monkey bread recipe
Monkey Bread is a delicious, pull-apart sweet bread that’s perfect for breakfast or dessert. It features soft and fluffy dough balls coated in cinnamon sugar and baked in one pan, making it fun to eat and share.
Equipment
- 1 mixing bowl
- 1 baking dish (9x9 inch)
- 1 whisk
- 1 spoon or spatula
- 1 plastic wrap
- 1 oven
Ingredients
- 2 cans refrigerated biscuit dough 16.3 oz each
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter 1 stick, melted
- 1/2 cup light brown sugar
- 1 can cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with cooking spray.
- In a mixing bowl, combine granulated sugar and ground cinnamon.
- Open the cans of biscuit dough and cut each biscuit into quarters.
- Roll each biscuit quarter into a ball and then coat it in the cinnamon-sugar mixture. Place the coated dough balls in the greased baking dish in a single layer.
- In a small saucepan, combine the melted butter and brown sugar. Stir until dissolved and well combined.
- Pour the butter and brown sugar mixture evenly over the dough balls in the baking dish.
- Cover the dish with plastic wrap and let it sit for about 10-15 minutes to allow the dough to rise slightly.
- Remove the plastic wrap and place the baking dish in the preheated oven.
- Bake for 30 minutes or until the monkey bread is golden brown and cooked through.
- Once baked, allow it to cool for about 10 minutes before inverting the dish onto a serving plate.
- Pull apart the pieces of monkey bread and enjoy!
Notes
Serve warm for the best texture and flavor.
You can add nuts or chocolate chips for additional flavor if desired.
Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving.