Effortless Monkey Bread for Busy Families

Vanilla icing on warm, gooey monkey bread can make any morning special, especially when it’s a smooth and easy process. With its appealing pull-apart pieces, this recipe is designed for busy parents who want dessert-like breakfast magic with minimal effort and cleanup.

Why This Recipe Works

• Uses refrigerated dough for convenience and speed.
• Minimal ingredients, reducing grocery store trips.
• Perfect for feeding a crowd at breakfast or brunch.

Ingredients

• 3 cans (12 ounces each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1/2 cup chopped pecans (optional)
• Optional: vanilla icing for topping

Equipment Needed

• Bundt pan
• Large mixing bowl
• Measuring cups and spoons
• Small saucepan
• Spatula or wooden spoon

Instructions

Step 1: Prepare the Dough Pieces

Begin by preheating your oven to 350°F. Open all cans of biscuit dough and separate them into individual biscuits. Cut each into quarters and set aside. This prep can easily be done in advance and stored in the fridge if you’re anticipating a busy morning. For an easy clean-up, cut the biscuits directly on parchment paper.

Step 2: Coat with Cinnamon Sugar

In a large mixing bowl, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon. Drop the dough quarters in batches into the mixture, tossing until each piece is well-coated. Keep a spoon handy to fish out any dough that sticks together, ensuring every piece gets fully coated with the cinnamon sugar.

Step 3: Arrange in Bundt Pan

Grease your Bundt pan thoroughly with butter or non-stick spray. Layer the coated dough pieces in the pan, adding pecans between layers for a nutty crunch. Being sure to cover evenly, helps to achieve uniform cooking and creativity if little ones like helping!

Step 4: Make Caramel Sauce

In a small saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup packed brown sugar and cook until it forms a smooth caramel sauce, taking about 5 minutes. Pour this over the dough in the Bundt pan, covering as evenly as possible for an even flavor distribution.

Step 5: Bake and Cool

Bake the monkey bread for 30-35 minutes at 350°F, until the top is golden brown and the dough is no longer raw in the center. Once baked, allow it to cool in the pan for 10 minutes. Tap the bottom of the pan after flipping it carefully onto a serving plate.

Tips and Tricks

Here are some extra tips to ensure this monkey bread turns out perfectly every time. First, keep a close eye on the caramel bubbling—don’t walk away, as burnt caramel can ruin the dish. If you’re in a hurry, choose pre-cooked pecans to skip roasting them yourself. Moreover, always opt for a non-stick Bundt pan for less stress during serving.

Recipe Variations

• Add a touch of vanilla extract to the caramel sauce for more flavor.
• Include chocolate chips between the dough layers for a sweet twist.
• Swap pecans for walnuts or omit them entirely for a nut-free version.
• Mix a dash of pumpkin spice with the cinnamon sugar during fall.

Frequently Asked Questions

• Can I prepare this monkey bread the night before? Yes, you can prep everything the night before and store the Bundt pan in the fridge. Remember to let it sit at room temperature for about 30 minutes before baking.
• How do I store leftovers? Leftover monkey bread can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate and reheat individual servings in the microwave.
• Can I make this without a Bundt pan? Absolutely, you can use a tube pan or even a square baking pan. Just note the cooking time may vary slightly; check on it frequently towards the end.

Summary

This monkey bread recipe is the ultimate morning treat tailor-made for busy parents. Its simplicity, paired with delightful flavors, ensures you have a sweet crowd-pleaser ready with minimal effort and cleanup.