Monkey Bread: A Sweet and Sticky Breakfast Delight
Monkey Bread is a sweet, sticky, and incredibly easy breakfast treat that’s beloved by kids and adults alike. This delightful pastry is made by combining soft biscuit dough with a sugary cinnamon coating and baking it until it’s golden and gooey. It’s the kind of dish that fills your home with a comforting aroma, making it a perfect choice for family gatherings or a cozy weekend breakfast. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is designed to be both simple and delicious, offering an irresistible treat that requires minimal ingredients but delivers maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tubes of refrigerated biscuit dough (8 biscuits each): These form the base of the recipe. You can use any brand you prefer, but ensure that the dough is the flaky, soft kind that bakes up light and airy.
- 3/4 cup granulated sugar: This adds sweetness to the biscuit dough, which is essential for the sticky coating.
- 1 tablespoon ground cinnamon: Cinnamon is the star spice in this recipe, providing the warm and comforting flavor that makes Monkey Bread so addictive.
- 3/4 cup butter: Butter gives the Monkey Bread its rich flavor and helps create that perfect, gooey texture.
- 1 cup brown sugar: Brown sugar adds a touch of molasses flavor and makes the caramelization even richer.
Instructions
1. Prepare Your Bundt Pan
Start by preheating your oven to 350°F (175°C). You’ll want to grease a 9-cup bundt pan generously to ensure the Monkey Bread doesn’t stick. Grease it well, making sure every surface is coated, including the inside of the pan’s center tube. If you’re worried about any caramel sauce dripping, you can also place the bundt pan on a baking sheet for easy cleanup.
2. Cut the Biscuit Dough
Next, open the two tubes of refrigerated biscuit dough. Remove the biscuits and cut each one into four pieces. You’ll end up with about 32 small biscuit pieces, all of which will be coated in the sweet cinnamon-sugar mixture. The small, bite-sized pieces make the bread easier to pull apart once it’s baked.
3. Coat the Biscuit Pieces
Place the cut biscuit pieces into a large zip-top bag. In a small bowl, mix together the granulated sugar and ground cinnamon. Add this cinnamon-sugar mixture to the bag and seal it shut. Shake the bag until all the biscuit pieces are evenly coated with the cinnamon sugar. This step is crucial, as the sugar will form the delicious, crispy coating around the soft dough when it bakes.
4. Layer the Biscuit Pieces in the Bundt Pan
Once the biscuit pieces are coated, transfer them to the prepared bundt pan. Layer them evenly, making sure they fill the pan entirely. The pieces should be snug but not too tightly packed. This layering creates those wonderful gooey pockets of cinnamon-sugar and makes it easier to pull apart the bread once it’s done.
5. Prepare the Butter and Brown Sugar Sauce
In a small saucepan over medium heat, melt the butter and brown sugar together. Stir occasionally to prevent the sugar from burning. Once the mixture is smooth and the butter has completely melted, pour it over the biscuit pieces in the bundt pan. The butter-brown sugar mixture will seep into the layers, adding a caramelized sweetness to each bite. Be sure to pour evenly over the dough pieces.
6. Bake the Monkey Bread
Place the bundt pan in the preheated oven and bake for about 35 minutes, or until the center of the Monkey Bread is no longer doughy. You’ll know it’s done when the top is golden brown and the sweet caramel sauce has bubbled up around the edges. If you’re unsure, you can insert a toothpick into the center of the bread to check if it comes out clean.
7. Cool and Flip the Monkey Bread
Once the bread is baked, let it cool for about 5 minutes before flipping it onto a serving plate. Be careful as the caramel sauce can be very hot. After flipping, allow the Monkey Bread to cool for another 10 minutes before serving. The caramel sauce will continue to set, and the bread will be easier to pull apart.
Notes
- Bundt Pan Size: Be sure to use a 9-cup bundt pan. If your pan is too small, the bread may overflow during baking. If it’s too large, the bread may not hold together as well. For the best results, measure the water capacity of your bundt pan before using it.
- Caramel Drips: If you’re worried about any caramel dripping out of the pan, place the bundt pan on a baking sheet before baking. This will catch any drips and make cleanup much easier.
- Serving Suggestion: Monkey Bread is delicious on its own, but you can serve it with a side of fresh fruit or a dollop of whipped cream for extra indulgence. It’s also great for brunches and family gatherings.
- Storage: While this bread is best enjoyed fresh, you can store any leftovers in an airtight container at room temperature for up to 3 days. The bread may lose some of its gooey texture after storing, but it’s still delicious when reheated.