Description
This Easy Monkey Bread recipe is a delightful pull-apart treat made from refrigerated biscuit dough coated in cinnamon sugar, layered with crunchy walnuts, and smothered in a rich buttery brown sugar glaze. Baked to golden perfection, it’s perfect for sharing during breakfast, brunch, or as a sweet snack.
Ingredients
Dough and Sugar Coating
- 2 (16-ounce) packages refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Butter Glaze
- 1 cup (2 sticks) salted butter
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
Add-ins and Preparation
- Cooking spray
- 1 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F with a rack in the center. Grease a 10-inch Bundt pan thoroughly with cooking spray, then evenly sprinkle half a cup of chopped walnuts in the bottom of the pan for a nutty base.
- Make Cinnamon Sugar: In a large plastic zip-top bag, combine the granulated sugar and ground cinnamon. Seal and shake the bag well to mix the two ingredients evenly.
- Cut and Coat Biscuits: Cut each refrigerated biscuit into quarters. Working with about 12 pieces at a time, place the biscuit quarters into the bag with cinnamon sugar. Seal and shake the bag until the pieces are fully coated with the cinnamon sugar mixture.
- Layer Biscuits and Walnuts: Add a layer of the coated biscuit pieces to the prepared Bundt pan, then sprinkle with about a quarter of the remaining walnuts. Repeat this layering process with all biscuit pieces and walnuts, finishing with a final layer of biscuits on top.
- Prepare Butter Mixture: Melt the salted butter in a medium saucepan over medium-low heat. Stir in the packed light brown sugar and vanilla extract. Cook while stirring constantly until the mixture is combined, smooth, and slightly thickened, about 1 minute.
- Pour Butter Mixture over Dough: Pour this warm butter and brown sugar glaze evenly over the layered biscuits in the Bundt pan. Gently shake the pan to distribute the mixture throughout the biscuit layers.
- Bake Monkey Bread: Bake in the preheated oven for 30 to 35 minutes until the bread is deep golden brown on top and no longer doughy in the center.
- Cool and Release: After baking, run a spatula around the edges of the pan to loosen the monkey bread. Let it cool in the pan for 5 minutes.
- Invert and Serve: Place a serving plate upside down over the Bundt pan and carefully flip both together to release the monkey bread onto the plate. Let it sit for 1 minute before removing the pan. Serve warm for best enjoyment.
Notes
- You can substitute chopped pecans for walnuts if preferred.
- For a gooier texture, bake for the lower end of the time range; for a firmer texture, bake a few minutes longer.
- Use a silicone spatula to ensure you get all the buttery glaze off the saucepan.
- Leftover monkey bread can be reheated in the microwave for 20-30 seconds for a fresh-baked feel.
- Be careful when flipping the pan to avoid burns from the hot butter mixture.
