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Monkey Bread

A delightful pull-apart bread, drenched in cinnamon and sugar, perfect for sharing and nostalgia.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (16.3 ounces) refrigerated biscuits (like Pillsbury Grands!)
  • 1/2 cup unsalted butter, melted 1 stick
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup packed light brown sugar
  • 1/4 cup chopped pecans or walnuts optional
  • 1/4 cup milk optional for extra moist bread
Cinnamon-Sugar Coating
  • 3/4 cup granulated sugar
  • 2-3 teaspoons ground cinnamon adjust to taste
Glaze (Optional)
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1-2 tablespoons milk or cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cinnamon-Sugar Mixture
  1. In a medium bowl, combine 3/4 cup granulated sugar and 2-3 teaspoons ground cinnamon.
  2. If adding nuts, stir in 1/2 cup chopped pecans or walnuts.
Prepare Biscuits
  1. Open the can of refrigerated biscuit dough and separate each biscuit. Brush each biscuit lightly with melted butter if desired.
  2. Coat each biscuit in the cinnamon-sugar mixture.
Bake
  1. Place the coated biscuits in the prepared pan and bake for 25-30 minutes until golden brown and fully cooked.
Make the Glaze
  1. In a saucepan, melt 1/2 cup brown sugar, 2 tablespoons butter, and 1-2 tablespoons milk over low heat until smooth.
Serve
  1. Drizzle the glaze over the hot bread and let it cool for 5-10 minutes before serving.

Notes

Perfect for gatherings, serve warm with ice cream or whipped cream. Enjoy with coffee or dessert wine for a special touch.