Easy Monkey Bread Recipe

Perfect for breakfast, snacking, or even dessert, this Easy Monkey Bread recipe is a deliciously sweet and sticky treat that’s simple to make. With its cinnamon-sugar-coated dough pieces baked to golden perfection and topped with a luscious caramel sauce, it’s sure to be a family favorite.

Chef’s Tips

• Prevent Mess: Place a sheet pan on the lower oven rack to catch any syrup drips and make cleanup easy.
• Choose the Right Pan: Use a Bundt pan or solid tube pan to keep the syrup from leaking. Avoid removable bottom pans to ensure the bread stays moist and syrupy.
• Unmolding Made Easy: Grease the pan thoroughly before adding the dough to ensure easy removal. Let the bread rest for 10 minutes before turning it out.
• Custom Add-Ins: Add chopped walnuts, raisins, or chocolate chips for extra flavor and texture.

Ingredients

• 3 pkgs Refrigerated Biscuit Dough: Pillsbury original biscuits work perfectly.
• 1 cup White Sugar: For coating the dough pieces.
• 2 tsp Ground Cinnamon: Adds warm spice to the sugar coating.
• 1/2 cup Margarine: Can substitute unsalted butter for a richer flavor.
• 1 cup Brown Sugar: Creates the caramel-like sauce.
• 1/2 cup Chopped Walnuts (Optional): Adds crunch.
• 1/2 cup Raisins (Optional): Adds sweetness and texture.

Substitutions

• Use crescent roll dough for a slightly flakier texture.
• Replace margarine with butter or a plant-based alternative for a dairy-free option.
• Swap white sugar with coconut sugar for a healthier twist.

Instructions

1. Preheat & Prep: Preheat oven to 350°F. Grease a 9 or 10-inch Bundt pan thoroughly.
2. Prepare Coating: Mix white sugar and cinnamon in a plastic bag.
3. Coat Dough: Cut biscuits into quarters. Shake 6-8 pieces at a time in the cinnamon-sugar mixture. Arrange coated pieces in the bottom of the prepared pan, layering with optional walnuts or raisins as desired.
4. Make the Sauce: In a small saucepan, melt margarine with brown sugar over medium heat. Bring to a boil and cook for 1 minute.
5. Assemble & Bake: Pour the caramel sauce evenly over the arranged biscuit pieces. Bake for 35 minutes or until golden brown and bubbly.
6. Cool & Serve: Let the bread cool in the pan for 10 minutes. Turn out onto a serving plate. Do not cut; pull apart pieces to serve.

Storage & Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.
• Reheating: Warm individual portions in the microwave for 15-20 seconds.

FAQs

• Can I use homemade dough? Yes! Homemade biscuit or sweet roll dough works beautifully; just ensure the dough is soft and pliable.
• Can I freeze it? Yes! Freeze baked monkey bread in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 325°F until warm.
• What if I don’t have a Bundt pan? Use a solid 9×13-inch baking dish or another oven-safe pan. Adjust baking time as needed.

Enjoy this sweet and sticky treat that’s guaranteed to be a hit at breakfast or any gathering!