Easy Monkey Bread Recipes
Soft, pull-apart monkey bread coated in cinnamon sugar and drenched in buttery brown sugar glaze. Fast, fun, and irresistible.
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Servings:
Ingredients
Main Ingredients
- 32 oz refrigerated biscuit dough about two 16-oz cans
- 0.75 cup granulated sugar
- 2.25 tsp ground cinnamon
- 0.9 cup packed light brown sugar
- 0.55 cup unsalted butter cut into pieces
- 1 tsp pure vanilla extract
- 0.4 cup chopped pecans optional
- 0.25 tsp fine salt optional, balances sweetness
Instructions
Preparation Steps
- Heat oven to 350°F. Generously grease a 12-cup Bundt pan.
- Cut biscuit dough into bite-size pieces, about 4 per biscuit.
- Stir granulated sugar and cinnamon in a large bowl. Toss dough pieces to coat; shake off excess.
- Layer half the coated dough in the pan. Sprinkle with half the pecans, if using.
- Melt butter in a small saucepan. Add brown sugar, vanilla, and salt; simmer 1–2 minutes until glossy and smooth.
- Pour half the warm caramel over the dough in the pan. Add remaining dough and nuts. Pour on remaining caramel.
- Bake 30–38 minutes until deep golden and bubbling in the center.
- Cool 10 minutes. Invert onto a plate. Let set 5 minutes, then pull apart and serve warm.
Notes
Variation: Swap pecans for walnuts, or add 1 tsp orange zest to the caramel. For a dessert finish, drizzle with a quick cream cheese glaze. Storage: Wrap leftovers and keep at room temperature 1 day or refrigerate up to 4 days; warm briefly before serving.
This recipe is an original creation inspired by classic Easy Monkey Bread Recipes flavors. All ingredient ratios and instructions are independently developed.