Monkey Bread is one of those magical creations that seems to appear during the coziest times of the year—holiday mornings, lazy Sunday brunches, or whenever you’re craving something sweet, sticky, and absolutely irresistible. If you’ve ever walked into a kitchen where Monkey Bread was baking, you’ll remember the smell: rich cinnamon sugar, buttery warmth, and that slight crisp of golden-baked dough. It’s the scent of comfort, family, and indulgence.
Growing up, Monkey Bread was a family tradition we saved for special mornings—usually Christmas or when cousins came to visit. Someone would always sneak a bite before it hit the table, and no one ever minded because that’s just what this dish invites you to do: gather around, pull off a piece, and savor it together. It’s fun, it’s messy, and it brings people closer in the most delicious way.
This version sticks to the cozy, nostalgic charm of the classic recipe, but we’ve made sure to keep it alcohol-free and swap out any pork-based ingredients, so it’s more inclusive for all kinds of dietary preferences.
So if you’re looking for a simple, sweet showstopper that’s practically impossible to mess up—Monkey Bread is your go-to. Let’s get baking.
Why You’ll Love This Recipe:
- It’s super easy with only a handful of ingredients
- Perfect for breakfast, brunch, or dessert
- Fun for kids (and grown-ups) to pull apart and eat
- No fancy equipment needed
- Can be prepped ahead for stress-free mornings
INGREDIENTS YOU’LL NEED:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 cans refrigerated biscuit dough (16.3 oz each)
- 1 cup packed brown sugar
- 3/4 cup melted butter
- Turkey ham or nuts (optional, for variation)
HOW TO MAKE MONKEY BREAD:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat & Prep Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a bundt pan with butter or non-stick spray. If you don’t have a bundt pan, a tube pan works just fine—anything with a center will help the bread cook evenly.
Step 2: Cinnamon Sugar Magic
In a large zip-top bag or a medium bowl, combine the granulated sugar and cinnamon. Give it a good shake or stir until everything is blended. This mix will coat each piece of dough with that signature warm sweetness.
Step 3: Cut & Coat the Dough
Pop open your biscuit dough (always an oddly satisfying moment). Cut each biscuit into quarters. Toss the dough pieces into the cinnamon-sugar mixture a handful at a time, making sure each piece is nicely coated. If you’re using nuts or chopped turkey ham for texture and flavor, now’s a good time to mix those in.
Step 4: Layer It Up
As you coat the dough, start layering the pieces into the prepared bundt pan. Don’t worry about making it perfect—Monkey Bread thrives on a little randomness. It bakes into this lovely, pull-apart mosaic.
Step 5: Make the Gooey Goodness
In a small bowl, mix the melted butter and brown sugar until it forms a glossy caramel-like mixture. Pour this evenly over the dough in the pan. It might look like a lot, but trust the process—it creates that delicious sticky glaze.
Step 6: Bake to Golden Perfection
Pop the pan into the oven and bake for about 40–45 minutes. The top should be golden brown and the dough fully cooked through. If it starts browning too quickly, you can loosely cover it with foil for the last 10 minutes.
Step 7: Cool & Flip
Let it cool in the pan for about 10 minutes (this part is the hardest—resisting the urge to dig in!). Then carefully flip it onto a serving plate. The buttery glaze will cascade down the sides, and it’ll smell like heaven.
HELPFUL TIPS:
- Use fresh biscuit dough: The fresher the dough, the fluffier the result.
- Grease the pan well: This prevents sticking and helps the bread release beautifully.
- Customize it: Add chopped pecans, walnuts, or a sprinkle of raisins for a bit of extra flavor and texture.
- Let it rest before flipping: 10 minutes of cooling time helps everything settle and makes flipping much easier.
- Serve warm: Monkey Bread is best enjoyed fresh out of the oven while the glaze is still gooey and the bread is soft.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8–10
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Alcohol-free, Pork-free
NOTES:
If you’re prepping this for a gathering or holiday morning, you can assemble it the night before. Just cover tightly and store in the fridge, then bake it in the morning. It’s the kind of dish that brings people to the kitchen with sleepy smiles and rumbling stomachs.
NUTRITIONAL INFORMATION:
Per serving (based on 10 servings)
- Calories: ~380
- Fat: 18g
- Carbohydrates: 50g
- Sugar: 24g
- Protein: 4g
FREQUENTLY ASKED QUESTIONS:
Can I make this without a bundt pan?
Yes! A tube pan works great. In a pinch, you can use a loaf pan or a 9×13 baking dish, though the shape and bake time may vary slightly.
