Do you remember those mornings when the smell of cinnamon and warm sugar filled the house, signaling something truly special was baking? For me, that feeling instantly brings back memories of gathering around the kitchen counter, eager to pull apart sticky, sweet pieces of Monkey Bread. It’s more than just a breakfast treat; it’s a hug in a bundt pan, a delicious, interactive dessert that always brings smiles. And guess what? It’s probably one of the easiest, most impressive recipes you’ll ever make!
This recipe for Easy Monkey Bread takes all that nostalgic goodness and makes it, well, easy! You won’t need any fancy ingredients or complicated techniques. Just a few pantry staples, about 10 minutes of prep, and a little bit of oven magic, and you’ll have a golden, caramelized, pull-apart delight that tastes like pure joy. Whether you’re making it for a special holiday brunch, a casual get-together, or just because you deserve something sweet, this monkey bread is a winner every single time.
Why You’ll Love Easy Monkey Bread
- Fast: From start to finish, you’re looking at less than an hour, most of which is baking time!
- Easy: No yeast, no kneading, just biscuit dough and a few simple steps.
- Giftable: Wrap it up warm, and it makes the most thoughtful, delicious hostess gift.
- Crowd-Pleasing: Seriously, who can resist a warm, sticky, cinnamon-sugar treat? Kids and adults alike will devour this!
Ingredients
Here’s what you’ll need to whip up this incredible dessert:
- 1¼ cups granulated sugar: The base for our sweet, crunchy coating and gooey caramel sauce.
- 1 heaping tablespoon cinnamon: The star spice that gives Monkey Bread its signature warm flavor. Don’t be shy with this!
- 1 cup butter: This forms the rich, buttery sauce that cascades over every piece, creating that irresistible sticky goodness.
- 2 cans (approx. 16 biscuits total) southern style buttermilk biscuits: The secret shortcut! Using pre-made biscuit dough makes this recipe incredibly quick and simple. I always opt for the “southern style” for a slightly richer flavor.
How to Make Easy Monkey Bread
Let’s get baking! You’ll be amazed at how quickly this comes together.
- First things first, you’ll want to get your oven ready. Preheat your oven to a cozy 350°F (175°C). While it’s warming up, grab your bundt pan and give it a really good spray with cooking spray. I mean thoroughly spray it – you want every nook and cranny coated to ensure your beautiful monkey bread slides out easily. Trust me, this is a crucial step!
- Next, let’s make that magical cinnamon-sugar coating. In a large plastic storage bag (a gallon-sized one works perfectly), combine your 1¼ cups of sugar and the heaping tablespoon of cinnamon. Give it a good shake to mix everything evenly. This bag is going to be your best friend for coating those biscuit pieces!
- Now for the biscuits! Carefully remove them from their packaging. Take each biscuit and cut it into four pieces. Don’t worry about them being perfectly even; rustic is part of the charm!
- Time to get those biscuit pieces coated. Drop a few pieces at a time into your bag with the cinnamon-sugar mixture. Seal the bag (leaving a little air in it helps), and shake it like you’re making a cocktail, ensuring every single biscuit piece is gloriously coated. Once coated, arrange these delightful morsels evenly in your prepared bundt pan. Keep adding and shaking until all the biscuit pieces are covered and nestled in the pan.
- Now for the gooey butter sauce! Grab a large microwave-safe measuring cup. Melt your full cup of butter in the microwave. This usually takes about 60-90 seconds, but keep an eye on it. Once melted, pour any remaining cinnamon-sugar mixture (the stuff left in your plastic bag) directly into the melted butter. Give it a good stir for about 30 seconds, or until you see the sugar starting to dissolve. This creates a rich, sweet caramel-like sauce that will seep into every crevice.
- Pour this luscious butter mixture evenly over the biscuits in the bundt pan. Gently give the pan a little shake or tap it lightly on the counter. This helps the butter mixture distribute all the way down between the biscuit pieces, ensuring maximum gooeyness throughout. If you’re looking for another irresistible cinnamon-infused treat, you might also love making a cinnamon roll poke cake!
