Monkey Bread is an easy breakfast or dessert filled with delicious cinnamon and sugar, coated with a sticky brown sugar glaze. Perfect for brunch or Christmas Morning!
Easy Monkey Bread with Biscuits
Monkey Bread is a soft and sweet dessert treat that mimics the flavors of a cinnamon roll while being set up like a sharable appetizer. Pull apart this delicious treat and share it with your friends and family. Go an extra step and make a cream cheese frosting to dip every gooey bite into on it’s way to your mouth.
While having a hot and fresh from the oven money bread on the table looks impressive, it’s actually one of super easy to make. In fact, you can recruit the help of your kids to do most of the work and save yourself for getting your hands messy!
There is no wrong time to enjoy a delicious monkey bread, but it can make for an easy morning if you prep it the night before and bake it after waking up. Similar to enjoying a cinnamon roll in the morning or as an after-dinner treat, this monkey bread can find it’s way into your home and your bellies with this super simplistic recipe.
What is Monkey Bread?
Monkey bread is a sweet, pull-apart bread that is made from individual pieces of dough that are rolled in cinnamon sugar and then baked in a bundt pan.
Monkey bread is typically made with canned biscuit dough, but can also be made with homemade dough. The individual dough balls are rolled in melted butter and cinnamon sugar, and then stacked in a bundt pan. The bread is then baked until it is golden brown and the sugar has caramelized.
Monkey bread is a popular dish in the United States and is often served as a special treat or during holidays such as Christmas and Easter. It can be served plain, or with additional toppings such as nuts, raisins, or frosting. Regardless of how you serve it, monkey bread is a delicious and fun dish that is sure to be a hit with your family and friends.
Why is it called monkey bread?
Some say it’s called “monkey bread” because of the way that people pull apart the individual pieces of dough, which resembles monkeys picking apart their food. Others say it’s because of the playful, fun nature of the dish, as the gooey, sweet, and sticky bread is reminiscent of the playful antics of monkeys.
Biscuit Monkey Bread ingredients
- Butter
- Brown sugar
- Canned biscuits (I use the small biscuits!)
- Cinnamon and sugar
You can add nuts if you’d like, but I like to just keep it classic and simple. Check out the exact amounts and the steps to follow in the recipe card below!
How to make Monkey Bread with Biscuits
- On the stovetop over low heat, melt together your butter and brown sugar to make a syrup. The sugar should completely dissolve into the butter. Pour the syrup into the bottom of a bundt pan and then set it aside.
- Take your canned biscuits and cut them into quarters. I use my kitchen shears to cut the biscuits, it makes the job SO easy! Place the cut biscuits into a closed baggie with a mixture of cinnamon and sugar. Toss the bag around to coat each biscuit.
- Add the biscuit pieces to the bundt pan, placing them on top of the syrup. Just keep layering the cinnamon and sugar biscuits until the bundt pan is full.
- Cover the pan with tinfoil and bake at 350 for 25-30 minutes. Covering with tinfoil is necessary to trap the heat into the pan so everything cooks evenly.
- Flip the bunt pan over onto a serving plate and enjoy watching the melted syrup fall over the bread. It’s going to be very hot and delicious, so be careful and enjoy!
How long to bake Monkey Bread
You’ll bake your monkey bread for about 25-30 minutes, or until the top of your bundt pan is golden brown and the internal temperature is around 190°.
How to make this recipe for Monkey Bread without a Bundt Pan
If you don’t have a bunt pan handy, you can choose a different pan. An 8×8 inch baking dish or even a muffin pan could be used to make monkey bread. You may have to adjust the baking time so that the biscuits can be fully cooked without becoming over baked, but you should be good to go.
How to store Pull Apart Monkey Bread
Store leftover monkey bread at room temperature in an airtight container for about 1 day. It is best eaten immediately after coming out of the oven.
Does monkey bread need to be refrigerated?
No, you do not need to refrigerate monkey bread that has been baked.
How long does monkey bread keep?
It keeps fresh for about 24 hours at room temperature in an air tight container. After that, things tend to dry out. Reheat your monkey bread in the microwave for a few second before heating leftovers.
Can you reheat Pull Apart Monkey Bread?
To reheat your money bread, you can place a portion of it in the microwave and cook it in 15-second intervals. Due to the sugary syrup, you may find that it gets hot very quickly.
You can also place it in your oven at 170 degrees, while covered in foil so that you can cook a larger portion and retain some of that ooey-gooey moisture.
Easy Monkey Bread Recipe FAQs
You can prep the monkey bread the night before, but I would suggest baking it the morning of. Just store your bundt pan covered in the fridge overnight and then bake in the morning.
The sauce that coats Monkey bread is made of butter and brown sugar with gives it a caramel like taste.
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Looking for more easy Breakfast Ideas?
- Cinnamon Roll Recipe
- Chocolate Chip Muffins
- Blueberry Muffins
- Breakfast Egg Casserole
- Instant Pot Breakfast Burritos
- Pancake Mix Crepes
Biscuit Monkey Bread
Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 7.5 oz cans biscuits
- 1/2 cup cinnamon and sugar
Instructions
- On the stove top over low heat, melt the butter and brown sugar together to make a syrup.
- Pour the syrup into the bottom of a bundt pan. Set aside.
- Cut each biscuit into fourths, shake in a baggie of cinnamon and sugar to coat each piece of biscuit.
- Add the biscuit pieces to the bundt pan, on top of the syrup.
- Cover the pan with tinfoil and bake at 350° for 25-30 minutes.
- Flip the bundt pan upside down onto a plate to serve. The syrup will melt down over the bread.
- Enjoy! (Be careful! it will be hot!)
Kathleen says
Yum. I added raisins and walnuts! Ah-mazing!