If you’re craving a warm, sticky, and utterly irresistible treat, you have to try this Homemade Monkey Bread with Walnuts and Vanilla Recipe. It’s the kind of recipe that fills your kitchen with amazing aromas and has everyone gathered around the table waiting for that gooey first pull-apart bite. I love this recipe because it’s surprisingly simple, yet the combination of cinnamon, vanilla, buttery brown sugar, and crunchy walnuts creates something totally magical. Stick with me here—I’ll walk you through every step so your monkey bread comes out perfectly every single time!
Why You’ll Love This Recipe
- Easy Assembly: You’ll find the biscuit dough shortcut makes it quick to put together without sacrificing homemade charm.
- Perfect Balance of Flavors: The walnuts add crunch that pairs beautifully with the sweet cinnamon and vanilla notes.
- Impresses Every Time: Whether it’s breakfast, dessert, or a snack, this monkey bread disappears fast at any gathering.
- Comfort Food Vibes: Warm, buttery, and fragrant—a hug on a plate that’s pure nostalgia.
Ingredients You’ll Need
The ingredients in this Homemade Monkey Bread with Walnuts and Vanilla Recipe come together so well—you just have to get quality biscuit dough and real vanilla extract to make it shine. Here’s a little about the key components before you shop.
- Refrigerated biscuit dough: Using pre-made biscuit dough saves tons of time, but pick flaky, buttery varieties for the best texture.
- Granulated sugar: Classic sweetness that blends perfectly with cinnamon.
- Ground cinnamon: Fresh cinnamon adds that iconic warm spice; don’t skimp here for flavor impact.
- Salted butter: Salt brings out sweetness and richness—always opt for real butter, never margarine.
- Light brown sugar: Gives depth and that irresistible caramel note when melted with butter.
- Vanilla extract: Pure vanilla extraction is key for that fragrant background flavor that elevates the whole bread.
- Cooking spray: Keeps the bundt pan greased for easy release without extra mess.
- Chopped walnuts: Adds a wonderful crunch and contrast to the soft, sticky bread.
Variations
I love how flexible this Homemade Monkey Bread with Walnuts and Vanilla Recipe is—you can easily tweak it to your liking or make it suit different occasions. Here are a few ways I’ve personalized it over time, and I encourage you to experiment too!
- Swap the nuts: My family goes crazy for pecans instead of walnuts; they add a buttery crunch that’s just divine.
- Add dried fruit: Toss in some chopped dried cranberries or raisins for a chewy sweet surprise in each bite.
- Make it vegan: Use a plant-based butter and substitute the biscuit dough with your favorite dairy-free dough for a compassionate twist.
- Drizzle glaze: For special occasions, I sometimes drizzle cream cheese or vanilla glaze on top for extra decadence.
How to Make Homemade Monkey Bread with Walnuts and Vanilla Recipe
Step 1: Prep Your Pan and Nuts
First things first: preheat your oven to 350°F and grease your 10-inch Bundt pan with cooking spray. This pan shape helps the bread cook evenly and gives that iconic monkey bread look. Next, sprinkle about half a cup of the chopped walnuts evenly in the bottom of the pan. This little trick ensures some nuts get toasted right against the pan, adding wonderful texture and flavor—that crunch at the bottom is a crowd-pleaser.
Step 2: Coat Biscuit Pieces in Cinnamon Sugar
Open your biscuit dough and cut each biscuit into quarters—bite-sized pieces are perfect. In a large resealable plastic bag, combine the granulated sugar and cinnamon and shake well. Add about 12 biscuit pieces at a time, seal the bag, and shake until the pieces are fully coated in that fragrant cinnamon sugar mixture. This part is so fun and gets everyone involved—my kids love shaking the bag here!
Step 3: Layer Biscuit Pieces and Walnuts in the Pan
Place a layer of your coated biscuit pieces in the prepared Bundt pan. Sprinkle about a quarter of the remaining walnuts over the biscuit layer. Repeat these layers until all the biscuit pieces and walnuts are used up, ending with a layer of the biscuit pieces on top. This layering distributes those crunchy walnut bits throughout the bread and makes every pull-apart section a delicious surprise.
