Monkey Bread Recipe

Refrigerated biscuit dough: This is the base of the monkey bread, providing the doughy texture and structure.

White sugar: Used to sweeten and coat the dough pieces.

Ground cinnamon: Adds a warm, spicy flavor to the sugar coating.

Butter: Melts with the brown sugar to create a rich, caramel-like sauce.

Brown sugar: Combines with butter to form a gooey, sweet sauce that coats the dough.

When cutting the biscuit dough into quarters, use a sharp knife or kitchen scissors to ensure clean cuts. This will help the dough pieces cook evenly and absorb the sugar-cinnamon mixture more effectively.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade dough can be made with flour, baking powder, salt, butter, and milk, providing a fresher and more customizable option.

• refrigerated biscuit dough - Substitute with refrigerated crescent roll dough: Crescent roll dough has a similar texture and can be used in a pinch, though it may be slightly less fluffy.

• white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, making it a healthier alternative.

• white sugar - Substitute with maple sugar: Maple sugar provides a unique, rich flavor and can be used in equal amounts to white sugar.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor profile.

• ground cinnamon - Substitute with apple pie spice: Apple pie spice also contains cinnamon and additional spices, offering a similar but slightly different taste.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, though it may alter the flavor slightly.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in baking.

• packed brown sugar - Substitute with turbinado sugar: Turbinado sugar has larger crystals and a mild molasses flavor, making it a good substitute for brown sugar.

• packed brown sugar - Substitute with date sugar: Date sugar is made from dried dates and provides a natural sweetness with a hint of caramel, similar to brown sugar.

• Allow the monkey bread to cool completely before storing. This helps to prevent condensation, which can make the bread soggy.

• Wrap the monkey bread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.

• Store the wrapped monkey bread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating it.

• For refrigeration, place the monkey bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh for up to a week.

• To freeze, wrap the monkey bread tightly in plastic wrap, then cover it with a layer of aluminum foil. This double wrapping helps to prevent freezer burn.

• Label the wrapped monkey bread with the date before placing it in the freezer. It can be frozen for up to 3 months.

• When ready to enjoy, thaw the monkey bread in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours.

• Reheat the monkey bread in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave individual pieces for about 20-30 seconds.

• If the monkey bread seems dry after reheating, drizzle a bit of melted butter or a simple sugar glaze over the top to restore moisture and sweetness.

• Preheat your oven to 250°F (120°C). Wrap the monkey bread in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a portion of monkey bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds, checking to ensure it doesn't overheat and become tough.

• If you have an air fryer, preheat it to 300°F (150°C). Place the monkey bread in the basket, ensuring pieces are not overlapping. Heat for 3-5 minutes, checking halfway through to ensure even warming.

• For a stovetop method, use a non-stick skillet over low heat. Place the monkey bread in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping occasionally to ensure even warming without burning.

• Oven: Used to bake the monkey bread at the specified temperature of 350°F (175°C).

• Bundt pan: A special type of baking pan with a hole in the middle, used to give the monkey bread its characteristic shape.

• Plastic bag: Used to mix the white sugar and cinnamon with the biscuit pieces by shaking them together.

• Knife: Used to cut the refrigerated biscuit dough into quarters.

• Small saucepan: Used to melt the butter and brown sugar together over medium heat.

• Stove: Used to heat the small saucepan and melt the butter and brown sugar mixture.

• Measuring cups: Used to measure out the white sugar, brown sugar, and butter accurately.

• Measuring spoons: Used to measure out the ground cinnamon accurately.

• Mixing spoon: Used to stir the butter and brown sugar mixture while it melts and boils.

• Plate: Used to turn out the monkey bread onto after it has cooled in the pan for 10 minutes.

Pre-cut the biscuits: Cut the biscuit dough into quarters ahead of time and store them in an airtight container to save time during assembly.

Use pre-mixed sugar and cinnamon: Prepare the sugar-cinnamon mix in bulk and store it in a jar for future use.

Melt butter in the microwave: Instead of using a saucepan, melt the butter in the microwave to save time.

Line the bundt pan: Use a non-stick spray or line the bundt pan with parchment paper to make cleanup quicker.

Preheat the oven early: Start preheating the oven while you prepare the ingredients to ensure it's ready when you are.