Fast and fun to make, this monkey bread recipe is a real treat!
Monkey Bread (AKA pinch me bread) is made with biscuits baked in a sticky brown sugar glaze with cinnamon and pecans.
We Love Sweet and Sticky Monkey Bread Because…
- This easy monkey bread recipe has only a few ingredients.
- The buttery brown sugar sauce is hard to resist.
- Monkey bread is versatile-add nuts, fruit, or coconut!
- Pillsbury canned biscuit dough makes the prep and cleanup easy breezy.
- This sweet pull-apart bread can be served for breakfast or dessert.
What You’ll Need to Make Monkey Bread
- Biscuit dough: I use a can of prepared biscuit dough to keep the prep fast and easy. You can use homemade biscuit dough (enough for 12 biscuits) or dough made from Bisquick.
- Butter: I prefer unsalted butter but you can use salted if it’s what you have on hand.
- Brown sugar: Dark or light brown sugar can be used.
- Cinnamon Sugar: Make homemade cinnamon sugar and have it on hand for everything from toast to glazed carrots! For the holidays, swap cinnamon for pumpkin pie spice.
- Nuts: Nuts are optional, but they add a flavor to this monkey bread. Pecans or walnuts are great choices.
Variations
- Make festive monkey bread for the holidays and dried cranberries or other fruits like blueberries.
How to Make Monkey Bread
- Melt butter and brown sugar (recipe below) in a saucepan and set aside.
- Toss cut-up biscuits in cinnamon sugar (and optional nuts) and layer in a prepared pan.
- Pour over brown sugar topping and bake until golden on top.
Serve warm or at room temperature.
Storing Monkey Bread
- Keep leftover monkey bread in a covered container at room temperature or in the refrigerator for up to 3 days. Enjoy it as is, or heat it in 30-second intervals on medium power in the microwave if desired.
- Freeze leftovers in individual portions in freezer bags for up to 3 months and let thaw from frozen at room temperature.
More Sweet Treats for Breakfast
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Monkey Bread
Monkey Bread with a cinnamon caramel glaze is a fun and delicious treat!
Equipment
Ingredients
- 32.6 ounces refrigerated biscuits 2 cans
- ½ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ½ cup chopped pecans optional
- 1 cup brown sugar
- ¾ cup butter melted
Instructions
- Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.
- Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.
- Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.
- Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar and butter topping.
- Bake for 35 minutes or until golden. While warm, invert onto a serving platter and serve warm with whipped cream.
Video
Notes
Try different nuts or dried fruits (like raisins or dried cranberries) you have on hand.
You can toss the biscuit pieces in sugar-cinnamon inside a plastic bag, or use a bowl.
Serve with whipped cream, vanilla ice cream, or drizzle with caramel sauce or cream cheese frosting that has been thinned down with some milk.
Monkey bread will keep in an airtight container at room temperature for 3 days. It also freezes well and will keep in the freezer for 3 months.
Nutrition Information
Calories: 775 | Carbohydrates: 97g | Protein: 8g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1233mg | Potassium: 330mg | Fiber: 2g | Sugar: 43g | Vitamin A: 539IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I made this dish last night and my husband loved it and he’s already asking me when I am going to make it again. I find that my results didn’t have the amount of sauce that was in the picture for the recipe. Next time I will bake it a little shorter than the first time and see how it turns out. Otherwise it was amazing.
looked de5wilm definitely try
All I can say is, “WOW”!
Is it stored at room temperature or in the fridge?
Hi Peggy, monkey bread can be stored at room temperature in an airtight container for up to 3 days.
Just made this! So simple and so yummy! Love love love it!!
So happy you enjoyed it Carol, I love it too!