Best Monkey Bread

This monkey bread is easy to make in a Bundt pan with biscuit dough, cinnamon, butter, and brown sugar for a scrumptious treat. My 7-year-old daughter, Leah, loves pulling apart her monkey bread. Enjoy!

Print Recipe

Prep Time 10

Cook Time 40

Total Time 1

Course Snack

Cuisine American

Servings 15 people

Calories 4796.8 kcal

Equipment

1 Bundt or Tube Pan
1 Large Plastic Bag For coating biscuits
1 Small Saucepan For making caramel sauce
1 Chef's knife For cutting biscuits
1 Measuring Cups/Spoons For accurate ingredient portions

Ingredients

Main

1 cup white sugar
2 teaspoons ground cinnamon
3 12 ounce packages refrigerated biscuit dough
½ cup chopped walnuts Optional
½ cup raisins Optional
½ cup butter or margarine
1 cup packed brown sugar

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9- or 10-inch tube or Bundt pan. Dotdash Meredith Food Studios
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix. Dotdash Meredith Food Studios
Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along. Dotdash Meredith Food Studios
Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute; pour over biscuits. Dotdash Meredith Food Studios
Bake bread in the preheated oven for 35 minutes; let cool in the pan for 10 minutes, then turn out onto a plate and let everyone pull it apart. DOTDASH MEREDITH FOOD STUDIOS

Notes

For a truly superior monkey bread, consider the quality of your biscuit dough; higher-fat varieties or even homemade dough elevate the texture. Ensure each biscuit piece is thoroughly coated in the cinnamon-sugar blend for maximum flavor. When preparing the caramel sauce, allow it to boil for the full minute to achieve a smooth, well-dissolved, and rich consistency—undercooking can lead to a grainy result. Monitor baking closely; if the top browns too fast, a loose foil tent will prevent burning. Crucially, invert the monkey bread promptly after its 10-minute cool-down in the pan to ensure an effortless release and prevent the caramel from sticking. A pinch of sea salt in the caramel or a touch of nutmeg in the sugar mix can deepen its complexity. Serve warm, perhaps with a side of vanilla ice cream.