This Monkey Bread is a fun and gooey treat made with soft dough balls tossed in a sweet cinnamon mix. It’s perfect for breakfast or dessert!
If you get your hands a bit sticky while tearing it apart, that just adds to the fun! I enjoy dipping the pieces in icing for an extra yum factor. Who can resist? 😋
Key Ingredients & Substitutions
Biscuit Dough: Refrigerated biscuit dough is the star of this dish. If you’re in the mood to make things from scratch, homemade dough works too. But store-bought is super easy and always a hit!
Cinnamon and Sugar: This duo creates that classic monkey bread flavor. You can use brown sugar instead of granulated sugar for a deeper flavor. If you’re feeling adventurous, try adding nutmeg or allspice for a twist!
Apples: Small apple chunks add a fresh taste. Granny Smith apples work great due to their tartness. You can swap them for pears or berries if you want to change things up.
Butter: Unsalted butter gives you control over the salt level. Feel free to substitute with margarine or coconut oil for a dairy-free version.
Nuts: Chopped pecans or walnuts add texture. If you have nut allergies, you can simply leave them out or add pumpkin seeds for a crunch!
How Do You Get the Perfect Pull-Apart Texture?
The key to that deliciously gooey pull-apart texture lies in how you prepare the dough. Make sure you separate each biscuit evenly, as this allows the sugar and butter mixture to coat each piece well.
- Mix the cinnamon and sugar well, making sure every piece of dough is coated.
- Don’t rush the melting process for the butter mixture; let it combine without boiling for a smooth sauce.
- When stacking the dough pieces, try not to pack them too tightly. This will help them bake evenly and rise nicely.
Enjoy making this fun dessert, it’s bound to be a favorite for gatherings!
Monkey Bread with a Twist
Ingredients You’ll Need:
For the Monkey Bread:
- 3 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup packed brown sugar
- 1/2 cup chopped nuts (pecans or walnuts), optional
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup small apple chunks (the twist – adds a fresh sweet bite)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
You’ll need about 15 minutes to prep the ingredients and 35-40 minutes for baking. After baking, let it cool for 10 minutes before serving. So total, plan for about 1 hour of fun in the kitchen!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats, grab a bundt pan and grease it well with butter or nonstick spray. This will help your monkey bread come out easily once it’s baked!
2. Preparing the Biscuit Dough:
Open up the biscuit dough cans and carefully separate each biscuit into small pieces. Aim for about 1-inch chunks. This will make it easier to coat them in the delicious cinnamon-sugar mix!
3. Mixing the Sugar and Cinnamon:
In a large bowl, combine the granulated sugar and ground cinnamon. Mix well to ensure you have a nice even blend.
4. Coating the Dough:
Toss the biscuit pieces in the cinnamon sugar mixture until they are wholeheartedly coated. You want all those little dough pieces to soak in that sweet, sweet flavor!
5. Adding the Apples and Nuts:
Gently fold in the small apple chunks and chopped nuts (if you’re using them) into the bowl with the coated biscuit pieces. This is where the “twist” comes in, making it extra delicious!
6. Arranging in the Pan:
Now, it’s time to pile those coated pieces into your greased bundt pan. Spread them out evenly so they bake well together.
7. Making the Butter Sauce:
In a small saucepan over medium heat, melt the butter. Once melted, mix in the brown sugar, vanilla extract, and salt. Stir frequently until everything is well combined and smooth, but don’t let it boil!
8. Pouring the Sauce:
Take the warm brown sugar mixture and pour it evenly over the biscuit and apple pieces in the bundt pan. This will help everything stick together and create that gooey goodness!
9. Baking Time:
Pop your bundt pan into the preheated oven and bake for about 35-40 minutes. Keep an eye on it until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
10. Cooling:
Once baked, remove the pan from the oven and let the monkey bread cool for about 10 minutes. This waiting time will help it set a little.
11. Inverting the Monkey Bread:
Carefully invert the bundt pan onto a serving plate. Give it a gentle shake to release the monkey bread. It should come out in a glorious mound!
12. Optional Glazing:
If you’d like to make a glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the warm monkey bread for an added touch of sweetness.
13. Serving:
Serve the monkey bread warm. Encourage everyone to pull apart pieces and enjoy the sticky, gooey goodness that is Monkey Bread with a Twist. It’s a fun and tasty treat!
Enjoy your Monkey Bread with a sweet apple twist bursting with cinnamon sugar goodness!
Can I Use Frozen Biscuit Dough Instead?
Yes, you can! Just make sure to thaw it overnight in the fridge or at room temperature for a couple of hours before using. Follow the same instructions for coating and baking.
Can I Prepare This Recipe in Advance?
Absolutely! You can assemble the monkey bread the night before, cover it tightly, and refrigerate. Just allow it to sit at room temperature for about 30 minutes before baking the next day.
What Should I Do If My Monkey Bread Is Sticking to the Pan?
If you find that your monkey bread is sticking, try running a knife around the edges before inverting it. Ensure the bundt pan is well greased, as this will help prevent sticking.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate it for up to a week. Reheat gently in the microwave or enjoy it at room temperature!