Monkey Bread With Vanilla Glaze
55 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
Classic monkey bread, the pull-apart cinnamon-sugar crowd magnet, bakes up as bite-size biscuit dough in a Bundt till caramelized, then gets drenched in vanilla glaze.
Make-ahead friendly and perfect for a fun festive holiday breakfast, it is gooey in the middle, crisp at the edges, no yeast, no fuss.
Ingredients (12 servings)
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Ingredients for the Monkey Bread
- 2 cans (16.3 oz each) refrigerated biscuit dough refrigerated biscuit dough 33.33 oz (16.3 oz each)
- ¾ cup granulated sugar granulated sugar
- 2 tsp ground cinnamon ground cinnamon 0.18 oz
- ¾ cup light brown sugar, packed light brown sugar 5.15 oz
- 1 stick unsalted butter, melted unsalted butter 4 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch salt salt
Ingredients for the Vanilla Glaze
- 1 cup powdered sugar powdered sugar 4.41 oz
- 2 Tbsp whole milk whole milk 1 fl oz
- 1 Tbsp unsalted butter, melted unsalted butter 0.5 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch salt salt
How to Make Monkey Bread With Vanilla Glaze
-
Heat oven and prep pan
Preheat oven to 350 F and generously butter a 10 to 12 cup bundt pan, getting into every crease so nothing sticks.
Set the bundt pan on a foil-lined sheet pan to catch any enthusiastic caramel drips.
-
Mix the cinnamon sugar
Stir the granulated sugar and cinnamon together in a large bowl until the color is uniform and the cinnamon is evenly dispersed.
-
Cut and coat the biscuit pieces
Open the biscuit cans, separate the biscuits, and cut each into quarters with a sharp knife so the edges stay clean.
Toss the dough pieces in the cinnamon sugar until every side is coated and there are no bald spots.
-
Layer in the pan
Scatter a layer of coated dough pieces into the prepared bundt, then continue layering evenly to avoid dense pockets and ensure even rise.
Lightly shake the pan so pieces settle without compacting them like a brick.
-
Make the caramel butter pour
In a small saucepan, melt the butter with the brown sugar, vanilla, and a pinch of salt over medium heat, whisking until glossy and just starting to bubble, about 2 minutes.
Pour the hot mixture evenly over the dough in the pan, making sure to hit the edges so the caramel travels down the sides.
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Bake until bubbling and bronzed
Bake 35 to 40 minutes until the top is deeply golden, the caramel is bubbling at the edges, and the center springs back when pressed.
If the top colors too fast, tent loosely with foil for the last 10 minutes so the interior finishes without scorching.
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Rest and invert
Cool in the pan for 10 minutes so the caramel thickens slightly and releases cleanly.
Invert onto a serving plate by placing the plate over the pan, gripping firmly, and flipping in one confident motion.
-
Whisk the vanilla glaze
Whisk powdered sugar, milk, melted butter, vanilla, and a pinch of salt until smooth and pourable, adding a few drops of milk if needed.
Glaze should ribbon off the whisk and disappear back into the bowl after about 2 seconds.
-
Drizzle and serve
Drizzle the warm monkey bread with the glaze, letting it drip into the crevices for that bakery-window shine.
Serve warm while the pieces pull apart easily and the caramel is still supple.
Substitutions
- Refrigerated biscuit dough -> thawed frozen yeast dinner rolls
- You get a chewier, more bready pull with a light tang from yeast, and the caramel soaks deeper for a stickier, bakery-style finish.
- Unsalted butter -> browned butter
- Browned butter adds toasted hazelnut vibes and deeper caramel notes, giving the sauce a richer backbone without making it greasy.
- Vanilla extract -> bourbon
- Bourbon brings vanilla-caramel warmth with a subtle oak finish, making the glaze taste luxurious and slightly grown-up.
Tips
- Grease like you mean it
- Use soft butter to paint every ridge of the bundt, then dust with a teaspoon of granulated sugar to create a micro-shield that helps the loaf pop out clean.
- Cut clean for better pull
- A sharp knife or bench scraper gives tidy edges that separate into neat nuggets, which caramelize more evenly than ragged pieces.
- Do not pack the pan tight
- Leave small gaps so heat and caramel can travel, otherwise the center can steam and stay doughy while the outside overbrowns.
- Use visual and touch cues
- Look for vigorous bubbling around the edges and a springy center, or use a quick-read thermometer and aim for about 200 F in the middle for no-guess doneness.
- Invert at the sweet spot
- Ten minutes is the magic window where the caramel is set enough to cling but still fluid enough to slide out without tearing.
- Catch the mess and save flavor
- Bake on a foil-lined sheet pan to catch drips, then scrape any pooled caramel back over the bread so every bite hits sweet and sticky.
Nutrition Facts *
| Energy | 566 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 20 | g |
| Carbohydrates | 91 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My edges are dark but the center is still doughy. What went wrong?
- The pan was likely packed too tightly or the oven rack was too high, so the top colored before the middle cooked. Tent with foil and bake on the center rack, and next time leave small gaps between dough pieces for better heat flow.
- I do not have a bundt pan. What else can I use?
- Use a well-greased 9 by 13 metal pan or two 8 by 4 loaf pans and reduce bake time slightly. Start checking at 28 minutes and look for the same bubbling and springy center cues.
- Can I assemble this ahead?
- Yes, assemble the coated dough in the pan, cover, and refrigerate up to 6 hours, but cook the butter-brown sugar mixture right before baking so it stays glossy and smooth.
- My glaze is too thin or too thick. How do I fix it?
- If thin, whisk in 1 tablespoon powdered sugar at a time until it ribbons and holds for 2 seconds. If thick, add milk by the teaspoon until it flows smoothly off the whisk.
- The monkey bread stuck to the pan. Can I save it?
- Warm the pan over low heat on the stove for 20 to 30 seconds to loosen the caramel, then try inverting again and patch any stragglers on top like a mosaic.
- Can I add nuts or fruit without making it soggy?
- Yes, sprinkle toasted pecans or walnuts between layers, and if adding diced apples, toss them in a little cinnamon sugar first and keep the pieces small so they release less juice.
Serving Suggestions
Serve with hot coffee or a scoop of vanilla ice cream if you want temperature contrast that makes the caramel pop.
For flair, fold in toasted pecans and orange zest between layers or swap the glaze for espresso glaze to add roasty bitterness that balances the sweetness.
More pairings:
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