Description
Monkey Bread is a soft, gooey pull-apart bread coated in cinnamon sugar and finished with a luscious buttery caramel glaze. This crowd-pleasing breakfast or brunch treat bakes up golden and sticky-sweet in a Bundt pan, making it easy to serve and fun to eat.
Ingredients
Scale
Dough & Coating
- 3 (12 oz) cans refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Caramel Glaze
- 1 cup packed brown sugar
- 3/4 cup butter, melted
Instructions
- Prep the Pan: Generously grease a 10-inch Bundt pan with butter or nonstick spray. Proper greasing ensures the bread will release easily after baking.
- Mix Cinnamon Sugar: In a large plastic bag or mixing bowl, combine the granulated sugar and ground cinnamon. This will be used to coat the biscuit pieces and impart a sweet, spiced flavor.
- Cut and Coat the Dough: Cut each biscuit round into quarters. Add a few dough pieces at a time into the cinnamon sugar mixture and toss or shake until well coated. This step ensures every bite is packed with cinnamon sugar goodness.
- Layer in the Pan: Evenly arrange the coated dough pieces in the prepared Bundt pan, sprinkling nuts between layers if you like an added crunch and nutty flavor.
- Prepare Caramel Glaze: In a small saucepan over medium heat, mix the brown sugar and melted butter. Stir continuously until the sugar is fully dissolved and the mixture becomes smooth and syrupy.
- Add Glaze: Pour the brown sugar-butter mixture evenly over all the dough in the Bundt pan. This glaze will bake down and create a sticky caramel layer that soaks into the bread.
- Bake: Bake in the preheated oven at 350°F (175°C) for 35–40 minutes, or until the top is golden brown and fully set. The bread should be cooked through in the center.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then, carefully invert the pan onto a serving plate. Serve warm, pulling apart pieces to enjoy the gooey, cinnamon-sweet bread.
Notes
- For added flavor, use a mix of both pecans and walnuts if desired, or omit nuts entirely for a nut-free version.
- Make sure the caramel glaze is fully dissolved for the smoothest texture.
- Monkey bread is best enjoyed warm, but leftovers can be reheated in the microwave.
- You can prep the dough the night before and bake in the morning for easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of bread
- Calories: 420
- Sugar: 25g
- Sodium: 630mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg