Granny’s Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat that will be loved by young and old alike.
Be careful, its dangerously addictive.
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MONKEY BREAD RECIPE
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Monkey Bread can be prepared the night before so your kids can wake up to the heavenly smell of taste bud heaven, or, because it is an easy monkey bread recipe, you can also put everything together in the morning. There are lots of variations of monkey bread out there, and you can go all out and make your monkey bread with dough from scratch, or you can cheat like I do and make it with cans of biscuit dough.
If you’re looking for a rich, heavenly, naughty breakfast, you should probably make some homemade biscuits and gravy while you’re at it! And since most people love eating monkey bread on holiday mornings, you might want to think about making an overnight breakfast casserole. Better throw in fruit salad for good measure!
What is monkey bread?
- Monkey bread is known by many names including: monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake
- It is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat.
- It consists of pieces of soft baked dough sprinkled with cinnamon. Oh, and lots and lots of butter.
Every summer, this self proclaimed foodie is lucky enough to spend a week at Sunriver Resort in Central Oregon with her in-laws. My husband has a huge family so there are a lot of people. Organized chaos, if you will. Want to know what our family’s number one vacation rule is? Eat well. That doesn’t mean eat healthy, that means enjoy everything you eat.
That means the normal day to day rules we typically live by including portion control and trying to eat a balanced ratio of lean protein, fiber, and healthy fats goes out the window. One of the many reasons I like to go on vacation as often as possible. This recipe for monkey bread should become part of everyone’s vacation plans. If you’ve never experienced Monkey Bread, you haven’t lived. Its sweet. Its gooey. Its incredibly naughty. Its my favorite.
Monkey Bread is the best!
Every year my mother-in-law, i.e. Granny, spoils us with an abundance of naughty treats. We have an endless amount of homemade cookies, sweet breads like zucchini chocolate chip, fruit pies, and Monkey Bread. When I do breakfast for a crowd, I tend to go a little overboard and make something grand like blueberry peach stuffed french toast or some chocolate Belgium waffles. I’m also very fond of my savory breakfasts like classic eggs benedict.
But vacation food needs to be easy and extra naughty. When we’re on vacation and Granny has a dozen kids running around begging for a treat, she throws together this Monkey Bread in minutes and pleases the entire crowd all at once. I’m pretty sure I gained a pound a day during our trip this year, much to my husband’s dismay.
This easy monkey bread one of those treats that’s super easy to make and your kids will enjoy preparing it even more than you will.
Want to be a rock star parent? Next time you go camping, delight your kids when you make Monkey Bread on the campfire in the dutch oven. Can you imagine a better treat to wake up to? How about having a batch of this monkey bread on Christmas morning? If your kids are anything like mine, they’ll be torn between ripping open their presents or digging into the monkey bread.
How to make Monkey Bread:
- I find that this monkey bread cooks best in a bundt pan. I’m sure you can use any other kind of baking dish, but the bundt pan gives it a great shape
- Granny’s Monkey Bread recipe calls for store bought biscuit tubes. I get a lot of questions from readers outside of the US because I guess buttermilk biscuit tubes only exist here (other countries – I’m jealous). Anyway, you can make this monkey bread recipe with your favorite bread dough. I agree biscuit dough is best because of the high fat content, but pizza dough or dinner roll dough would work as well.
- Use the kids! Although the heating and melting of the butter should be handled by the adults, let the little ones cut the dough with kitchen scissors and dip each dough ball in the cinnamon sugar mixture!
If you want to watch me re-create this gooey masterpiece, the full monkey bread RECIPE and VIDEO is below!
Granny's Monkey Bread Recipe
RECIPE VIDEO
Ingredients
- 3 8 ounce packages buttermilk biscuits
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup butter (2 sticks)
- 1/2 cup packed brown sugar
Instructions
- Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.
- Cut each biscuit into four equal sized pieces.
- Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
- In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
- Bake in preheated oven for 30 minutes. This time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown.
- Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.
