Go Back
monkey bread recipe Recipe

Monkey Bread Recipe

Monkey bread is a delightful pull-apart sweet treat made of soft dough balls, coated in cinnamon sugar, layered, and baked with melted butter and brown sugar. Perfect for breakfast, brunch, or dessert, it’s gooey, caramelized, and utterly delicious.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 persons
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g refrigerated biscuit dough Typically 2 cans, 400 g each.
  • 150 g granulated sugar
  • 10 g ground cinnamon
  • 115 g unsalted butter Melted.
  • 200 g brown sugar Packed.
  • 5 ml vanilla extract Optional.

Equipment

  • 1 Bundt pan (10-inch)
  • 2 medium mixing bowl
  • 1 small saucepan
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 knife or kitchen scissors

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your Bundt pan with butter or nonstick spray.
  2. In a medium bowl, mix the granulated sugar and ground cinnamon for the coating.
  3. Open the biscuit dough cans. Cut each biscuit into four even pieces using a knife or kitchen scissors.
  4. Roll each piece of dough into a ball, then toss in the cinnamon sugar mixture to coat. Set coated dough balls aside.
  5. Layer half of the coated dough balls in the prepared Bundt pan.
  6. In a saucepan, melt the butter over medium heat. Stir in brown sugar (and optional vanilla) and whisk until smooth, about 2 minutes.
  7. Pour half of the butter-brown sugar mixture evenly over the dough in the pan.
  8. Add the remaining dough balls in an even layer, then pour the rest of the sauce over the top.
  9. Bake in the preheated oven for 35 minutes, or until the bread is golden brown and cooked through.
  10. Let the bread cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  11. Pull apart and enjoy warm.

Notes

Monkey bread is best enjoyed freshly baked but can be wrapped and reheated for later.
Optional: Add 50 g (1/3 cup) chopped pecans or walnuts for crunch.
For an extra touch, drizzle with a simple vanilla glaze after unmolding.