Monkey Bread With Canned Biscuits
I remember the first time I smelled monkey bread baking. It was a Saturday morning, the kind where the sun just starts to peek through the blinds, promising a lazy, wonderful day.
My grandmother was in the kitchen, and this incredible aroma of cinnamon, brown sugar, and warm bread filled the entire house. It wasn’t just a smell; it was a feeling. A feeling of comfort, family, and pure, simple joy.
That’s the magic of this recipe. It’s more than just a sweet treat. It’s a pull-apart, gooey, caramel-coated centerpiece that brings everyone together. And the best secret? It starts with a humble can of biscuits.
You don’t need to be a professional baker or spend hours kneading dough. This recipe is for everyone. It’s for busy parents, for weekend brunches, for holiday mornings, and for those moments when you just need a little something sweet and comforting.
So let’s get into it. We’re about to make a batch of memories, one sticky, delicious piece at a time.
What You’ll Need
The ingredient list for this is beautifully simple. Most of these items are probably already hanging out in your pantry, just waiting to become something amazing.
| Ingredient | Quantity | Notes |
|---|---|---|
| Canned Refrigerated Biscuits | 2 cans (16.3 oz each) | The “grand” or “homestyle” kind work best. |
| Granulated Sugar | 1 cup | For the cinnamon-sugar coating. |
| Ground Cinnamon | 2 teaspoons | The heart of the flavor. |
| Unsalted Butter | 1 cup (2 sticks) | This will create the caramel sauce. |
| Packed Brown Sugar | 1 cup | Light or dark brown sugar both work. |
| Chopped Pecans (Optional) | 1/2 cup | Adds a nice crunch and flavor. |
Required Tools
You won’t need any fancy gadgets here. Just some basic kitchen equipment will do the trick.
- Bundt Pan (10 or 12-cup)
- Large Zip-Top Bag or a Large Bowl
- Small Saucepan
- Measuring Cups and Spoons
- Kitchen Shears or a Knife
- Serving Plate
Pro Tips for Perfect Monkey Bread
I’ve made this recipe more times than I can count. Along the way, I’ve picked up a few tricks that make a big difference between good monkey bread and great monkey bread.
1. Don’t Fear the Gooey Center: The biggest mistake is over-baking. You’re looking for a deep golden brown on top. The inside should be soft, cooked-through, but still wonderfully gooey. An extra five minutes can turn it from perfect to dry.
2. The 10-Minute Rule: This is crucial. After you take the bread out of the oven, let it cool in the pan on a wire rack for exactly 10 minutes. Not five, not fifteen. Ten. This allows the caramel to set just enough so it clings to the bread but is still liquid enough to release from the pan.
3. Clean Cuts for Biscuits: Use kitchen shears to cut your biscuits. It’s faster and cleaner than a knife, which can squish the dough. If you only have a knife, a piece of unflavored dental floss works wonders for a clean slice through the dough.
4. Shake, Don’t Stir: When coating the biscuit pieces, a large zip-top bag is your best friend. Just drop the pieces in, seal it, and give it a good shake. It coats every nook and cranny perfectly and saves you a messy bowl.
Substitutions and Variations
One of the best things about this recipe is how easy it is to customize. Think of this as a starting point for your own sweet creation.
- Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a warmer, more complex flavor.
- Add-Ins: Before pouring the sauce, sprinkle in some chocolate chips, toffee bits, or shredded coconut among the biscuit pieces.
- Fruity Twist: Add a layer of thinly sliced apples or some dried cranberries to the bottom of the pan before adding the biscuit dough.
- Savory Version: Yes, you can! Skip the cinnamon and sugars. Toss the biscuit pieces in melted butter, garlic powder, parmesan cheese, and Italian herbs. It’s an amazing dinner side.
Step-by-Step Instructions
Alright, let’s bring this deliciousness to life. Follow these simple steps, and you’ll be golden.
Step 1: Preheat your oven to 350°F (175°C). Generously grease a 10 or 12-cup Bundt pan with butter or non-stick cooking spray. Make sure to get into all the grooves.
Step 2: In a large zip-top bag, combine the 1 cup of granulated sugar and 2 teaspoons of cinnamon. Seal the bag and shake it well to mix everything together.
Step 3: Open your cans of biscuits. Separate them and cut each biscuit into quarters. A pair of kitchen shears makes this part quick and easy.
Step 4: Place the biscuit quarters into the cinnamon-sugar bag, a dozen or so at a time. Seal and shake until they are all evenly coated. Arrange the coated pieces evenly in your prepared Bundt pan. Sprinkle any optional nuts or add-ins over the top.