Notes
Nutrition
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Deanna Bushman
September 4, 2014 at 11:34 amI can’t say I’ve spent much time in central Oregon (we went camping near La Pine once, and it was a very dusty affair), even though I’ve lived in both the Willamette Valley and eastern Oregon, but it sounds like your family has the right idea about vacation food. 😉
This looks delicious and if the Bf and I weren’t starting a special diet on his doctor’s recommendation, I’d be incredibly tempted to go buy the stuff I need right now. lol
spfoodie
September 4, 2014 at 1:13 pmYou could always make it for “a friend”. 🙂
ALLISON
November 29, 2016 at 5:56 pmhave you ever end a cream to either dip have or even drizzle it on…..yummy….it becomes like a Cinnabon
Krissy
December 9, 2016 at 9:59 amMercy.
Elizabeth
February 17, 2019 at 1:21 pmYou might need to purchase insulin pumps to accompany that duo, but man- sounds heavenly.
*immediately searches for Cinnabon icing copy cat revipe*
Thalia @ butter and brioche
September 5, 2014 at 8:27 pmI have never made monkey bread before! This looks and sounds seriously delicious… thanks for the recipe, it’s one I have saved to recreate!
Jeannette Blocker
December 28, 2017 at 5:08 pmI used to make it every holiday, but now that the family has moved away and have their own families, I miss making it. One of my fondest memories is helping my grandmother make monkey bread. Her recipe is still the best I’ve ever eaten, and a wonderful dessert for Christmas holidays.
Tammy
May 6, 2018 at 11:35 amHow’s your grandmother’s recipe different
Jill
September 6, 2014 at 8:08 amMy family LOVES monkey bread. It’s our go to breakfast while opening gifts on Christmas morning. Love your recipe!
spfoodie
September 6, 2014 at 5:53 pmHalf the fun of Christmas morning is the eating part!
Nickida
September 6, 2014 at 11:53 amOh this monkey bread looks so good and your pictures are amazing. Now I’m hungry.
spfoodie
September 6, 2014 at 5:53 pmI love making people hungry!
Oana
September 6, 2014 at 1:10 pmIt sure looks gooey. I would dig into it right now, despite the last time here. The pics speak for themselves! Amazing!
Deb
September 16, 2014 at 11:49 amWe often add raisins and nuts. Once I even added chopped apples. Delicious and easy!
spfoodie
September 17, 2014 at 10:43 amYum! Apples and nuts would be awesome. I love raisins, but only plain or in oatmeal, not in baked goods. I’m weird like that. 🙂 Krissy
Ginny
November 22, 2014 at 1:09 pmDo you see any reason why I couldn’t put this together the night before, then pop it into the oven in the morning? I’d like to have this for TGiving morning, but that 20-pound turkey has to go in at 7am. I’d love to pop this in the oven, wrestle the bird for awhile, then reward myself with cinnamon monkeys. 🙂
spfoodie
November 22, 2014 at 3:38 pmYou know, I’ve never tried doing that, but I don’t see any reason why it wouldn’t work. Please let me know if it still turns out! -Krissy
Mary
December 14, 2014 at 10:12 amHi Krissy, I have a recipe similar to this and I prepare it the night before and put it in the oven Cbristmas morning. It works perfectly. Merry Christmas!!
spfoodie
December 14, 2014 at 3:09 pmWhat a great tradition!
Debbie Tyler
October 3, 2015 at 8:11 amI’ve used nuts and coconut too and it’s AWESOME
Krissy
October 10, 2015 at 5:18 amDebbie, Great suggestion! Krissy
Ellie Elliott
December 23, 2014 at 8:08 amI LOVE monkey bread! So delicious and so easy! Thanks for sharing!
Kimberly
December 26, 2014 at 7:23 amHi Krissy! This looks ah-mazing! I attempted this dish this morning and after letting it rest I flipped onto a serving tray. But the biscuits aren’t done they still look very dough-y. What’s your recommendation…. Should I lengthen the time or turn up the oven heat? Thanks for your amazing recipe!
spfoodie
December 26, 2014 at 9:27 amOh no! Sorry to hear that! I would definitely just increase the cooking time as opposed to the temp next time. -Krissy
Kimberly
December 26, 2014 at 11:02 amAwesome! Thanks for the recommendation.
Amanda
January 1, 2015 at 10:10 pmHi! I just tried the recipe and it was very tasty, but I was wondering what size biscuit tubes you use? I ended up going with the 10 biscuit/7.5 oz tubes and it worked out okay.
spfoodie
January 2, 2015 at 5:59 amYep – that’s the size! Glad you liked it. -Krissy
Crystal
January 2, 2015 at 6:51 pmMade this today and it turned out perfect!!! Everyone loved it. I had to cook it about 5 min. longer but besides that followed the recipe as written.
