Easy Monkey Bread Recipe
A super speedy and easy monkey bread recipe using store-bought biscuit dough. It's sweet, sticky, pull-apart perfection, ideal for lazy weekend mornings or as a fun dessert.
Equipment
- 9- or 10-inch Bundt pan (or alternative: loaf pan, round cake pan, 9x13 dish)
- Large zip-top plastic bag (or large bowl)
- Knife or kitchen shears (for cutting biscuits)
- Small saucepan
- Measuring cups and spoons
- Wire rack
- Large serving plate
Ingredients
- 3 12-ounce packages Refrigerated Biscuit Dough (e.g., Pillsbury Grands! recommended for flaky layers)
- 1 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- ½ cup 1 stick Unsalted Butter
- 1 cup Packed Brown Sugar light or dark
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup raisins
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease a 9- or 10-inch Bundt pan or tube pan.
- Mix Sugar Coating: In a large zip-top plastic bag (or bowl), combine granulated sugar and cinnamon.
- Prep Biscuits: Open biscuit dough. Separate biscuits and cut each one into quarters.
- Coat Biscuits: Add a handful of biscuit pieces (6-8 at a time) to the cinnamon-sugar bag. Seal and shake well to coat all pieces.
- Layer in Pan: Arrange coated biscuit pieces in the prepared pan. If using, sprinkle optional nuts and/or raisins amongst the biscuit pieces as you layer. Continue until all biscuit pieces are coated and in the pan. Do not pack them down too tightly.
- Make Sauce: In a small saucepan, melt the butter and brown sugar together over medium heat. Bring to a boil and cook for 1 minute, stirring constantly.
- Pour Sauce: Carefully pour the hot brown sugar sauce evenly over the biscuit pieces in the pan.
- Bake: Bake for 30-35 minutes, or until golden brown and the dough in the center is cooked through (top should be bubbly).
- Cool Briefly: Let the monkey bread cool in the pan on a wire rack for 10 minutes. This allows the sauce to set slightly.
- Invert & Serve: Place a large serving plate over the Bundt pan. Confidently flip it over. Tap the bottom of the pan a few times, then gently lift it off. Serve warm.
Notes
Use flaky refrigerated biscuits like Pillsbury Grands! for best results.
Ensure even cinnamon-sugar coating on biscuit pieces.
Don't overbake; look for golden brown and a cooked center.
Cool in pan for 10 minutes before flipping to help sauce set.
No Bundt pan? Use a greased 9x5 loaf pan (may need to halve recipe or use two pans), a 9-10 inch round cake pan, or a 9x13 inch baking dish (baking time may vary).
Store leftovers airtight at room temperature for up to 2 days.
