why make this recipe
Monkey Bread is a delightful treat perfect for any gathering or weekend brunch. Its soft, warm, and gooey texture makes it a favorite among kids and adults alike. The fun of pulling apart the dough pieces adds to the enjoyment of eating this sweet bread. Plus, it’s quick and easy to prepare, making it a go-to recipe when you want something delicious without spending hours in the kitchen.
how to make Monkey Bread
Ingredients:
- 2 cans of refrigerated biscuit dough
- 1 cup of granulated sugar
- 2 teaspoons of cinnamon
- 1/2 cup of butter, melted
- 1/2 cup of brown sugar
Directions:
- Preheat the oven to 350°F (175°C). Grease a bundt pan well.
- Cut each biscuit dough into quarters.
- In a bowl, mix the granulated sugar and cinnamon together.
- Dip each piece of dough into the cinnamon sugar mixture, ensuring it is well-coated.
- Layer the coated dough pieces in the greased bundt pan.
- In another bowl, mix the melted butter and brown sugar until combined. Pour this mixture over the layered dough.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
- Let cool for about 10 minutes before inverting the monkey bread onto a plate.
- Serve warm and enjoy!
how to serve Monkey Bread
Monkey Bread is best served warm. You can offer it with a side of icing or caramel for dipping. It’s perfect for parties, family gatherings, or as a fun dessert. Just pull apart the pieces and enjoy!
how to store Monkey Bread
To store leftover Monkey Bread, cover it well with plastic wrap or aluminum foil. Keep it at room temperature for up to two days. For longer storage, you can refrigerate it for up to a week. Reheat in the oven or microwave before serving to enjoy its deliciousness again.
tips to make Monkey Bread
- Make sure to grease the bundt pan thoroughly to prevent the dough from sticking.
- If you want extra flavor, consider adding mini chocolate chips or nuts to the layers.
- Don’t rush the cooling process; letting it sit for about 10 minutes helps it hold its shape when you invert it.
variation
For a twist on the classic recipe, try using different spices like nutmeg or pumpkin spice. You can also switch up the sugar by using maple syrup instead of brown sugar for a unique flavor.
FAQs
Q: Can I make Monkey Bread ahead of time?
A: Yes, you can prepare the dough and layer it in the bundt pan the night before. Just refrigerate it and bake it fresh in the morning.
Q: What type of biscuit dough is best for Monkey Bread?
A: Refrigerated biscuit dough works best for this recipe. You can use buttermilk or flaky varieties depending on your preference.
Q: Can I freeze Monkey Bread?
A: Yes, you can freeze it. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.
Monkey Bread
A delightful, gooey treat perfect for gatherings or brunch, with a fun pull-apart texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cans of refrigerated biscuit dough
- 1 cup of granulated sugar
- 2 teaspoons of cinnamon
- 1/2 cup of butter, melted
- 1/2 cup of brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan well.
- Cut each biscuit dough into quarters.
- In a bowl, mix the granulated sugar and cinnamon together.
- Dip each piece of dough into the cinnamon sugar mixture, ensuring it is well-coated.
- Layer the coated dough pieces in the greased bundt pan.
- In another bowl, mix the melted butter and brown sugar until combined. Pour this mixture over the layered dough.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
- Let cool for about 10 minutes before inverting the monkey bread onto a plate.
- Serve warm and enjoy!
Notes
Best served warm with icing or caramel for dipping. Can be refrigerated or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg