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Easy Cinnamon Sugar Monkey Bread Recipe

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3.9 from 11 reviews

This easy monkey bread recipe uses refrigerated biscuit dough rolled in a cinnamon sugar mixture, layered with brown sugar and melted butter, then baked to golden perfection. Topped with a simple powdered sugar glaze, it creates a soft, gooey pull-apart bread perfect for breakfast, brunch, or holiday mornings.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Monkey Bread

  • 2 cans (6.3 ounces each) refrigerated biscuit dough
  • 1/4 cup brown sugar
  • 1/8 cup ground cinnamon
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted (or 1/4 cup for less buttery version)

Simple Glaze

  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat and prepare the pan. Preheat your oven to 350°F. Generously grease a deep loaf pan or Bundt pan with butter or cooking spray to prevent sticking and ensure easy removal.
  2. Prepare the biscuit dough. Break each of the two cans of refrigerated biscuit dough into smaller pieces and roll each piece into a ball roughly the size of 3 tablespoons of dough for uniform baking.
  3. Make the cinnamon sugar coating. In a medium bowl, combine 1/4 cup granulated sugar with 1/8 cup ground cinnamon and mix well to create a flavorful coating for the biscuit dough balls.
  4. Coat the dough balls. Roll each biscuit dough ball thoroughly in the cinnamon-sugar mixture until fully coated for maximum flavor infusion.
  5. Layer the dough and sugars. Arrange half of the coated dough balls evenly in the prepared pan. Sprinkle half (1/8 cup) of the brown sugar over this first layer. Add the remaining dough balls on top, then sprinkle with the remaining 1/8 cup of brown sugar to create alternating layers of sweetness.
  6. Add the melted butter. Drizzle 1/2 cup melted butter evenly over all the dough balls. For a less rich version, use 1/4 cup melted butter instead. Sprinkle any leftover cinnamon sugar on top to enhance the crust flavor.
  7. Bake the monkey bread. Place the pan in the oven and bake for 40 to 45 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the center appears doughy, extend baking time by a few minutes as needed.
  8. Prepare the glaze. While the bread cools slightly, whisk together 1/4 cup powdered sugar and 1 tablespoon milk until smooth for a sweet finishing drizzle.
  9. Finish and serve. After letting the monkey bread cool for a few minutes, drizzle the glaze evenly over the top. Serve warm for the best gooey texture and flavor.

Notes

  • Check the center: The top can look perfectly golden before the middle is fully baked. Check between dough pieces to ensure there’s no raw dough inside.
  • Don’t overcrowd the pan: Leave enough space for dough pieces to expand. It’s okay if a bit of dough is left over.
  • Pan options: A deep loaf pan is ideal; a Bundt pan works too but baking times may vary depending on size and material.
  • Serve warm: Monkey bread is best enjoyed soon after baking when the interior is still soft and gooey.
  • Storage: Store covered at room temperature for up to 2 days. Warm individual pieces briefly before serving to restore softness.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/easy-cinnamon-sugar-monkey-bread-recipe/