Monkey Bread is a pull-apart bread that’s insanely addictive! It’s made with soft biscuit dough that’s coated in cinnamon and sugar, loaded with pecans, and drenched in a sticky, sugary, butter sauce. The finishing touch is a drizzle of homemade vanilla icing.
Servings: 16 people
- ½ cup salted butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Preheat the oven to 350°F and spray a bundt pan with nonstick spray.
In a small saucepan, make the sauce by melting the butter, brown sugar, vanilla, and milk over medium-high heat. Boil for 1 minute. Remove from heat and set aside.
Cut the biscuits into quarters or sixths.
Whisk together the sugar, cinnamon, and allspice and coat each biscuit piece in the cinnamon mixture and place in the bundt pan.
Layer the biscuits in with the chopped pecans and the butter mixture. Finish with the butter mixture over the top and around the edges of the biscuits.
Bake for 40 to 45 minutes, when done the dough will puff up and become golden brown and crisp on top. And a toothpick inserted into the thickest part should come out clean.
Remove from the oven and flip the monkey bread out onto a serving dish. Drizzle with vanilla icing, if desired.
- A couple of loaf pans or round cake pans work, too. However, I wouldn’t recommend using a tube pan.
- Want to cut the recipe in half? Halve the ingredients and bake in a loaf pan.
- Store it at room temperature for up to two days … if it even lasts that long!
- While you traditionally make Monkey Bread with biscuits, you can make Cinnamon Roll Monkey Bread with canned cinnamon rolls instead.
Calories: 191kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 35mg | Fiber: 1g | Sugar: 29g | Vitamin A: 182IU | Calcium: 20mg | Iron: 1mg