It was one of those weekends when I told myself I’d “just make coffee” and somehow ended up standing in the kitchen with three cans of biscuit dough and zero self-control. I remembered monkey bread from childhood mornings — sticky fingers, cinnamon sugar everywhere, and someone always stealing pieces straight from the pan before it hit the table.
I didn’t grow up making it often, but whenever it appeared, it felt special. Not fancy-special. More like laughing too loud in pajamas, special. So I figured, why not try making the Best Monkey Bread myself? Worst case, I’d end up with a sugary mess. Best case… well, let’s just say I didn’t have leftovers.
This recipe is now my go-to when I want something warm, sweet, and unapologetically fun — the kind of food that pulls people into the kitchen before you even say it’s ready.
Why I Keep Coming Back to It ?
• Pull-Apart Joy: There’s something deeply satisfying about grabbing a piece with your fingers and not worrying about forks or manners.
• Impossible to Be Sad Eating It: Sticky cinnamon sugar has a way of fixing moods I didn’t even know were broken.
• Shortcut Magic: Using refrigerated biscuit dough feels like cheating — in the best possible way.
• Crowd Pleaser Energy: Kids love it. Adults pretend they’re “just having one piece” and then circle back three more times.
• Smells Like a Hug: While it bakes, the kitchen smells like cinnamon dreams and good decisions.
• Customizable Comfort: Nuts, raisins, extra cinnamon you can tweak it without ruining it.
• No Perfection Needed: Uneven pieces, extra goo at the bottom — that’s part of the charm.
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 3 12 ounce packages refrigerated biscuit dough
- ½ cup chopped walnuts Optional
- ½ cup raisins Optional
- ½ cup butter or margarine
- 1 cup packed brown sugar
9- or 10-inch tube pan or Bundt pan
Measuring cups and spoons
Plastic zip-top bag
Knife or kitchen scissors
Small saucepan
Spoon or spatula
Oven
Serving plate
Preheat the oven to 350°F (175°C) and generously grease a 9- or 10-inch tube or Bundt pan.
Combine white sugar and cinnamon in a large plastic bag. Cut the biscuits into quarters, add 6–8 pieces at a time to the bag, and shake until evenly coated.
Arrange the coated biscuit pieces in the prepared pan, layering as you go. If using walnuts and raisins, scatter them among the biscuit pieces evenly.
In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil and cook for 1 minute, then pour the mixture evenly over the biscuits.
Bake for 35 minutes, until golden and bubbly. Let cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm and pull apart to enjoy.
Real-Life Cooking Notes from Ethan!
• Cut Small, Not Perfect: Biscuit dough doesn’t need precision. Rough chunks work better than neat cubes.
• Cinnamon Sugar Coverage: Toss generously. Every piece deserves a good coating — don’t be shy.
• Butter Matters: Melt it slowly so it doesn’t brown. Burnt butter is not the vibe here.
• Brown Sugar Is the Glue: That caramel layer at the bottom? That’s where the magic lives.
• Optional Means Optional: Walnuts and raisins are great, but if you’re not in the mood, skip them guilt-free.
• Bundt Pan Insurance: Grease the pan well. Really well. Monkey bread loves to stick like it owns the place.
• Flip With Confidence: Let it rest 5 minutes, then flip. Hesitation is how sugar lava escapes.
• Eat Warm: It’s good later, but fresh and warm is where it shines.
Storage and Leftover Handling Tips that Will Help You!
• Cool Completely Before Storing: Trapped steam makes it soggy fast.
• Airtight Container Is Key: Keeps it soft for up to 2 days at room temp.
• Reheat Gently: A few seconds in the microwave brings back the goo.
• Avoid the Fridge: Cold makes it stiff and sad.
• Freeze Individual Pieces: Wrap tightly and reheat when cravings hit.
• Revive With Butter: A tiny dab on reheating helps restore the shine.
FAQs
- Can I make monkey bread the night before?
Yes — assemble, cover, refrigerate, and bake fresh in the morning.
- Do I have to use a bundt pan?
It’s ideal, but a deep loaf pan works in a pinch.
- Can I skip nuts and raisins?
Absolutely. The base recipe is still amazing.
- Why did mine stick to the pan?
Not enough grease or not letting it rest before flipping.
- Can I use homemade biscuit dough?
You can, but store-bought keeps this recipe stress-free.
- Is it overly sweet?
It’s a dessert-for-breakfast sweet intentionally.
- How do I know it’s done?
The top should be golden, and the center should look set, not doughy.
- Best way to serve it?
Straight from the pan, fingers first, no judgment.
The Last Bite (That Feeling of Comfort)
Monkey bread isn’t about elegance; it’s about laughter, sticky hands, and going back for “just one more” until the pan is mysteriously empty.
If this Best Monkey Bread doesn’t make your morning better, eat another piece. If that still doesn’t work… well, bake it again tomorrow. I won’t tell.
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