Can I use homemade biscuit dough?
Absolutely. If you have a go-to biscuit dough recipe, feel free to use it instead of the canned version. Just make sure the pieces are evenly sized.
Is Monkey Bread good cold?
It’s best warm, but if you have leftovers, it’s still delicious cold or reheated in the microwave for about 15–20 seconds.
Can I freeze Monkey Bread?
You can! Freeze individual portions wrapped in foil, then reheat in the oven or microwave for a quick treat.
STORAGE INSTRUCTIONS:
Store leftover Monkey Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in the oven at 300°F until warm or in the microwave for about 20 seconds per piece.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cheesy Pull-Apart Garlic Bread
- Cream Cheese Strawberry Banana Bread
- Cheesy Garlic Pull-Apart Bread
- Blueberry Cinnamon Swirl Banana Bread
CONCLUSION
Monkey Bread is more than just a recipe—it’s a warm hug in food form. Whether you’re making it for a festive morning, a brunch with friends, or just because you need a little comfort, it never disappoints. It’s quick, customizable, and guaranteed to disappear fast (so grab your piece early!). Now go ahead—bake it, pull it apart, and savor every sticky-sweet bite.
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Warm and Gooey Monkey Bread (No Alcohol, No Pork)
Description
Monkey Bread is one of those magical creations that seems to appear during the coziest times of the year—holiday mornings, lazy Sunday brunches, or whenever you’re craving something sweet, sticky, and absolutely irresistible. If you’ve ever walked into a kitchen where Monkey Bread was baking, you’ll remember the smell: rich cinnamon sugar, buttery warmth, and that slight crisp of golden-baked dough. It’s the scent of comfort, family, and indulgence.
Growing up, Monkey Bread was a family tradition we saved for special mornings—usually Christmas or when cousins came to visit. Someone would always sneak a bite before it hit the table, and no one ever minded because that’s just what this dish invites you to do: gather around, pull off a piece, and savor it together. It’s fun, it’s messy, and it brings people closer in the most delicious way.
This version sticks to the cozy, nostalgic charm of the classic recipe, but we’ve made sure to keep it alcohol-free and swap out any pork-based ingredients, so it’s more inclusive for all kinds of dietary preferences.
So if you’re looking for a simple, sweet showstopper that’s practically impossible to mess up—Monkey Bread is your go-to. Let’s get baking.
Ingredients
1/2 cup granulated sugar
1 tablespoon ground cinnamon
2 cans refrigerated biscuit dough (16.3 oz each)
1 cup packed brown sugar
3/4 cup melted butter
Turkey ham or nuts (optional, for variation)
Instructions
Step 1: Preheat & Prep Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a bundt pan with butter or non-stick spray. If you don’t have a bundt pan, a tube pan works just fine—anything with a center will help the bread cook evenly.
Step 2: Cinnamon Sugar Magic
In a large zip-top bag or a medium bowl, combine the granulated sugar and cinnamon. Give it a good shake or stir until everything is blended. This mix will coat each piece of dough with that signature warm sweetness.
Step 3: Cut & Coat the Dough
Pop open your biscuit dough (always an oddly satisfying moment). Cut each biscuit into quarters. Toss the dough pieces into the cinnamon-sugar mixture a handful at a time, making sure each piece is nicely coated. If you’re using nuts or chopped turkey ham for texture and flavor, now’s a good time to mix those in.
Step 4: Layer It Up
As you coat the dough, start layering the pieces into the prepared bundt pan. Don’t worry about making it perfect—Monkey Bread thrives on a little randomness. It bakes into this lovely, pull-apart mosaic.
Step 5: Make the Gooey Goodness
In a small bowl, mix the melted butter and brown sugar until it forms a glossy caramel-like mixture. Pour this evenly over the dough in the pan. It might look like a lot, but trust the process—it creates that delicious sticky glaze.
Step 6: Bake to Golden Perfection
Pop the pan into the oven and bake for about 40–45 minutes. The top should be golden brown and the dough fully cooked through. If it starts browning too quickly, you can loosely cover it with foil for the last 10 minutes.
Step 7: Cool & Flip
Let it cool in the pan for about 10 minutes (this part is the hardest—resisting the urge to dig in!). Then carefully flip it onto a serving plate. The buttery glaze will cascade down the sides, and it’ll smell like heaven.
Notes
If you’re prepping this for a gathering or holiday morning, you can assemble it the night before. Just cover tightly and store in the fridge, then bake it in the morning. It’s the kind of dish that brings people to the kitchen with sleepy smiles and rumbling stomachs.