This easy Grands monkey bread recipe is a total family favorite! Customize this cinnamon pull-apart bread with dried fruits and/or nuts. Or skip the add-ins for a classic cinnamon-sugar flavor - it's delicious either way...
Doesn't this Grands monkey bread just scream special occasion?!? It looks like you slaved for hours making it...
But since it starts with Pillsbury Grands biscuits, it's so SUPER EASY to make! We're already planning to make it again for Christmas morning, alongside a big tray of oven baked bacon.
But how does it taste? Well, my almost 13-year-old is the breakfast connoisseur around here... His all-time favorite breakfast is my Hawaiian roll French toast bake recipe.
I know this because, not only does he rave about it every time I make it, he also shares a picture of it to his Instagram feed bragging about it. How sweet is that?
So when I saw he shared a pic of his plate of monkeybread a few days ago, I knew this easy monkey bread recipe was another winner!
What Is Monkey Bread?
You might be wondering where monkey bread got its name from... I know my kids were all super curious, so I googled it for them!
Classic monkey bread is a sweet cinnamon pull-apart bread that is eaten by pulling off little chunks. This similar to the way monkeys eat bananas and such.
So the consensus it's name is derived from this similarity. Which is pretty fitting, since I'm always telling my kids they're little monkeys!
Best Pan To Use
Monkey bread is most commonly made in a bundt pan, though you can also use a loaf pan.
I always make it in this cast aluminum bundt pan. It has a non-stick finish that makes for easy release and cleanup. Plus the 12-cup capacity is the perfect capacity for this pull-apart monkey bread recipe.
⚠️ CAUTION: you absolutely DO NOT want to use a tube pan that has a removable bottom! Even when lined with aluminum foil, there's a risk that the hot sugar syrup can leak through the removable bottom pan. For safety's sake, I recommend using a one-piece pan.
TARA'S TIP
🥣 Easy Pan Release
To easily remove monkey bread from the pan, don't allow it to cool completely in the pan. Instead, gently loosen the edges of the bread with a metal spatula. Then let it cool for about 5 minutes.
Place a serving plate on top of the cake pan, and flip them both over at once. Lift the bundt pan straight up, leaving the monkey bread inverted on the serving platter.
This way it pops out easily and the still warm (but not scalding!) extra sugary syrup drizzles its way down through the bread. Enjoy!
📒 Variations
This monkey bread with biscuits can be easily customized to your family's tastes! The original monkey bread recipe called for optional chopped walnuts and raisins, which is a great pairing.
I opted to use chopped pecans and dried cranberries - a festive combination that seemed appropriate for the holiday season!
Other tips & suggestions:
- Vary the dried fruits and nuts to create different flavor profile. Chopped almonds and dried cherries are delicious together. And I'm dying to try some shredded coconut and macadamia nuts.
- Switch up the cinnamon for a different spice or blend, like nutmeg or pumpkin spice.
- Use dark brown sugar instead of light brown for a richer molasses flavor.
- Add chocolate chips. Scatter them throughout the layers with or without the dried fruits and nuts. White chocolate chips would be tasty, too!
Of course you can just skip the optional add-ins altogether. The classic buttery cinnamon-sugar flavor is quite tasty all on its own...
Printable Recipe ↓
Grands Monkey Bread
Ingredients
- 2 (16.3-ounce) cans refrigerated homestyle biscuits
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 12 tablespoons salted butter, plus additional for greasing pan
- ½ cup chopped pecans, (optional)
- ½ cup dried cranberries, (optional)
Instructions
- Adjust oven rack to lower-middle position; heat oven to 350℉. Generously grease a 12-cup bundt pan or one-piece tube pan with butter.
- In a large zip-top plastic bag, mix together granulated sugar and cinnamon. Shake the bag well to combine completely.
- Separate the biscuit dough into 16 biscuits. Using a sharp knife or kitchen scissors, cut each biscuit into 4 pieces. Add half of the biscuit pieces to the cinnamon-sugar mixture, and close the bag tightly. Shake well to completely coat each biscuit piece. Repeat with the remaining pieces.
- Layer the coated biscuit pieces in the prepared pan. Scatter any add-ins among the pieces as you layer. Sprinkle any remaining cinnamon-sugar mixture over the top.Note that the pan will not be filled to the top, but the biscuits will expand while baking, almost doubling in size.
- In a small saucepan, melt the butter over low heat. Whisk in the brown sugar and vanilla until completely dissolved. Remove from heat and pour evenly over the biscuit pieces.
- Bake at 350℉ for 32-35 minutes, until golden brown and no longer doughy in center.To check for doneness, use a fork to gently pull away a piece near the center. If it separates easily, it's fully baked through. Or you can test for doneness with an instant digital thermometer. If the temperature reads 190°F or higher, the bread is fully baked.
- Loosen the edges of the bread with a metal spatula. Cool in the pan for 5 minutes, then invert onto a serving plate. Serve warm.
Recipe Notes
Featured Products
More Easy Brunch Recipes
If you like this monkey bread recipe, you might also enjoy these other delicious brunch recipes:
- Sweet Cinnamon-Sugar Popovers
- Cinnamon Roll Waffles
- German Apple PancakeRecipe
- Simple Cream Puffs Recipe
- Maple Pecan Candy Bacon Recipe
Did you make this recipe?
I'd love to see how your Grands monkey bread turns out... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Leave a Comment or Review