Alison
February 28, 2015 at 7:52 amDid anyone else have the issue of 3 biscuit containers being too many? My pan overflowed causing sugar and biscuits to overflow onto the bottom of my oven and then only the pieces on the bottom of the bundt pan were cooked. Are there types of biscuits to stay away from? (Expanding ones?) I bought the buttermilk ones. Just seeing if anyone else had this issue. I’m planning on making again with only 1 biscuit package. It was delicious but the numbers were off for me.
Krissy
February 28, 2015 at 8:13 amHmmm, sorry to hear that Alison. This was one of my most popular posts (it went kind of viral) and I haven’t gotten any feedback from anyone that this has happened. You used a bundt pan with the skinnier biscuit tubes, right?
Victoria Boyer
March 18, 2015 at 8:07 amI have made this recipe twice now and LOVED it both times. However, I have had a really big issue with it not coming close to cooking all the way within the 30 minutes. Both times were with different ovens so I know it wasn’t a slight variation in oven temps. Have you ever had an issue with this?
Krissy
March 18, 2015 at 2:29 pmHmmm, haven’t had an issue as far as timing, but like you said, oven temps are all over the place. Plus, I’m sure a lot has to do with the size of the pan, etc. We’ll be making it again this summer on our annual trip so I’ll see how it does in the oven at the rental house. Thanks! Krissy
Heather Woolley
May 26, 2018 at 6:26 amI also found that 30 minutes is not nearly enough time.
Krissy
May 27, 2018 at 6:12 amHi Heather, thank you for the comment. I just updated the recipe to state that it might take more time depending on oven temp and pan. Monkey bread should be crispy on top and a deep golden brown before removing from oven. -Krissy
Michelle
April 5, 2015 at 11:19 amI also had the issue of this over flowing in my oven and then not cooking all the way through. I had to cook it much longer than the recipe specified in order for the middle not to be doughy. I think I’ve figured out that I bought the large tubes of biscuits instead of the skinny ones. Might I suggest that you specify the correct size biscuit tube in the recipe? It tasted great in the end, but made a mess out of my oven and took twice as long to cook.
Krissy
April 5, 2015 at 4:36 pmOh dear, I’m sorry about that Michelle. Yes – we use the skinny biscuit tubes. I’ll update the recipe now. Thanks for letting me know and I’m glad it turned out in the end… despite the mess. -Krissy
Lauren
October 1, 2015 at 4:20 pmI just made this and cooked it as the recipe says and in a standard bundt pan. It has been in the oven for over an hour and is still not done. How long is the correct cook time??
Krissy
October 10, 2015 at 5:20 amHi Lauren, Every oven is different. The Monkey Bread should be cooked all the way through and not doughy, but it will be very soft due to the large amounts of butter. I hope it ended up working out for you? Thanks! Krissy
Amy
December 16, 2015 at 6:07 pmThis looks DIVINE! I have a couple of questions though 🙂 I’m from Canada & have searched high & low for the skinny tube biscuits. No luck 🙁 I bought 2 big ones that equal to 24 oz (instead of three 8 oz ones), will that be ok? Also, I couldn’t find buttermilk ones so I did country style. Hope the outcome is as fab as yours.
Krissy
December 22, 2015 at 7:48 amHi Amy, YES – all of that should work perfect. Hope you enjoy! Krissy
Paula
December 17, 2015 at 8:24 amI didn’t have a problem with it overflowing but I agree with the others who found that 30 minutes was nowhere near long enough. The outer edges along the top were wonderful but the rest was very, very raw. I cooked it for around 50 minutes at 350 before I had to give up or I’d be late for work. Surely this isn’t a temp variation issue…did anyone else try it at a higher temperature? I used a silicone bundt pan. Anyone else use silicone? Is that a contributing factor?
Krissy
December 22, 2015 at 7:46 amI’m not sure, but I’ll make some this week using my silicone bundt pan to find out. Krissy
Heidi
January 7, 2018 at 8:30 amI’ve had a problem with the cooking temp too as well as the timing. I upped it to 375 and timing is closer to 50 minutes. We’ve been waiting, drooling, for an hour now. My mom made this every year for Christmas morning, but my 2.5 year old helped me make it for our blizzard day off! So excited to blow his tastebuds!
