Monkey Bread
If you’re craving a sweet, sticky treat that’s impossibly soft, pull-apart delicious, and topped with gooey caramel, Monkey Bread is the easy, homemade dessert you’ve been waiting for.
Ingredients
- 2 16-ounce cans refrigerated buttermilk biscuits (Pillsbury Grands recommended)
- 1 cup granulated sugar (for the cinnamon-sugar coating)
- 2 teaspoons ground cinnamon (freshly ground for extra aroma)
- 1 cup packed brown sugar (light or dark, depending on your caramel preference)
- 1/2 cup (1 stick) unsalted butter, melted (I love Land O’Lakes)
- Pinch of salt (sea salt flakes balance the sweetness beautifully)
- Optional mix-ins: - ½ cup chopped pecans or walnuts (lightly toasted) - ½ teaspoon ground nutmeg - ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick spray or melted butter—this step is crucial for a clean release.
- On a large plate, whisk granulated sugar and cinnamon. Quarter each biscuit and toss pieces in the mixture until evenly coated (chilling them for 5 minutes helps separation).
- Place half the coated dough balls in the bottom of your pan, arranging them snugly but not squashed.
- In a small saucepan, combine brown sugar, melted butter, and a pinch of salt; bring to a gentle simmer over medium heat, stirring until the sugar dissolves (about 2 minutes). Stir in a splash of vanilla extract if you like.
- Sprinkle nuts, nutmeg, or chocolate chips over the first dough layer.
- Top with remaining dough balls, then pour the warm caramel sauce evenly over everything—you should hear a little sizzle.
- Set the bundt pan on a baking sheet (to catch any drips) and bake 30–35 minutes, rotating halfway, until golden brown and bubbling.
- Let the bread cool for 10 minutes—this pause prevents stickiness. Place a plate on top of the pan, invert, and tap gently; if it resists, slide a thin knife around the edge.
- Pull apart while warm or let it cool slightly for cleaner slices.
Notes
When I first tried this, my bundt pan stuck like crazy—lesson learned: don’t skimp on greasing, and use a spray with flour mixed in. Swap half the granulated sugar for coconut sugar for a subtle caramel hint. If caramel leaks over the sides, place your pan on a lined baking sheet next time. For a lighter twist, swap half the butter for coconut oil—tests showed it yields a delightfully tender crumb.
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