Classic Monkey Bread is the kind of recipe that magically disappears within minutes of hitting the table, thanks to its irresistible pull-apart layers coated in cinnamon sugar and dripping with buttery caramel. This warm, gooey treat is endlessly nostalgic and absolutely perfect for sharing at brunches, holiday breakfasts, or whenever your sweet tooth comes calling. With its golden caramel crust and soft, pillowy interior, Classic Monkey Bread is a celebration of everything comforting and crowd-pleasing—one delicious bite at a time.
Ingredients You’ll Need
You might be amazed by how a handful of pantry staples come together for such a show-stopping treat. Each ingredient in this Classic Monkey Bread not only builds incredible flavor and texture, but also makes the preparation low-stress and almost foolproof. Here’s what you’ll need, and why each one matters:
- Refrigerated biscuit dough: The true secret to shortcut monkey bread, these fluffy biscuits bake up perfectly soft and make prep a breeze.
- Granulated sugar: Essential for the cinnamon-sugar coating that creates those classic, sweet layers everyone loves.
- Ground cinnamon: Warm, aromatic spice is key for that signature monkey bread flavor.
- Unsalted butter: Melted with brown sugar, it creates a luscious caramel sauce that soaks every piece.
- Packed brown sugar: Deepens the caramel notes, giving every bite a gooey richness.
- Vanilla extract: Just a splash ties all the sweet flavors together so beautifully.
- Chopped pecans or walnuts (optional): Add crunch and nutty depth if you like a little texture in your Classic Monkey Bread.
How to Make Classic Monkey Bread
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C), and generously greasing a 10-inch Bundt pan with butter or nonstick spray. This not only prevents sticking (super important for the big reveal!) but also helps the caramel form a gorgeous crust around the edges.
Step 2: Cut and Coat the Biscuits
Pop open those cans of biscuit dough and cut each biscuit into quarters—it’s like creating a mini army of dough pillows ready to soak up all the good stuff. In a large zip-top bag, mix your granulated sugar and cinnamon, toss in the biscuit pieces in batches, and give them a good shake. Watching the sugar coat each piece is oddly satisfying, and assures every bite is full of that classic cinnamon-sugar magic.
Step 3: Layer with Nuts (Optional)
If you’re on Team Nuts, sprinkle half of your pecans or walnuts into the greased Bundt pan first. As you layer the coated biscuit pieces in, add the remaining nuts about halfway up. This way nuts become little treasures throughout your bread, not just a topping.
Step 4: Make the Buttery Caramel Sauce
In a small saucepan over medium heat, melt your unsalted butter, then stir in the packed brown sugar and vanilla until everything is smooth and glossy. This dreamy mixture will soak into the biscuits as they bake, creating pockets of caramel you’ll crave long after the last slice is gone.
Step 5: Assemble and Bake
Pour that warm caramel sauce evenly over the layered biscuit pieces in the Bundt pan, letting it trickle into every nook and cranny. Slide the pan into your preheated oven and bake for 35 to 40 minutes. You’re looking for a deep golden brown top and a center that springs back slightly—a sure sign it’s cooked through.
Step 6: Cool and Invert
Patience pays off here—let your Classic Monkey Bread rest in the pan for 10 minutes after baking (it’s hard to wait, I know). Then, carefully invert it onto a serving plate. You’ll hear a gentle “plop” as the sticky caramel works its magic and the whole loaf comes out beautifully.
How to Serve Classic Monkey Bread
Garnishes
Dust the top with a little extra cinnamon-sugar, drizzle on cream cheese glaze or melted chocolate, or let it shine in all its naked glory. A light dusting of powdered sugar adds an elegant snowy touch, especially if you’re serving for a holiday breakfast. Classic Monkey Bread is a feast for the senses as it is, but don’t be afraid to get fancy!
Side Dishes
Pair this sweet pull-apart treat with a big bowl of fresh fruit, a platter of crispy bacon, or creamy scrambled eggs for a complete breakfast spread. Coffee and cold milk are classic companions, balancing the richness with every sip. If you’re going all-out for brunch, round things out with a tangy fruit salad or yogurt parfaits to brighten up your Classic Monkey Bread feast.
Creative Ways to Present
Serve Classic Monkey Bread straight from the plate for that pull-apart, communal fun, or slice into portions for a more refined presentation. Try threading warm pieces onto skewers for party snacks, or stack smaller rounds for individual “mini monkey breads” at a brunch buffet. For dessert, a scoop of vanilla ice cream on the side makes this classic completely over the top.
Make Ahead and Storage
Storing Leftovers
If you somehow wind up with leftover Classic Monkey Bread (it happens, but rarely!), simply cover it tightly with foil or plastic wrap and store at room temperature for up to 2 days. The flavors meld and deepen overnight, and the bread stays soft and sticky.
Freezing
To freeze, wrap cooled pieces individually or the entire loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Classic Monkey Bread can be frozen for up to 2 months—just thaw overnight in the fridge before reheating for best results.
Reheating
For that fresh-from-the-oven warmth, pop individual servings in the microwave for 10–15 seconds. Larger portions can be covered with foil and gently warmed in a 300°F oven until heated through. This simple step brings the gooey texture and spiced aroma right back to life.
FAQs
Can I make Classic Monkey Bread ahead of time?
Yes! You can prepare and assemble the bread the night before, cover tightly, and refrigerate. When ready to bake, let the pan sit at room temperature for about 20 minutes before baking as usual. It’s a fantastic time-saver for busy mornings or holiday gatherings.
What can I use instead of refrigerated biscuits?
If you’re feeling adventurous, homemade biscuit dough or classic yeast dough both work beautifully. The texture may change (homemade dough is often lighter and more tender), but the results are still swoon-worthy. Store-bought biscuit dough just helps keep things fast and foolproof.
How do I know when Classic Monkey Bread is done baking?
Look for a deep golden brown top and check that the center feels set when gently pressed. If you’re unsure, use a skewer or knife to peek in: it should come out with no doughy streaks. If it’s looking too brown before the center sets, tent loosely with foil and keep baking until done.
Can I add other flavors or mix-ins?
Absolutely! Try raisins, dried cranberries, chocolate chips, or swap almonds for the traditional pecans or walnuts. A pinch of orange zest in the caramel sauce is wonderful for a citrusy twist. Classic Monkey Bread is endlessly customizable, so have fun making it your own.
What’s the best way to serve Classic Monkey Bread?
Warm from the oven, served as a pull-apart centerpiece, is the gold standard. Slice and serve for a neater presentation, or tear and share for interactive fun. Don’t forget extra glaze or powdered sugar for an extra dose of flair if you’re feeling fancy!
Final Thoughts
Classic Monkey Bread is pure edible joy—comforting, sharable, and guaranteed to impress, whether you’re a first-timer or a seasoned baker. If you’ve never made it before, there’s no better time to dive in and turn simple ingredients into a breakfast (or dessert) everyone will remember. Give it a try and let those sweet, sticky layers work their magic!
Print
Classic Monkey Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Monkey Bread recipe is a delightful, pull-apart cinnamon bread made from refrigerated biscuit dough coated in a sweet cinnamon sugar mixture and baked to golden perfection. Perfect for breakfast or as a sweet treat, this easy-to-make monkey bread is sure to impress!
Ingredients
For the Monkey Bread:
- 3 cans (7.5 ounces each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and generously grease a 10-inch Bundt pan with butter or nonstick spray.
- Prepare the biscuit pieces: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and cinnamon. Add the biscuit pieces in batches and shake until evenly coated.
- Layer the monkey bread: If using, sprinkle half the nuts in the bottom of the pan. Layer the coated biscuit pieces in the pan, adding the remaining nuts halfway through.
- Make the caramel sauce: In a small saucepan over medium heat, melt the butter and stir in the brown sugar and vanilla until smooth and combined. Pour the mixture evenly over the biscuit pieces in the pan.
- Bake and serve: Bake for 35 to 40 minutes, or until golden brown and cooked through. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm by pulling apart the pieces.
Notes
- Add a drizzle of cream cheese glaze or melted chocolate for an extra-indulgent finish.
- Leftovers can be reheated in the microwave for 10–15 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 24g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