Carin
December 20, 2015 at 12:56 amThis sounds amazing!!! Too bad I can’t make this. I live in Australia and we don’t have the biscuit tubes. I’m so annoyed by that as there are so many recipes I wanna make that use them. You wouldn’t happen to have a recipe I can use to make them from scratch?
Krissy
December 22, 2015 at 7:42 amHi Carin, It might be a good thing that you guys don’t have biscuit tubes. 🙂 Instead of from-scratch biscuit dough, I think homemade cinnamon roll dough might work best. Krissy
Maggie
December 21, 2015 at 9:47 pmHi Krissy,
I so badly want to make this for Christmas morning, but you do not get ready-made biscuits in South Africa (It’s completely unknown here).
I found a great online recipe, and want to make this with fresh dough.
Will it work? or would i have to do something different?
Thanks!
Maggie
Krissy
December 22, 2015 at 7:38 amHi Maggie, Unfortunately I don’t think the premade tube biscuit dough is that similar to fresh, homemade biscuit dough. I think a homemade cinnamon roll dough would work better. Good luck! Krissy
Stephanie
December 24, 2015 at 8:43 amMade this delicious recipe this morning. I bought Grands large biscuits by accident, but decided to use them anyway. I cut them into 6 pieces instead of 4. I baked it for 32 minutes just to make sure it was done. The top layer of biscuits came out a little crunchy, but that just added to the taste if you ask me. I will definitely make this again!
Diana
December 25, 2015 at 10:11 amSalted or unsalted butter?
Krissy
December 29, 2015 at 9:25 amI don’t think it really matters for this particular recipe. – Krissy
Sherry
September 24, 2016 at 5:46 amUnsalted. That applies to any recipe unless they specifically state salted.
Dana
December 26, 2015 at 10:03 amI made this for the first time yesterday, Christmas morning, and it turned out AMAZING! I don’t know why other people are having issues with the bake time because 30 minutes was PERFECT, anything longer would have been too much! Maybe they are using the larger biscuits?? Not sure but wanted to say mine turned out even better than expected and will be a new Christmas morning staple in my house. Thank you!
Krissy
December 29, 2015 at 9:25 amThanks for the comment, Dana! I like the good feedback. 🙂 Krissy
Sherri
December 31, 2015 at 2:07 pmI don’t have a bundt pan can I use a bread pan?
Krissy
January 10, 2016 at 10:05 amYou sure can! -Krissy
Melinda
February 4, 2017 at 9:22 pmI use my angel food cake pan
Clarissa
January 24, 2016 at 7:41 amLove it! Used this recipe numerous times and it’s always delicious! My kids beg me to make it but I usually save it for special mornings. Thanks for sharing!
Cyndee
February 25, 2016 at 1:12 amIf you want a real morning treat, you’ve got to make Bubble Bread
with Bridgeford bread roll pieces, butterscotch pudding mix, butter cinnamon and
pecans. Sits out all night uncovered, bakes in forty min. In the am. No doughy chewy
biscuit business. Over thirty years for every holiday!!!
Krissy
March 20, 2016 at 9:54 amThat sounds pretty awesome! Krissy
Sarah Schatz
March 27, 2016 at 12:05 pmJust a note to people wanting to make a recipe like this. We have made basically the same recipe since I was little. We didn’t make the sauce in a separate pan, we just melted the stuff in the bottom of the bundt pan and then put the pieces on top of it to cook. We also varied from using biscuits to using frozen bread dough that we thawed. I didn’t notice a difference in taste or anything if we used bread dough or biscuit dough.
I just wanted to offer these ideas. 🙂
Mary DeMarco
July 10, 2016 at 5:16 pmI just finished making this recipe and it is absolutely fantastic! Its the first monkey bread recipe I’ve found that I like. So easy to make, followed the recipe to the dot and it worked out perfectly. Thank you so much for this great recipe!
Krissy
July 11, 2016 at 7:08 amYay!!!!! Thanks for coming back to the blog to let me know! -Krissy
Cheyna
August 20, 2016 at 2:52 pmIf i only have one can of biscuits how should i cut the rest of the recipe?
