Monkey Bread

Introduction

Monkey Bread is a beloved, sticky, and sweet pull-apart bread that’s perfect for breakfast or dessert. Made from dough balls rolled in cinnamon sugar and baked together, it’s a fun and shareable treat that’s both easy to make and irresistibly delicious.

The History of Monkey Bread

Monkey Bread, also known as pull-apart bread or bubble bread, has its origins in American home cooking. While the exact origins are unclear, it is believed to have been popularized in the 1950s and 1960s, partly due to the convenience of using refrigerated biscuit dough. The name “Monkey Bread” is thought to come from the idea that people pull apart pieces of the bread with their fingers, reminiscent of how monkeys might pick at food.

Ingredients Breakdown

1. Dough:
   • Refrigerated Biscuit Dough or Homemade Dough: Forms the base of the bread. Refrigerated dough is often used for convenience, but homemade dough offers a more customizable flavor.
   • Butter: Adds richness and helps the cinnamon sugar adhere to the dough.
2. Cinnamon Sugar Mixture:
   • Sugar: Provides sweetness and a base for the cinnamon.
   • Cinnamon: Adds the signature warm, spicy flavor.
3. Optional Add-ins:
   • Nuts (e.g., pecans or walnuts): Adds crunch and additional flavor.
   • Raisins or Chocolate Chips: Adds extra sweetness and texture.
4. Topping:
   • Powdered Sugar Glaze (optional): Adds an extra layer of sweetness and a nice finishing touch.

Step-by-Step Recipe

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a bundt pan or a tube pan.
2. Prepare the Cinnamon Sugar Mixture:
   • In a small bowl, mix 1 cup of granulated sugar with 2 tablespoons of ground cinnamon. Set aside.
3. Prepare the Dough:
   • If using refrigerated biscuit dough, separate the biscuits and cut each into quarters. If using homemade dough, divide it into small, bite-sized pieces.
4. Coat the Dough:
   • Melt 1/2 cup of butter in a shallow dish. Dip each dough piece into the melted butter, then roll it in the cinnamon sugar mixture. Arrange the coated dough pieces in the prepared pan, layering them as needed.
5. Add Optional Ingredients:
   • If desired, sprinkle in some nuts, raisins, or chocolate chips between the layers of dough pieces.
6. Bake:
   • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the bread is cooked through.
7. Cool and Serve:
   • Let the monkey bread cool in the pan for about 10 minutes before inverting onto a serving plate. Drizzle with a powdered sugar glaze if desired.

Tips for the Perfect Monkey Bread

1. Even Coating: Ensure each dough piece is thoroughly coated in both butter and cinnamon sugar for maximum flavor.
2. Don’t Overcrowd: Leave some space between dough pieces to allow for proper rising and separation.
3. Check for Doneness: The bread should be golden brown and a toothpick inserted into the center should come out clean.
4. Cooling Time: Let the bread cool slightly before inverting to prevent it from falling apart.

Variations and Customizations

1. Flavored Sugar: Use vanilla sugar or pumpkin pie spice in place of cinnamon for a different flavor profile.
2. Add-ins: Experiment with different mix-ins like dried fruit, nuts, or mini chocolate chips.
3. Glaze: Top with a glaze made from powdered sugar and milk for extra sweetness, or try a caramel sauce for a decadent touch.

Health Considerations and Nutritional Value

• Calories: Monkey Bread is high in calories due to its sugar and butter content. It’s best enjoyed in moderation.
• Fat Content: The recipe is rich in fats from the butter, which contributes to its indulgent nature.
• Sugar: Contains a high amount of sugar, which should be consumed in moderation as part of a balanced diet.

FAQ

1. Can I make Monkey Bread ahead of time? Yes, you can prepare the dough and assemble the bread the night before, then bake it the next day. Store it covered in the refrigerator.

2. Can I freeze Monkey Bread? Yes, you can freeze Monkey Bread. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Reheat in the oven before serving.

3. Can I use homemade dough instead of refrigerated biscuit dough? Absolutely. Homemade dough can be used, though it will require additional rising time. You can use a basic sweet yeast dough recipe.

4. How do I make a gluten-free version? Use a gluten-free biscuit dough or a gluten-free yeast dough recipe. Ensure all other ingredients are gluten-free.

Monkey Bread

Monkey Bread is a sweet, pull-apart treat made from dough balls coated in cinnamon sugar and baked together until golden and gooey. It's a fun and delicious dessert or breakfast option that’s perfect for sharing.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Ingredients

  

• 3 16.3-ounce package refrigerated buttermilk biscuit dough
• 1 cup granulated sugar 200g
• 1 tablespoon ground cinnamon
• 1 cup unsalted butter 226g
• ¾ cup packed light brown sugar 165g

Instructions

 

• Preheat oven to 350F.
• Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
• Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
• In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
• Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Notes

• Easy cleanup. The buttery brown sugar sauce may drip a touch, which can be difficult to clean from the bottom of an oven. For easy clean-up, place the pan on a parchment-lined sheet pan before baking.
• Make extra cinnamon sugar. It’s perfect for adding a seasonal sprinkle to things like overnight oats or Irish coffee.
• Meal prep. If you’re not much of a morning person, you’re welcome to assemble the pull-apart monkey bread through step 5, cover it well with plastic wrap, and refrigerate overnight. The next day when you’re ready to back, pull the Bundt pan out of the refrigerator to come to room temperature as the oven preheats. Remove the plastic wrap and bake as directed! I love using this trick so I can bake it off first thing Christmas morning before the kids are awake!
• Brown butter for extra flavor. In step 5, add the butter to the pan without the sugar. Cook until the milk solids brown and the butter smells toasty, then stir in the sugar until combined. This easy extra step adds a load of extra flavor!
• Add mix-ins or additional spices for endless variations. Layer in the small balls of dough with fresh cranberries or blueberries, chocolate chips, toasted nuts, or small pieces of candied fruit. Some additional spices I like to add to the cinnamon sugar include ground cardamom, all-spice, ginger, or a baking blend like pumpkin pie spice. Have fun with the flavors!