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

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.

Questions

Can I make Monkey Bread dairy-free?

Yes. The dairy in this entry is 3/4 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Monkey Bread gluten-free?

Yes. The gluten in this entry 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.

How long does Monkey Bread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Monkey Bread?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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