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Easy Monkey Bread Recipe

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4 from 4 reviews

This easy monkey bread recipe is a crowd-pleasing, sweet treat made quickly with store-bought refrigerated biscuit dough. Coated in a cinnamon-sugar mixture, layered with chopped walnuts, and drenched in a buttery brown sugar vanilla sauce, it’s baked to golden perfection in a Bundt pan. Perfect for parties or cozy breakfasts, this monkey bread is deliciously gooey, sticky, and irresistibly flavorful.

Ingredients

Monkey Bread

  • 2 (16-ounce) packages refrigerated biscuit dough
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts (divided)
  • Cooking spray

Brown Sugar Sauce

  • 1 cup (2 sticks) salted butter
  • 1 cup packed light brown sugar
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and place a rack in the center position. Grease a 10-inch Bundt pan thoroughly with cooking spray, then evenly sprinkle ½ cup of chopped walnuts over the bottom to create a nutty base.
  2. Mix Cinnamon Sugar: In a large plastic zip-top bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to blend the mixture evenly.
  3. Coat Biscuit Pieces: Cut each refrigerated biscuit into quarters. Working in batches of about 12 pieces, add the biscuit pieces to the cinnamon sugar bag. Seal and shake until the biscuit pieces are well coated with the cinnamon sugar mixture.
  4. Layer Biscuit and Walnuts: Add a layer of coated biscuit pieces to the prepared Bundt pan. Sprinkle approximately one quarter of the remaining walnuts over the biscuits. Repeat layering biscuit pieces and walnuts until all are used, finishing with a biscuit layer on top.
  5. Make Brown Sugar Butter Sauce: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract. Continue stirring constantly until the mixture is smooth and combined, about 1 minute. Remove from heat.
  6. Pour Sauce and Bake: Evenly pour the warm brown sugar butter sauce over the layered biscuit pieces in the pan. Gently shake the pan to distribute the sauce and settle the dough. Bake in the preheated oven for 30 to 35 minutes, or until the monkey bread is deep golden brown on top and no longer doughy in the center.
  7. Cool and Serve: Remove the Bundt pan from the oven and run a spatula around the edges to loosen the monkey bread. Let it cool for 5 minutes. Place a serving plate upside down over the pan, then carefully flip the pan and plate together. Let sit for 1 minute, then carefully remove the pan. Serve the monkey bread warm for a gooey, delicious treat.

Notes

  • Use refrigerated biscuit dough for convenience and consistent results.
  • Chopped walnuts can be omitted or substituted with pecans for a different nutty flavor.
  • Make sure to coat the biscuit pieces well in cinnamon sugar for full flavor coverage.
  • Serving warm is best as the sauce is gooey and delicious; leftovers can be reheated gently.
  • To prevent sticking, ensure the Bundt pan is well greased.

Find it online: https://marthatasty.com/easy-monkey-bread-recipe/