Oh, Monkey Bread. Just saying the name brings back such warm, fuzzy feelings. Is it a treat that instantly transports me back to lazy weekend mornings at my grandma’s house? The aroma of cinnamon and sweet dough wafting through the air. What is it like to tear off a warm, gooey piece of this pull-apart? Bread, still sticky with caramel and bursting with cinnamon-sugar goodness. What is a hug in edible form? If you’ve ever had that craving for something sweet and utterly indulgent, but don’t want to go to the store, then why? What is a monkey bread? Is it more about pure, unadulterated deliciousness? What are some good foods to make and eat? Forget the complicated pastries. Embrace the Is this monkey bread the undisputed champion of comforting baked goods? I’m so excited to share my recipe with you today.
What is monkey bread?
What is Monkey Bread? Think of it as a magical, messy, and utterly delicious sweet bread that’s baked as an assortment of ingredients. How do I make a dough ball? When it’s done, you can just pull apart the gooey, caramelized pieces – hence the monkey part, if you like. Is it possible to pick up a bag with your fingers? It’s traditionally made by rolling balls of biscuit dough (the refrigerated kind, yes, those! ), dipping them in melted butter, and then coating them generously with a cinnamon-sugar mixture. What do you bake with these little nuggets of dough in a baking pan? The caramel sauce is poured over the top, before being baked until golden and gloriously sticky. It’s less a precise science and more ..a delightful, communal experience of tearing and sharing.
Why you’ll love this recipe?
Honestly, there are so many reasons why this monkey Bread Recipe has become a staple in my kitchen. First off, the flavor is just out of this world. It’s that perfect balance of sweet, cinnamon-spiced dough with a rich, buttery caramel that just melts in your mouth. It’s cozy and comforting, hitting all those nostalgic sweet notes. But what I truly adore about this recipe is how incredibly simple it is. Even if you’re not a seasoned baker, you can whip this up without a hitch. It’s a lifesaver on busy mornings or when unexpected guests pop by because, frankly, it comes together so quickly. Plus, the ingredients are super budget-friendly and readily available at any grocery store. You don’t need fancy flours or exotic spices. Beyond that, its versatility is a huge plus. While the classic cinnamon-sugar is divine, you can easily add chopped nuts, chocolate chips, or even a swirl of jam into the dough balls for different flavor twists. I’ve also found it’s fantastic for potlucks or holiday gatherings because it’s easily transportable and always a crowd-pleaser. It’s just one of those recipes that consistently delivers pure joy, making everyone who tries it happy.
How do you make monkey bread?
Quick Overview
What is the best recipe for monkey bread? How do I make a caramel base? What do you do with biscuit dough? Is it necessary to bake them in a baking pan, and bake until they’re golden brown and irresistibly sticky? Is this a fun weekend project? What is a week Why do I need to make a cake?
Ingredients
For the Main Batter: What are some examples?
2 cans (8 ounces each) refrigerated biscuit dough (the flaky layers kind works best, but the regular kind doesn’t). Is original a good idea?
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar. 1 teaspoon
2 tablespoons ground cinnamon. 2 teaspoons shredded
For the Filling:
1/2 cup chopped pecans or walnuts (optional, but highly recommended for an extra crunch!)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon. 1 cup nutmeg
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons of milk (or water) per person.
1/2 teaspoon vanilla extract. 1 teaspoon nutmeg
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350 degrees F (175 degrees C). This is crucial for even baking. Grab a 9×13 inch baking pan or a bundt pan – either works beautifully. If you’re using a regular baking pan, give it a good greasing with butter or non-stick spray. If you’re feeling fancy and using a bundt pan, grease that thing thoroughly. You don’t want any of this deliciousness sticking! Seriously, don’t skip this step; it’s a lifesaver when it comes time to unmold.
Step 2: Mix Dry Ingredients
In a shallow bowl or pie plate, combine the granulated sugar and the 2 tablespoons of cinnamon. Give it a good whisk or stir until they’re thoroughly mixed. This is your main coating for the dough balls. It smells amazing even at this stage, doesn’t it? Make sure there are no clumps of cinnamon left.
