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Monkey Bread Recipe

Get ready to be licking your fingers clean once this Monkey Bread is on your table. Bursting with cinnamon flavor, this Monkey Bread is made with canned biscuits and is coated in a homemade caramel syrup.

Monkey bread on a light blue platter with a striped dishtowel. Photo taken from a top down view.

Why You’ll Love this Easy Monkey Bread Recipe

Have you ever had a dry as bone monkey bread? Yeah, me too. It isn’t a memory I like to think about often.. THIS monkey bread however, will have you and your family huddled around the steaming bundt of little bread nuggets salivating.

This monkey bread will disappear faster than it takes to put the entire thing together. Eat it plain or dunk the pieces into some cinnamon roll icing, either way, this will be the BEST monkey bread you will ever eat in your life. And you won’t ever use a different recipe. The buttery brown sugar ‘syrup’ really just takes this over the edge. Okay, enough chit chat. Let’s bake.

monkey bread with a portion of the bread removed, showing the buttery and cinnamony inside of the bread.

Monkey Bread with Biscuits Ingredients

  • Butter– I use salted butter, always and forever. If you only have unsalted on hand, add a pinch of salt to the brown sugary syrup and to the cinnamon/sugar mixture.
  • Brown Sugar– this is used in the syrup. It is delicious, really makes the whole dish. Don’t skimp here! Pack that brown sugar in tight.
  • Canned Biscuits– I use three 7.5 oz cans of biscuits. Feel free to use store brand or name brand. Either will work- I am more of a store brand girlie.
  • Sugar– This is just granulated sugar, and we will be coating our biscuit pieces it along with the cinnamon mentioned below.
  • Cinnamon
  • Cinnamon Roll Icing– now I suppose this is *technically* optional. If you ask my husband though, it’s definitely a requirement in his book. Word to the wise though, half the recipe linked. 🙂
a close up of the monkey bread with the syrup on top.

How to make Easy Monkey Bread

  1. First, preheat that oven so it’s ready when you are ready for it! 350° F is what we are wanting.
  2. Next, over low heat combine butter and brown sugar (exact ingredient amounts are listed in the printable recipe below) slowly until it starts to boil. Once it is boiling and the sugar has dissolved, pour into a greased bundt pan and set aside.
  3. Open all of your canned biscuits and then cut each biscuit into 4 pieces. My kids love grabbing some kitchen shears and helping with this part. Place the pieces into a large bowl.
  4. Melt some butter and toss the biscuits pieces in the butter. I find it easiest to do this with my hands. Make sure everything is coated nicely.
  5. Then, pour all of the cinnamon sugar mixture into the bowl with the biscuit pieces and again, toss to coat. Again, I like to do this with my hands.
  6. Gently arrange the cinnamon sugar coated biscuit pieces into the bundt pan, on top of the syrup.
  7. Cover with foil and bake at 350° for 30-35 minutes or until the internal temp reaches 190° F.
  8. Let the pan cool for about 5 minutes and then flip the bundt pan upside down onto a serving platter. ENJOY!!
Pin image for monkey bread with text overlay.

More Recipes To Enjoy

Monkey Bread on a light blue platter with some of the bread taken out.

Easy Monkey Bread

Get ready to be licking your fingers clean once this Monkey Bread is on your table. Bursting with cinnamon flavor, this Monkey Bread is made with canned biscuits and is coated in a homemade caramel syrup.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 255kcal

Ingredients

  • 3/4 cup salted butter divided
  • 1/2 cup packed brown sugar
  • 3 (7.5 oz) cans biscuits
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  • Preheat the oven to 350° F.
  • On the stove top over low heat, melt 1/2 cup butter and brown sugar together. Whisk the mixture together until it starts to boil.
  • Once combined and boiling, pour into a greased bundt pan. Set aside.
  • Cut each biscuit piece into fourths and place in a large bowl.
  • Melt the remaining 1/4 cup of butter and pour over the biscuit pieces. Toss to coat evenly.
  • Pour the cinnamon and sugar mixture onto the butter coated biscuit dough and toss to coat.
  • Add the biscuit pieces to the bundt pan, on top of the syrup.
  • Cover with foil and bake at 350°F for 30-35 minutes or until the internal temperature reaches 190° F.
  • Allow the monkey bread to cool for 5 minutes and then flip the bundt pan upside down onto the serving platter.
  • Allow the bread to cool for a few minutes before enjoying.
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Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 144mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 533IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.1mg

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