Monkey Bread

Name: Monkey Bread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 cups
Ingredients: 1 cup salted butter; 1 cup brown sugar; 1/3 cup heavy whipping cream; 2 tsp cinnamon; 1/2 tsp vanilla; 2 cans biscuit dough, 16 oz each*

User Reviews

4.0

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
12 cups
Calories
509 kcal
Course
Dessert
Cuisine
American

Monkey Bread

Robert Zimmerman

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If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

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Ingredients

Servings

1 cup salted butter $2.40
1 cup brown sugar $0.45
1/3 cup heavy whipping cream $0.55
2 tsp cinnamon $0.04
1/2 tsp vanilla $0.36
2 cans biscuit dough, 16 oz each* $3.38

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Instructions

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.

Notes

*If you want to skip making the caramel, simply brown the butter, take it off the heat, and mix in the sugar, cream, vanilla, and cinnamon. Then roll each biscuit piece in it. The final texture will be different, but the flavors will be there.
*If you don't have access to canned biscuits, try doubling this recipe: https://www.budgetbytes.com/basic-biscuits/
*Please allow the caramel to cool so that you don't burn yourself when dipping the biscuits into it. Don't let it get cold, but don't get your skin anywhere near hot caramel.