Step 4: Make the Buttery Brown Sugar Vanilla Sauce
In a medium saucepan over medium-low heat, melt your butter. Stir in the light brown sugar and vanilla extract, cooking and stirring constantly until everything is combined and smooth—usually about one minute. You want the sugar to dissolve into the butter creating this glossy, rich sauce that’s going to soak into the dough and make it heavenly. Be careful not to let it burn by keeping the heat low and stirring consistently.
Step 5: Pour Sauce, Bake, and Serve
Pour that gorgeous sauce evenly over the layered biscuit pieces in your Bundt pan. Give the pan a gentle shake to help the sauce soak all around the dough chunks. Bake for 30 to 35 minutes until the monkey bread is deep golden brown and no longer doughy in the center—you’ll know it’s done when it smells amazing and the top springs back lightly to the touch.
Once out of the oven, run a spatula around the edges of the pan to loosen the bread and let it cool for about 5 minutes. Then, carefully invert the pan onto a serving plate and let it sit for a minute before lifting the pan away. Serve the monkey bread warm so it’s gooey and easily pulled apart—trust me, this is the best way to enjoy it!
Pro Tips for Making Homemade Monkey Bread with Walnuts and Vanilla Recipe
- Use Quality Vanilla: I discovered early on that pure vanilla extract makes all the difference in flavor depth—don’t use imitation here.
- Shake Thoroughly: When coating biscuit pieces, make sure to shake the bag thoroughly so each piece is evenly coated for consistent flavor in every bite.
- Don’t Overbake: Watch the color closely after 30 minutes; overbaking dries out the bread, but underbaking leaves it doughy—aim for a rich golden brown.
- Cool Slightly Before Unmolding: Letting it rest for 5 minutes prevents the bread from sticking; I always follow this to get perfect release and maintain shape.
How to Serve Homemade Monkey Bread with Walnuts and Vanilla Recipe
Garnishes
I usually keep this Homemade Monkey Bread with Walnuts and Vanilla Recipe pretty simple, but a light dusting of powdered sugar adds a nice touch of sweetness without overpowering it. For a special brunch, I love serving it with a drizzle of vanilla glaze or a scoop of vanilla ice cream if it’s dessert time—those touches take it from homemade to show-stopping.
Side Dishes
Monkey bread is quite filling and sweet, so I usually pair it with fresh fruit like berries or sliced apples to balance the richness. A dollop of Greek yogurt or a simple side of scrambled eggs and bacon makes it a complete breakfast or brunch spread that everyone in my family loves.
Creative Ways to Present
For holidays or celebrations, I’ve presented this monkey bread on a festive cake stand surrounded by fresh flowers or greenery to elevate its look. Sometimes I portion it into mini muffin tins for individual servings that are perfect for sharing or gifting, and kids think they’re so fun to eat!
Make Ahead and Storage
Storing Leftovers
Leftover monkey bread can get a bit sticky, but I’ve found storing it in an airtight container at room temperature is best and keeps it fresh for up to two days. If you want to avoid it drying out, a loose foil tent over the pan works too—just reheat before serving.
Freezing
I usually freeze leftover chunks wrapped tightly in plastic wrap and foil. When you take them out, just thaw overnight in the fridge and reheat gently. Freezing doesn’t affect the flavor, though the texture is best enjoyed fresh or within a few days.
Reheating
My favorite way to reheat monkey bread is in a 325°F oven for about 10 minutes wrapped loosely in foil to regain that soft, warm texture without drying it out. You can also microwave individual pieces for 20-30 seconds if you’re in a hurry, but the oven really helps bring back the fresh-from-the-oven experience.
FAQs
-
Can I make Homemade Monkey Bread with Walnuts and Vanilla Recipe from scratch without biscuit dough?
Absolutely! You can use homemade yeast dough for monkey bread if you prefer. It will add a bit more time with rising, but the flavor and texture can be even richer. Just make sure to cut the dough into similar-sized pieces and coat them thoroughly in the cinnamon sugar before layering and baking.
-
Can I substitute walnuts with other nuts or omit them?
Yes, you can easily swap walnuts for pecans, almonds, or even hazelnuts depending on your preference. If you want to leave out nuts completely, you can, but you’ll lose that crunch contrast. Some people like adding seeds or small chocolate chips as an alternative too.
