Our monkey bread recipe is a decadent sweet treat that is soft, gooey, and SO satisfying to pull apart. The dough balls are covered in a caramel-like sauce that will have you licking your fingers, or, if you’re feeling like an adult, your fork.
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When I think of my childhood, one of my favorite recipes that my mom and I made together was monkey bread, which we enjoyed at our Christmas brunch. Although I must confess that it may have been because I stole more than a few spoons full of sugar while we were making it.
Now that I have my own family, it’s a sweet treat that I make all year long. It’s an easy-to-make crowd pleaser that is so foolproof that even little hands can help make it.
Everyone always asks how it got its name, and the answer is really quite simple. The name monkey bread actually comes from the way it’s eaten, pulled apart like a monkey would with its hands.
If you love easy-to-make desserts that little hands can help make, try our Impossible Pie and Lemon Brownies recipes.
Ingredients
Gather the ingredients to prepare our Easy Monkey Bread recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Yes, you can. We use canned biscuit dough to make this recipe even easier, but you can always make your own biscuits if you are feeling adventurous. All you will need is yeast, milk, sugar, eggs, butter, salt, and flour. This will add about 2 hours to your prep time.
To add an extra layer of flavor, consider sprinkling chopped walnuts or raisins (or both) between the dough balls, making this recipe even more delicious.
For an extra special treat, you can make monkey bread using cinnamon rolls. I’ve only made monkey bread with cinnamon rolls once, but they will definitely be making a repeat appearance in the near future.
How to Make Monkey Bread
Follow along with my simple step-by-step instructions to learn how to make monkey bread in your home kitchen.
- Preheat the oven to 350°F.
- Open the cans of biscuit dough and cut each biscuit into quarters.
- Lightly grease the bundt pan with one tablespoon of butter.
- Add the granulated sugar and cinnamon to a large ziplock bag. Mix to combine.
- Place the quartered biscuit dough into the bag; close it securely, then shake to coat the pieces evenly.
*If you use a smaller bag, you will need to add the dough in batches. - Place the sugar dough on a plate while you make the sauce.
- Add the brown sugar, unsalted butter, and vanilla extract to a small saucepan over medium-high heat.
- Cook until it comes to a light boil. Stir frequently to prevent the sugar from burning. Remove the sauce mixture from the heat.
- Place sugar-coated dough balls into the prepared pan.
- Pour the warm brown sugar mixture over the biscuits.
- Place the pan on the center rack of the preheated oven and bake for 35- 40 minutes, or until golden brown.
- Place the pan on a wire rack and allow to cool for 10 minutes.
- Place a dinner plate on top of the pan.
- Very carefully flip it over to release the monkey bread.
- Let the bread cool for a few more minutes before serving.
After one taste of our soft, pillow, pull-apart monkey bread, you’ll be wondering why you haven’t made them before. I can guarantee that you’re family will be requesting a repeat performance!
How to Store and Reheat
Leftovers should be stored in an airtight container or well-covered with plastic wrap at room temperature for 2 days or refrigerated for up to 5 days. Reheat in the microwave or the oven before serving.
It can be stored well-wrapped in the freezer for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Recipe FAQs
No, you don’t. A bundt pan is typically used because it helps the bread bake evenly, giving it its signature shape. However, you can use a tube pan or even a loaf pan; just be aware that baking times may vary.
It should have a nice, golden-brown color and be puffed up. However, if you want to be certain, check the internal temperature; it should reach at least 190°F. If it still looks gooey in the center, bake it a while longer. If it’s browning too fast, tent it with aluminum foil.
Yes, you can. You can assemble it the night before, just make sure it’s refrigerated and well-covered with plastic wrap. Let it sit at room temperature for about 30–45 minutes before baking.
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Monkey Bread
Equipment
- Bundt Pan
- small sauce pan
Ingredients
Ingredients:
- 1 tablespoon unsalted butter -for greasing pan
- 3 cans refrigerated buttermilk biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ¾ cup light brown sugar
- 8 oz unsalted butter 2 sticks = 16 tablespoons = 1 cup
- 1 teaspoon vanilla extract
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Instructions
Instructions:
- Preheat the oven to 350 degrees F.
- Lightly grease the bundt pan with one tablespoon of butter.
- Open the cans of biscuit dough and cut each biscuit into quarters.
- Add the granulated sugar and cinnamon to a large ziplock bag. MIx to combine.
- Place the quartered biscuit dough into the bag; close it securely, then shake to coat the pieces evenly. If you use a smaller bag, you will need to add the dough in batches.
- Add the brown sugar, unsalted butter, and vanilla extract to a small saucepan over medium-high heat. Cook until it comes to a light boil. Stir frequently to prevent the sugar from burning.
- Remove the sauce mixture from heat.
- Place sugar-coated dough balls into the prepared pan, then pour the warm brown sugar mixture over the biscuits.
- Place the pan on the center rack of the preheated oven and bake for 35- 40 minutes, or until golden brown.
- Place the pan on a wire rack and allow to cool for 10 minutes.
- Place a dinner plate on top of the pan, and very carefully flip it over to release the monkey bread.
- Let the bread cool for a few more minutes before serving.
Notes
If it still looks gooey in the center, bake it a while longer. If it’s browning too fast, tent it with aluminum foil. Can I make it ahead of time? Yes, you can. You can assemble it the night before, just make sure it’s refrigerated and well-covered with plastic wrap. Let it sit at room temperature for about 30–45 minutes before baking.
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