- Pop your bundt pan into the preheated oven and bake for 35 minutes. When it’s done, it should be golden brown and bubbling with deliciousness.
- The hardest part: waiting! Let the monkey bread cool in the pan for about 10 minutes. This cooling time allows the caramel to set slightly and makes it much easier to invert.
- Finally, place a large serving plate over the top of the bundt pan, and with a quick, confident flip, invert the monkey bread onto the plate. Be careful, as the caramel will still be hot! Serve it warm, and let everyone pull off their own sticky, sweet pieces. Enjoy!
Substitutions & Additions
This Easy Monkey Bread recipe is fantastic as is, but it’s also a canvas for creativity! Here are a few ideas to shake things up:
- Chocolatey Goodness: Stir a ½ cup of chocolate chips (milk, dark, or white!) into the biscuit pieces before coating them, or sprinkle them over the top before baking.
- Nutty Crunch: Add a ½ cup of chopped pecans or walnuts to the cinnamon-sugar mixture for an extra layer of texture and flavor.
- Cream Cheese Glaze: For an extra decadent touch, whisk together 4 oz softened cream cheese, ½ cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Drizzle over the warm monkey bread after inverting it. It’s like a cinnamon roll upgrade!
- Fruity Twist: You could even try adding diced apples or a handful of dried cranberries into the layers. If you enjoy easy dessert innovations like this, you might also love whipping up some easy peach cobbler cookies!
- Savory Monkey Bread: Yes, it’s a thing! Skip the cinnamon and use garlic powder, Italian seasoning, and Parmesan cheese in the bag, and melt butter with garlic and herbs to pour over. Serve with marinara for dipping!
Tips for Success
Even though this recipe is super easy, a few little tricks can make it absolutely perfect every time:
- Don’t Skimp on the Cooking Spray: I cannot stress this enough! A well-greased bundt pan is the key to a beautiful, intact monkey bread. Get into all those crevices!
- Cut Biscuits Evenly: While perfection isn’t necessary, try to cut your biscuit pieces roughly the same size so they cook evenly.
- Don’t Overbake: Overbaked monkey bread can be dry. Keep an eye on it towards the end of the baking time. It should be golden brown and feel firm but springy to the touch.
- Let it Rest: The 10-minute cooling period in the pan isn’t just for safety; it helps the molten caramel firm up just enough so it doesn’t all spill out when you flip it.
- Serve Warm: Monkey bread is always best served warm, allowing that sticky, sweet caramel to shine. If you have extra butter on hand, you could even make some homemade cinnamon butter to spread on other breakfast items while this bakes!
How to Store Easy Monkey Bread
If you happen to have any leftovers (a rare occurrence!), here’s how to keep them fresh:
- Countertop: Store cooled monkey bread tightly covered in plastic wrap or an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, you can keep it in the fridge for up to 4-5 days. The caramel might firm up a bit more, but it’s still delicious.
- Reheating: To reheat, simply place individual pieces in the microwave for 15-30 seconds, or warm larger portions in a preheated oven at 250°F (120°C) for about 10-15 minutes until warmed through and gooey again.
FAQs
Got questions? I’ve got answers!
Can I use a different kind of biscuit dough?
Absolutely! While southern-style buttermilk biscuits are my go-to for their richness, any refrigerated biscuit dough will work just fine. Just make sure you have the equivalent of about 16 biscuits total.
Can I make Monkey Bread ahead of time?
You can definitely prep some parts ahead! You can cut the biscuits and coat them in cinnamon sugar and store them in the fridge overnight. In the morning, melt the butter, combine with the leftover sugar mixture, pour it over, and bake. I don’t recommend assembling the entire thing and letting it sit raw, as the biscuits can get soggy.
