This easy, delicious monkey bread recipe is a true crowd-pleaser that serves as a Southern classic, likely popularized in the 1940s. While it may have roots in Hungarian “golden dumplings,” this version is distinctly American and utilizes convenient shortcuts for a stress-free baking experience. The dish gets its unique name because it is typically eaten by hand, picked apart piece by piece much like a monkey might. The result is a fluffy, gooey treat that is shiny, dripping with caramel, and smells like pure magic.
Ingredients
The Dough
- 3 cans buttermilk biscuits
- 1 cup granulated sugar (200g)
- 1 teaspoon ground cinnamon
The Caramel Sauce
- 1 cup unsalted butter (226g)
- 3/4 cup light brown sugar (165g)
Equipment
- 10-inch bundt pan
- Saucepan
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan using butter or baking spray.
- Cut the biscuits: Open the cans of buttermilk biscuits and separate them. Cut each biscuit into quarters.
- Coat the dough: In a large bowl or a resealable plastic bag, combine the granulated sugar and ground cinnamon. Add the biscuit pieces to the sugar mixture. Shake the bag or stir gently in the bowl to ensure every piece is evenly coated. If any biscuit pieces stick together, pull them apart to ensure they are not bare.
- Assemble the bread: Transfer the coated biscuit pieces into the greased bundt pan, ensuring there are no large gaps. If you have remaining cinnamon sugar in your bowl or bag, sprinkle it over the layers as you go or pour the remainder on top so it melts in during baking.
- Make the caramel sauce: In a small saucepan over medium heat, combine the unsalted butter and light brown sugar. Stir occasionally with a wooden spoon or spatula until the butter is completely melted and the mixture comes to a boil. Once boiling, immediately remove from heat.
- Add the sauce: Pour the hot caramel mixture evenly over the biscuit pieces in the pan.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is a deep golden brown color.
- Cool and serve: Allow the monkey bread to cool in the pan on a wire rack for about 10 minutes. Place a serving plate over the pan and carefully invert it to release the bread. Serve warm by pulling it apart with your fingers or slicing it with a knife.
Optional Tips
- Time-Saver: To speed up the preparation process, you can stack the biscuits and cut through several at once rather than cutting them individually.
- Salted Caramel Variation: If you prefer a “salted caramel vibe,” add 1/4 to 1/2 teaspoon of salt to the butter and brown sugar mixture before boiling.
- Kid-Friendly: This is a very tactile recipe that is excellent for children to help with, particularly the step of coating the biscuits in sugar.
