Description
Monkey Bread is a delicious, pull-apart dessert made with soft biscuit dough coated in cinnamon sugar, layered with pecans, and baked in a rich brown sugar butter sauce. Perfect as a sweet breakfast treat or an easy dessert that’s best enjoyed warm and fresh from the oven.
Ingredients
Scale
Monkey Bread Dough
- 3 cans refrigerated biscuit dough (16 ounces each)
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg (optional, for extra flavor)
Butter Sauce
- 1 cup packed brown sugar
- 3/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan to prevent sticking.
- Prepare Biscuit Pieces: Cut each biscuit from the refrigerated dough into quarters to create bite-sized pieces.
- Coat Biscuit Pieces: In a large zip-top bag or bowl, combine the granulated sugar, cinnamon, and optional nutmeg. Add the biscuit pieces and toss or shake until all pieces are evenly coated with the cinnamon sugar mixture.
- Layer Pecans and Biscuit Pieces: If using pecans, sprinkle half of them evenly into the bottom of the prepared Bundt pan. Next, layer half of the coated biscuit pieces on top of the pecans. Sprinkle the remaining pecans over this layer, then add the remaining biscuit pieces as the final layer.
- Prepare Butter Mixture: In a separate bowl, stir together the melted unsalted butter, packed brown sugar, salt, and vanilla extract until well combined.
- Assemble and Bake: Pour the butter and brown sugar mixture evenly over the layered biscuit pieces in the pan. Place the Bundt pan in the preheated oven and bake for 35 to 40 minutes until the top is deeply golden brown and the biscuits are cooked through. If the top starts to brown too quickly, loosely cover with foil during the last 10 minutes of baking.
- Cool and Serve: Remove the monkey bread from the oven and let it cool in the pan for about 10 minutes. Carefully invert the Bundt pan onto a serving plate so that the monkey bread releases. Serve warm, optionally drizzled with a simple glaze made from powdered sugar and milk.
Notes
- For extra flavor, add 1/2 teaspoon nutmeg to the cinnamon sugar mixture.
- You can drizzle a glaze made from powdered sugar and milk over the monkey bread after inverting for added sweetness.
- Best served warm and fresh from the oven to enjoy the gooey texture.
- Use a well-greased Bundt pan to ensure easy removal of the bread.
- Store leftovers wrapped tightly at room temperature for up to 2 days; reheat gently before serving.
