Easy Monkey Bread Recipe
This easy monkey bread is made with refrigerated biscuit dough, cinnamon sugar, brown sugar, and butter. It bakes into soft, gooey pull-apart bread that's perfect for brunch or holiday mornings.
Servings: 8 servings
Cost: $15
Ingredients
Monkey Bread Recipe
- 2 6.3-ounce cans refrigerated biscuit dough refrigerated
- 1/4 cup brown sugar
- 1/8 cup ground cinnamon
- 1/4 cup sugar
- 1/2 cup unsalted butter melted (use ¼ cup for a less buttery version)
Simple Glaze
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat the oven to 350°F. Generously grease a deep loaf pan or Bundt pan with butter or cooking spray.
- Prepare the biscuit dough. Break 2 cans refrigerated biscuit dough into smaller pieces and roll each piece into a ball, about 3 tablespoons of dough per ball.
- Make the cinnamon sugar. In a medium bowl, stir together ¼ cup granulated sugar and ⅛ cup ground cinnamon.
- Coat the dough. Roll each ball of biscuit dough in the cinnamon-sugar mixture until completely coated.
- Layer the dough. Arrange half of the coated dough balls in the prepared pan. Sprinkle ⅛ cup brown sugar over the first layer. Add the remaining dough balls and sprinkle with the remaining ⅛ cup brown sugar.
- Add the butter. Pour ½ cup melted butter evenly over the dough. For a less buttery version, use ¼ cup melted butter. Sprinkle any remaining cinnamon sugar over the top.
- Bake for 40 to 45 minutes, or until the top is deep golden brown and the biscuit dough in the center is fully baked. If the center still looks doughy, bake for a few more minutes.
- Make the glaze. Whisk together ¼ cup powdered sugar and 1 tablespoon milk until smooth.
- Finish and serve. Let the monkey bread cool for a few minutes, then drizzle the glaze over the top. Serve warm.
Video
Notes
- Check the center: The top can look perfectly golden before the middle is done. Check between the center pieces to make sure there’s no raw biscuit dough.
- Don’t overcrowd the pan: Give the biscuit pieces room to expand. If you have a little dough left over, that’s okay.
- Pan: I use a deep loaf pan for this recipe. A Bundt pan also works, but the baking time may vary depending on the size and material.
- Serve warm: Monkey bread is best shortly after baking, while the center is still soft and gooey.
- Storage: Store covered at room temperature for up to 2 days. Warm individual pieces briefly before serving.
Nutrition
Calories: 292kcal | Carbohydrates: 22g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 206mg | Potassium: 19mg | Sugar: 22g | Vitamin A: 709IU | Calcium: 17mg | Iron: 1mg
