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Instant Pot Monkey Bread with Powdered Sugar Icing

Whip up this classic, gooey pull-apart monkey bread in your Instant Pot for a faster, easier version of the nostalgic sweet treat, finished with a dreamy powdered sugar icing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course: Breakfast, Dessert, Sweet Treat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans biscuits refrigerated, standard-sized (like Pillsbury), can use one regular and one buttermilk
  • 3/4 cup white sugar divided: ½ cup for cinnamon coating, ¼ cup for caramel sauce
  • 2 tsp cinnamon
  • 1/2 cup butter melted
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar firmly packed
  • 1/2 cup powdered sugar for icing
  • 1 tbsp milk start with 1, add more if needed, up to 2 tbsp total for icing
  • 1.5 cups water for Instant Pot

Equipment

  • 6-cup Bundt pan
  • Large resealable bag (gallon-sized Ziploc)
  • Microwave-safe bowl
  • Instant Pot
  • Trivet
  • Serving plate
  • Small bowl

Method
 

  1. Step 1: Grease your 6-cup Bundt pan very well with shortening or butter, getting into all nooks and crannies. This is crucial for easy release.
  2. Step 2: In a large resealable bag, combine ½ cup white sugar and 2 teaspoons cinnamon. Shake well to mix.
  3. Step 3: Open one can of biscuits. Cut each biscuit into four pieces. Drop these pieces into the cinnamon-sugar bag and shake until fully coated. Arrange them evenly in the bottom of your greased Bundt pan.
  4. Step 4: Open the second can of biscuits, cut each into four pieces, and add them to the same resealable bag. Shake to coat in the remaining cinnamon sugar. Set these coated biscuit pieces aside in the bag for now.
  5. Step 5: In a microwave-safe bowl, melt ½ cup butter. Add any remaining cinnamon sugar from your resealable bag, ½ cup firmly packed brown sugar, the remaining ¼ cup white sugar, and 1 teaspoon vanilla extract. Stir until you have a gooey, caramel-like sauce.
  6. Step 6: Pour about half of the butter-sugar mixture evenly over the biscuits already in the Bundt pan.
  7. Step 7: Layer the reserved sugar-coated biscuit pieces from Step 4 on top in the Bundt pan. Pour the rest of the butter-sugar mixture evenly over everything.
  8. Step 8: Loosely cover the Bundt pan with aluminum foil, creating a slight tent in the middle to prevent the foil from pressing on the bread. Crimp the edges tightly around the rim of the pan.
  9. Step 9: Pour 1 ½ cups of water into the inner pot of your Instant Pot.
  10. Step 10: Carefully place the Bundt pan onto the trivet that came with your Instant Pot. Using the trivet handles (or a foil sling), gently lower the Bundt pan into the Instant Pot.
  11. Step 11: Secure the Instant Pot lid, ensuring the sealing vent is turned to the "Sealing" position.
  12. Step 12: Select "Manual" (or "Pressure Cook") and set the time to High Pressure for 25 minutes.
  13. Step 13: Once cooking is complete, allow a Natural Pressure Release for 10 minutes. Do not open immediately.
  14. Step 14: After 10 minutes of natural release, carefully quick release any remaining pressure by turning the vent to "Venting." Once the float valve drops, open the lid. Using heat protection, carefully remove the Bundt pan from the Instant Pot.
  15. Step 15: Carefully remove the foil from the Bundt pan (watch for hot condensation). Let the monkey bread cool in the pan for about 5 minutes.
  16. Step 16: Place a serving plate directly over the top of the Bundt pan. With confidence, carefully invert the monkey bread onto the plate.
  17. Step 17: In a small bowl, whisk ½ cup powdered sugar to remove lumps. Gradually whisk in 1 tablespoon of milk (adding half a teaspoon more at a time if needed) until a smooth, drizzly icing consistency is reached. Drizzle this icing all over your warm monkey bread and serve immediately.

Notes

Substitutions & Additions: Enhance your monkey bread by sprinkling chopped pecans or walnuts between layers for crunch. For a chocolate lover's dream, add a handful of chocolate chips, which will melt into gooey pockets. Instead of simple icing, whip up a quick cream cheese frosting for an extra decadent touch. A pinch of ground nutmeg or cardamom can add depth to the cinnamon sugar mixture, or introduce a fruity twist with dried cranberries or finely chopped dried apricots.
Tips for Success: Always grease your Bundt pan thoroughly into all crevices for an easy release. Avoid overfilling the pan; leave room for the bread to rise. The loose foil cover is essential to prevent excess condensation from making the bread soggy. Don't rush the 10-minute natural pressure release, as it's crucial for even cooking and a non-gummy texture. Monkey bread is truly best served warm, when the caramel is gooey and the biscuits are soft.
Storage: If you have leftovers, store them covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For a slightly longer shelf life, you can refrigerate it for up to 4-5 days. To reheat, gently warm individual portions in the microwave for 15-30 seconds until gooey, and consider drizzling with a little fresh icing.