Also known as puzzle bread, this super simple Monkey Bread is a delicious, easy-to-make pull-apart brunch/dessert loaf! Sticky and gooey, there are tons of variations that you can make according to the season or your personal preferences. Biscuit dough with cinnamon sugar and a buttery sauce makes for a delightful treat for your taste buds.
We like to serve Monkey Bread with a fresh fruit salad or as part of a breakfast buffet. It’s really tasty whether served warm or at room temperature.
Super Simple Monkey Bread
Be sure to scroll down for a printable recipe card.
Ingredients
1/3 cup white sugar
2 tsp. cinnamon
3 cans refrigerated biscuits
¼ cup brown sugar
2/3 cup butter
Instructions
Preheat your oven to 350 degrees F.
Spray a Bundt pan with cooking spray or grease with butter.
Combine 1/3 cup sugar with 2 tsp. cinnamon.
Open the 3 cans of biscuits and separate them. Cut each one into quarters. Tip: a pizza cutter makes this job even easier!
Toss the cut-up biscuits in the cinnamon-sugar mixture. You can do this in a bowl (one with a lid makes it especially easy, because you can shake it gently to coat the pieces) or use a plastic freezer bag.
Spread these coated pieces evenly into the Bundt pan.
Melt butter and stir in the brown sugar. Pour this over the biscuits in the pan.
Bake for 30-35 minutes until baked through. Let cool in the pan for about 5-10 minutes and then, turn out onto a plate.Don’t leave it any longer or it could become stuck in the pan.
I prefer to eat as-is but you can drizzle a simple glaze over the loaf. Just stir together 1/2 cup of icing sugar with 3-4 tsp to make the glaze.
To eat, simply pull off pieces of the bread.
Variations
Additions/Substitutions for the cinnamon: 1 tbsp. of grated orange zest.1 tbsp. of grated lemon zest. 2 tsp. of apple or pumpkin pie spice.
Other ingredients you can add to this recipe: chopped walnuts, slivered almonds, chopped pecans, chopped apples or pears, blueberries, raisins, dried cranberries, or other dried fruits. If adding in any of these ingredients, I like to layer them in as I add the biscuit pieces to the Bundt pan. Some crispy cooked bacon bits are a yummy option too! I use about 8 slices per loaf.
Try adding a bit of vanilla extract or maple syrup to the brown sugar and butter mixture. For an adult only version, add in a splash of bourbon.
Baking Tips
The sauce can occasionally bubble over, so I like to place the pan on a baking sheet (the rimmed kind).
You might need to run a knife around the exterior of the cake to loosen it a bit from the pan. If using a Bundt pan, remember to do the interior edge too.
No Bundt pan? You can use a large loaf pan, but may have to cut the recipe back and only use 2 cans of the biscuits to make it fit. You could even use your 9 X 11 baking pan but again, you will need to cut back to 2 cans of biscuits and shorten the baking time because the pieces will be spread out more.
How to Store Monkey Bread
Unless I’m using something really perishable like the bacon, I don’t put mine into the refrigerator. The fridge will cause the sauce to harden up quite a bit, so if you do store it there, you might want to let it sit for a bit before serving to allow it to soften again.
Monkey bread freezes well and will keep in the freezer for up to 3 months.
You can warm up leftover bread (especially when it has been in the fridge or freezer) in a 250 degree F oven for about 5-10 minutes.
Super Simple Monkey Bread
Also known as puzzle bread, this super simple Monkey Bread is a delicious, easy-to-make pull-apart brunch/dessert loaf! Sticky and gooey, there are tons of variations that you can make according to the season or your personal preferences. Biscuit dough with cinnamon sugar and a buttery sauce makes for a delightful treat for your taste buds.
Ingredients
- 1/3 cup white sugar
- 2 tsp. cinnamon
- 3 cans refrigerated biscuits
- ¼ cup brown sugar
- 2/3 cup butter
Instructions
-
Preheat your oven to 350 degrees F.
-
Spray a Bundt pan with cooking spray or grease with butter.
-
Combine 1/3 cup sugar with 2 tsp. cinnamon.
-
Open the 3 cans of biscuits and separate them. Cut each one into quarters. Tip: a pizza cutter makes this job even easier!
-
Toss the cut-up biscuits in the cinnamon-sugar mixture. You can do this in a bowl (one with a lid makes it especially easy, because you can shake it gently to coat the pieces) or use a plastic freezer bag.
-
Spread these coated pieces evenly into the Bundt pan.
-
Melt butter and stir in the brown sugar. Pour this over the biscuits in the pan.
-
Bake for 30-35 minutes until baked through. Let cool in the pan for about 5-10 minutes and then, turn out onto a plate.Don’t leave it any longer or it could become stuck in the pan.
-
I prefer to eat as-is but you can drizzle a simple glaze over the loaf. Just stir together 1/2 cup of icing sugar with 3-4 tsp to make the glaze.
-
To eat, simply pull off pieces of the bread.
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