Monkey bread is hands down my favorite thing to bake (and eat)! Ever since I was little my family has made this recipe for birthdays, holidays, and special occasions. It’s easy to throw together (thanks to the store-bought biscuits) and only requires a handful of ingredients to make!
Why you’ll love this recipe:
Monkey bread is a buttery, caramelized, pull-apart cinnamon bread that can be served as a dessert or side dish! Think of it as a cinnamon roll meets french toast- there’s really nothing not to love!
Ingredients you’ll need:
- Granulated sugar
- Store-bought biscuits
- Melted butter
In its simplest form, monkey bread is biscuit dough that gets rolled into balls and baked in cinnamon sugar and butter. This results in pillows of soft and gooey cinnamon bread balls that are basically the most delicious things you’ll ever eat! It’s served pull apart style where everyone tears off a piece and couldn’t be more comforting!
How to make the best monkey bread:
- Cut your biscuit dough: Cut each biscuit into 4 pieces, then roll each piece into a ball.
- Roll in cinnamon sugar: Combine the sugar and cinnamon in a large mixing bowl, then cover each dough ball liberally in the cinnamon sugar.
- Assemble: Pour ¼ cup of the melted butter in the bottom of your bundt pan. Move it around to grease the sides, then add in ¼ of the dough balls and ¼ of the remaining cinnamon sugar. Repeat this process of layering the butter, biscuits, and cinnamon sugar until there is nothing remaining.
- Bake and flip: Bake the monkey bread at 350 degrees F for 45 minutes. Let it cool in the pan for 10 minutes, (it’ll still be warm but not hot) then invert onto a plate for serving.
The most delicious part of this monkey bread is when the butter, sugar and cinnamon caramelize on the pan and results in a super gooey, chewy, and golden exterior. This is one of those recipes that tastes like it took a lot of effort to make but in reality, anyone can do it!
My top tips:
- You’ll want to use the store-bought biscuits that have 8 full sized biscuits per can. I like using homestyle biscuits for this recipe, but really any of the varieties will work!
- Be sure to grease your bundt pan with some of the melted butter before assembling the monkey bread. This will ensure the monkey bread won’t stick when you go to invert it.
- It’s going to feel like you’re adding too much cinnamon sugar and butter to your pan but believe me, you’re doing it right! The more layers of cinnamon sugar and butter, the better! No one ever claimed this recipe is a heathy one!!!
- Don’t stress about inverting the monkey bread! You’ll want to let the bread cool in the pan for 10 minutes before flipping it out onto a plate. You want to give the bread time to absorb any excess butter, but you also don’t want it to stick to the pan so 10 minutes of cooling seems to be the soft spot.
- 12 cup bundt pan
- 2 (16 oz) cans store-bought biscuits I like Pillsbury Grands
- 1 cup granulated sugar
- 2 1/2 tsp ground cinnamon
- 1 cup melted butter 2 sticks
- Start by combining the sugar and cinnamon in a large bowl, then set that aside for later.
- Take store-bought biscuits and cut each one into 4 pieces. Roll each piece into a ball, then cover them liberally in the cinnamon sugar from earlier.
- Pour ¼ cup of the melted butter in the bottom of your bundt pan. Move it around to grease the sides, then add in ¼ of the dough balls and ¼ of the remaining cinnamon sugar. Repeat this process of layering the butter, biscuits, and cinnamon sugar until there is nothing remaining.
- Bake the monkey bread at 350 degrees F for 45 minutes. Let it cool in the pan for 10 minutes, (it’ll still be warm but not hot) then invert onto a plate for serving.