Our Monkey Bread Recipe is a classic breakfast treat that the kids (and adults!) absolutely go nuts over! Sweet, sticky biscuits coated in cinnamon and sugar and baked in a simple caramel sauce. We make this for holiday mornings, but it’s a fun treat to sneak in anytime of the year.
I’m not sure about the rest of the world though. I don’t believe canned biscuit dough is a hugely popular thing outside of the US, and that is the standard start to a quick monkey bread.
Of course, this is about the only time I use canned biscuits, because my dad’s homemade biscuits are life-changing! I get comments and emails from readers almost daily about how that biscuit recipe is THE ONE TRUE BISCUIT. 😉
Apple Pie Monkey Bread
Anyway, this monkey bread with biscuits is a classic. We grew up on it and I wanted to share the recipe because 1) it’s good stuff, 2) every kid needs this in their life, and 3) it’s a holiday breakfast staple and there’s always another holiday around the corner.
Biscuit Dough – We make our monkey bread with biscuits to keep things simple. Refrigerated canned biscuit dough works perfectly here. You’ll cut the biscuit dough up into pieces.
Sugar – You’re going to use a mix of granulated white sugar and brown sugar to coat the biscuit pieces, and then you’ll make a caramel like sauce from butter and more brown sugar that’ll get poured over the monkey bread!
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Cinnamon Monkey Bread Recipe: How To Make It
Cinnamon – This will get mixed up with the white sugar and go on the biscuit pieces as a coating. The cinnamon and sugar flavors of monkey bread are what make it so irresistible!
Monkey Bread is best served warm. This is one dish that the kids love to eat, because we pop it on a serving platter or cake stand, have everyone wash their hands (important step for what’s to come next…), and then everyone picks apart the bread like little monkeys, pulling off bits of sweet, sticky dough and popping them onto their plate or into their mouths.
You can leave the monkey bread covered at room temperature for at least a couple of days. No need to refrigerate. You can re-heat the bread in portions in the microwave for about 20 seconds. Monkey bread is best enjoyed warm!
Homemade Monkey Bread Recipe
It gets the name because of how you pick it apart with your hands to eat it like a monkey would. It is also known as plucking cake, pull-apart bread, or bubble bread!
If you want to attempt, double a batch of my dad’s biscuits and pat the dough out into a large rectangle and then just cut into 1-inch squares. I would be a bit more liberal with the flour so that the dough is a bit sturdier and not quite as soft.
Test the size of your bundt pan, by measuring water and pouring it into the pan. A 9 cup bundt pan will hold 9 cups of water. A larger bundt pan will also work fine, but do not use a smaller pan with this recipe.
Monkey Bread Minis Recipe
We like to put our pan on a baking sheet before placing in the oven, just in case the caramel leaks over the edges. It’s much easier to clean the baking sheet than the oven.
Calories: 333 kcal (17%) | Carbohydrates: 47 g (16%) | Protein: 1 g (2%) | Fat: 17 g (26%) | Saturated Fat: 11 g (69%) | Cholesterol: 46 mg (15%) | Sodium: 162 mg (7%) | Potassium: 42 mg (1%) | Fiber: 1 g (4%) | Sugar: 45 g (50%) | Vitamin A: 532 IU (11%) | Calcium: 38 mg (4%) | Iron: 1 mg (6%)
It gets the name because of how you pick it apart with your hands to eat it like a monkey would. It is also known as plucking cake, pull-apart bread, or bubble bread!
If you want to attempt, double a batch of my dad’s biscuits and pat the dough out into a large rectangle and then just cut into 1-inch squares. I would be a bit more liberal with the flour so that the dough is a bit sturdier and not quite as soft.
Test the size of your bundt pan, by measuring water and pouring it into the pan. A 9 cup bundt pan will hold 9 cups of water. A larger bundt pan will also work fine, but do not use a smaller pan with this recipe.
Monkey Bread Minis Recipe
We like to put our pan on a baking sheet before placing in the oven, just in case the caramel leaks over the edges. It’s much easier to clean the baking sheet than the oven.
Calories: 333 kcal (17%) | Carbohydrates: 47 g (16%) | Protein: 1 g (2%) | Fat: 17 g (26%) | Saturated Fat: 11 g (69%) | Cholesterol: 46 mg (15%) | Sodium: 162 mg (7%) | Potassium: 42 mg (1%) | Fiber: 1 g (4%) | Sugar: 45 g (50%) | Vitamin A: 532 IU (11%) | Calcium: 38 mg (4%) | Iron: 1 mg (6%)
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