When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!
What Is Monkey Bread Made Of
In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.
Why Is It Called Monkey Bread?
Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.
A Note On Caramel
If you don’t have experience making caramel, it can be a fickle beast. You can always skip making the caramel, and just brown the butter, mix in the sugar, cream, and cinnamon and then roll the biscuit pieces in this mixture. You will not get the same texture, (my recipe has a bit of a chewy snap from the caramel coating) but the flavors will still be there. If you want to try your hand at caramel, and you haven’t made caramel before, read these tips before your first attempt.
- To prevent your caramel sauce from getting grainy, use a medium-sized heavy-bottomed pot with rounded sides. A whisk cannot reach the bottom seam on a straight-sided pan, which can strand sugar granules that will crystallize your caramel.
- Keep a steady, medium-low heat so that your butter and sugar don’t separate. Your stove might run hot. Don’t trust your stove dial, use visual cues. If the caramel is steaming, boiling, or rapidly changing in color, lower the heat.
- Do not stop stirring.
- If the sauce separates and the butter pools on top of the sugar, or if it gets grainy, take the pot off the heat and continue to stir until the two come together again.
- If the sauce does not come together or smooth out, add a tablespoon of water and continue stirring.
What Pans Can You Use For Monkey Bread
You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.
What Do You Serve With Monkey Bread
Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.
How To Store Leftovers
Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.
- Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.*
- Add the brown sugar to the pan.
- Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
- Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
- Whisk in the vanilla and the cinnamon.
- Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
- Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
- Top the Monkey Bread with any remaining caramel.
- Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
- Allow the loaf to cool before inverting it onto a serving dish.
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How to Make Monkey Bread – Step By Step Photos
Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the 1 cup of butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.
Add the 1 cup of brown sugar to the pan.
Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.
Take the pan off the heat and add the 1/3 cup of cream. Whisk until it has completely incorporated into the caramel.
Whisk in the 1/2 teaspoon of vanilla and 2 teaspoons of cinnamon.
Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits in the 2 cans of biscuit dough.
Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.
Top the Monkey Bread with any remaining caramel.
Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!