If you are on the hunt for a crowd-pleasing, sweet, and irresistibly gooey treat, this Classic Monkey Bread Recipe will quickly become your new favorite. Imagine soft, cinnamon-sugar coated biscuit pieces baked to golden perfection, layered with rich, buttery caramel sauce and optionally dotted with crunchy nuts. This dish is perfect for breakfast, dessert, or anytime you want to share a warm, pull-apart delight with friends and family. It’s nostalgic, comforting, and surprisingly simple to make, bringing that delightful aroma of cinnamon right into your kitchen.
Ingredients You’ll Need
Getting started with this Classic Monkey Bread Recipe is a breeze because the ingredients are straightforward and each serves a crucial role in achieving that perfect balance of flavor, texture, and visual appeal.
- 3 cans (7.5 ounces each) refrigerated biscuit dough: These provide the soft, fluffy base that pulls apart easily.
- 1 cup granulated sugar: For the delightful crunch and sweetness coating each biscuit piece.
- 2 teaspoons ground cinnamon: Adds that warm, familiar spice that defines monkey bread.
- ½ cup unsalted butter: Melts into the bread, creating the iconic caramel richness.
- ¾ cup packed brown sugar: Combines with butter for a deep, molasses-like sweetness and gooey texture.
- 1 teaspoon vanilla extract: Enhances the flavors with a subtle aromatic note.
- Optional ½ cup chopped pecans or walnuts: Adds a touch of crunch and nutty goodness to balance the sweetness.
How to Make Classic Monkey Bread Recipe
Step 1: Prepare Your Pan and Dough
Start by preheating your oven to 350°F (175°C) and generously greasing a 10-inch Bundt pan with butter or nonstick spray to ensure your monkey bread won’t stick. Then, cut each biscuit into quarters—this breaking down allows the dough to be coated in cinnamon sugar perfectly and to bake evenly.
Step 2: Coat the Biscuit Pieces
In a large zip-top bag, mix together the granulated sugar and cinnamon. Add the biscuit quarters in batches, sealing the bag and shaking it vigorously until every piece is evenly coated in the sweet, spiced mix. This step is where the classic monkey bread sweetness really starts to come alive.
Step 3: Layer and Add Nuts
If you love the added texture, sprinkle half of the chopped nuts into the bottom of your prepared Bundt pan. Then layer half of the coated biscuit pieces evenly over the nuts. Add the remaining nuts on top, then finish layering the rest of the biscuit pieces. This layering helps distribute the nuts throughout for that amazing crunch in every bite.
Step 4: Make the Caramel Sauce
In a small saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and vanilla extract, mixing until everything is smooth and well combined. This luscious sauce will soak into the biscuit pieces while baking, creating the classic sticky coating that monkey bread is famous for.
Step 5: Pour and Bake
Pour the warm brown sugar-butter mixture evenly over the biscuit pieces in the pan. Pop your pan into the oven and bake for 35 to 40 minutes until the top turns a beautiful golden brown and the center is cooked through. The smell at this point is downright irresistible!
Step 6: Cool and Invert
Once baked, let the monkey bread cool in the pan for about 10 minutes. This rest time helps it set a bit so it doesn’t fall apart when you invert it. Then, carefully flip the pan over onto a serving plate. Watch as your sticky, pull-apart masterpiece reveals itself, ready to be enjoyed warm.
How to Serve Classic Monkey Bread Recipe
Garnishes
Classic monkey bread is naturally decadent, but you can dress it up with a drizzle of cream cheese glaze or melted chocolate for an extra indulgent finish. A sprinkle of powdered sugar or extra chopped nuts on top adds a lovely touch of elegance and texture.
Side Dishes
Pair your Classic Monkey Bread Recipe with fresh fruit or a dollop of whipped cream for a balanced breakfast or dessert. A hot cup of coffee, tea, or even a glass of cold milk complements the rich sweetness perfectly and rounds out your meal with comfort.
Creative Ways to Present
Impress your guests by serving monkey bread in individual mini Bundt pans for personal pull-apart pastries. Alternatively, place small bowls of various dips like maple syrup, caramel sauce, or fruit preserves alongside so everyone can customize their bites. It’s a playful way to elevate this beloved treat!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can be rare), store them in an airtight container at room temperature for up to two days. This helps keep the bread soft without drying out, so it remains deliciously gooey and ready to enjoy.
Freezing
You can freeze leftover monkey bread before baking by assembling it in the Bundt pan, then wrapping it tightly with plastic wrap and foil. Freeze for up to one month. When you’re ready, let it thaw overnight in the fridge and bake as directed. This trick is perfect for planning ahead.
Reheating
To warm up leftover or pre-baked monkey bread, microwave individual portions for 10 to 15 seconds until soft and melty. If you prefer, reheat a larger portion in a 300°F oven covered loosely with foil for about 10 minutes to bring back that fresh-from-the-oven warmth.
FAQs
Can I use homemade biscuit dough instead of refrigerated?
Absolutely! Homemade biscuit dough works wonderfully and can add a personalized touch. Just make sure the dough is slightly chilled so it’s easier to cut and coat with the cinnamon sugar.
Do I have to add nuts in Classic Monkey Bread Recipe?
Nuts are optional and only included if you want extra texture and flavor contrast. The monkey bread is delicious with or without them, so feel free to skip if you have allergies or aren’t a fan.
How do I prevent monkey bread from sticking to the pan?
Generously greasing the bundt pan with butter or a nonstick spray is key. You can even dust it lightly with flour after buttering for extra insurance. This helps the sticky caramel coating release smoothly after baking.
Can I make this recipe vegan or dairy-free?
To make a dairy-free version, swap the butter with a vegan margarine or coconut oil and double-check that the biscuit dough is vegan-friendly. This way, you still get the gooey texture without dairy ingredients.
What makes Classic Monkey Bread Recipe so special?
It’s the combination of pillowy biscuit dough pockets coated in cinnamon sugar, layered with rich caramel and nuts that make every bite a sweet, buttery explosion of flavor, perfect for sharing and creating memories.
Final Thoughts
There is something truly joyful about gathering around a warm, pull-apart sweet like this Classic Monkey Bread Recipe. It’s simple yet spectacular, a recipe that invites sharing and smiles at every bite. Whether you’re making it for a family breakfast or a special dessert, it’s bound to become one of those beloved treats you keep coming back to. So grab those biscuits, cinnamon, and butter—your next favorite kitchen adventure is just a bake away!
Print
Classic Monkey Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Monkey Bread is a deliciously sweet, pull-apart cinnamon treat made with tender biscuit dough coated in cinnamon sugar, baked with a rich buttery brown sugar glaze, and optionally studded with nuts. Perfect for breakfast, brunch, or dessert, this easy monkey bread is gooey, soft, and bursting with warm cinnamon flavor.
Ingredients
Monkey Bread
- 3 cans (7.5 ounces each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter or nonstick spray to prevent sticking during baking.
- Cut biscuit dough: Cut each refrigerated biscuit into quarters. This ensures bite-sized pieces perfect for coating and baking.
- Mix cinnamon sugar and coat biscuits: In a large zip-top bag, combine the granulated sugar and ground cinnamon. Add biscuit pieces in batches to the bag and shake well until all pieces are evenly coated with the cinnamon sugar mixture.
- Layer nuts and coated biscuit pieces: If using nuts, sprinkle half of them evenly in the bottom of the prepared Bundt pan. Layer the coated biscuit pieces over the nuts in the pan. Then sprinkle the remaining nuts halfway through layering the biscuit pieces.
- Make brown sugar glaze: In a small saucepan over medium heat, melt the butter. Stir in brown sugar and vanilla extract until the mixture is smooth and combined into a caramel-like glaze.
- Pour glaze and bake: Pour the butter and brown sugar mixture evenly over the layered biscuit pieces in the pan. Place the pan in the oven and bake for 35 to 40 minutes until the top is golden brown and the center is fully cooked.
- Cool and serve: Remove the pan from the oven and let the monkey bread cool for 10 minutes in the pan. Then carefully invert the Bundt pan onto a serving plate. Serve warm by pulling apart the soft, gooey pieces.
Notes
- Add a drizzle of cream cheese glaze or melted chocolate for an extra-indulgent finish.
- Leftovers can be reheated in the microwave for 10–15 seconds to restore softness and warmth.