Step 5: In a small saucepan over medium heat, melt the 1 cup of butter. Once melted, stir in the 1 cup of brown sugar until it’s completely combined and the mixture is smooth. Bring it to a gentle boil for just one minute, stirring constantly.
Step 6: Carefully pour the hot butter and sugar mixture evenly over the biscuit pieces in the pan. Try to cover all the pieces.
Step 7: Bake for 30 to 35 minutes, or until the top is a deep golden brown and no longer doughy. Some of the inner pieces will remain very soft and gooey, which is perfect.
Step 8: Remove from the oven and place on a wire rack to cool for exactly 10 minutes. Place a large serving plate upside down over the top of the Bundt pan. With oven mitts, carefully and quickly flip the pan and plate together. Lift the pan off. If any pieces stick, just scoop them out and place them back on the bread.
Nutrition, Pairings, and More
Let’s talk about how this treat fits into your life. It’s definitely an indulgence, but one that’s worth it.
Nutritional Snapshot
This is a dessert bread, so it’s high in sugar and calories. It’s meant for sharing and special occasions. Think of it as a treat, not a daily breakfast.
| Nutrient (Approx. per serving) | Amount |
|---|---|
| Calories | 350-450 |
| Carbohydrates | 50-60g |
| Sugar | 30-40g |
| Fat | 15-20g |
*Estimates vary based on specific brands and optional ingredients used.
Ingredient Swaps for Different Diets
- Gluten-Free: Look for a quality brand of gluten-free refrigerated biscuit dough. The texture might be slightly different, but it will still be delicious.
- Dairy-Free: Use a dairy-free butter substitute (the stick kind works best) and ensure your biscuits are dairy-free. Many “homestyle” canned biscuits are accidentally dairy-free, but always check the label.
Meal Pairing Suggestions
Monkey bread is the star of any brunch spread. To balance its sweetness, pair it with some savory items. A side of crispy bacon or sausage links, some simple scrambled eggs, and a fresh fruit salad create a perfectly balanced and impressive meal. And of course, a hot cup of coffee or a cold glass of milk is a must.
Cooking Time Efficiency
The best way to speed things up is to have everything ready before you start, a practice cooks call “mise en place.” Measure out your sugars, have the butter ready, and get the pan greased before you even pop open the biscuit can. This turns the process into a smooth, efficient assembly line.
Leftovers and Storage
If you somehow have leftovers, which is a rare event in my house, storing them is simple.
Let the monkey bread cool completely. You can leave it on the serving plate and cover it tightly with plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 2 days.
To reheat, you can microwave individual portions for 15-20 seconds. For a better texture, place it on a baking sheet and warm it in a 300°F (150°C) oven for about 5-10 minutes, until it’s warm and the caramel is gooey again.
Frequently Asked Questions
Q1. My monkey bread stuck to the pan! What did I do wrong?
Ans: This usually happens for two reasons. Either the pan wasn’t greased thoroughly enough, or you waited too long to flip it. Make sure to grease every single crevice of the Bundt pan. And remember the 10-minute cooling rule! Any longer and the caramel starts to harden and act like glue.
Q2. Can I use a different kind of pan?
Ans: Yes, but a Bundt pan is ideal because it ensures even cooking with its center tube. If you don’t have one, a 9×13 inch baking dish or two loaf pans will work. You may need to adjust the baking time, so keep an eye on it.
Q3. Can I assemble this the night before?
Ans: You can, but it’s a bit tricky. The biscuit dough can start to rise and get puffy in the fridge overnight. A better make-ahead tip is to cut the biscuits and mix the cinnamon sugar ahead of time. Then, in the morning, all you have to do is coat, assemble, and bake.
Q4. Why is it called “monkey bread”?
Ans: The most common theory is that because it’s a finger food you pick apart with your hands, it resembles the way monkeys groom and pick at things. It’s a playful name for a fun-to-eat bread.
Wrapping Up
There you have it. A recipe that’s almost too simple to be this good. This monkey bread is more than just food; it’s an experience waiting to happen in your kitchen.
It’s the smell that will get your family out of bed, the centerpiece for your holiday brunch, and the comforting treat that makes any day feel special. It’s proof that you don’t need complicated techniques to create something truly memorable.
Now it’s your turn. Give this recipe a try and start your own tradition. I would love to hear how it turns out for you. Leave a comment below with your experience, any fun variations you tried, or any questions you might have.
