Monkey Bread is the ultimate pull-apart sweet bread — sticky, cinnamon-sugared bites baked in a bundt pan and perfect for sharing. I’ve made this version several times for brunches and holiday mornings; it’s forgiving, crowd-pleasing, and worth the caramel-covered mess.
Why Make This Recipe
- Crowd-pleaser: everyone can pull apart bites, so it’s perfect for family breakfasts or parties.
- Fast shortcut or from-scratch: you can use canned biscuit dough for speed or a yeast dough for superior texture.
- Comfort flavor: warm cinnamon, brown sugar, and butter create an indulgent, nostalgic treat. See a smaller bite-sized version as a fun alternative here: cinnamon pull-apart.
- Make-ahead friendly: you can assemble it the night before and bake in the morning for fresh smell and minimal prep.
- Personal insight: I love this recipe because the contrast between the crisp sugared exterior and soft, pillowy interior is hard to beat.
Recipe Overview
- Prep time: 20–30 minutes (or 2–3 hours if making yeast dough).
- Cook time: 30–40 minutes.
- Total time: 50–70 minutes (or longer for proofing yeast dough).
- Servings: 8–10.
- Difficulty: Easy to Medium (easy with biscuits, medium with yeast dough).
- Method: Roll dough into bite-sized balls, toss in cinnamon sugar, layer in a greased 10–12 cup bundt pan with a brown-sugar-butter glaze, then bake at 350°F (175°C) until golden and set.
My Experience Making This Recipe
I tested both the canned-biscuit shortcut and a homemade yeast version to compare texture and flavor. The biscuit version is quick and reliably tender, while the yeasted loaf gave a chewier, more bread-like crumb that holds up better to heavy glazes. I learned that preheating the bundt pan lightly (warming it) helps the caramel set more evenly.
How to Make Monkey Bread
Start by preparing your glaze: melt 1/2 cup (113 g) unsalted butter with 1 cup (220 g) packed brown sugar and 1/4 cup (60 ml) honey until glossy. Cut dough into 1–1½ inch pieces (about 40–50 pieces for two 16-oz cans of biscuits), toss each in a mixture of 1/2 cup granulated sugar + 2 tbsp ground cinnamon, then layer them in a well-buttered 10–12 cup bundt pan. Pour the warm glaze over the stacked balls and bake at 350°F (175°C) for 30–40 minutes, tenting with foil if the top browns too fast. Let it rest 10–15 minutes before inverting so the caramel sets and you get neat pull-apart pieces. For a lighter, airy finish, you can compare structure to recipes like this lighter loaf: fluffy cloud bread.
Expert Tips for Success
- Use room-temperature dough: if using canned biscuits, let them sit 10–15 minutes out of the fridge so they stretch instead of tearing.
- Even sizing matters: roll equal-sized balls so everything bakes at the same rate and you don’t get overcooked edges.
- Control caramel flow: pour warm (not boiling) glaze; boiling can caramelize too quickly and burn during baking.
- Bundt pan prep: heavily butter and lightly flour or spray the pan, and consider lining the center tube with a thin strip of parchment to help release if your pan sticks.
- Flavor swaps: add chopped pecans between layers or fold in 1/2 cup raisins or diced apples for variety — or lean savory ideas for a brunch twist like this cheddar-jalapeño inspiration: savory cornbread flavors.
How to Serve Monkey Bread
- Warm from the oven on a platter for family-style pulling; serve with small bowls of cream cheese icing or maple syrup for dipping.
- For brunch, pair with scrambled eggs and fresh fruit to cut sweetness.
- Make it dessert: top with a scoop of vanilla ice cream and a drizzle of caramel for an indulgent treat.
- Presentation tip: sprinkle chopped toasted pecans and a light dusting of powdered sugar just before serving.
Storage and Reheating Guide
- Room temp: store in an airtight container or wrapped tightly at room temperature for up to 2 days.
- Refrigerator: keep in an airtight container for up to 5 days; the glaze firms but reheats well.
