Description
This homemade monkey bread recipe features tender biscuit dough pieces coated in a cinnamon-sugar mixture, layered with crunchy walnuts, and drenched in a rich butter, brown sugar, and vanilla glaze. Baked in a Bundt pan until golden and gooey, this pull-apart sweet bread makes the perfect cozy treat for breakfast, brunch, or dessert, serving 10 people.
Ingredients
Scale
Monkey Bread Dough and Coating
- 2 (16-ounce) packages refrigerated biscuit dough
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
Butter Sauce
- 1 cup (2 sticks) salted butter
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
Additional
- Cooking spray
Instructions
- Prepare Bundt Pan: Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 10-inch Bundt pan generously with cooking spray, then evenly sprinkle ½ cup of chopped walnuts on the bottom to create a crunchy layer.
- Mix Cinnamon Sugar: In a large resealable plastic bag, combine the granulated sugar and ground cinnamon. Seal the bag and shake well to blend the mixture thoroughly.
- Coat Biscuit Pieces: Cut each biscuit into quarters. Working in batches of about 12 pieces, add them to the cinnamon-sugar bag. Seal and shake until each piece is well coated with the cinnamon sugar.
- Layer Biscuit and Walnuts: Add a layer of coated biscuit pieces into the prepared Bundt pan. Sprinkle approximately ¼ of the remaining walnuts over the biscuits. Repeat layering with the remaining coated biscuit pieces and walnuts, finishing with a layer of biscuit pieces on top.
- Make Butter Sauce: In a medium saucepan over medium-low heat, melt the salted butter. Stir in the packed light brown sugar and vanilla extract. Continue to cook, stirring constantly, until the mixture is smooth and combined, about 1 minute.
- Combine and Bake: Pour the warm butter and brown sugar sauce evenly over the layered biscuits in the Bundt pan. Gently shake the pan to help distribute the sauce. Place the pan in the preheated oven and bake for 30 to 35 minutes, until the bread is deep golden brown and no longer doughy in the center.
- Cool and Serve: Remove the monkey bread from the oven and run a spatula around the edges to loosen it from the pan. Allow it to cool for 5 minutes. Then, place a serving plate upside down over the pan and carefully flip to release the monkey bread. Let it sit for about 1 minute before removing the Bundt pan. Serve warm for the best flavor and texture.
Notes
- For extra gooey monkey bread, serve warm shortly after baking.
- Walnuts can be substituted with pecans or omitted for nut-free version.
- Make sure the biscuit pieces are evenly coated in cinnamon sugar for consistent flavor.
- Use a non-stick Bundt pan or grease well to ensure easy removal.
- Leftovers can be warmed in the oven or microwave before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 350
- Sugar: 27g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
