Monkey Bread With Vanilla Glaze
55 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
This soft, pull-apart monkey bread is coated in warm cinnamon sugar and drenched in a buttery vanilla glaze.
It feels like a fun festive holiday breakfast, but it is easy enough for any cozy weekend morning.
The recipe starts with canned biscuit dough, so it is wonderfully make-ahead friendly and perfect for feeding a hungry crowd.
Ingredients (8 servings)
Ingredients for the Monkey Bread
Ingredients for the Vanilla Glaze
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How to Make Monkey Bread With Vanilla Glaze
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Prepare the pan and oven
Preheat your oven to 350°F and place a rack in the lower-middle position.
Generously grease a 10 to 12 cup bundt pan with butter or nonstick spray, making sure to coat every crevice.
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Cut the biscuit dough
Open the biscuit cans and separate the dough into individual biscuits.
Cut each biscuit into four pieces using a knife or kitchen scissors.
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Coat the dough in cinnamon sugar
In a large bowl, stir together the granulated sugar and ground cinnamon until evenly combined.
Add the biscuit pieces and toss until every surface is coated in the cinnamon sugar.
Transfer half of the coated dough into the prepared bundt pan, spreading the pieces in an even layer.
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Make the brown sugar butter mixture
In a medium bowl, whisk together the melted butter, packed brown sugar, vanilla, and a pinch of salt.
Whisk until the mixture looks smooth and glossy, with no visible sugar lumps.
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Layer dough and sauce in the pan
Slowly pour half of the brown sugar butter mixture over the dough already in the pan.
Add the remaining coated biscuit pieces to the pan, spreading them without pressing down too firmly.
Pour the rest of the brown sugar butter mixture evenly over the top, covering as much dough as possible.
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Bake the monkey bread
Bake for 30 to 35 minutes, until the top is deeply golden and the edges look bubbling and caramelized.
If the top browns too quickly, loosely tent the pan with foil during the last 10 minutes.
Check the center by gently pulling apart a piece; the dough should look cooked through, not wet or raw.
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Cool and invert
Let the monkey bread cool in the pan for about 10 minutes so the caramel thickens slightly.
Place a serving plate over the pan, then carefully flip everything over in one confident motion.
Gently lift the pan away; if any pieces stick, nudge them back into place while still warm.
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Make the vanilla glaze
In a small bowl, whisk together the powdered sugar, milk, melted butter, vanilla, and a pinch of salt.
Whisk until smooth and pourable, adding a few drops of extra milk if the glaze seems too thick.
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Glaze and serve
Drizzle the warm monkey bread generously with the vanilla glaze, letting it run into the cracks and crevices.
Serve right away while the bread is still warm and gooey for the best texture and flavor.
Substitutions
- Canned cinnamon rolls instead of biscuit dough
- Canned cinnamon rolls give extra cinnamon flavor and a sweeter dough, and their icing can replace or supplement the glaze.
- Half-and-half or cream instead of milk in the glaze
- Using half-and-half or cream makes the glaze richer and silkier, with a slightly more indulgent flavor and thicker drizzle.
- Dark brown sugar instead of light brown sugar
- Dark brown sugar adds deeper molasses notes and a more intense caramel flavor, without changing the texture or bake time.
Tips
- Cut even dough pieces
- Try to cut the biscuits into same-size pieces so they bake evenly and you avoid raw pockets in the center.
- Grease the pan very well
- Really take a minute to coat the pan, since caramelized sugar loves to stick to decorative bundt designs.
- Let the caramel set before flipping
- Those 10 minutes of cooling help the syrup thicken, so the monkey bread unmolds cleanly instead of sliding apart.
- Warm leftovers gently
- Reheat leftover pieces in a low oven or microwave until just warm, which brings back the softness without drying them.
- Add textures with nuts or fruit
- Sprinkle chopped pecans, walnuts, or a few raisins between dough layers for crunchy or chewy bites in the sticky caramel.
Nutrition Facts *
| Energy | 687 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 31 | g |
| Carbohydrates | 99 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know the monkey bread is fully baked in the center?
- Look for a deep golden top and bubbling edges, then gently pull apart one piece near the center. If the dough inside looks cooked and bouncy, not wet or pasty, the monkey bread is done.
- What if my monkey bread sticks to the pan?
- Let it sit a few extra minutes, then tap the pan firmly on the counter while holding the plate beneath. If some pieces still cling, use a spatula to gently loosen the edges and patch them back on top.
- Can I assemble this ahead of time?
- You can cut and coat the biscuit pieces a few hours ahead, then refrigerate them tightly covered. Wait to pour on the brown sugar butter and bake until just before serving, so the texture stays light and fluffy.
- What if my glaze is too thin or too thick?
- If the glaze is too thin, whisk in a little extra powdered sugar until it coats a spoon nicely. If it is too thick, add milk a few drops at a time until it drizzles in a slow, steady stream.
- Can I make this without a bundt pan?
- Yes, you can bake it in a well-greased 9x13 inch pan or large loaf pans instead. The shape will change, but the texture and flavor stay delicious; just start checking doneness a few minutes early.
Serving Suggestions
This monkey bread makes a dreamy centerpiece for brunch, especially alongside hot coffee, cocoa, or a big fruit salad.
For a fun twist, add orange zest to the glaze or sprinkle chopped nuts over the top for extra crunch.
Leftovers reheat beautifully, so you can sneak warm pieces for breakfast, dessert, or an afternoon snack.
More pairings:
Reviews
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Deborah, McKinney: Made this for a weekend brunch and it disappeared fast. The brown sugar butter baked up gooey and caramelized without being overly sweet, and the pinch of salt in both layers really balanced everything. I greased the bundt pan like crazy and it released cleanly after resting about 10 minutes. The vanilla glaze was the perfect finishing touch, it soaked into all the little cracks and made it extra indulgent. Will absolutely make again.
: So happy this vanished at brunch, Deborah! Resting about 10 minutes before turning it out is exactly the move for a clean bundt release, and I love that the vanilla glaze found all those little cracks. 😊
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