Monkey Bread with Biscuits

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Monkey Bread with Biscuits

If you’re after a sweet, gooey pull-apart bread that’s fast to make and impossible to resist, monkey bread with biscuits fits the bill. This recipe takes the work out of homemade dough yet delivers the same rich, sticky goodness that makes monkey bread a favorite treat for breakfast or dessert. Here’s your comprehensive guide—full of practical tips, clear instructions, and the little details that make a difference.

What Is Monkey Bread?

Monkey bread is a soft, sticky pastry you pull apart with your hands. Traditionally, it’s made by rolling bits of yeast dough in cinnamon sugar, stacking them in a Bundt pan, then baking until golden and bubbling with buttery caramel syrup. The name comes from the way you eat it: piece by piece, like a monkey picking fruit. Each bite is sweet, slightly crisp outside, and pillowy within.

By swapping out homemade dough for canned biscuits, you shave off hours of prep. The biscuits soak up cinnamon, sugar, and buttery syrup as they bake, resulting in a dessert bread that’s as rich as it is easy.

Why Biscuit Dough?

Canned biscuit dough is the speedy shortcut that transforms monkey bread from a project to a weekday possibility. It’s already mixed and portioned—no need to knead or wait for anything to rise. This swap makes it accessible for busy home bakers, beginner cooks, and anyone craving quick comfort.

Ingredients for Monkey Bread with Biscuits

You need just a handful of ingredients, most of which you may already have on hand. Here’s what goes into classic monkey bread with biscuits:

• Refrigerated biscuit dough (2 cans, 16 oz. each): Standard or buttermilk varieties work best.
• Granulated sugar (3/4 cup): For rolling the dough pieces in before they go into the pan.
• Ground cinnamon (2 teaspoons): Adds that classic warmth and fragrance.
• Unsalted butter (1/2 cup, 1 stick): Melted so it mixes smoothly with sugar, forming the caramel sauce.
• Light brown sugar (1 cup): Blends with the butter to create a rich, syrupy coating.
• Optional mix-ins: Finely chopped pecans, walnuts, raisins, or apple pieces.

Equipment

• Bundt pan (9- or 10-inch)
• Large resealable plastic bag
• Mixing bowls
• Measuring cups and spoons
• Kitchen shears or sharp knife
• Small saucepan or microwave-safe bowl

Step-by-Step Guide: How to Make Monkey Bread with Biscuits

1. Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray, making sure to coat every curve. Sticky dough will cling, so extra greasing helps the finished bread slide out easily.

2. Mix Cinnamon Sugar

Combine granulated sugar and ground cinnamon in a large plastic bag or bowl. This mixture is for dredging the biscuit pieces. If you’re using a plastic bag, seal and shake the mixture to combine everything evenly.

3. Cut the Biscuits

Pop open the biscuit cans. Separate the rounds, then cut each biscuit into quarters using kitchen shears or a sharp knife. You’ll end up with small, similar-sized pieces, ensuring even baking.

4. Coat the Biscuit Pieces

Working in batches, add a handful of biscuit chunks to the bag of cinnamon sugar. Shake or toss until they’re all evenly coated. Place the sugared pieces evenly in the Bundt pan. If you’re adding any mix-ins—such as nuts or fruit—tuck them between the pieces as you go for even distribution.

5. Make the Butter Sauce

In a small saucepan or microwave-safe bowl, melt the butter. Stir in the brown sugar until the mixture is thick and smooth. Pour this warm, syrupy sauce evenly over the biscuit pieces in the pan. The sauce will soak in as the bread bakes, creating those signature gooey pockets.

6. Bake

Place the pan in your preheated oven. Bake for about 35–40 minutes, or until the top is deeply golden and the center is set. If you’re unsure, insert a skewer into the middle—a few sticky crumbs are fine; raw dough is not.

7. Cool and Serve

Remove from the oven and let the monkey bread cool in the pan for 10–15 minutes. To serve, invert the pan onto a large plate. The bread should slide out in one piece, revealing a shiny, caramelized glaze. Serve warm for optimal gooeyness.

Tips and Tricks for Perfect Monkey Bread

• Grease well: Don’t skimp on butter or nonstick spray when preparing the Bundt pan. Lift out a baked monkey bread cleanly by coating every nook and cranny.
• Cut evenly: Try to keep all biscuit chunks roughly the same size for uniform baking.
• Personalize with add-ins: Mix in small bits of pecan, walnut, or dried fruit between biscuit pieces for added texture and flavor.
• Try muffin tin monkey bread: For individual servings, divide the coated biscuit pieces among well-greased jumbo muffin cups. Bake at 350°F for 20–25 minutes.
• Glaze it: For an extra touch, drizzle cream cheese icing or simple vanilla glaze over the finished bread.

Serving Ideas

Monkey bread is made for sharing. Place it on the table and invite everyone to pull it apart with their fingers. Pair with strong coffee for breakfast, or serve with a scoop of vanilla ice cream for dessert.

This recipe fits almost any gathering:

• Brunch centerpiece: Place in the middle of the table for a show-stopping start.
• Celebrations: Birthday mornings, holidays, or whenever your household needs a sweet pick-me-up.
• Potlucks: Transport the cooled bread whole, and reheat for a few minutes before serving.

Storing and Reheating Monkey Bread

It’s best fresh and warm, but leftovers still shine with a little care.

To Store

• Cover completely cooled bread with plastic wrap or transfer to an airtight container.
• Store at room temperature for up to 2 days.
• Refrigerate for up to 1 week if you want it to last longer.

To Freeze

• Wrap tightly in plastic, then foil.
• Freeze for up to 1 month.
• Thaw overnight in the fridge before reheating.

To Reheat

• For a large portion: Place in a 275°F oven for 10–15 minutes.
• For small servings: Microwave individual portions for 10–15 seconds.

Make-Ahead Option

You can assemble everything up to the baking step. Cover and refrigerate overnight or freeze up to 3 months. If baking from frozen, add a few extra minutes to the bake time and watch for doneness.

Ingredient Substitutions and Variations

Monkey bread welcomes experimentation. Here are a few ways to change up the flavors or adapt to what’s in your pantry:

Frequently Asked Questions

Can I use homemade biscuit dough?

Yes, though canned dough is faster. If you’re making dough from scratch, keep pieces small and bake until cooked through.

Why did my monkey bread stick to the pan?

This is often caused by not greasing the pan enough or letting the bread cool too long before inverting. Use plenty of butter or spray, and let it rest 10–15 minutes—but not much longer—before turning out.

Is monkey bread best warm or at room temperature?

Monkey bread is at its absolute best when warm. The syrup stays soft and the pieces pull apart cleanly.

Can I prepare monkey bread the night before?

Assemble everything up to baking, cover tightly, and refrigerate. Bake fresh in the morning for the best texture.

Monkey bread with biscuits checks every box for fun, ease, and pure deliciousness. Whether you’re making it as a weekend treat, bringing it to a brunch, or just looking to use up biscuit dough in a new way, this recipe delivers flavors and memories. Personalize with your favorite spices or mix-ins, and enjoy the simple pleasure of pulling off bite after sweet, sticky bite.