Best Monkey Bread

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Golden, gooey, and irresistibly sticky, Best Monkey Bread is the kind of treat that fills your kitchen with sweet, buttery aromas and brings people running to the table. This pull-apart masterpiece is a favorite for brunches, cozy holiday mornings, or anytime you’re craving a delicious, shareable dessert. Its warm cinnamon-sugar layers melt into a buttery brown sugar glaze that’s rich, sticky, and comforting in every bite.

What makes Monkey Bread so special isn’t just its mouthwatering flavor—it’s the fun of tearing into the soft, caramelized dough ball by ball. Each piece is coated with sweet goodness, and as it bakes, the sugar and butter create that signature sticky glaze that makes this dessert so iconic. Whether you’re serving it for a crowd or sneaking a piece for yourself, this recipe guarantees smiles and sticky fingers.

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Ingredients for this Best Monkey Bread

• 2 cans (16 oz each) refrigerated biscuit dough (like Pillsbury Grands)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar
• 3/4 cup unsalted butter (1 1/2 sticks), melted
• 1/2 teaspoon vanilla extract (optional for extra flavor)
• Cooking spray or butter for greasing the pan

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Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a bundt pan generously with cooking spray or softened butter, making sure to coat every nook and cranny. This ensures easy release and keeps that beautiful golden crust intact.

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Step 2: Cut and Coat the Biscuit Dough

Open the cans of biscuit dough and cut each biscuit into quarters. In a large zip-top bag or bowl, combine the granulated sugar and cinnamon. Toss the dough pieces in the cinnamon-sugar mixture until they’re fully coated—this is what gives that warm, sweet-spiced layer to every bite.

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Step 3: Layer the Dough Balls in the Pan

Drop the coated dough pieces evenly into the prepared bundt pan. Don’t pack them too tightly—they’ll expand as they bake. You can sprinkle in extra cinnamon-sugar between layers for even more flavor.

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Step 4: Make the Buttery Caramel Sauce

In a small saucepan or microwave-safe bowl, melt the butter and stir in the brown sugar (and vanilla if using). Mix until smooth and pour the mixture evenly over the dough in the pan. It will seep through the layers and create that amazing gooey bottom and caramelized top.

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Step 5: Bake Until Golden and Bubbly

Bake in the preheated oven for 35 to 40 minutes, or until the top is deep golden brown and the center pieces are fully cooked (you can check with a skewer). Let it cool in the pan for 10 minutes, then carefully invert it onto a serving plate.

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Step 6: Serve and Enjoy

Best served warm, monkey bread can be pulled apart easily with your hands—no knife needed! If you like, drizzle with a light vanilla glaze or a sprinkle of chopped nuts for an extra fancy touch. But honestly? It’s perfection just as it is.

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Storage Instructions

Monkey Bread is best enjoyed fresh and warm, but it stores well too! If you have leftovers (which is rare!), follow these tips:

• Room Temperature: Keep monkey bread covered tightly in plastic wrap or an airtight container for up to 2 days.
• Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Reheat in the microwave for 15–20 seconds for that gooey texture.
• Freezer: Wrap individual portions or the whole bread in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm it in the oven at 300°F until soft and heated through.

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Estimated Nutrition (per serving, based on 12 servings)

• Calories: 350
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 450mg
• Carbohydrates: 45g
• Sugar: 25g
• Protein: 3g

(Note: Nutrition may vary based on brand of ingredients and serving size.)

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Frequently Asked Questions

1. Can I make Monkey Bread ahead of time?

Yes! Assemble the dough in the pan and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking the next morning.

2. Do I need a bundt pan?

A bundt pan is ideal for even cooking and that classic ring shape, but you can use a loaf pan or round cake pan—just watch the baking time.

3. Can I use homemade dough instead of canned biscuits?

Absolutely! Homemade sweet yeast dough works beautifully if you have time to make it from scratch.

4. How do I know when it’s fully baked?

The top should be deep golden brown and bubbling. A skewer inserted into the center should come out clean or with no raw dough.

5. What if I don’t have brown sugar?

You can make your own by mixing white sugar with a little molasses (1 tbsp molasses per cup of sugar).

6. Is Monkey Bread a dessert or breakfast?

Both! It’s sweet enough for dessert and perfect as a special brunch or breakfast treat.

7. Can I add nuts or raisins?

Definitely. Sprinkle chopped pecans, walnuts, or raisins between the dough layers before baking for extra texture and flavor.

8. How do I keep Monkey Bread soft?

Cover it well once cooled and reheat gently before serving to bring back that soft, gooey texture.

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