Butter and Brown Sugar Sauce: Now we are getting to the really good part! This sauce will combine with the cinnamon and sugar coated biscuit pieces to make that gooey, sticky soft texture that makes this easy monkey bread recipe taste so irresistible.
Add the butter and brown sugar to a small sauce pan over medium heat, stirring often. Once it has reached a smooth, almost caramel like consistency it will be ready.
Pour the mixture over the biscuit pieces in the Bundt pan.
Bake: Once you have added the sauce you can begin baking the dough. It is helpful to place the Bundt pan on a baking sheet to prevent any of the mixture from spilling over into your oven.
Bake for 35 minutes at 350 degrees.
Allow to cool for 5 minutes before flipping onto a serving dish. Do not wait much longer or the mixture may begin to stick to the pan.
Difficult as it may be, allow the bread to cool for up to 10 minutes before serving. You want the bread and sticky mixture to be warm, not lava hot.
HELPFUL TIPS!
Pan Size: Make sure you use a 9 cup (or larger) Bundt pan for this recipe, anything smaller and it will overflow and create a sticky mess. Be sure to place the Bundt pan on a baking sheet just in case.
Cooling: Do not let it cool for too long before flipping it onto a serving dish or the mixture could cool and begin to stick to the Bundt pan.
Serve Warm: Monkey Bread is best when warm. It can be reheated! If you are going to eat it all within a couple of days, it can be stored at room temperature in a plastic zip top bag. You can also freeze monkey bread for up to a few months by tightly wrapping it in plastic wrap and foil.
Boiling Sugar: I’m a mom, so I have to say this everytime we work with boiling sugar – sugar is hot hot hot (and sticky) when it’s melted and it will burn you on contact. Be very careful. We love letting kids help in the kitchen, but we don’t let younger ones help with the caramel sauce here.
Additions!
Monkey Bread can be made in many ways, with many different ingredients. Some possible additions include:
Nuts – pecans and walnuts are a great choice.
Raisins – my family would revolt, but maybe this will work for you. 😉
Chocolate Chips – Not quite sweet enough for you? Try sprinkling in some chocolate chips.
Drizzle a simple vanilla glaze or cinnamon roll icing over the bread and sprinkle with sprinkles for a fun birthday breakfast.
Pumpkin spice makes everything better! Try our Pumpkin Monkey Bread!
Serving:
Monkey Bread is best served warm. This is one dish that the kids love to eat!
We pop it on a serving platter or cake stand, have everyone wash their hands (important step for what’s to come next…), and then everyone picks apart the bread like little monkeys, pulling off bits of sweet, sticky dough and popping them onto their plate or into their mouths.
Monkey Bread makes a great brunch. Serve it with a fruit parfait, some scrambled eggs, or our air fryer sausage links.
Can I make this with homemade biscuits?
So, here’s the million dollar question…do I think homemade biscuit dough would work in this monkey bread recipe?
The answer…yes, I THINK so, but I’ve not tried it.
If you want to attempt, double a batch of my dad’s biscuits and pat the dough out into a large rectangle and then just cut into 1-inch squares. I would be a bit more liberal with the flour so that the dough is a bit sturdier and not quite as soft.
I have not tested this myself, but this is where I would start if I were going to.
