Monkey Bread Recipe
This Monkey Bread Recipe is a soft, sticky pull-apart treat made with cinnamon-sugar-coated dough and baked in a luscious syrup—perfect for starting your day or ending it on a sweet note!
Servings: 6 servings
Cost: $8.31
Equipment
- Bundt pan 12-cup
Ingredients
- Cooking spray plus butter or shortening, for greasing pan
- 12 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1-1/4 teaspoons ground cinnamon
- 2 (16.3-ounce) cans Pillsbury Grands Flaky Jumbo Biscuits 8 biscuits per can, 16 total needed
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Generously grease a 12-cup Bundt pan. See note 1.
- Melt the butter in a microwave-safe bowl, then let it cool to room temperature (see note 2). Stir in the brown sugar, vanilla, and pecans (if using) until combined.
- In a separate bowl, whisk together the granulated sugar and cinnamon. Cut each biscuit into 4 equal pieces. Place the pieces in a large zip-top bag, add the cinnamon-sugar mixture, seal the bag, and shake until the dough pieces are evenly coated.
- Pour a few spoonfuls of the butter-pecan mixture into the bottom of the Bundt pan. Layer the coated biscuit pieces on top. Sprinkle any remaining cinnamon-sugar over the biscuits, then pour the remaining butter-pecan mixture over everything.
- Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. If the top browns too quickly, tent with foil.
- Let the bread cool in the pan for 10 minutes before inverting it onto a cake plate or serving dish.
Video
Notes
Note 1: Take your time greasing the Bundt pan thoroughly to ensure the Monkey Bread releases cleanly. I like to place a plastic bag over my hand to keep it clean, then rub softened butter or shortening all over the pan. Then I add an extra layer of cooking spray before starting.
Note 2: Let the melted butter cool before mixing with sugar to prevent the syrup from becoming greasy or grainy.
Storage: Keep at room temperature in a airtight container for up to 2 days. Freeze wrapped leftovers up to 3 months; expect texture and flavor changes. Do not freeze uncooked dough.
Nutrition
Serving: 1serving | Calories: 758kcal | Carbohydrates: 83g | Protein: 2g | Fat: 49g | Saturated Fat: 24g | Cholesterol: 92mg | Sodium: 25mg | Potassium: 167mg | Fiber: 2g | Sugar: 79g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg