This easy monkey bread recipe brings warm, sticky comfort to any morning or gathering. It blends simple pantry staples with a few clever shortcuts so anyone can make a pull-apart caramel-coated treat that begs to be shared. Whether the goal is weekend baking, a quick brunch showstopper, or a crowd-pleasing dessert, this recipe fits neatly into cooking, recipes, bon apetit and delivers delightful results every time.
Why this monkey bread works
The charm is in the shortcuts. Canned buttermilk biscuit dough gives the recipe reliable, fluffy nuggets without kneading. A quick cinnamon sugar toss plus a buttery brown sugar caramel creates layers of flavor and that irresistible sticky glaze. Small pieces bake into airy bites that soak up caramel without becoming soggy. It is tactile, fun to assemble, and perfect for family helpers of all ages.
Key takeaways
- Ready fast with 3 cans of biscuit dough and under an hour of hands on time.
- Peak comfort from cinnamon sugar and a simple brown butter caramel.
- Kid friendly assembly makes this a great activity for little helpers.
- This recipe pairs beautifully with morning coffee and suits any list of cooking, recipes, bon apetit priorities.
Ingredients
- 3 cans (about 12 biscuits total) refrigerated buttermilk biscuits
- 1 cup granulated sugar (200 grams)
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (226 grams)
- 3/4 cup light brown sugar (165 grams)
- Optional: 1/4 to 1/2 teaspoon salt for a salted caramel vibe
Step-by-step method
- Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch bundt or bun pan.
- Remove biscuits from the cans. Quarter each biscuit so the pieces bake into bite-size morsels.
- Combine the biscuit pieces with the granulated sugar and cinnamon in a large bowl or resealable bag. Toss gently until evenly coated. Break apart any stuck pieces so each nugget gets cinnamon sugar on all sides.
- Layer the coated pieces into the greased pan, aiming for an even distribution. Sprinkle any remaining cinnamon sugar over the top.
- Make the quick caramel by melting butter and brown sugar in a small saucepan over medium heat. Stir until the butter is fully melted and the mixture comes to a boil. Remove from heat and stir in salt if using.
- Pour the hot caramel evenly over the biscuit pieces, making sure most pieces get a little drizzle.
- Bake at 350 degrees for 40 to 45 minutes or until the top is deep golden brown and the caramel bubbles in the pan.
- Cool on a wire rack in the pan for about 10 minutes, then invert onto a serving plate so the glossy caramel runs over the top.
Taste tips and variations
- Salted caramel twist: Add 1/4 to 1/2 teaspoon of salt to the caramel for contrast.
- Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for autumnal warmth.
- Mini marshmallow trick: Marshmallows are great to soften brown sugar in storage but skip adding them to the caramel stage to preserve texture.
- Serving: Pull apart with fingers for an informal feel or slice with a knife for tidy portions. This recipe shines in any list of cooking, recipes, bon apetit plans.
Sharing the joy
Monkey bread is inherently communal. It is baked to be picked at, pulled apart, and shared straight from the center of the table. The mix of fluffy dough, cinnamon sugar, and warm caramel creates a comforting bite that elevates weekend breakfasts, potlucks, and holiday mornings. Keep the method simple, invite helpers, and enjoy the sweet, sticky payoff aligned with cooking, recipes, bon apetit sensibilities.
This article was created from the video Easy Monkey Bread Recipe with the help of AI.
Easy Monkey Bread: A Cozy Pull-Apart Treat for Cooking, Recipes, Bon Apetit. There are any Easy Monkey Bread: A Cozy Pull-Apart Treat for Cooking, Recipes, Bon Apetit in here.
