If you’re seeking pure, pull-apart joy, Classic Monkey Bread is about to steal the show at your next breakfast or brunch. This cinnamon-sugar masterpiece blends buttery biscuit bites draped in gooey caramel sauce, all baked into golden perfection. With its hypnotic aroma, sticky edges, and impossibly soft center, Classic Monkey Bread is a nostalgic crowd-pleaser that’s both delightfully simple and seriously scrumptious. Whether you serve it straight from the oven or as a sweet surprise any time of day, this recipe promises excitement, smiles, and a kitchen filled with irresistible warmth.
Ingredients You’ll Need
Making Classic Monkey Bread couldn’t be easier or more rewarding. Every ingredient plays a role in delivering that perfect balance of sweetness, warmth, and texture. Here’s what you’ll need and why it matters:
- Refrigerated biscuit dough: The shortcut hero—light, fluffy, and the perfect foundation for soaking up all that sweet cinnamon caramel.
- Granulated sugar: For coating every piece in classic sweetness and contributing that lovely crunchy crust.
- Ground cinnamon: The cozy spice that infuses each bite with irresistible warmth.
- Unsalted butter: Melted and mixed with sugar to form that glorious, sticky caramel sauce.
- Packed brown sugar: Adds rich, molasses-y depth and a gorgeous golden hue to the sauce.
- Vanilla extract: Just a touch brings out and balances all the sweet flavors.
- Nonstick cooking spray: Essential for ensuring your Classic Monkey Bread pops out of the pan without sticking.
How to Make Classic Monkey Bread
Step 1: Prep the Pan and Dough
Preheat your oven to 350°F (175°C) and give your bundt pan a generous coating of nonstick spray—this is your insurance policy for easy unmolding. Pop open those biscuit cans (a kitchen thrill in itself!) and cut each biscuit into quarters. You’ll end up with lots of bite-sized pieces ready to layer on the goodness.
Step 2: Toss with Cinnamon Sugar
In a large zip-top bag, combine your granulated sugar and cinnamon. Add the biscuit pieces in small batches, then seal and shake like you’re making edible maracas. Each piece should emerge sweetly dusted, which is key to creating those signature swirls of flavor in Classic Monkey Bread.
Step 3: Layer in the Pan
Arrange the cinnamon-sugar-coated biscuit pieces evenly inside the prepared bundt pan. Don’t worry about them looking perfect—the slightly uneven layers create those amazing pockets of caramelized topping and pillowy softness throughout.
Step 4: Make the Buttery Caramel Sauce
In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Whisk gently until fully combined, glossy, and just starting to bubble—this takes about two minutes. Remove from heat and add the vanilla extract, which makes the whole thing smell like pure happiness.
Step 5: Pour, Bake, and Savor
Slowly pour the warm caramel sauce over the biscuit pieces in the pan, letting it seep into every nook and cranny. Bake for 35–40 minutes, or until the top is deep golden and the center is baked through (a skewer should come out mostly clean). Let it cool in the pan for just 10 minutes before inverting onto a serving plate. Glory awaits: serve warm and let everyone pull apart their own sticky, pillowy piece of Classic Monkey Bread!
How to Serve Classic Monkey Bread
Garnishes
For a truly show-stopping finish, sprinkle your Classic Monkey Bread with a cascade of powdered sugar or drizzle with a simple vanilla glaze. If you’re feeling extra festive, add a handful of chopped toasted pecans or walnuts for delightful crunch and a nutty touch.
Side Dishes
This sweet favorite pairs beautifully with savory breakfast items like scrambled eggs, crispy bacon, or cheesy breakfast casseroles. For a lighter companion, serve with fresh berries or a tangy fruit salad to balance out the rich sweetness.
Creative Ways to Present
Classic Monkey Bread looks stunning on a cake stand or rustic wooden board for easy sharing at brunch. For a twist, bake and serve individual portions in muffin tins—everyone gets their own mini pull-apart treat! Or set out a stack of napkins and let your guests gather ‘round for the ultimate family-style experience.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers (no promises!), wrap your Classic Monkey Bread tightly with foil or plastic wrap and leave it at room temperature for up to two days. The caramel goodness will keep the pieces soft and tasty.
Freezing
Want to plan ahead? Once cooled, Classic Monkey Bread can be wrapped well and frozen for up to one month. Thaw it at room temperature, then reheat gently to bring back that fresh-from-the-oven magic.
Reheating
To revive leftover Classic Monkey Bread, place it on an oven-safe dish, cover with foil, and warm at 300°F (150°C) for about 10 minutes. You can also microwave portions for 10–15 seconds—just until gooey and warm but not too hot.
FAQs
Can I make Classic Monkey Bread ahead of time?
Absolutely! You can assemble the bread a day ahead, cover tightly, and refrigerate overnight. In the morning, let it come to room temperature before baking for best results.
Can I use homemade biscuit dough instead of refrigerated?
Yes, you can! Homemade biscuit dough will give your Classic Monkey Bread an extra touch of love and customization—just cut it into similar-sized pieces and proceed as directed.
What pan should I use if I don’t have a bundt pan?
No bundt pan? No worries! Try using a tube pan, or a deep cake pan—just watch the baking time, as it may vary a bit. The shape might differ, but the taste will still be fantastic.
Can I add extras like fruit or nuts?
Definitely—layer in chopped nuts like pecans or walnuts for texture and flavor. Diced apples or raisins also make tasty, classic additions to the layers of Classic Monkey Bread.
How do I make a glaze for Classic Monkey Bread?
Mix 1/2 cup powdered sugar with 1–2 tablespoons of milk and a dash of vanilla extract. Drizzle over the warm bread for a beautiful, bakery-style finish.
Final Thoughts
Nothing brings friends and family together like a homemade Classic Monkey Bread, and this recipe truly celebrates that spirit. Give it a try, share the fun of pulling it apart, and enjoy the sweet tradition—one gooey bite at a time!
Print
Classic Monkey Bread Recipe
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
Indulge in the sweet, gooey goodness of Classic Monkey Bread, a beloved pull-apart treat perfect for breakfast or dessert. This easy recipe features tender biscuit pieces coated in cinnamon sugar, baked to golden perfection, and drizzled with a buttery brown sugar glaze.
Ingredients
Dough:
- 3 cans (7.5 oz each) refrigerated biscuit dough
Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Brown Sugar Glaze:
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
Additional:
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a bundt pan with nonstick spray.
- Cut and Coat: Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon. Add the biscuit pieces in batches and shake to coat evenly. Place the coated biscuit pieces into the prepared bundt pan.
- Make the Glaze: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until fully combined and bubbling, about 2 minutes. Remove from heat and stir in vanilla extract. Pour the mixture evenly over the biscuit pieces.
- Bake: Bake for 35–40 minutes until golden brown and cooked through. Let cool for 10 minutes, then invert onto a plate. Serve warm and enjoy!
Notes
- Optional add-ins like chopped pecans or walnuts can be layered for extra crunch.
- Leftovers can be stored at room temperature for up to 2 days or reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
