Deliciously Simple Monkey Bread Recipe
With a sticky brown sugar syrup and plenty of cinnamon and sugar, this easy monkey bread makes for a decadent breakfast or dessert. Thanks to one simple trick, your family will never guess that this recipe started with canned biscuit dough!
I don’t indulge in a lavish breakfast every day, nor do I prepare elaborate meals on weekends, often settling for a simple batch of Bisquick pancakes for the kids. However, holiday mornings are an entirely different story. They call for something extraordinary, and that’s when I whip up a delicious batch of easy monkey bread.
This delightful treat allows the kids to pick off bite-sized pieces of cinnamon-infused, caramel-drenched bread while I savor a dirty chai or an iced shaken espresso, all while lounging in our pajamas just a little longer. It’s the perfect way to kickstart the day!
What is monkey bread?
Have you ever encountered monkey bread? Contrary to what the name suggests, there are no monkeys involved, and it doesn’t contain bananas either. Monkey bread consists of small balls of dough coated in cinnamon sugar and baked together in a bundt pan. It can either be topped with a sugary syrup before baking or drizzled with a powdered sugar glaze afterward.
Once inverted from the pan, the pieces can be pulled apart and enjoyed individually. Some believe the name comes from the way one picks at the bread, reminiscent of how a monkey might eat, though the true origin remains a mystery. It’s a sweet, pull-apart bread perfect for special holiday brunches or as a luscious dessert. You simply can’t go wrong!
My trick for the best easy monkey bread
While some recipes use yeast dough — akin to overnight cinnamon rolls — I prefer the texture of homemade dough combined with the convenience of refrigerated biscuit dough. Here’s my secret: we use heavy cream to elevate the flavor and texture, creating a more homemade taste.
By pairing several cans of buttermilk biscuit dough with cinnamon sugar and topping it off with heavy cream, then drenching it in a rich brown sugar syrup, we achieve that irresistible cinnamon and caramel flavor. The result is fluffy, gooey, and unbelievably delicious. If you enjoy this blend, don’t forget to check out my recipe for pecan sticky buns!
How to make this recipe
This simplified recipe comes together effortlessly and can even be prepped the night before to make holiday mornings less hectic.
Ingredients you’ll need
- 3 (16 ounce) cans refrigerated buttermilk biscuit dough
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- ¾ cup heavy cream
- ½ cup unsalted butter
- ½ cup lightly packed light brown sugar
- Pinch of fine sea salt
- 2 teaspoons pure vanilla extract
For optimal texture, avoid dough with flaky layers and opt for the buttermilk variety, typically found in 16-ounce cans. A hefty dose of cinnamon — 2 full tablespoons — enhances the flavor significantly. Brown sugar forms the base of the syrup, adding a rich caramel flavor. If you find yourself out of brown sugar, a simple substitute can work just as well!
Making my easy monkey bread
This easy monkey bread bakes beautifully in a bundt pan, which ensures even cooking given the bread’s density. I recommend using a 12-cup bundt pan, although a 10-cup pan will suffice. Don’t forget to spray the pan with nonstick cooking spray!
Start by cutting each biscuit from three cans into quarters. Combine granulated sugar and cinnamon in a large zip-top bag; add the biscuit quarters and shake until well-coated.
Transfer the coated pieces to your bundt pan, pouring the heavy cream over the top. Let it rest for at least five minutes while you prepare the syrup by melting butter and brown sugar in a pan until it bubbles. Drizzle this syrup over the biscuit pieces, then proceed to bake!
