Hey food lovers! It’s your friend from scooks.com, and today, I’m sharing a recipe that is pure, unadulterated joy. Seriously. Picture this: warm, pillowy bites of dough, absolutely drenched in cinnamon-sugar, and dripping with a buttery, brown sugar caramel sauce. You pull a piece off, and a string of glorious caramel follows. Are you drooling yet? This is, without a doubt, the easiest and most crowd-pleasing Monkey Bread Recipe you will ever need. It’s my go-to for lazy weekend mornings, holiday brunches, or honestly, any time a sweet craving hits. Let’s get baking!
Why You’ll Love This Recipe
I mean, besides the obvious deliciousness, what makes this specific Monkey Bread Recipe a total winner? I’m so glad you asked!
- Quick & Easy: We’re using a fantastic shortcut here—refrigerated biscuit dough! It cuts the prep time way down, getting you from zero to ooey-gooey goodness in under an hour. No yeast, no proofing, no fuss.
- Perfect for Sharing: This is the ultimate social food. Plop it down in the center of the table and watch as everyone—kids and adults alike—can’t resist pulling off a piece. It’s interactive, fun, and disappears fast!
- Ooey-Gooey Perfection: Let’s be real, this is why we’re here. Every single nook and cranny of this bread is coated in a rich, buttery caramel sauce that is just heavenly. It’s the stuff dreams are made of.
- Customizable: Think of this as your perfect starting point. It’s amazing as is, but you can so easily make it your own. We’ll talk about adding nuts, different spices, or even a sweet glaze later on.
Ingredient List
One of the best parts about this recipe is the simple, pantry-friendly ingredient list. Nothing fancy, just pure comfort.
For the Cinnamon Sugar Coating
- 1/2 cup Granulated Sugar: This gives us that classic, sparkly-sweet coating.
- 1/2 cup Packed Light Brown Sugar: Adds a wonderful hint of molasses and keeps things moist. Note: You can totally use dark brown sugar if you want a deeper, more robust molasses flavor!
- 2 teaspoons Ground Cinnamon: The star of the show! It’s what gives monkey bread its signature warm, cozy aroma. Note: Feeling spicy? Go ahead and add a pinch of nutmeg or allspice for extra warmth.
For the Dough
- 2 cans (16.3 oz each) Refrigerated Biscuit Dough: This is our secret weapon for an easy monkey bread! Note: I highly recommend using a non-flaky, “homestyle” variety like Pillsbury Grands! for the best, most bread-like texture. Try to avoid the “flaky layers” style biscuits, as they can separate a bit too much.
For the Caramel Sauce
- 1/2 cup (1 stick) Unsalted Butter: This melts down to create the rich, liquid gold that is our sauce base. Note: If you only have salted butter on hand, that’s fine! Just hold back on adding any extra salt to the recipe.
- 1 cup Packed Light Brown Sugar: Melts right into the butter to create that luscious, flowing caramel.
- 1 teaspoon Vanilla Extract: Just a little splash enhances all the other flavors and makes everything taste even better.
Step-by-Step Instructions
Alright, ready to make some magic? Let’s walk through it step-by-step. You’ve got this!
1. Prepare the Pan and Dough
- Preheat your oven to 350°F (175°C). Now, grease a 10- or 12-cup Bundt pan. And I mean really grease it. Use butter or non-stick spray and get into every single nook and cranny. This is super important!
- Open up your cans of biscuit dough and separate all the biscuits.
- Cut each individual biscuit into quarters using a knife or a pair of kitchen shears. Don’t worry about them being perfect!
2. Coat the Dough
- In a large zip-top bag (my favorite mess-free method!) or a shallow bowl, combine the granulated sugar, 1/2 cup of brown sugar, and the ground cinnamon. Give it a good shake to mix.
- Toss the biscuit pieces, a handful at a time, into the cinnamon-sugar mixture. Shake the bag until every piece is beautifully and evenly coated.
3. Assemble the Monkey Bread
- Arrange the coated biscuit pieces into your prepared Bundt pan. Just scatter them in, creating a nice, even layer.
- Sprinkle any leftover cinnamon-sugar mixture from the bag right over the top of the dough in the pan. No sugar left behind!
4. Make and Pour the Sauce
- In a small saucepan, melt the 1/2 cup of butter and the 1 cup of brown sugar together over medium heat.
