Homemade Monkey Bread – Pull-Apart Cinnamon Goodness
Homemade monkey bread is a pull-apart breakfast treat made from biscuit dough rolled in cinnamon sugar and baked with a buttery caramel glaze.
There’s something magical about homemade monkey bread. It’s a warm, pull-apart breakfast treat made from soft biscuit dough rolled in cinnamon sugar and baked under a buttery caramel sauce until golden and sticky. The best part is that it looks impressive but comes together with simple ingredients and very little fuss. Whether you’re hosting a holiday brunch or just want a fun weekend morning project, this recipe delivers every time.
Why You’ll Love This Homemade Monkey Bread
- It pulls apart into soft, cinnamon-scented pieces that everyone can grab straight from the pan.
- Refrigerated biscuit dough makes it fast and easy without sacrificing the homemade taste.
- The buttery caramel glaze seeps into every crevice, creating pockets of gooey, sweet goodness.
- It can be assembled the night before and baked fresh in the morning, so you can enjoy a hot breakfast with zero morning rush.
Ingredient Notes
Refrigerated biscuit dough is the shortcut that keeps this recipe quick and approachable. Look for homestyle or buttermilk biscuits; avoid flaky layer biscuits because they tend to separate too much during baking and can turn crumbly. Unsalted butter gives you complete control over the salt level, while light brown sugar adds deep molasses notes to the caramel. Heavy cream makes the glaze rich and creamy, but whole milk works perfectly as a lighter substitute. For the cinnamon coating, use a fresh jar of cinnamon for the most vibrant flavor.
How to Make Homemade Monkey Bread
The method is straightforward: quarter the biscuits, dip the pieces in melted butter, roll them in cinnamon sugar, and pile them into a greased bundt pan. Then you’ll make a quick caramel glaze on the stovetop and pour it over the dough. Bake the monkey bread at 350°F for about 32 to 35 minutes, until the top is deep golden brown and a skewer inserted in the center comes out clean of raw dough. The most important thing is to arrange the dough pieces evenly in the pan so they bake through consistently and the caramel coats every bite.
Tips for the Best Homemade Monkey Bread
- Cut the biscuits into even quarters. Uniform pieces bake at the same rate and create that perfect pull-apart shape.
- Grease the bundt pan generously, paying extra attention to the center tube. This guarantees the bread releases cleanly when you invert it.
- Let the monkey bread rest in the pan for 10 minutes after baking. This allows the caramel to firm up just enough to hold the bread together when turned out.
- If the top starts browning too quickly during the last 10 minutes of baking, loosely tent the pan with foil to keep it from burning.
- Serve warm. The pull-apart texture and gooey caramel are at their best straight from the oven.
Make Ahead and Storage
To make homemade monkey bread ahead, assemble the entire recipe in the bundt pan, cover tightly with plastic wrap, and refrigerate overnight. Bake it straight from the refrigerator the next morning, adding 3 to 5 minutes to the baking time because the dough starts cold. Leftover monkey bread keeps in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. To reheat, microwave individual pieces for 15 to 20 seconds, or warm the whole pan in a 300°F oven for about 10 minutes until the caramel softens again.
What to Serve With Homemade Monkey Bread
This cinnamon-sweet bread is wonderful with scrambled eggs and fresh berries for a weekend brunch. A cold glass of milk or a hot cup of coffee balances the richness beautifully. If you want to round out the table, add turkey sausage links, a bowl of vanilla yogurt, or a light fruit salad. The caramel-coated pull-apart pieces are sweet enough to almost be dessert, so keep the rest of the meal simple.
Ingredients
- 3 (16.3-oz) cans refrigerated biscuit dough (8 biscuits each)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Prep the Pan
Preheat the oven to 350°F. Grease a 10- to 12-cup bundt pan generously with butter or nonstick spray. Cut each biscuit into quarters and set aside.
Coat the Dough
In a shallow bowl, whisk together the granulated sugar and cinnamon. Dip each dough piece into the melted butter, then roll it in the cinnamon sugar until fully coated. Arrange the coated pieces evenly in the prepared bundt pan.
Make the Glaze
Melt the remaining 1/2 cup butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle simmer and cook for 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla.
Assemble the Bread
Pour the warm caramel glaze evenly over the dough in the bundt pan. If making ahead, cover the pan tightly with plastic wrap and refrigerate overnight.
Bake Until Golden
Bake for 32 to 35 minutes, or until the top is deep golden brown and a skewer inserted in the center comes out clean of raw dough. If baking straight from the refrigerator, expect to add 3 to 5 minutes.
Turn Out and Serve
Let the monkey bread cool in the pan for 10 minutes. Place a serving plate over the pan and carefully invert it. Spoon any extra caramel from the pan over the top and serve warm.
Notes
- Overnight option: assemble through step 4, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 3 to 5 minutes.
- Pan size: a 10- to 12-cup bundt pan is ideal. A smaller pan may overflow.
- Reheating: microwave individual pieces for 15 to 20 seconds or warm the whole bread in a 300°F oven for 10 minutes.
- Swap: use whole milk instead of heavy cream for a lighter caramel glaze.
Nutrition Facts
Frequently asked questions
Can I make homemade monkey bread ahead of time?
Yes, you can assemble the homemade monkey bread the night before, cover it tightly, and refrigerate it. Bake it straight from the fridge the next morning and just add a few minutes to the baking time.
How long does homemade monkey bread take to bake?
Homemade monkey bread bakes at 350°F for 32 to 35 minutes when baked right away. If it has been chilled overnight, expect 35 to 38 minutes.
Can I use frozen biscuits for homemade monkey bread?
Yes, you can use frozen biscuits for homemade monkey bread. Thaw them in the refrigerator first, then cut them into quarters and continue with the recipe as written.
Do I need a bundt pan for homemade monkey bread?
A bundt pan gives homemade monkey bread its classic pull-apart shape, but you can use two greased loaf pans instead. Just watch the baking time, as it may be slightly shorter.
How do I reheat homemade monkey bread?
Reheat leftover homemade monkey bread in a 300°F oven for about 10 minutes, or microwave single pieces for 15 to 20 seconds until warm and sticky.