-
Is Homemade Monkey Bread with Walnuts and Vanilla Recipe suitable for freezing?
Definitely. Monkey bread freezes well when wrapped tightly. To maintain its best texture, freeze immediately after it cools, then thaw in the refrigerator before reheating gently. It’s a great make-ahead option if you want to prep ahead for a party or brunch.
-
How do I prevent monkey bread from sticking to the Bundt pan?
Greasing the pan really well with cooking spray or butter is key, as is allowing the bread to cool slightly before inverting. Running a spatula gently around the edges before flipping also helps prevent sticking. I’ve learned these tricks from a few sticky experiences, so trust me, they work!
Final Thoughts
This Homemade Monkey Bread with Walnuts and Vanilla Recipe truly holds a special place in my heart—and kitchen. Whether it’s for a lazy weekend breakfast or a comforting dessert, the combination of sweet, buttery dough with crunchy walnuts and aromatic vanilla is unbeatable. I can’t recommend it enough for when you want something that feels special but doesn’t take all day. So, grab a Bundt pan, invite your favorite people over, and get ready for some serious pulling-apart fun—you won’t regret it!
Print
Homemade Monkey Bread with Walnuts and Vanilla Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
This homemade monkey bread recipe is a deliciously sweet and sticky pull-apart bread made with cinnamon sugar-coated biscuit dough, layered with crunchy walnuts and drenched in a buttery brown sugar vanilla sauce. Baked to golden perfection, it’s a cozy treat perfect for sharing with family and friends.
Ingredients
Biscuit Dough and Coating
- 2 (16-ounce) packages refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Butter Sauce
- 1 cup (2 sticks) salted butter
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
Additional
- Cooking spray
- 1 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and position a rack in the center. Grease a 10-inch Bundt pan thoroughly with cooking spray and evenly sprinkle ½ cup of the chopped walnuts on the bottom to create a crunchy base layer.
- Mix Cinnamon Sugar: In a large plastic zip-top bag, combine the granulated sugar and ground cinnamon. Shake well to evenly mix the two ingredients.
- Coat Biscuit Pieces: Cut each biscuit into quarters. Working in batches of about 12 pieces, add them to the cinnamon sugar bag. Seal the bag and shake until all pieces are coated thoroughly with the cinnamon sugar mixture.
- Layer in Bundt Pan: Add a layer of coated biscuit pieces to the prepared Bundt pan. Sprinkle about ¼ of the remaining chopped walnuts over this layer. Repeat this layering process with the remaining biscuit pieces and walnuts, ending with a final layer of biscuits on top.
- Prepare Butter Sauce: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract, continuously stirring until the mixture is smooth and well combined, about 1 minute.
- Pour Sauce and Bake: Pour the butter and brown sugar sauce evenly over the layered biscuit pieces in the Bundt pan. Gently shake the pan to distribute the sauce throughout the layers. Bake in the preheated oven for 30 to 35 minutes, or until the monkey bread is a deep golden brown and cooked through without any raw dough in the center.
- Cool and Serve: Once baked, run a spatula around the edges of the pan to loosen the monkey bread. Let it cool for 5 minutes in the pan. Place a serving plate upside down on top of the pan, carefully flip to invert the bread onto the plate, and let it sit for 1 minute before removing the Bundt pan. Serve the monkey bread warm for the best taste and gooey texture.
Notes
- Using refrigerated biscuit dough makes this recipe quick and easy, but you can use homemade biscuit dough if preferred.
- Chopping the walnuts adds texture and crunch throughout the bread, but they can be omitted or substituted with pecans or other nuts.
- Make sure to thoroughly grease the Bundt pan and sprinkle the walnuts on the bottom to prevent sticking and create a nutty crust.
- For a gooier texture, you can add additional brown sugar and butter sauce, but avoid excess to prevent sogginess.
- Serve monkey bread warm as it is easier to pull apart and has the best flavor when freshly baked.
- Store leftovers covered at room temperature for up to 2 days; reheat gently before serving.
Nutrition
- Serving Size: 1 slice (1/10th of monkey bread)
- Calories: 320
- Sugar: 20g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
