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
Scale
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
