Monkey Bread

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Monkey Bread is perfect for a last minute dessert or yummy breakfast on a holiday. It is super easy to make and can be made the day before an event or holiday. I also am in love with pairing this delishousness with cream cheese icing (totally optional) which melts all over it when its nice and warm making it even more irresistible than it was before. I hope you enjoy!!

Monkey Bread:


3- 16oz refrigerated buttermilk biscuit dough

1- cup unsalted butter (room temp)

3/4- cup sugar

1- cup brown sugar (separate into two halfs)

2- tsp cinnamon

1 ziplock gallon plastic bag

bundt pan

•Preheat oven to 350 F ( I use convection bake)

•Grease bundt pan with non-stick spray

•Open biscuit dough and cut each biscuit into quarters

• Put all of the cut up biscuits into gallon bag with sugar, 1/2 cup brown sugar, and cinnamon

•Seal bag, shake vigorously until each piece is completely coated

•Transfer coated pieces into bundt pan (can pick out pieces that are coated and leave in coated pieces in bag to reshake)

• In a pan on the stove, melt the remaining brown sugar and butter until it is a brown color

•Pour over bread pieces in bundt pan

•Place bundt pan on cookie sheet and bake for approx. 40 minutes (you may need to peel off a piece to see if it is cooked, it may take longer than this)

Tip: If your bottom pieces start to get too cooked, you can peel them off and eat them while it’s still cooking (it’s super hot and gooey so don’t burn yourself)

•Place onto a serving plate and Enjoy!

Cream Cheese Icing:


4oz cream cheese

14 tbsp butter

2 tbsp milk

1 tsp vanilla

3 cups confectioners sugar

1/2 tsp salt

(Can half this recipe)

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners’ sugar and salt until smooth and fluffy