Let’s Talk Monkey Bread (And Why I Love Making It)
So the first time I made monkey bread, I thought I was some kind of kitchen genius—turns out, it’s one of those recipes everyone’s got a story about. Mine involves my sister, a sleepover, and the time we accidentally used salt instead of sugar (not my finest moment, but we ate it anyway). These days, I whip this up mostly on lazy Sundays. Sometimes it’s for a cozy breakfast; sometimes it’s for dessert because—well, who’s judging? Oh, and the cinnamon sugar glaze? That’s basically sunshine in sauce form. Trust me, your kitchen will smell like a bakery. Or maybe your gran’s house, if your gran was into sweet sticky things.
Why You’ll Love This (Seriously, My Family Goes Wild)
I make this when I’ve got people coming over and zero time to spare (or energy to fuss). My family goes a bit bonkers when they see it coming out of the oven—my youngest calls it ‘magic bread.’ Occasionally, I’ll grumble about how sticky my hands get, but honestly, licking your fingers is half the fun. Plus, you can pretty much throw it together while half-distracted, which is exactly how I usually cook. Am I the only one who forgets to set a timer? Anyway, this is forgiving. Even the bits that stick to the pan are weirdly the best.
Ingredients (With My Cheeky Swaps and Family Quirks)
- 2 cans refrigerated biscuit dough (Pillsbury Grands is classic, but whatever’s cheap works—honestly)
- 1 cup granulated sugar (or swap in half brown sugar for more caramel vibes—I do this when I’m feeling fancy)
- 2 teaspoons cinnamon (my grandma swore by Ceylon, but I just use whatever is on sale)
- 1/2 cup melted butter (sometimes I use margarine if that’s all I have—nobody noticed…yet)
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract (totally optional, but I like the extra oomph)
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or water if you’re out—on second thought, use milk if you can)
- 1/2 teaspoon cinnamon (don’t skip this in the glaze!)
- Pinch of salt
How I Throw This Together (The Real Way)
- Prep Your Pan: Find a bundt pan (or any tube pan). I mean, I’ve even used a loaf tin in a pinch. Grease it well—monkey bread likes to stick like nobody’s business.
- Cut the Dough: Take each biscuit and cut into 4 pieces. Don’t overthink it. Lopsided pieces are just more fun.
- Mix Cinnamon Sugar: In a biggish bag (like a zip-top one), shake together the granulated sugar and cinnamon. Toss in the dough chunks. I usually shake like a maniac and sometimes dough flies out. Worth it.
- Layer in the Pan: Plop (yep, technical term) half the coated dough into the pan.
- Make the Butter Mixture: Melt the butter, then stir in brown sugar and vanilla. Pour half over the dough. Repeat with the rest of the dough and butter mix. If you sneak a taste here, I won’t tell.
- Bake: 350°F (about 180°C) for 35ish minutes. Sometimes mine’s done at 32. Sometimes it needs 40. Check if it’s golden and bubbling (a little darker at the edges is perfect).
- Cool, Then Flip: Let it sit for 10 minutes. Run a knife around the edges if it’s being stubborn. Flip onto a plate. (Don’t worry if a chunk sticks—just pop it back on!)
- Make the Glaze: Whisk together powdered sugar, milk, cinnamon, and a pinch of salt. Drizzle all over while it’s still just warm—it soaks in better.
Notes from the Not-So-Perfect Baker
- If you forget to grease the pan, you’ll remember next time. (Ask me how I know.)
- Sometimes I add chopped pecans or walnuts in the middle—totally optional, but yum.
- If it looks a bit collapsed after turning out, that’s normal. It always gets devoured anyway.
Variations (Some Worked, Some, Well…)
- I’ve tried adding mini chocolate chips between layers—kids loved it, but it got a bit messy.
- Once swapped the cinnamon for pumpkin spice. That was… interesting. Maybe too interesting?
- Used homemade dough once. Took forever, and honestly, the canned stuff’s just as good for monkey bread.
- Oh! And savory monkey bread? Did that with cheese and herbs but it wasn’t as big of a hit as this sweet version. Your mileage may vary.
Equipment (And My Usual Workarounds)
- Bundt or tube pan (but like I said, loaf pans work in a pinch—just check early for doneness)
- Mixing bowls—one big, one small
- Measuring cups and spoons (though I eyeball the cinnamon now, just saying)
- Whisk or fork for glaze
- If you don’t have a zip-top bag, just toss everything in a bowl and use your hands
How to Store Monkey Bread (But Will You Even Need To?)
Pop leftovers (if you can believe there’s any) in an airtight container. Good for a day or two at room temp, maybe three in the fridge. But honestly, in my house it never makes it to day two—someone always nibbles at midnight. You can reheat a slice in the microwave for 10 seconds.
How I Like to Serve It
Best served warm, right after glazing. Sometimes I’ll add a scoop of vanilla ice cream on the side if it’s dessert time. If it’s breakfast, a big mug of coffee or tea is perfect (or hot chocolate if you’re feeling cheeky). At Christmas, we eat it straight from the plate with everyone pulling off chunks—hands and all. It’s messy, but that’s the fun, isn’t it?
Pro Tips from My Kitchen Fails
- I once tried rushing the cooling step. Disaster. It collapsed everywhere—so, yeah, wait the ten minutes.
- Don’t pour the glaze on too soon or too late. Actually, I find it works better if the bread is just warm, not piping hot.
- If you add extras (chocolate, nuts), tuck them in the middle layers, not the top—they burn otherwise.
- Keep a wet towel handy. The cinnamon sugar sticks to everything. I learned this the sticky way.
FAQ (For Real, People Have Asked Me These!)
- Can I make this the night before? Sure! Assemble, cover, and chill. Bake in the morning. It might take 5 more minutes in the oven (but check early just in case).
- Is it okay to use homemade dough? Yep, but honestly, the canned stuff is just so much easier. If you’re keen, go for it (I’ve done it once, never again).
- What if I don’t have a bundt pan? Use a loaf pan or even a 9×13 dish. It won’t be as tall, but it’ll still taste awesome.
- Can I freeze it? Actually, yes. Wrap slices well and freeze. Thaw and microwave, but it’s best fresh, of course.
- Is monkey bread really from monkeys? Ha! No. Not even close. It’s just called that because you pull it apart with your hands, like a monkey. I Googled it once (here’s a fun read from Southern Living and for the science nerds, check out Serious Eats for a deep dive).
So, that’s my take on easy monkey bread with cinnamon sugar glaze. If you try it, let me know how it goes—or if you come up with a weird twist that works! Now, if you’ll excuse me, there’s a mug of tea calling my name and, well, probably a sticky plate waiting to be washed.
Ingredients
- 2 cans refrigerated biscuit dough (16 oz each)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a bundt pan with nonstick spray.
-
2Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake to coat.
-
3Arrange the coated biscuit pieces evenly in the prepared bundt pan.
-
4In a small bowl, mix melted butter and brown sugar. Pour the mixture evenly over the biscuit pieces.
-
5Bake for 30 minutes or until golden brown and cooked through. Let cool in the pan for 10 minutes, then invert onto a serving plate.
-
6In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm monkey bread before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
