Description
Monkey bread is a soft, gooey, pull-apart treat that’s perfect for breakfast, brunch, or a cozy snack. Using canned biscuits makes this classic sweet bread quick and easy to prepare, while the cinnamon sugar and buttery glaze ensure every bite is packed with irresistible flavor. This recipe brings warmth and joy to any table, making it ideal for family gatherings or a simple weekend indulgence.
Ingredients
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2 cans (16.3 oz each) refrigerated biscuit dough
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1 cup granulated sugar
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2 teaspoons ground cinnamon
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1/2 cup unsalted butter (1 stick)
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1/2 cup packed brown sugar
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1 teaspoon vanilla extract
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Optional: chopped nuts, such as pecans or walnuts
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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Open the biscuit cans and cut each biscuit into four pieces.
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Combine granulated sugar and cinnamon in a large bowl, then toss the biscuit pieces until evenly coated.
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In a medium saucepan over medium heat, melt butter, then stir in brown sugar until smooth. Remove from heat and add vanilla extract.
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Layer the coated biscuit pieces in the greased baking dish and pour the warm glaze evenly over them. Sprinkle nuts if desired.
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Bake for 30–35 minutes, or until biscuit pieces are golden and glaze is bubbly.
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Allow the monkey bread to cool for 5–10 minutes before serving. Pull apart with hands or a fork.
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Optionally, drizzle with powdered sugar glaze for extra sweetness.
Notes
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Make-ahead: Assemble the night before, refrigerate, then bake in the morning, adding a few extra minutes to the baking time.
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Serving: Serve warm with coffee or milk. Perfect for brunch or a sweet treat.
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Storage: Store in an airtight container at room temperature for up to 2 days; reheat in the oven to restore gooey texture.
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Nut-free option: Omit nuts for a kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes