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Easy Monkey Bread Recipe

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4.2 from 38 reviews

  • Author: Mary & Susan
  • Total Time: 50 minutes
  • Yield: 10 servings

Description

This Easy Monkey Bread Recipe is a delightful, pull-apart treat made with soft biscuit dough coated in cinnamon sugar, layered with crunchy walnuts, and drenched in a rich, buttery brown sugar glaze. Perfect for breakfast, brunch, or dessert, this crowd-pleaser comes together quickly and bakes to a golden, gooey perfection.

Ingredients

Monkey Bread

  • 2 (16-ounce) packages refrigerated biscuit dough
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts
  • Cooking spray

Butter Sauce

  • 1 cup (2 sticks) salted butter
  • 1 cup packed light brown sugar
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and place a rack in the center position. Grease a 10-inch Bundt pan thoroughly with cooking spray, then evenly sprinkle ½ cup of the chopped walnuts across the bottom of the pan to add texture and prevent sticking.
  2. Mix Cinnamon Sugar: In a large plastic zip-top bag, combine the granulated sugar and ground cinnamon. Shake well to ensure the mixture is evenly blended.
  3. Coat Biscuit Pieces: Cut each refrigerated biscuit into quarters. Working in batches of about 12 pieces, place them into the cinnamon sugar bag, seal tightly, and shake until every piece is well coated with the cinnamon sugar mixture.
  4. Layer Biscuit Pieces: Add a layer of the coated biscuit pieces into the prepared Bundt pan. Sprinkle about ¼ of the remaining walnuts on top. Continue layering the biscuit pieces and walnuts alternately until all have been used, finishing with a top layer of biscuit pieces.
  5. Prepare Butter Mixture: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract, cooking and stirring constantly until the mixture is smooth and combined, about 1 minute.
  6. Add Butter Mixture to Pan: Pour the warm butter and brown sugar mixture evenly over the layered biscuits in the pan. Gently shake the pan side to side to distribute the sauce and ensure it seeps between all biscuit pieces.
  7. Bake Monkey Bread: Place the Bundt pan in the preheated oven and bake for 30 to 35 minutes, or until the monkey bread turns a deep golden brown color and the center is no longer doughy.
  8. Cool and Unmold: Remove the monkey bread from the oven and run a spatula carefully around the edges to loosen it from the pan. Let it cool for 5 minutes. Then place a serving plate upside down over the Bundt pan and carefully invert the pan to release the monkey bread onto the plate. Allow it to sit for 1 minute before removing the pan completely.
  9. Serve Warm: Serve the monkey bread warm for the best gooey, tender texture that pulls apart easily. Enjoy it as a sweet breakfast, brunch treat, or indulgent dessert.

Notes

  • Using refrigerated biscuit dough cuts down on prep time but fresh biscuit dough can be used if preferred.
  • Chopped walnuts can be substituted with pecans or omitted for nut-free versions.
  • For an extra gooey bread, bake closer to 30 minutes; for a firmer texture, bake up to 35 minutes.
  • Ensure to grease the Bundt pan well to prevent sticking and facilitate easy removal.
  • Monkey bread is best served the day it is baked but can be reheated gently before serving if desired.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/easy-monkey-bread-recipe/