead of time?
A1: Yes — you can assemble it in the bundt pan, cover tightly, and refrigerate overnight (biscuit or yeast dough). Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the bake time if the dough is cold.
Q2: Is it better to use canned biscuits or make a yeast dough?
A2: Canned biscuit dough is quick and still delicious, perfect for weeknights. Scratch yeast dough yields a more complex, bread-like crumb and deeper flavor, great for special occasions when you can plan rises.
Q3: How do I keep the caramel from making the bottom soggy?
A3: Pour warm (not boiling) glaze so it soaks in gradually. Layer dough pieces with some spacing, and bake at 350°F (175°C) so the interior cooks through while the glaze thickens into a set coating.
Q4: Can I halve the recipe for a smaller batch?
A4: Yes — scale ingredients proportionally and use a smaller bundt or loaf pan. Baking time may be shorter (check for doneness after 20–25 minutes), so monitor closely.
Conclusion
For a classic, crowd-pleasing how-to and another tested approach, see this Easy Monkey Bread Recipe – How to Make Monkey Bread for step-by-step photos and variations: Easy Monkey Bread Recipe – How to Make Monkey Bread.
Print
Classic Monkey Bread
- Total Time: 70 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
A sticky, pull-apart pastry that’s perfect for breakfasts and potlucks, featuring a crispy cinnamon shell and a tender, brioche-like center.
Ingredients
- 2 cans refrigerated biscuits (about 16–20 biscuits)
- 3 cups all-purpose flour (if making yeast dough)
- 2¼ tsp active dry yeast (if making yeast dough)
- 1 cup warm milk (if making yeast dough)
- 2 tbsp sugar (if making yeast dough)
- 2 tbsp melted butter (if making yeast dough)
- Pinch of salt (if making yeast dough)
- 1 cup granulated sugar (for cinnamon-sugar mix)
- 2–3 tbsp ground cinnamon (for cinnamon-sugar mix)
- ½ cup (1 stick) butter (for glaze)
- 1 cup packed brown sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- If using biscuits, cut each biscuit into quarters. If making yeast dough, combine flour, yeast, warm milk, sugar, melted butter, and salt in a bowl and knead until smooth.
- Toss the dough pieces in a mixture of granulated sugar and ground cinnamon until well coated.
- Layer the dough pieces in a well-greased 12-cup bundt pan.
- For the glaze, melt the butter and brown sugar together until bubbling, then pour over the layered dough.
- Bake for 30–40 minutes, tenting with foil if necessary to prevent over-browning.
- Let rest for 5–10 minutes before inverting onto a serving plate.
Notes
Best served warm, this monkey bread is great for brunch, dessert, or as a party centerpiece.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 18g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg