Monkey Bread

Name: Monkey Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cans refrigerated biscuit dough (16.3 oz cans), each biscuit cut into quarters; 1 cup granulated sugar; 3 tsp ground cinnamon; 3/4 cup unsalted butter; 1 1/2 cups packed brown sugar; 1 tsp pure vanilla extract; 1/4 tsp salt; as needed cooking spray

Soft pull-apart balls of biscuit dough rolled in cinnamon sugar, baked in a bundt pan with a buttery brown sugar caramel that soaks into every layer.

55 minEasyServes 10420 cal/serving

AmericanBreakfastOvenVegetarianPork-FreeNightshade-Free

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Ingredients

2 cans refrigerated biscuit dough (16.3 oz cans), each biscuit cut into quarters
1 cup granulated sugar
3 tsp ground cinnamon
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
1 tsp pure vanilla extract
1/4 tsp salt
as needed cooking spray

Instructions

1

Preheat oven to 350°F (175°C). Spray a 12-cup bundt pan generously with cooking spray, making sure to coat all the crevices.
2

In a large zip-lock bag or bowl, combine 1 cup granulated sugar and 3 tsp ground cinnamon. Add the 2 cans each biscuit cut into quarters refrigerated biscuit dough (16.3 oz cans) in batches and shake or toss to coat evenly in the cinnamon sugar.
3

Layer the coated dough pieces in the prepared bundt pan, distributing them evenly.
4

In a small saucepan over medium heat, melt 3/4 cup unsalted butter with 1 1/2 cups packed brown sugar, 1 tsp pure vanilla extract, and 1/4 tsp salt, stirring until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Do not boil.
5

Pour the brown sugar butter evenly over the dough pieces in the pan, letting it seep between the pieces.
6

Bake for 30-38 minutes until the top is deep golden brown and a toothpick inserted in the center comes out with moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil.
7

Let the monkey bread cool in the pan for exactly 10 minutes - no longer or the caramel will harden and stick. Place a serving plate over the pan and carefully invert. Serve warm, letting guests pull off pieces.

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Questions

What is Monkey Bread?

Soft pull-apart balls of biscuit dough rolled in cinnamon sugar, baked in a bundt pan with a buttery brown sugar caramel that soaks into every layer. This reference files it under American breakfast: made in the oven, rated easy and about 55 minutes start to finish.

What temperature do I cook Monkey Bread at?

For Monkey Bread, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 38 minutes, in step 6.

Is there a substitute for brown sugar in Monkey Bread?

The entry for Monkey Bread calls for 1 1/2 cups packed brown sugar. In its place: White sugar with a tablespoon of molasses per cup. Without molasses, plain white sugar works but bakes up crisper and paler.

Can I make Monkey Bread gluten-free?

Yes. The gluten in Monkey Bread is 2 cans refrigerated biscuit dough (16.3 oz cans), each biscuit cut into quarters. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Monkey Bread vegan?

No, though it is vegetarian. What keeps it from vegan is 3/4 cup unsalted butter. For fully plant-based entries, see the vegan breakfast collection.

How do I store and reheat Monkey Bread?

Refrigerate what is left of Monkey Bread within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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