- Freezing: tightly wrap whole or individual portions in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: reheat slices in a 325°F (165°C) oven for 8–12 minutes until warm and glossy, or microwave single servings for 20–30 seconds, watching to prevent sogginess.
Recipe Variations
- Overnight yeast version: use a yeasted dough (about 450 g bread flour, 7 g instant yeast, 8 g salt, 300 ml milk) for a tangier, chewier pull-apart loaf. Proof in the pan overnight in the fridge, then bake in the morning.
- Gluten-free: use a high-quality gluten-free all-purpose blend and xanthan gum if your blend lacks it; expect a slightly denser crumb.
- Dairy-free/vegan: substitute vegan butter and use coconut palm sugar or brown sugar for the glaze; use plant-based butters for tossing the dough.
- Savory twist: omit cinnamon sugar, brush dough with melted butter and sprinkle with shredded cheddar, chopped jalapeños, and green onions for a pull-apart savory bread.
Nutritional Highlights
- Indulgent and calorie-dense: this is a sweet, high-fat treat due to butter and brown sugar, so enjoy in moderation.
- Contains common allergens: wheat/gluten and dairy are present in standard versions; substitute accordingly for allergies.
- Portion guidance: aim for small pull-apart pieces — 1/8 to 1/10 of the bundt — to keep portions reasonable.
Troubleshooting Common Issues
- Soggy bottom: if the center seems undercooked, extend baking by 5–10 minutes and bake uncovered on a lower rack; ensure glaze isn’t too thin.
- Tops burning while center is raw: tent with foil after 20 minutes of baking to prevent over-browning and allow center to cook.
- Sticking to the pan: cool for 10–15 minutes before inverting; if it sticks, run a thin spatula around the inner tube and tap the pan gently to release.
Frequently Asked Questions
Q: Can I use canned biscuits?
A: Yes — canned biscuit dough is the quickest option and gives tender, consistent results. Cut each biscuit into quarters and follow the cinnamon-sugar toss. For a chewier, bread-like texture use a yeasted dough instead.
Q: How do I prevent the glaze from becoming hard candy?
A: Don’t overcook the glaze on the stovetop; melt butter and stir in brown sugar until dissolved and glossy, then remove from heat. Pour warm glaze over dough — boiling or very hot sugar can harden too much during baking.
Q: Can I assemble this the night before?
A: Absolutely. Layer the coated dough balls in the prepared pan, cover tightly, and refrigerate overnight. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the bake time if still cold.
Q: How do I make it less sweet?
A: Reduce the brown sugar in the glaze by 25% and swap some of the granulated sugar in the cinnamon coating for a smaller amount, or add chopped nuts between layers to balance sweetness with texture.
Conclusion
For a classic crowd-pleasing version and step-by-step inspiration, check out Pioneer Woman’s monkey bread recipe — it’s a great complementary reference when trying different techniques or ingredient ratios.
Monkey Bread
- Total Time: 70 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
The ultimate pull-apart sweet bread, sticky and cinnamon-sugared, baked in a bundt pan and perfect for sharing.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1 cup (220 g) packed brown sugar
- 1/4 cup (60 ml) honey
- 2 cans (16 oz each) canned biscuit dough
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- Optional: chopped pecans, raisins, or diced apples for variety
Instructions
- Melt the butter, brown sugar, and honey in a saucepan until glossy to prepare the glaze.
- Cut the biscuit dough into 1–1½ inch pieces.
- Toss each piece in the granulated sugar and cinnamon mixture.
- Layer the dough pieces in a greased 10–12 cup bundt pan.
- Pour the warm glaze over the dough balls.
- Bake at 350°F (175°C) for 30–40 minutes, tenting with foil if necessary.
- Let it rest for 10–15 minutes before inverting to serve.
Notes
Let dough sit at room temperature for 10–15 minutes before cutting if using canned biscuits. Adjust bake time based on dough type.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American