Monkey Bread With Vanilla Glaze 5 ★

55 min | easy

Bundt-shaped monkey bread made of caramelized cinnamon-sugar biscuit pieces, drizzled with thick vanilla glaze, on a white plate with a little glaze pooled around the base.

Published Jul 31, 2025

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

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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.

Bundt-shaped monkey bread made of pull-apart biscuit pieces, baked deep golden brown and drizzled with thick vanilla glaze that runs down the sides and pools slightly on a white plate.

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.
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.
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.
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.
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.
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.

Bundt-shaped cinnamon-sugar monkey bread on a white plate, baked deep golden and drizzled with glossy vanilla glaze that runs into the pull-apart crevices and pools slightly on the plate; coffee cup and a bowl of strawberries sit in the background on a marble surface.

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.

Close-up of a single serving of golden-brown monkey bread on a white plate, pulled apart to show the soft, fluffy interior. Thick vanilla glaze is drizzled over the top and pooling on the plate, with a blurred whole glazed bundt of monkey bread in the background.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Clarice, New York, NY: Omit the glaze and add chopped pecans. A big hit with my family. — 5 ★

Eunice: Nice variation, Clarice. Glad it was a hit.
Rosa Craig, Vancouver, WA: Great monkey bread, I don't think you can mess it up! I had a hankerin' for something sweet and sticky and went to go make some and realized I'd only had one can of biscuits in the fridge. So, used just the one can, didn't want the glaze too sweet, and no nuts and I added a little extra cinnamon and vanilla. It was STILL delicious! — 5 ★

Eunice: Glad the one-can version still turned out delicious, Rosa!
Michelle: I made this and substituted heavy cream for the milk in the glaze, and added a handful of chopped pecans in the layers. 😋 Great monkey bread recipe. Thank you. — 5 ★

Eunice: Love those tweaks, Michelle! Heavy cream makes the vanilla glaze extra rich, and pecans are perfect here. If the glaze gets too thick, just warm it gently or thin with a splash of milk.
Heather: Yummy. Will make it again. Grandma years ago would make monkey bread. Did not last very long. The vanilla glaze was so good on top. This is my go to weekend breakfast. — 5 ★

Eunice: That's great to hear, Heather!
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. — 5 ★

Eunice: Happy it was a success, Deborah!