The best easy monkey bread recipe! It’s easy as can be to make from scratch in a loaf pan—and fun as heck to tease apart with your hands. If you want a special treat for breakfast or brunch, then you have to make this Easy Monkey Bread recipe.
The finished bread is sticky and sweet, and can be served plain or with a variety of toppings. Common toppings include cinnamon and sugar, chocolate chips, or frosting. It can be eaten as a snack or dessert, and is often served at parties, festivals, get-togethers, and potlucks.
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 3 (12 ounce) packages refrigerated biscuit dough
- ½ cup chopped walnuts (Optional)
- ½ cup raisins (Optional)
- ½ cup margarine
- 1 cup packed brown sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube or Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.
3. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.
4. Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over the biscuits.
5. Bake in the preheated oven 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.
Monkey bread can be stored in an airtight container in the refrigerator for three or four days. You can wrap and freeze baked monkey bread for up to three months. Thaw overnight in the refrigerator.