Monkey bread is the most fun you’ll have with dough. Bite-sized balls. Cinnamon sugar. Buttery caramel. Baked until gooey. Then you pull it apart with your fingers. No plates. No forks. Just joy.
Serves 8-10.
Preheat & Prep
Preheat oven to 350°F (175°C). Generously grease a Bundt pan or tube pan.
Cut & Coat
Cut each biscuit into quarters. Mix sugar and cinnamon in a large zip-top bag. Add dough pieces. Shake to coat completely.
Make Caramel
In a small saucepan, melt butter and brown sugar over medium heat. Stir until smooth. Remove from heat. Stir in vanilla.
Assemble
Layer coated dough pieces evenly in the Bundt pan. Pour caramel sauce over the top, letting it seep down.
Bake
Bake 30-35 minutes until golden brown and no longer doughy in the center.
Flip & Serve
Cool in pan for 5 minutes. Place a serving plate on top and carefully flip over. Serve warm. Pull apart. Get sticky fingers.
Summary
Prep Time: 15 min | Bake Time: 35 min | Total: 50 min
Yield: 8-10 servings | Difficulty: Easy
Storage Notes
Best fresh. Store leftovers in airtight container for 2 days. Reheat in oven at 300°F for 8-10 minutes. Microwave makes it rubbery. Monkey bread is actually delicious cold too — like cinnamon candy.
