Home > Breakfast > Monkey Bread Monkey Bread July 2, 2019 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Monkey Bread is a sweet and sticky pastry served as an indulgent breakfast or delicious dessert. This treat has cinnamon-sugar coated pieces of dough baked with a sticky sweet syrup. Why Is It Called Monkey Bread? The name “Monkey Bread” comes from this dessert being a finger food. Monkey Bread requires you to pull it apart to get pieces, similar to how a monkey eats. Ha! Growing up, Monkey Bread was a staple on Christmas mornings and a favorite for many of our birthday breakfasts. After years of refining the recipe, I’m excited to share my version, which is the best i’ve ever tried. (So good we made a Cinnamon Roll Monkey Bread you have to try next!) QUICK TIP How do i know my monkey bread is done? Look for a puffy and slightly crisp top. Insert a skewer into the thickest part; if it comes out clean, the bread is likely ready. You can also gently move a few pieces in the center to check for doughiness. If there are no doughy pieces, it’s ready to be taken out of the oven. Ingredients Unsalted Butter: Adds richness and helps bind sugar and cinnamon to the biscuits. White Granulated Sugar & Ground Cinnamon: Coats the biscuits for a sweet and spicy flavor. Refrigerated Biscuits: Provide the soft, flaky base of the bread. Brown Sugar: Enhances sweetness with a hint of molasses flavor. Vanilla Extract: Deepens the overall flavor. Chopped Pecans: Offer a nutty crunch for textural contrast. How To Make Monkey Bread Grease and flour the Bundt pan. See the directions above. Make brown sugar mixture. Melt butter and allow it to cool a bit. Add brown sugar, vanilla extract, and pecans into the melted butter and mix. Cut the biscuits. Slice the biscuits into quarters and cover them with the cinnamon-sugar mixture. Layer in the Bundt pan. Pour a bit of the brown sugar and pecan mixture in the bottom of the pan. Then layer on the cut biscuits. Pour the remaining brown sugar/pecan mixture over the top of the biscuits. Bake. Bake the Monkey Bread at 350 degrees F for 30-40 minutes. Let cool 10 minutes and remove from cake pan. QUICK TIP How to grease a bundt pan? To grease a Bundt pan, simply coat it evenly with cooking spray or softened butter, then lightly dust it with flour, tapping out any excess. STORAGE Storage Tips Monkey Bread Storage: Store at room temperature, in a airtight container for up to two days. Make-Ahead: To make ahead, refrigerate quartered biscuits in Bundt pan, then let stand 30 minutes at room temperature before baking. Freezing: Freeze wrapped leftovers up to 3 months; expect texture and flavor changes. Do not freeze uncooked dough. How To Make Monkey Bread Without A Bundt Pan Monkey Bread in a 9×13 pan: This recipe works great in a casserole or 9×13-inch baking dish. To do so, follow the same steps as we do on this recipe below (place cut up sugared biscuit pieces in a greased pan and drizzle sauce over top.) Bake at 350 degrees F for 25-30 minutes. Savory side dishes Balance the sweet with these savory breakfast dishes Sausage and Veggie Hash Ham and Cheese Quiche Country Breakfast Egg Skillet Quiche Lorraine One Pan Breakfast Potatoes and Bacon FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Monkey Bread 5 from 5 votes - Review this recipe Monkey Bread is a sweet and sticky pastry served as an indulgent breakfast or delicious dessert. Essentially it's cinnamon-sugar coated pieces of dough baked with a sticky-sweet syrup. SAVE TO RECIPE BOX Print Recipe Monkey Bread 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Monkey Bread is a sweet and sticky pastry served as an indulgent breakfast or delicious dessert. Essentially it's cinnamon-sugar coated pieces of dough baked with a sticky-sweet syrup. Course Breakfast, Dessert, Vegetarian Cuisine American Keyword monkey bread Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 4 -6 servings (a little goes a long way, it's sweet!) Chelsea Lords Calories 758kcal Author Chelsea Lords Ingredients▢ 3/4 cup unsalted butter melted▢ 1/2 cup white granulated sugar▢ 1 and 1/4 teaspoons ground cinnamon▢ 2 (16.3 ounces EACH) cans Pillsbury Grands Flaky layers refrigerated biscuits (8 biscuits per can, 16 total needed for this recipe)▢ 1 cup packed dark (or light) brown sugar▢ 1 teaspoon vanilla extract▢ 3/4 cup chopped pecansUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Generously grease (with cooking spray) and then lightly flour a large (12 cup) Bundt pan.BUTTER: Place butter in a microwave-safe bowl and melt. Set aside to allow the butter to return to room temperature. Melted butter must be at room temperature before adding other ingredients so it doesn't melt the sugar and make it greasy/grainy.BISCUIT PREP: In a separate large bowl, whisk together the white sugar and cinnamon; set aside. Separate the biscuits then cut each biscuit into four equal pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing the biscuits gently until all of the biscuits are well coated.BUTTER CONT.: Add in the brown sugar, vanilla, and pecans to the melted butter. Stir until combined.ASSEMBLE: Add a few spoonfuls of the butter-pecan mixture to the bottom of the Bundt pan and then add the biscuit pieces on top. Sprinkle any remaining cinnamon-sugar mixture over the top of the biscuits. Pour the remaining butter-pecan mixture over the biscuits and then bake for 30-40 minutes or until it is cooked through. To test: insert a skewer into the inside (middle) of the bread; if it comes out clean, it should be done. If it starts browning too quickly on top, tent some foil over the bread.SERVE: Remove the pan from the oven and allow the Monkey Bread to cool for 10 minutes in the pan before inverting it onto a cake pan or serving plate. Nutrition FactsCalories: 758kcal | Carbohydrates: 83g | Protein: 2g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 92mg | Sodium: 25mg | Potassium: 167mg | Fiber: 2g | Sugar: 79g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Sorry I’ve never tried this recipe in a cake pan; I have in a muffin tin though (just make miniature monkey breads) Reply