What if I don’t have a bundt pan?
No bundt pan, no problem! You can use a 9×13 inch baking dish or even a regular round cake pan. Just make sure to grease it really well. The shape will be different, but the deliciousness will be the same!
I hope this Easy Monkey Bread recipe becomes a cherished favorite in your kitchen, bringing as much joy to your family as it does to mine. Happy baking!
For more delicious recipes and cooking inspiration, follow Lana Recipes on Pinterest!
Easy Monkey Bread
This easy, irresistible Monkey Bread recipe brings back nostalgic memories of warm cinnamon and sugar, making it the perfect pull-apart treat for breakfast, brunch, or dessert. It's incredibly simple to make with just a few pantry staples and about an hour from start to finish.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Thoroughly spray your bundt pan with cooking spray, ensuring every nook and cranny is coated.
- Step 2: In a large plastic storage bag (gallon-sized works perfectly), combine 1¼ cups of granulated sugar and the heaping tablespoon of cinnamon. Shake well to mix evenly.
- Step 3: Carefully remove biscuits from their packaging. Cut each biscuit into four pieces. Don't worry about them being perfectly even.
- Step 4: Drop a few biscuit pieces at a time into the bag with the cinnamon-sugar mixture. Seal the bag (leaving a little air) and shake until every piece is gloriously coated. Arrange the coated pieces evenly in your prepared bundt pan. Continue until all biscuit pieces are covered and nestled in the pan.
- Step 5: In a large microwave-safe measuring cup, melt the full cup of butter (usually 60-90 seconds). Pour any remaining cinnamon-sugar mixture from the plastic bag directly into the melted butter. Stir for about 30 seconds, or until the sugar starts to dissolve.
- Step 6: Pour this luscious butter mixture evenly over the biscuits in the bundt pan. Gently give the pan a little shake or tap it lightly on the counter to help distribute the mixture.
- Step 7: Pop your bundt pan into the preheated oven and bake for 35 minutes. When done, it should be golden brown and bubbling.
- Step 8: Let the monkey bread cool in the pan for about 10 minutes. This cooling time allows the caramel to set slightly and makes it easier to invert.
- Step 9: Place a large serving plate over the top of the bundt pan, and with a quick, confident flip, invert the monkey bread onto the plate. Be careful, as the caramel will still be hot! Serve it warm, and let everyone pull off their own sticky, sweet pieces. Enjoy!
Notes
Substitutions & Additions: For a chocolatey twist, stir ½ cup of chocolate chips (milk, dark, or white) into the biscuit pieces before coating. For nutty crunch, add ½ cup of chopped pecans or walnuts to the cinnamon-sugar mixture. Create a decadent cream cheese glaze by whisking together 4 oz softened cream cheese, ½ cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract, then drizzle over the warm monkey bread. You can also try adding diced apples or a handful of dried cranberries for a fruity twist. For a savory version, skip the cinnamon and use garlic powder, Italian seasoning, and Parmesan cheese in the bag, and melt butter with garlic and herbs to pour over.
Tips for Success: Do not skimp on the cooking spray; a well-greased bundt pan is crucial for easy release. Try to cut biscuit pieces roughly the same size for even cooking. Don't overbake; it should be golden brown and feel firm but springy. The 10-minute resting period in the pan helps the caramel set, preventing spills when you flip it. Monkey bread is always best served warm.
Storage & Reheating: Store cooled monkey bread tightly covered in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 4-5 days. To reheat, microwave individual pieces for 15-30 seconds, or warm larger portions in a preheated oven at 250°F (120°C) for about 10-15 minutes until warmed through and gooey again.
FAQs: Any refrigerated biscuit dough (approximately 16 biscuits total) can be used. You can prep the cut and coated biscuits the day before and store them in the fridge overnight; melt the butter mixture and bake in the morning. If you don't have a bundt pan, a well-greased 9x13 inch baking dish or a regular round cake pan will also work.