Monkey Bread (Classic and Variations)
This pull-apart Monkey Bread is sticky, sweet, and perfect for brunch or dessert. Make it with biscuit dough, from scratch, or Rhodes rolls!
Ingredients
- 2 cans 16.3 oz / 460 g each refrigerated biscuit dough
- 1 cup 200 g granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup 115 g unsalted butter
- ¾ cup 165 g packed brown sugar
- Optional: ½ cup 60 g chopped pecans or walnuts
- Nonstick spray or extra butter for greasing pan
Instructions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray.
- Cut each biscuit into four equal pieces.
- Combine sugar and cinnamon in a zip-top bag. Add biscuit pieces and shake until coated.
- Layer half of the coated dough and nuts in the pan. Repeat with remaining dough and nuts.
- In a small saucepan, melt butter and brown sugar over medium heat until smooth.
- Pour the butter mixture evenly over the dough in the Bundt pan.
- Bake for 35–40 minutes or until the top is golden brown and fully set.
- Let cool for 10 minutes in the pan. Invert onto a serving plate. Serve warm.
Notes
- Let Monkey Bread cool slightly before flipping to avoid collapse.
- Assemble ahead and refrigerate overnight for an easy morning bake.
- Try variations like chocolate chips, apple chunks, or garlic and cheese for savory twists.
Nutrition Information (Per Serving - Estimated)
- Calories: 330
- Protein: 4g
- Fat: 14g
- Total Carbs: 48g
- Fiber: 1g
- Net Carbs: 47g