Deceptively easy and notoriously delicious this Monkey Bread uses only 5 ingredients, bakes up in no time and is perfect for breakfast or a delicious dessert.
Monkey bread has always been apart of my life for one simple reason, it’s super easy to make, is kid-friendly and tastes absolutely amazing.
While we like to take simple shortcuts for this breakfast recipe, it doesn’t make it any less delicious than if you were to make it all from scratch.
WHY THIS RECIPE WORKS:
- With only 5 ingredients that are usually in your pantry, you can easily whip this up any day of the week.
- Little time and effort go into making this Monkey Bread, which makes it a hit when it comes to breakfast time.
- With pull apart pieces you can set your own serving size which makes this hard to stay away from.
Now you can go about making homemade bread dough for this, but we just don’t have time for that in our house. We like the quick and easy recipes that are simple to make.
Some of our other favorite easy breakfast recipes like this include our Easy Pecan Sticky Buns, The Best Bread Pudding and Salted Caramel Rolls!
When I call this Easy Monkey Bread, that is exactly what it is, the hardest part is trying to get it out of the pan, but trust me that is the least of your worries.
HOW TO MAKE EASY MONKEY BREAD, STEP BY STEP:
- Cut your biscuits into fourths and place in gallon sized ziploc bag. In small bowl stir together your cinnamon and sugar and pour over biscuits in bag.
- Shake your bag to coat and make sure all biscuit pieces are covered.
- Spray a bundt pan with non-stick cooking spray, set aside. Preheat oven to 350. Place biscuit pieces stacked in bundt pan. Meanwhile in sauce pan melt together you butter and brown sugar until it just starts to boil, remove from heat and pour over your biscuit pieces.
- Bake in oven for about 30-35 minutes until golden. Let sit in pan for a few minutes to cool then flip over onto serving tray and remove bundt pan.
HOW TO STORE MONKEY BREAD:
This Easy Monkey Bread is best kept at room temperature in a ziptop bag. The bag helps seal the moisture in which in turn keeps the bread soft.
This can be stored at room temperature for about 2 days, if it lasts that long. I do not recommend refrigerating this as the caramel will get hard.
CAN I FREEZE EASY MONKEY BREAD?
If you do not intend to eat this right away this monkey bread recipe can be frozen. To do this you will need to wrap cooled monkey bread in plastic wrap and then in tinfoil.
To reheat let it defrost at room temperature overnight and then you can place it on a baking sheet and reheat in a 300 degree F oven for about 5-10 minutes until heated through and caramel has softened.
This can be frozen for 2-3 months.
OTHER VARIATIONS OF EASY MONKEY BREAD:
Other options for this recipe include:
- Using cinnamon rolls instead of biscuits.
- Add chopped nuts such as walnuts or pecans.
- Use cooked bacon to ad a sweet and salty taste to it.
- You can add a vanilla glaze to top to off if you want a little extra flavor.
This simple Easy Monkey Bread recipe will really get the family going.
They will keep asking for this over and over and over again. At least mine does, Saturday rolls around and I always have one kid asking me to make monkey bread, I’ll always say yes.
TIPS AND TRICKS FOR MAKING EASY MONKEY BREAD:
- For a more gooey recipe increase your sauce ingredients to one and a half.
- If you are worried about your monkey bread sticking to the pan, use some of the cooking spray with flour, works magic.
- For a “cheesecake” feel, chop up some cream cheese and dollop it in when you place your biscuits in.
- Make a cream cheese or vanilla glaze to top the bread with after baking.
- Add 1 cup of nuts in with the mixture, sprinkle on bottom of pan as well as in with your biscuits.
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Easy Monkey Bread
Ingredients
- 2 16 oz cans refrigerated biscuits
- 1/2 cup sugar
- 3 tsp cinnamon
- 1/2 cup butter
- 1 cup brown sugar
Instructions
- pray a bundt pan with non-stick cooking spray, set aside.
- Preheat oven to 350.
- Cut your biscuits into fourths and place in gallon sized ziploc bag.
- In small bowl stir together your cinnamon and sugar and pour over biscuits in bag, shake to coat.
- Place biscuit pieces stacked in bundt pan.
- Meanwhile in sauce pan melt together you butter and brown sugar until it just starts to boil, remove from heat and pour over your biscuit pieces.
- Bake in oven for about 30-35 minutes until golden.
- Let sit in pan for a few minutes to cool then flip over onto serving tray and remove bundt pan.
- Serve and enjoy.
Notes
- For a more gooey recipe increase your sauce ingredients to one and a half.
- If you are worried about your monkey bread sticking to the pan, use some of the cooking spray with flour, works magic.
- For a "cheesecake" feel, chop up some cream cheese and dollop it in when you place your biscuits in.
- Make a cream cheese or vanilla glaze to top the bread with after baking.
- Add 1 cup of nuts in with the mixture, sprinkle on bottom of pan as well as in with your biscuits.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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