If you’re looking for a fast and easy sweet breakfast, this monkey bread recipe is as much fun to make as it is to eat!
Light and fluffy pull-apart balls of biscuit dough are tossed in cinnamon sugar, topped with a buttery brown sugar sauce and baked until golden!
Quick prep and easy to make, this is a favorite recipe.
A Sweet Pull Apart Treat
Monkey bread is a sweet and sticky pull-apart bread that’s perfect as a weekend treat or for Christmas morning.
- This recipe is super fast to prep.
- It needs just a few ingredients and it tastes great.
- Sweet and sticky, this monkey bread recipe is a great breakfast treat, or pile it high with whipped cream or ice cream as a dessert!
- Using biscuit dough means no rising, no yeast and easier prep.
- I especially love this for younger cooks and kitchen helpers who want to learn basic baking skills.
Ingredients in Monkey Bread
Biscuits – Pillsbury has a wide variety of biscuits, but any brand will do. If you don’t have any on hand, homemade buttermilk biscuits come out just as light and fluffy.
Cinnamon Sugar – Why buy it when you can make cinnamon sugar in minutes?
Nuts – Swap out pecans for walnuts, macadamia nuts, or slivered almonds. Leave the nuts out if you’d prefer. Fill the biscuits with homemade Nutella or small cubes of cream cheese.
Fruit – Add chopped apples, pears, blueberries, or dried cranberries for a more festive dish.
How to Make Monkey Bread
Just follow these easy steps:
- Toss cut pieces of biscuits in cinnamon sugar (per the recipe below).
- Layer the sugared biscuits with nuts (optional) in a prepared pan. Mix brown sugar and melted butter and pour over the biscuits.
- Bake until fluffy and invert the monkey bread on a serving plate.
Storing Monkey Bread
- Keep leftover monkey bread in an airtight container for up to 3 days.
- Monkey bread can be frozen if wrapped tightly once cooled with plastic wrap and aluminum foil for up to 3 months!
More Breakfast Treats
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Monkey Bread
Monkey Bread is super fun to make and so delicious!
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Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.
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Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.
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Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.
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Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar topping.
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Bake for 35 minutes or until golden. Invert onto a serving platter and serve warm with whipped cream.
Place the cinnamon sugar in a small bowl and toss the biscuits to add it to a freezer bag or plastic bag and toss the biscuit pieces.
Serve with whipped cream or drizzle with caramel sauce.
Monkey bread will keep in an airtight container for 3 days. It also freezes well and will keep in the freezer for 3 months.
Calories: 378 | Carbohydrates: 44g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 223mg | Potassium: 84mg | Sugar: 39g | Vitamin A: 530IU | Calcium: 40mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