Krissy
August 29, 2016 at 6:00 amHi Cheyna, If you only have one 8oz tube, you’ll need to divide the recipe by three since you need 24oz. I would also use a mini loaf pan instead of a bundt pan. -Krissy
Kristina Kline
August 24, 2016 at 6:49 amI made this recipe yesterday and it was a big hit. Very tasty! My kids are already begging for more! Thank you!
Lorie Lamb
September 22, 2016 at 9:05 amIf I’m planning to prepare the night before, should I wait before adding all the ingrediate a together? Will the butter sitting over night cause it be to mushy?
Thank you,
Lorie
Krissy
October 18, 2016 at 12:46 pmI think you can prepare it all the way up to the point where you stick it in the oven. -Krissy
Rhonda Middlebrook
October 8, 2016 at 7:04 pmMade this recipe at 10pm… Delicious…10/8/2016
Danyale
October 9, 2016 at 8:53 amThe kids beg for this I will be adding it to my Christmas brunch. I drizzel this with cream cheese icing amazing
Morgan
November 17, 2016 at 11:02 amMaking this tonight for friendsgiving! Has anyone tried using pillsbury cinnamon rolls instead of regular biscuits??
Krissy
November 18, 2016 at 10:27 amI haven’t, but that sounds amazing. -Krissy
puma
November 23, 2016 at 1:55 pmty for sharing made this with my mom then she passed away and never found the recipe now i remember doing this with her when i was young thanks for the memories back.
Katherine Francis
January 25, 2017 at 4:25 pmThere are so many adds on the websites that it is very hard to read
Krissy
February 12, 2017 at 6:33 amI’m sorry… its sort of a necessary evil. If I didn’t have the ads, I wouldn’t be able to produce any content. Hope you’re still able to enjoy the recipes and photos! Krissy
Arlene M Krause
March 7, 2017 at 8:08 amWhat temperature do you bake this at
Not tied to a spouse like yours.
April 15, 2017 at 4:42 pmThis sounds delicious. I’m going to make it. Ok sorry your husband was dismayed at your weight gain. It is okay to gain weight. How much did he gain. It is not okay for him to treat you that way. It is abusive!!
Kathryn
May 12, 2017 at 8:24 amI made this last weekend for a baby shower. It was a HUGE hit. I placed tinfoil on with about 10 min or so left to avoid burning the top. Worked like a charm. This is going to be a new brunch staple. It is AMAZING. Thanks for sharing the recipe!
Amy
June 13, 2017 at 12:37 pmDo you think I can put half of the butter/sugar mixture in the bottom of the bundt pan, layer the biscuit pieces and then drizzle the rest of the butter/sugar on top? I’m trying to go for a crusty top layer once the bread is inverted out of the pan. Thanks!
Krissy
July 14, 2017 at 6:45 amI’ve never made it like that. If you try it, will you let me know if it turns out?
Amy Grant
October 23, 2017 at 8:36 amI know this is an old recipe but i found it and just had to try it. Followed all of the directions to the T and it turned out complete perfection. Was such a huge hit. Wrote it down for the next time. Cant wait to try it around the holidays!!
Krissy
October 23, 2017 at 2:12 pmThanks for your comment, Amy! Glad you loved it!!!
KJ
November 23, 2017 at 2:36 pmIt’s in the oven right now its been in for over the 30 min time listed and I took it out and the dough is still raw in the middle. The top is crisp and looks right but the middle doesn’t. I followed the directions to a tee and everything else looks good beside the middle is still raw
Krissy
November 26, 2017 at 5:50 amHi KJ, I’m sorry to hear that! Sometimes variances in the way ovens cook as well as the size of the bundt pan means that my exact cooking time might not work for others. Hopefully it turned out!
Vickie
January 16, 2018 at 5:54 pmThanks for sharing! I followed the recipe as is and it turned out great!!
Mrs. P
February 1, 2018 at 5:44 pmThis is my go to recipe for pot lucks and Christmas morning and it’s always a hit. Occasionally I find the caramel is gritty and after baking the butter has separated and leaves a greasy puddle. Any suggestions? It doesn’t always happen and I follow the recipe as printed every time!
Krissy
February 2, 2018 at 5:41 amOccasionally that has happened to me too. I think it has to do with the step when you heat the mixture together. I believe it needs to be just hot enough to dissolve the sugar. Too hot and it will crystalize. What do you think?
