Perfect for breakfast, as a snack or even as a dessert, this easy monkey bread recipe is definitely worth trying on a lazy weekend!
I always love experimenting with breakfast recipes- ones that are easy to make, and can be stored for later. And that’s when I thought of trying my hands at a quick and fun monkey bread recipe.
If you’ve made it before, you know how there’s really no comparison to the joy of biting into its deliciousness, and the fun part is I’ve actually figured out a way to make it even better and quicker.
Interested already? Read on to discover what you need to know before you get started on it!
I Don’t Have a Bundt Pan. Can I Still Make it?
Of course you can. You can use pretty much any pan you have. A lot of people also believe that trying the monkey bread recipe in a rectangular pan is better vs making it in a Bundt pan, but honestly, you can opt for whatever you prefer.
It is really all about convenience and making do with what you have.
How Long Can I Store it?
You can store the leftovers for up to a week, but only if you do it properly. Store it in an airtight container or cover it tightly with cling wrap and refrigerate it. After that, you’ll just need to warm it up when you want to have it.
You can also freeze your baked monkey bread if you want to- it can stay good in there for up to 3 months. Just remember to let it thaw overnight in your refrigerator before you have it the next day.
Tips & Tricks
And of course, if you, like me, like things perfectly done, here are a few tips and tricks to help you with that.
- To minimize the mess, place a sheet pan on the lower rack of your oven. This will contain any drips that might happen, and will make clean-up a breeze.
- Try to use a Bundt pan or any other solid pan. Removable bottom pans will work too, but when you bake in them, all the syrup will leak out and leave the monkey bread dry and less syrupy.
- Make sure you let the bread rest for a while before you remove it from the pan- it’ll become easier to handle that way.
- If you find the monkey bread sticking to the edges of your pan, grease the inside of the pan before you arrange the dough balls in it. That way, it’ll unmould easily.
The beauty about this monkey bread recipe is that it is super versatile- you actually don’t need to team it up with anything. It tastes absolutely divine all on its own.
And if you’re not done, and are looking for some more delicious dessert recipes to consider recreating in your kitchen, here are a few ideas to get started on.
Easy Monkey Bread
- 3 pkgs Refrigerated biscuit dough I used Pillsbury original biscuits
- 1 c White Sugar
- 2 tsp Ground Cinnamon
- ½ c Margarine
- 1 c Brown Sugar
- ½ c Chopped Walnuts Optional
- ½ c Raisins Optional
- Preheat oven to 350 degrees F. Grease one 9 or 10-inch Bundt pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan.
- Continue until all biscuits are coated and placed in the pan. If using nuts and/or raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F for 35 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
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