Monicals Monkey Bread Recipe
Make Monicals Monkey Bread Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Pan Prep
Glaze (optional but classic)
Method
Dough & Pan Prep
- 1
- 2
Cut dough into pieces
Open the refrigerated biscuit cans and separate the biscuits. Using a sharp knife or kitchen shears, cut each biscuit into 4 roughly equal pieces to make bite-size pieces. You should have about 96 pieces if using 24 biscuits.
- 3
Make sugar-cinnamon coating
In a large mixing bowl, combine the granulated sugar and 1 1/2 teaspoons of the ground cinnamon (reserve 1/2 tsp for later if you like a little extra cinnamon in the butter sauce). Stir until evenly mixed.
- 4
Coat dough pieces
Working in batches, drop several biscuit pieces into the sugar-cinnamon bowl and toss with a fork or your hands until each piece is evenly coated. Shake off excess sugar and place coated pieces into the prepared Bundt pan, layering them loosely so the pieces can expand while baking.
- 5
Prepare butter-brown sugar sauce
In a small saucepan over medium heat, melt the unsalted butter. Add the light brown sugar and the remaining 1/2 teaspoon ground cinnamon (if reserved). Stir constantly until the mixture is smooth and the sugar is dissolved, about 2–3 minutes. Remove from heat and let it sit 1 minute to thicken slightly.
- 6
Pour sauce over coated dough
Evenly pour the warm butter and brown sugar sauce over the sugar-coated biscuit pieces in the Bundt pan. Use a spatula to nudge pieces so the sauce flows through the layers. The pan should be mostly filled with coated pieces and the sauce coating them—not pooled excessively on top.
- 7
Bake
Place the Bundt pan on a baking sheet (to catch any drips) and bake in the preheated 350°F oven for 30–40 minutes, or until the top is deep golden brown and a skewer inserted into the center of the bread comes out clean. If the top is browning too quickly, tent with foil for the last 10 minutes.
- 8
Cool and invert
Remove the pan from the oven and allow it to cool on a wire rack for 10–15 minutes. Run a thin knife or offset spatula around the inner and outer edges of the pan to loosen. Place a serving plate over the Bundt pan and carefully invert the pan to release the monkey bread. If any pieces stick, gently lift them free and place them back on the top of the loaf.
Glaze (optional)
- 9
Make glaze
While the monkey bread cools slightly, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Adjust thickness by adding more milk (a teaspoon at a time) for a pourable glaze or more powdered sugar for a thicker drizzle.
- 10
Drizzle and serve
Drizzle the glaze evenly over the warm (not piping hot) monkey bread. Serve warm: pull-apart pieces are best when fresh. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days; rewarm in a low oven (300°F) for 8–10 minutes before serving.