Toni
May 30, 2018 at 7:35 amDo you mean a full, rolling boil or boil just around the edge of the pan?
Krissy
May 30, 2018 at 11:06 amA gentle boil.
Linda Hood
June 25, 2018 at 3:35 pmThis is the best monkey recipe I have found. It is awesome! I use yeast roll dough and the result is amazingly yummy! So much so that my family and I enjoy it every time I make bread, usually every other week. Thank you for sharing this recipe!
Missy
August 22, 2018 at 3:28 pmCurrently making your recipe as it is the only only one that looks like my moms recipe thank you so much!!
Julie
August 24, 2018 at 11:24 amI’ve always made monkey bread with biscuits as well – it’s so good!
Mallory Lanz
August 24, 2018 at 11:31 amMy grandma always made monkey bread too. This looks just like it.
Liz
August 24, 2018 at 3:34 pmMy boys would LOVE this Monkey Bread! It looks incredible!
Jessica Burgess
August 24, 2018 at 3:47 pmI have been looking for a tried and true monkey bread recipe, and I’m so glad that I found this one!!!
Sarah Walker Caron
August 26, 2018 at 5:37 amOooh! I haven’t made monkey bread in eons. This looks amazing!
Tara Kuczykowski
August 26, 2018 at 12:52 pmWhat a great monkey bread recipe — so easy to make!
Alyssa
August 26, 2018 at 7:56 pmWhat a perfect monkey bread recipe. This is a hit every time!
Claudia Lamascolo
August 27, 2018 at 12:07 pmthis is one we love and make often but I see of few nice changes than ours I need to try and your looks mouth watering
serena
August 27, 2018 at 12:40 pmWe love monkey bread at the house! I’m not sure why we seem to always just have it during the holidays. Thanks for the reminder that this is delicious anytime of the year.
Patty K-P
August 27, 2018 at 12:43 pmMouthwatering goodness! Just look at that sauce! I’m going to have to be careful with this recipe…it’s very dangerous for my waistline 😉
Emily
August 27, 2018 at 1:21 pmThis looks incredible, can’t wait to try it!
Traci
August 27, 2018 at 1:46 pmI’ve never made monkey bread, but yours looks fun and easy! Looks like something I could get into a lot of trouble with my “moderation” diet LOL. Thanks for the great recipe.
Kristie
September 15, 2018 at 4:17 pmI love this recipe, I’ve made it twice and it’s amazing. I bought a 4 pack of biscuits, each can was 7.5 ounces. I used 3 cans and 3 biscuits from the 4th can. I made it the night before both times, set it out 30 minutes before baking it, added a little time for baking and they turned out great!
Katrina
September 22, 2018 at 3:08 pmWe have 7 children. I stumbled upon this recipe when looking for a recipe for monkey bread that I remember eating as a child. I had to comment because we tell people all the time that raising 7 children is just organized chaos. I thought the term was unique to our family until I saw it in your post
Bob Wargin
September 29, 2018 at 6:26 pmMy wife and I are making this tomorrow morning – 2nd time – perfect the 1st time……………..
Can’t wait!!!
Megan
October 11, 2018 at 12:51 pmTwo questions:
1. If you made this while camping, would you still use a bundt pan, and then put that in the Dutch oven over the fire?
2. I saw someone mentioned a cream/glaze/sauce . . . Any suggested recipe for something like that?
Krissy
October 14, 2018 at 2:28 pmHi Megan – Yes – I would put the bundt pan in the DO. Just remember to have twice as many coals on top to simulate an oven (heat rises so more is needed on top to keep the temperature even) and make sure the top of the bundt pan isn’t too close to the DO lid. This particular recipe is so sweet it doesn’t need a glaze, but if you wanted to add one I love the glaze from my apple fritter monkey bread recipe: https://selfproclaimedfoodie.com/apple-fritter-monkey-bread/
Abbie Barron
October 27, 2018 at 1:08 pmHello! Was wondering if the heat from the prepared sugar suace will do anything bad to the buiscuits if I plan on preparing now and baking later? Tia
Krissy
October 28, 2018 at 12:54 pmI would just refrigerate until you’re ready to bake and then let it come to room temp before you stick it in the oven!
Annabelle Todd
December 23, 2018 at 7:38 pmCould you make biscuit dough from scratch instead of canned? would it turn out right?
Krissy
December 25, 2018 at 9:09 amyep!
Annabelle Todd
December 23, 2018 at 7:44 pmWould this recipe turn out right if i made my biscuits from scratch? would i change anything?
Krissy
December 25, 2018 at 9:08 amIt would! I’ve also made it with yeast dough using this recipe: https://selfproclaimedfoodie.com/apple-fritter-monkey-bread/
Mckenzie
December 24, 2018 at 8:55 pmI’m wondering if this recipe would work with roads rolls instead of biskets?
Krissy
December 25, 2018 at 9:05 amYep!
Marci
December 25, 2018 at 4:50 amThis is by far, the best Monkey Bread I’ve ever made. I added quite a bit more cinnamon, about a TB, but its absolutely perfect!
Larry Gaines
December 25, 2018 at 5:00 pmCan this be made in the Instant Pot
Krissy
January 7, 2019 at 4:15 pmI’ve never made it in the Instant Pot… but now I’ll have to try! Sorry I can’t help.
Cheryl
December 29, 2018 at 12:34 pmI made this Christmas morning….well I got it ready the night before and stored in fridge and baked off next morning….so easy and yummy!!
Melanie
January 1, 2019 at 5:07 amThank you for this delicious recipe! We made it for Christmas morning and it was such a hit that all four of my children requested it for every Christmas from now on! Last year we used a different recipe that was hard and not nearly as good. Your recipe was so gooey and delicious we couldn’t stop eating it. I prepared it the night before and baked in the morning. Thanks again and happy new year!
Natalie
January 1, 2019 at 7:10 amThis was a really good version of monkey bread. Tons of goo! I had to cook it ten minutes longer in my oven. This will be my go to recipe! Yum!
Brittany Gale
January 1, 2019 at 9:16 amI think what a lot of people don’t realize when they think the dough isn’t cooked is that it IS cooked. It should be very very soft and “dough-like”, not “firm” like actual bread. I accidentally had the oven on at 375 for the first 20 min. Lowered it to 350 and left it in for another 5. Turned out perfectly! Very soft, almost squishy on the bottom while crispy on top. Remember folks, there is a huge difference between RAW dough and extra soft (but cooked) dough. Thanks for your post, Krissy! This monkey bread is delicious (eating while I write this) and really helping soothe my New Year hangover. Hahaha!
Krissy
January 7, 2019 at 3:26 pmGlad you liked it! And thank you for the great comment. Glad all that butter and sugar helped get you through the day. 🙂
Ren
January 15, 2019 at 8:42 amThis was the best treat!! Thank you so much for the recipe!
Pamela Fengfish
February 14, 2019 at 4:49 pmI make this every Christmas morning for many, many years now. But I’ve never made it the night before. It really works? Doesn’t change the texture, and it still rises well?
Krissy
February 15, 2019 at 6:46 amHi Pamela, It does work. Since it’s easy enough to make the morning of, that’s how I usually do it, but you can make it the night before and it will still turn out.
Sherry
February 22, 2019 at 3:43 pmMade this exactly as stated, and it turned out beautifully. My Mom used to make Ronald Reagan’s monkey bread recipe when I was a child, and it was so delicious. I still have the magazine clipping of that recipe, but have never made it myself. Way more steps than this recipe, but this tastes just as amazing! Thanks for the walk down memory lane!
Susan Walkiewicz
March 1, 2019 at 12:18 pmWhat’s the best way to reheat leftovers.
Krissy
March 6, 2019 at 12:23 pmHi Susan, About 30 seconds in the microwave on half power is the way I like to do it!
Stephanie Roush
April 20, 2019 at 1:26 pmCan I use Pillsbury Crescent Roll dough instead and if so how many pieces would you recommend I cut each into?
Krissy
April 23, 2019 at 11:43 amI think it would work! As long as you use the same size packages, that is. The pieces can be any size you want, but I prefer the dough balls to be around 1 inch wide.
Rachel
April 28, 2019 at 4:01 amMy go to monkey bread recipe. Simple and delicious!
Katie Hessler
May 12, 2019 at 6:42 amsuper easy recipe and it is delicious! I made it for mothers day (today) breakfast so the whole house would smell good and she loved it as well as everyone else!