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Easy Monkey Bread recipe requires only 6 ingredients and turns out ooey, gooey, and caramely delicious every time!
This recipe is so easy because I use refrigerated biscuits. I know this blog is dedicated to homemade and from scratch cooking, but let me tell you... For whatever reason, when I have tried to make Monkey Bread from scratch with homemade yeast dough it just doesn't turn out right. And I have tried many, many times. The dough is just never right, it never turns out how I remember eating it like a kid. So, with that, I use the biscuits and I'm ok with that.
As a kid, I grew up making and eating this with my Aunt Lois. My sister and I would make it on the weekends we would stay overnight. I remember it vividly. It was so sweet and cinnamony (I don't think that's a word, but I'm going to roll with it) and just darn delicious! Now, I am making those memories with my kids!
Not only is Monkey Bread delicious for breakfast, but it is also good served at a brunch or for a sweet snack. Weekend brunch is when we like to make and serve it the most, but we also serve it for holiday morning breakfasts too!
How to make Monkey Bread
6 Simple Ingredients you Will Need
- 3 - 16 oz cans refrigerated biscuits (I do not like the flaky biscuits with this recipe, just the good ole buttermilk biscuits)
- 1 cup sugar
- 1 tablespoon cinnamon
- 1 cup salted butter
- 1 cup brown sugar
- 1 teaspoon pure vanilla extract.
First, in a large gallon zip top bag combine the sugar and cinnamon. Give it a good shake to combine it all. Next, open the cans of biscuits. Using kitchen shears or a sharp paring knife, cut the biscuits into quarters. Place the quartered biscuits into the zip top bag. Shake the bag well until all the biscuit pieces are coated with the cinnamon sugar mix.
Next, spray a bundt pan with non-stick spray and place it on a baking sheet. Dump the biscuit pieces into the greased pan. Spread the pieces around so they are in the pan evenly. Do not squish the dough down.
Now, in a small sauce pot, combine the butter and brown sugar over medium heat. Once the butter is melted and the brown sugar has dissolved and the mix is just starting to bubble remove from heat and stir in vanilla. Do not boil the mixture! Pour the mixture evenly over the dough in the bundt pan. Then gently tap the pan a few times on the baking sheet.
Finally, bake for 40-50 minutes until the top is a deep golden brown and the dough is cooked through. I use a chopstick to check the dough in the middle. Now the hardest part is going to be letting it cool down for at least 15 minutes before flipping it over onto the baking sheet, plate or cake stand. I like using the baking sheet because it has rimmed sides so there is no spillage of the delicious ooey, gooey sauce.
If you like this sweet and decadent recipe for brunch, check out these other brunch ideas!
After you try this amazing and simple Monkey Bread, let me know how much you love it in the comments below! You can also follow me on Social Media to see what other crazy things my family and I are doing!
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- Preheat oven to 350° and grease a bundt pan. Place the bundt pan on a baking sheet.
- In a gallon zip top bag, mix together the sugar and cinnamon.
- Cut the biscuits into quarters and place in gallon bag with sugar mix. Gently mix together until all the dough pieces are coated in the sugar mix.
- Evenly dump and spread the dough pieces into the greased bundt pan. Do not squish the dough down.
- In a small sauce pot, melt together butter and brown sugar until the brown sugar is completely dissolved and the mixture just starts to bubble. DO NOT BOIL!
- Remove from heat and stir in vanilla extract.
- Pour over the dough pieces. Gently tap the bundt pan a few times on the baking sheet.
- Bake the bread for 40-50 minutes until the top is a deep golden brown and the biscuits are no longer doughy. I use a chopstick to check the middle of the dough.
- Let cool at least 15 minutes before turning pan over on the baking sheet, plate or cake stand.
- Serve and Enjoy!