I was 30 years old when I first saw and tasted Monkey Bread. My reaction was where have you been all my life and my instinct was to abscond with the recipe. Monkey Bread is a sticky cake that you pull apart with your fingers. it is best eaten warm. There are countless variations but I prefer this classic rendition. Monkey bread is often made in a bundt pan but I find that version best for big parties. This recipe is ideal following a sleepover as it feeds several hungry teenagers.
You can use any kind of refrigerated biscuit dough or you could make your own. I often turn to Trader Joe’s Buttermilk Biscuits because they have a relatively clean ingredient panel and taste super duper delicious.
Mayone’s Favorite Monkey Bread
You will likely have leftover cinnamon-sugar. Save it in a jar for cinnamon toast or sprinkle it onto pancakes. I find kitchen scissors to be the best tool for cutting the biscuits into eighths.
1/2 cup sugar
2 Tbsp. ground cinnamon
2 (16 oz.) pkgs. refrigerated biscuits, cut each biscuit into 8 pieces
5 Tbsp. butter
2/3 cup light brown sugar
Pre-heat the oven to 350 degrees F. Generously grease a 10-inch deep dish pie pan with cooking spray or soft butter. Whisk together the sugar and cinnamon. Toss the biscuit pieces in the cinnamon-sugar until evenly coated.
Layer the biscuit pieces in even layers into the pie pan and set aside. In a small sauce pan over medium-high heat, melt the butter and add the brown sugar. Whisk until smooth and bubbly. Turn off the heat. Spoon the brown sugar mixture over the biscuit pieces. Bake for 35-40 minutes. (Depending on your pan, the Monkey Bread may bubble over a bit so put a baking sheet underneath it in the oven to avoid a burnt sugar mess.) The monkey bread is done when the biscuits puff and the top is golden.
Allow the monkey bread to cool for about 10 minutes. At this point, there are two choices. Leave it in the pan and dive in. Or turn the monkey bread out onto a plate in all its glazed, cinnamon-sugar, buttery caramel glory. You cannot go wrong either way. We tend to be a crispy edges, gooey center kind of family so we leave it in the pan.