Step 3: Mix Wet Ingredients
In a medium bowl, pour in the melted butter. Stir to combine. Where does magic start to happen? What is the best way to eat biscuit dough before coating it with butter? What is cinnamon sugar? How do you add vanilla extract to butter? What are some good ways to add flavor?
Step 4: Combine
Now for the fun part! Open those cans of biscuit dough. You’ll notice they’re usually separated into individual biscuits. I like to cut each biscuit into quarters, making them smaller, bite-sized pieces. This helps them cook evenly and makes for perfect pulling later. Take each biscuit piece, dip it into the melted butter, making sure it’s fully coated, and then drop it into the cinnamon-sugar mixture. Roll it around until it’s nicely coated. Place the coated pieces into your prepared baking pan, kind of willy-nilly. Don’t worry about neatness here; the more haphazard, the better! I usually try to fill the pan about two-thirds full, giving them some room to puff up.
Step 5: Prepare Filling
If you’re using nuts and the extra brown sugar and cinnamon, this is when you add them. In a small bowl, mix together the chopped pecans or walnuts (if using), the brown sugar, and the remaining 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the biscuit balls in your baking pan. This layer adds an extra dimension of flavor and texture, and it creates an absolutely divine caramel sauce as it bakes.
Step 6: Layer & Swirl
Once your biscuit balls are coated and in the pan, and you’ve sprinkled on your optional filling mixture, you’re ready for the final caramel touch. Pour the remaining melted butter (if you have any left, or melt another half stick) over the biscuit pieces. Some recipes call for pouring the brown sugar mixture over first, then the butter, but I find this way works just as beautifully and feels a bit simpler. The butter will help create that wonderful sticky, gooey layer.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 25 to 35 minutes. The exact time can vary depending on your oven, so keep an eye on it. You’re looking for the monkey bread to be golden brown on top, puffed up, and cooked through. You can test it by gently poking a piece – it should feel slightly firm but still soft. If the top is browning too quickly but the inside isn’t done, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the pan out of the oven. This is a crucial moment! Let it cool in the pan for about 5 to 10 minutes. This allows the caramel to set up just enough so it doesn’t all spill out when you flip it. While it’s cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more milk; if it’s too thin, add a bit more powdered sugar. Drizzle this glaze over the warm monkey bread right in the pan. It’s so tempting to dig in now, but resist just a little longer!
Step 9: Slice & Serve
Now comes the best part! Place a serving plate or your bundt pan’s serving plate over the baking pan, and carefully, confidently, invert it. Give it a gentle shake, and hopefully, all those beautiful caramel-coated balls will tumble out onto the plate. If you used a bundt pan, it should unmold beautifully. If a few pieces stick, just gently coax them out and place them back on top. Serve warm, tearing off pieces to share (or not, I won’t judge!).
What should I serve it with?
Monkey bread is really a star on its own, but it can be an excellent addition to any spread for any occasion.Breakfast, it’s perfect alongside a hot cup of coffee or a glass of cold milk. Its sweetness makes it feel like a special occasion, but it’s simple enough for any morning. For BrunchI love to serve it alongside some fresh fruit like berries or sliced oranges to add a touch of sweetness. Is sparkling cider or mimosa a good pairing? If you’re serving it as a military, then why?DessertIs it good with a scoop of vanilla ice cream? What is the difference between a warm, gooey monkey bread and the cold creaminess?Cozy SnacksIs it a good treat to serve hot chocolate with tea? My kids always gravitate towards it when they’re looking for an after-school snack, and it’s always there. What is going on in a flash?
How do I make Monkey Bread?
