Classic Monkey Bread
This classic pull-apart bread is covered in cinnamon sugar, drenched in a rich brown sugar butter glaze, and baked in a bundt pan until it forms a caramelized, sticky masterpiece. It's one of those recipes that looks impressive but is surprisingly forgiving, making it a favorite for holiday mornings, weekend brunches, and lazy Sunday gatherings.
Equipment
- 12-cup bundt pan - non-stick preferred
- Large zip-top plastic bag - gallon size
- Large mixing bowl
- Small saucepan - or microwave-safe bowl for melting butter
- Pastry brush - optional, for greasing the pan
- Kitchen scissors - or sharp knife for cutting biscuits
- Serving plate - or cake stand, slightly larger than the bundt pan
- Instant-read thermometer - optional but highly recommended
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 3 cans refrigerated Grands-style biscuit dough - 16.3 oz / 462g each, about 24 biscuits total
- 1 cup granulated white sugar - 200g
- 2 teaspoons ground cinnamon
- 1 cup light brown sugar - 220g, packed
- 3/4 cup unsalted butter - 170g / 1.5 sticks, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Optional Add-ins
- 1/2 cup chopped pecans - 60g, or walnuts, optional
- 1/2 cup raisins - 85g, optional
For the Pan
- non-stick baking spray with flour - or softened butter and flour for greasing
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 12-cup bundt pan with non-stick baking spray, making sure to coat every ridge and crevice.
- In a large gallon-size zip-top bag, combine 1 cup granulated sugar and 2 teaspoons cinnamon. Seal and shake until evenly combined.
- Separate 24 biscuits and cut each into 4 equal quarters. Working in batches, drop dough pieces into the cinnamon sugar bag and shake until well coated. Layer coated pieces in the bundt pan.
- In a small saucepan over medium heat, melt 3/4 cup butter. Remove from heat and stir in 1 cup brown sugar, 1 teaspoon vanilla, and 1/2 teaspoon salt until mostly smooth. Pour slowly and evenly over the biscuit pieces.
- Place bundt pan on the center rack and bake at 350°F for 40-45 minutes until deep golden brown. Internal temperature should reach 200°F (93°C) when done.
- Cool in pan for exactly 10 minutes. Run a thin spatula around edges to loosen. Place a serving plate upside down over the pan and flip confidently to release. Serve immediately while warm.
Notes
- Pan greasing is critical: Use baking spray with flour or apply butter to every single ridge of the bundt pan for a clean release.
- Use cold biscuit dough: Cold dough holds its shape better during coating and baking, giving you distinct pull-apart pieces.
- Shake in batches: Overcrowding the bag means uneven coating. Do 8 to 10 pieces at a time for the best results.
- Pour glaze slowly: Taking your time ensures the caramel distributes throughout all the layers, not just the top.
- Flip at exactly 10 minutes: Too early and it falls apart; too late and it sticks. Set a timer for this step.
- Make ahead option: Assemble everything the night before, cover with plastic wrap, refrigerate overnight, and bake in the morning straight from the fridge, adding 5 minutes to the bake time.
- Storage: Keep at room temperature for up to 1 day, refrigerate for up to 4 days, or freeze for up to 2 months.
- Reheating: Microwave individual portions for 20-30 seconds, or warm in a 300°F oven for 10-15 minutes covered with foil.
- Variation - Chocolate: Add 1/2 cup mini chocolate chips layered among the dough pieces before pouring the glaze.
- Variation - Apple Cinnamon: Toss small peeled apple cubes with cinnamon and sugar and scatter them throughout the layers.