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My kitchen still smells like a cinnamon-sugar hug from that very first batch of monkey bread I baked last winter. I was craving something cozy, something that felt like a warm blanket on a chilly day, and monkey bread absolutely delivered—sticky little dough balls smothered in caramel, begging to be pulled apart and devoured. I remember grabbing a handful before it even cooled (yes, really!) and thinking, “Oh my… this is pure comfort on a plate.”
Over the years, I’ve tweaked this recipe until it feels just right—soft, tender bites that practically melt in your mouth, a caramel that’s gooey without being cloyingly sweet, and a hint of sea salt to keep things balanced. Kids, neighbors, and even that picky cousin of mine can’t resist tearing off a piece (or five) whenever I whip up a pan. Seriously, if there’s ever a good excuse to bake something that screams “share me,” monkey bread is it.
What makes my version a stand-out? I sneak in a splash of pure vanilla extract right into the caramel—just enough to make your taste buds sing—and I always top things off with a sprinkle of flaky sea salt. It’s funny, but that little dot of salt transforms it from “oh nice” to “OH WOW.” Whether you’re using store-bought biscuit dough for a quick fix or rising homemade dough for that authentic bakery vibe, you’re in for a soft, pull-apart masterpiece that comes together in under an hour. Trust me, once you’ve tried it, monkey bread becomes your new go-to for brunch, bake sales, and those random “I just need something sweet” afternoons.
Why You’ll Love This
- Super simple: no fancy gadgets needed—just a bundt pan, some bowls, and a whisk.
- Irresistibly gooey: buttery caramel meets soft, cinnamon-sugar coated bites.
- Pull-apart fun: perfect for sharing (or sneaking bites when nobody’s watching).
- Make-ahead friendly: assemble the night before, bake fresh in the morning.
- Crowd-pleaser: serves 8–10, so everyone gets their fill (and seconds).
- Flexible: swap in nuts, fruit, or dairy-free options in a flash.
- Cozy comfort: tastes way better than store-bought, but just as quick.
- Perfect for any occasion: from holiday brunches to casual game nights.
Ingredient Notes
- Biscuit dough: I often grab the 16.3-ounce refrigerated cans—super handy when you’re in a pinch. Homemade dough (about 2 pounds) is lovely too, but plan an extra hour for rising if you go that route.
- Granulated sugar: the classic choice, but feel free to swap in coconut sugar for a slightly earthier sweetness (and lower glycemic index).
- Ground cinnamon: don’t skimp here—fresh, fragrant cinnamon really brings that warm, cozy vibe.
- Butter: two sticks (1 cup) of unsalted butter melt into pure gold. Vegan butter works like a charm if you need dairy-free (I’ve tested it!).
- Brown sugar: light or dark—your call! Dark brown sugar lends a deeper molasses flavor, which is dreamy if you’re a bit extra.
- Pure vanilla extract: just a teaspoon, but wow, it wakes up the caramel like nobody’s business.
- Flaky sea salt: my secret weapon. A half-teaspoon sprinkled on top balances out all that sweet goo.
- Optional mix-ins: 1 cup chopped pecans or walnuts for a nutty crunch; ½ cup raisins or dried cranberries for a tart surprise.
Quick tip: if you’re in a hurry, toss your cinnamon-sugar mix and dough balls inside a gallon-size zip-top bag and shake, shake, shake—no messy bowls required.
Directions
- Preheat your oven to 350°F. Generously grease a 10- or 12-cup bundt pan with cooking spray or a swipe of butter so your sweet creation slides right out.
- In a medium bowl, whisk together the granulated sugar and ground cinnamon until you have a gorgeous tan-colored blend. This is your magical coating—don’t skip it!
- Open each can of biscuit dough (or use your homemade dough) and quarter each round into bite-sized balls—think popcorn chicken size. Toss the dough balls in the cinnamon-sugar mix, making sure every nook and cranny gets coated (use that zip-top bag hack if you like).
