Monkey Bread Recipe
This easy Monkey Bread recipe is a delicious pull-apart bread that tastes like a gooey cinnamon roll! This breakfast and dessert favorite is easy to make with just five ingredients. I also share a homemade dough option!
Servings: 12
Ingredients
- 2 (12 ounce) cans (380 g) refrigerated biscuits
- 1/2 cup (99 g) granulated sugar
- 3 teaspoons (7.8 g) ground cinnamon
- 1 cup (213 g) brown sugar packed
- 3/4 cup (169.5 g) butter cut into pieces
Homemade Monkey Bread Dough
- 1/2 cup (113.5 g) warm milk
- 1/2 packet (3.5 g) active yeast
- 1/4 cup (49.5 g) granulated sugar
- 1/4 cup (56.5 g) melted butter
- 1 teaspoon (2.8 g) kosher salt
- 1 large (50 g) egg
- 2 cups (240 g) all-purpose flour + a little more for handling
Instructions
- Preheat oven to 350º F. Grease bottom and sides of a 12 cup bundt pan. Alternately, you can brush with homemade cake goop. Set aside.
- Mix granulated sugar and cinnamon in a large zip-lock type bag. Set aside. Cut each biscuit into quarters. Toss 8 - 10 pieces of the biscuits at a time in the bag of sugar/cinnamon mixture until well coated. Layer the coated biscuits in the bundt pan. Set aside.
- Add brown sugar and butter to a 3-quart heavy-bottomed sauce pan. Cook on low heat, stirring constantly, until melted and the butter and sugar are smooth. Pour this mixture over the coated biscuits.
- Bake 30 to 35 minutes until golden brown. Allow to cool 15 minutes then turn out onto a cake plate.
Homemade Monkey Bread Dough
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted butter, salt, eggs, and flour into yeast mixture. Gently mix until well-combined. Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large buttered glass bowl. Cover lightly with plastic or with a tea towel and place in a warm location free of any drafts. Allow to rise so that the dough is doubled in size.
- Roll the dough on a lightly floured surface and cut into 64 individual pieces. Roll the pieces into balls and then proceed with the recipe with shaking in the cinnamon sugar mixture
Notes
Make Ahead and Storage Tips
Monkey Bread is so delicious freshly baked from the oven, but it also makes a great make-ahead recipe!
To make ahead. Bake your bread as directed and then cover it with a cake dome, wrap it well with foil, or place it into an airtight container. You can also roll your unbaked dough and place it into the prepared bundt pan. Then, cover well with plastic wrap or foil and refrigerate overnight. Your monkey bread will be ready to bake fresh the next morning.
To store. Baked Monkey Bread keeps well under a cake dome on the counter for a few days.
To freeze. Baked Monkey Bread freezes well. Allow the bread to cool completely, then wrap well in plastic wrap followed by foil. Freeze for up to 3 months.
Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 28mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Calcium: 24mg | Iron: 1mg
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