Over the years, I’ve picked up a few tricks that help ensure my monkey bread turns out perfectly every time. When it comes to the biscuit dough, I find that using the “flaky layers” kind really does give you a lighter texture, but the classic biscuit dough works just fine too. Just make sure they’re at room temperature before you start, as cold dough can be a bit stubborn to coat. For the cinnamon-sugar mixture, I always use a shallow dish like a pie plate; it makes dipping and rolling the biscuit pieces so much easier and less messy. And speaking of mess, don’t be afraid of it! This is a recipe where a little stickiness is part of the charm. When I’m coating the dough balls, I ensure each piece gets a thorough dip in the butter and then a good roll in the cinnamon sugar. This ensures every single bite is packed with flavor. If you’re adding nuts, toasting them lightly before chopping can really bring out their nutty flavor. I’ve tried it both ways, and toasting makes a noticeable difference. For the caramelization, I always make sure to grease my pan *really* well, especially if I’m using a bundt pan. A good coating of butter or cooking spray prevents any frustrating sticking issues when it’s time to unmold. And for the glaze, the key is consistency. You want it to be thick enough to cling to the bread but thin enough to drizzle nicely. If it seems too thick, a teaspoon of milk at a time is your friend; if it’s too thin, a little extra powdered sugar does the trick. Lastly, never skip the cooling step before unmolding. Patience, my friends, is rewarded with a beautiful presentation!
What are some Storing and Reheating Tips?
What is the best way to make monkey bread? Any leftovers – though that’s rare in my house! If you have any remaining pieces, you can store them at home.Room Temperatures:In an airtight container for about 2-3 days. Is it safe to eat raw oats? For longer storage, I recommend keeping it in the fridge.Refrigerator. Place any cooled leftover monkey bread in an airtight container or wrap the pan tightly with plastic wrap and then foil. It should stay good in the fridge for up to a week. When you’re ready to reheat, the best way is to pop a few pieces (or the whole pan if you’re feeling ambitious!) into a preheated oven at 300 degrees F (150 degrees C) for about 5-10 minutes, or until warmed through and slightly gooey again. You can also microwave individual portions for about 15-20 seconds, but the oven method gives you that lovely restored texture. If you want to make it ahead and freeze it, bake it completely, let it cool, and then cover it tightly with plastic wrap and then foil. You can also freeze individual portions in freezer bags. To thaw, let it sit at room temperature for a couple of hours, then reheat as directed. I usually wait to add the glaze until *after* it’s been reheated, especially if it’s been refrigerated or frozen, to keep it looking its best.
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite monkey bread recipe! It’s more than just a sweet treat; it’s a connection to happy memories and a guaranteed way to bring smiles to the faces of everyone you share it with. It’s that perfect blend of nostalgia, ease, and pure, unadulterated deliciousness. I truly hope you give this monkey bread a try. It’s so satisfying to make something so incredibly yummy with such simple ingredients. If you’re a fan of cinnamon, sweet dough, and that wonderful sticky caramel coating, this recipe is going to become a go-to for you, just like it has for me. Let me know in the comments below how yours turns out, or if you have any fun variations you like to add! Happy baking, and enjoy every gooey, delicious bite!
Monkey Bread
Ingredients
Dough Ingredients
- 0.5 cup Butter melted
- 1 cup Milk warm
- 0.25 cup Granulated Sugar
- 2.25 teaspoons Active Dry Yeast
- 4 cups All-Purpose Flour
- 0.5 teaspoon Salt
Topping Ingredients
- 0.75 cup Butter melted
- 1.5 cups Brown Sugar packed
- 1 tablespoon Cinnamon
Instructions
Preparation Steps
- In a large bowl, combine warm milk, 0.25 cup sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Add 0.5 cup melted butter to the yeast mixture. Stir in flour and salt. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
- While the dough rises, melt 0.75 cup butter in a small bowl. In another bowl, mix brown sugar and cinnamon.
- Punch down the risen dough. Roll it into a log and cut into 1-inch pieces.
- Dip each piece of dough into the melted butter, then roll it in the brown sugar-cinnamon mixture.
- Arrange the coated dough pieces in a greased bundt pan.
- Cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
- Let cool for a few minutes before inverting onto a plate.