- Drop half of your coated dough balls into the bottom of the prepared bundt pan, arranging them in an even layer. If you’re adding nuts or dried fruit, sprinkle half over this first layer for tasty surprises.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and sea salt, whisking until the mixture is glossy and smooth—about 1–2 minutes. Pro tip: don’t let it boil vigorously or the caramel can seize up on you.
- Carefully pour half of the warm caramel over the dough balls in the pan, letting it drizzle down into every crevice. Then add the remaining dough balls and top with the rest of the caramel. (Yes, more caramel is always a good idea!)
- Bake on the center rack for 30–35 minutes—rotate the pan once halfway through. You’ll know it’s done when the top is golden brown and you see caramel bubbling up everywhere. If the center still looks pale after 35 minutes, tent the pan loosely with foil and give it another 5 minutes.
- Allow the monkey bread to cool in the pan for about 10 minutes—this helps the caramel set slightly so you don’t end up with a soupy mess. Then place a serving platter on top of the bundt pan and carefully invert. If it’s being stubborn, a gentle jiggle or a quick run-around with a butter knife usually does the trick.
- Dive in immediately! Encourage everyone to pull apart those gooey, cinnamon-y bites right away for maximum bliss. (Don’t wait—you’ll regret letting it cool all the way.)
Variations & Flavor Twists
- Pumpkin Spice Monkey Bread: Stir 1 teaspoon pumpkin pie spice into the cinnamon-sugar mix for an autumnal twist.
- Caramel Apple: Tuck in 1 cup small-diced apples between the dough layers—hello, fall vibes!
- Chocolate Lovers: Sprinkle ½ cup mini chocolate chips over the first dough layer for pockets of melty heaven.
- Gluten-Free: Swap in a 1:1 gluten-free flour blend for your homemade dough and use dairy-free butter to keep it all friendly.
- Orange Cranberry: Zest one orange into your caramel and add ½ cup dried cranberries for a bright, tangy pop.
- Nutty Crunch: Mix 1 cup chopped pecans or walnuts right into the cinnamon-sugar coating for extra texture.
Storage & Reheating
- Store at room temperature in an airtight container for up to 2 days. After that, pop it in the fridge for up to 4 days (still delicious, I promise!).
- To freeze: slice into wedges, wrap each piece in plastic wrap, then tuck them into a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
- To reheat: warm individual wedges in a 300°F oven for 5–7 minutes or in a toaster oven—this revives those crisp edges and gooey center.
- Make-ahead hack: assemble everything in the bundt pan, cover, and refrigerate overnight. In the morning, bake straight from the fridge—just add a few extra minutes to account for chill.
There you have it: a fun, foolproof monkey bread that’s equal parts cozy and craveable. Whether it’s a holiday brunch, a Sunday morning pick-me-up, or just that moment when you need a little sweet comfort, this recipe has got your back. I’d love to hear how yours turns out or what tasty twist you tried—drop a comment below or shoot me a message! Happy baking, friends. 🥖✨
Monkey Bread
Ingredients
- 3 cans refrigerated biscuit dough 10–12 biscuits each
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup unsalted butter melted
- 1 cup packed brown sugar light or dark
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt balances the sweetness
- 1 cup chopped pecans or walnuts optional
- 1/2 cup raisins or dried cranberries optional
Instructions
- Preheat the oven to 350°F and grease a 10- or 12-cup bundt pan with cooking spray or butter.
- Whisk together granulated sugar and ground cinnamon in a medium bowl to create the sweet coating.
- Quarter each biscuit round and toss the dough balls in the cinnamon sugar until coated.
- Arrange half of the coated dough balls in the bundt pan, sprinkle optional nuts or dried fruit, then repeat with the remaining dough balls and toppings.
- Melt butter in a saucepan, stir in brown sugar, vanilla, and sea salt until smooth. Pour half over the dough layers.
- Bake for 30–35 minutes until golden brown and bubbly. Cool in the pan for 10 minutes, then invert onto a serving platter.
- Encourage everyone to enjoy this sticky, soft, pull-apart dessert while warm.
