Monkey Bread is a delightful pull-apart pastry made from tender biscuit dough pieces coated in cinnamon sugar and baked in a rich caramel sauce. This gooey, golden treat is perfect for sharing and adds a festive touch to any breakfast table.
The magic behind Monkey Bread lies in coating each dough piece thoroughly with cinnamon and sugar before layering them in a Bundt pan and pouring over a warm brown sugar and butter caramel. This method ensures every bite is infused with sweet, sticky goodness and a beautifully caramelized crust.
This recipe works wonderfully for holiday mornings or weekend brunches, offering a convenient make-ahead option by assembling the dough the night before. It stores well for a day or two, and serving it warm maximizes its soft, gooey texture, making it ideal for families or gatherings where everyone can pull apart their own piece.
With its rich buttery caramel and warm spices, Monkey Bread delivers a comforting flavor profile that cinnamon lovers will adore. Using refrigerated buttermilk biscuits simplifies the process, and a sturdy Bundt pan helps create the signature ring shape with perfectly baked, pull-apart pieces.
Servings: 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 cans (16.3 oz each) refrigerated buttermilk biscuits (8 biscuits per can)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup packed light brown sugar
- ¾ cup (1½ sticks) unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional vanilla glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions:
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