Go Back

Monkey Bread

Print Recipe
Monkey Bread is a sweet, sticky, pull-apart bread made from dough balls rolled in cinnamon sugar and baked with a caramelized butter and brown sugar sauce. It’s an easy, shareable treat perfect for family gatherings.
This sweet gooey breakfast pastry was a staple in the Reagan household.
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

  • 2 cans of refrigerated biscuit dough or homemade dough
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar
  • 1/4 cup chopped pecans or walnuts optional

Instructions

  • Preheat oven to 350°F (175°C) and grease a bundt pan.
  • In a small bowl, mix granulated sugar and cinnamon.
  • Cut biscuit dough into small balls, about the size of a walnut. Roll each dough ball in the cinnamon sugar mixture and place them in the bundt pan.
  • If using nuts, sprinkle them between layers of dough balls.
  • In a small saucepan, melt the butter and brown sugar together over medium heat until it becomes a smooth caramel sauce.
  • Pour the caramel sauce evenly over the dough balls in the bundt pan.
  • Bake for 35-40 minutes or until the bread is golden and cooked through.
  • Let the Monkey Bread cool for a few minutes before turning it out onto a serving plate. Serve warm, and enjoy pulling apart the gooey, sticky pieces!

Video

Notes

  • Store-Bought vs. Homemade Dough: You can use refrigerated biscuit dough for convenience or make your own dough for a more homemade touch.
 
  • Additions: Sprinkle chopped nuts, raisins, or even chocolate chips between the dough balls for extra texture and flavor.
 
  • Serving Tip: Serve the Monkey Bread warm for the best gooey, pull-apart experience. It’s perfect for brunch or as a dessert.