Easy Monkey Bread

8 servings Prep: 20 m Cook: 40 m Total: 3 h Beginner
5.0/5 (2)
Easy Monkey Bread
This is a variation of the biscuit monkey bread with frozen Bridgford bread, cinnamon, brown sugar, and pecans. Chrissy’s siblings always enjoyed it better made with frozen bread and I prefer the Bridgford brand - it rises beautifully and creates those perfect pull-apart layers everyone loves.

Ingredients

8 servings
  • 2 loaves Bridgford Frozen Bread (thawed)
  • 1 ½ sticks butter or margarine
  • 2 tbsp cinnamon
  • 1 cup white sugar
  • 1 1/2 cup brown sugar
  • 1 cup pecans chopped
  • 1 tsp vanilla extract

Step-by-Step Instructions

  1. Preheat oven to 375 degrees. Lightly spray a bundt pan with Pam. Melt 1/2 stick butter in a separate dish. In a separate bowl, combine the granulated white sugar and cinnamon.
  2. Cut each Bridgford or frozen loaf in 12 equal pieces. Take each bread piece and dip in the melted butter. Proceed to dip in sugar mixture and cover completely. If there is not enough sugar coating, pass again in butter and sugar.
  3. Place one piece at a time in bundt pan. Once a layer in the pan is completed, sprinkle additional cinnamon-sugar and add a light layer of pecans.
  4. Continue doing this until all bread, butter and sugar has been used. Do not pack the pieces. If you should run out of any of the ingredients, just mix extra on the side and continue; any leftover, combine with butter and pour over bread.
  5. Put aside in a warm, draft-free area to rise for about 1 to 2 hours. Once the bread has risen to twice its size, prepare the following. In a saucepan heat the remaining 1 stick of butter and brown sugar until it bubbles. Add the vanilla and stir. Pour the sauce over the risen bread.
  6. Reduce oven temperature to 350 degrees and cook for 30 to 40 minutes, until golden brown and cooked through. After it is cooked, turn the pan over onto a plate. Makes a really pretty presentation. Let it cool slightly and enjoy.

Common Problems and Solutions

Q: Why didn't my bread rise properly?

A: Make sure the bread is completely thawed before cutting and that you place it in a warm, draft-free spot. Cold temperatures or drafts will prevent proper rising. The bread should double in size before baking.

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the monkey bread the night before, cover it, refrigerate it, then let it come to room temperature and rise before baking. This actually makes it perfect for breakfast or brunch.

Q: Why is my monkey bread dry?

A: Don't pack the pieces too tightly in the pan - they need room to expand. Also make sure you're coating each piece well with butter and that you pour the brown sugar sauce over the top before baking.

Tips and Techniques

Let the bread thaw completely at room temperature or in the refrigerator overnight - partially frozen bread won’t rise properly. Don’t skip the rising time - this is what creates the fluffy, pull-apart texture. For extra indulgence, serve warm with the brown sugar glaze that drips to the bottom of the plate.

Ingredient Substitutions

  • Bridgford Frozen Bread: Rhodes frozen bread dough or any frozen white bread dough
  • pecans: walnuts or omit entirely
  • white sugar: all brown sugar for coating

Equipment Needed

  • bundt pan
  • saucepan
  • mixing bowls

Historical Context

Monkey bread became a popular American treat in the 1950s and 60s, with the name coming from the way you “monkey around” pulling pieces apart. This Southern shortcut version using frozen bread dough made it accessible for busy home cooks.