Monkey Bread (Original Version)

12 servings Prep: 15 m Cook: 40 m Total: 55 m Beginner
5.0/5 (2)
Monkey Bread (Original Version)
Refrigerated biscuits with cinnamon and sugar baked in a tube pan with pecans and a brown sugar glaze. My grandchildren and my children love this easy to make, delicious treat—perfect for weekend breakfasts or holiday mornings when you want something special without the fuss.

Ingredients

12 servings
  • Bread
  • 3 (12 oz) cans refrigerated biscuits (brand name isn't important)
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1 cup chopped pecans
  • Topping Sauce
  • 1 stick margarine or butter
  • 1 cup dark brown sugar
  • 1 tsp vanilla
  • Butter for greasing the bundt pan

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Generously grease a bundt pan with butter.
  2. In a glass cup, mix the granulated sugar and cinnamon.
  3. In a small amount of flour, take the biscuits and cut in quarters or sixes. Coat the biscuits with the cinnamon and sugar mixture. (If you have trouble having the cinnamon/sugar mixture sticking to the biscuit, roll the biscuits in a small amount of melted butter).
  4. Layer the coated biscuits and chopped pecans in the well greased bundt pan.
  5. In a medium saucepan over medium heat, cook the margarine/butter and brown sugar until it bubbles (you could prepare using 1/2 the stick of butter, if you prefer). Add the vanilla and stir. Pour the sauce over the biscuits.
  6. Bake at 350 degrees for 30 to 40 minutes, until golden brown and cooked through. After it is cooked, let it cool for 5 minutes, then turn the pan over onto a serving plate. Makes a really pretty presentation. Let it cool slightly and enjoy.

Common Problems and Solutions

Q: Why won't the cinnamon sugar stick to my biscuits?

A: The biscuits might be too dry. Lightly roll them in melted butter first, then coat with the cinnamon sugar mixture. The butter helps the coating adhere.

Q: Can I make this ahead?

A: You can prep the biscuits and layer them in the pan the night before, cover tightly, and refrigerate. Pour the sauce over in the morning and add 5-10 extra minutes to the baking time since it'll be cold.

Q: Why did my monkey bread burn on the bottom?

A: The brown sugar sauce can burn if the oven is too hot or if you bake it too long. Make sure your oven is at 350°F (use an oven thermometer to verify) and check at 30 minutes. If the top is browning too fast, tent with foil.

Tips and Techniques

Don’t skip the 5-minute cooling time before inverting—it helps the bread set up so it releases cleanly from the pan. If any pieces stick, just press them back into place on the serving plate; the sticky glaze will hold everything together.

Ingredient Substitutions

  • refrigerated biscuits: frozen bread dough cut into small pieces
  • pecans: walnuts or leave them out entirely
  • margarine: butter

Equipment Needed

  • bundt pan or tube pan
  • medium saucepan
  • mixing bowl

Historical Context

Monkey bread became popular in the 1970s and 1980s when refrigerated biscuit dough made it accessible to home cooks. The name comes from the pull-apart eating style—you pick at it with your fingers like a monkey.