- Stir constantly until the mixture is smooth, bubbly, and completely combined. This should only take a couple of minutes.
- Remove the pan from the heat and stir in the vanilla extract.
- Pour this glorious caramel sauce as evenly as you can over all the biscuit pieces in the Bundt pan.
5. Bake to Perfection
- Bake for 35-40 minutes. You’re looking for the top to be a deep golden brown and for the dough to be cooked all the way through.
- Once it’s done, carefully remove it from the oven and rest the monkey bread in the pan on a wire rack for about 5-10 minutes. Don’t skip this step! It’s crucial for a clean release.
6. Invert and Serve
- Place a large serving plate or platter upside down over the top of the Bundt pan.
- Carefully (using oven mitts, it’s hot!) and quickly flip the pan and plate together. Give it a little jiggle, and the monkey bread should slide right out.
- Serve it up warm and encourage everyone to dig in and pull it apart!
Baker’s Tips for Success
Want to absolutely nail this Monkey Bread Recipe every single time? Here are a few of my favorite pro-tips.
- Grease Generously: I know I said it before, but it’s worth repeating! Don’t be shy with that non-stick spray or butter. A well-greased pan is the #1 secret to ensuring your beautiful monkey bread releases cleanly and doesn’t stick.
- The 10-Minute Rule: That 5-10 minute rest after baking is the magic window. If you try to flip it too soon, it can be a bit fragile and fall apart. If you wait too long, that delicious caramel will start to harden and stick to the pan like glue.
- Check for Doneness: The top should be a lovely deep golden brown. If you’re ever unsure if the inside is cooked, you can use an instant-read thermometer. The center of the dough should register around 190°F (88°C).
- Easy Add-Ins: Want to level up? Try scattering a cup of chopped pecans or walnuts between the layers of dough as you assemble it. Semi-sweet chocolate chips are also an incredible addition!
- Add a Glaze: For an extra-decadent touch, you can drizzle the monkey bread with a simple glaze after it’s cooled for a few minutes. Just whisk together a cup of powdered sugar with a tablespoon or two of milk until you get the right consistency. A cream cheese glaze is also divine!
Storage Instructions
If by some miracle you have leftovers, here’s how to store them.
Room Temperature
Store leftover monkey bread tightly covered with plastic wrap or in an airtight container right on the counter. It’ll stay tasty for up to 2 days.
Reheating
To bring back that warm, fresh-from-the-oven gooey texture, just pop an individual portion in the microwave for about 20-30 seconds. It’ll be just as good!
Frequently Asked Questions (FAQ)
Can I make this without a Bundt pan?
Absolutely! You don’t have to miss out if you don’t own a Bundt pan. This recipe works great in a 9×5 inch loaf pan or a 9-inch round cake pan. Just keep an eye on it, as you may need to adjust the baking time slightly. I’d start checking for doneness about 10 minutes earlier.
Can I prepare monkey bread ahead of time?
Yes, this is a great make-ahead brunch recipe! You can assemble the coated biscuit pieces in the prepared pan, cover it tightly with plastic wrap, and pop it in the fridge overnight. In the morning, just make and pour the sauce over the top right before baking. Because it’s starting cold, you’ll likely need to add 5-10 minutes to the total bake time.
Why did my monkey bread stick to the pan?
Oh, the dreaded stick! This usually happens for one of two reasons: either the pan wasn’t greased thoroughly enough (get those crevices!), or the bread was left to cool in the pan for too long. After about 10-15 minutes, that caramel starts to set and acts like glue, so you want to flip it while it’s still hot and syrupy.
Can I use homemade dough for this recipe?
Of course! If you’re feeling ambitious, a homemade dough would be fantastic here. A simple sweet yeast dough or a rich brioche dough would be absolutely incredible. You’ll need about 2 pounds of dough to substitute for the two cans of biscuits.
Conclusion
And there you have it—a simple, foolproof, and ridiculously delicious recipe that is guaranteed to be a hit. I truly hope you give this Easy Monkey Bread Recipe a try for your next family get-together, holiday morning, or just because you deserve a treat. It’s a recipe that creates smiles and memories, and that’s what good food is all about, right?
If you make it, please let me know! Leave a comment and a star rating below. I love hearing from you. Happy baking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.