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Making this monkey bread is a cinch—just mix, roll, and bake! It always impresses at brunches, and everyone loves getting their hands on it. Happy munching!

Key Ingredients & Substitutions

Refrigerated Biscuit Dough: This is the base of the monkey bread. If you want a fresher taste, consider making homemade biscuit dough. It’s usually easy with flour, baking powder, and butter!

Granulated Sugar: This sweetens the dough; you can reduce the amount slightly if you prefer a less sweet treat, or use coconut sugar for a deeper, caramel-like flavor.

Cinnamon: The warm flavor of cinnamon is key. If you’re not a fan, try nutmeg or pumpkin pie spice as a nice twist.

Unsalted Butter: I always use unsalted for better control over the saltiness. If you’re dairy-free, melted coconut oil or a vegan butter works well too!

Powdered Sugar: Essential for the glaze! If you need a healthier option, try blending your own regular sugar until finely powdered.

How Do You Get That Perfect Cinnamon Sugar Coating?

Coating the biscuit pieces well is crucial for the taste. Start by cutting the dough into quarters. Make sure you shake plenty of sugar and cinnamon in the bag with the dough pieces.

• Don’t rush the coating; do it a few pieces at a time to ensure even coverage.
• A shake of the bag gently helps prevent tearing of the dough.

What’s the Right Way to Layer and Bake the Monkey Bread?

Proper layering helps keep the texture fluffy and moist. First, grease your pan generously so the bread releases easily later. Place half of the coated dough pieces in the pan, then evenly pour half the melted butter-brown sugar mixture over them.

• After adding the second layer of dough, press them down a bit to compact.
• Bake until golden brown and check with a toothpick for readiness; it’ll come out clean when done!

How to Make Easter Brunch Monkey Bread

Ingredients You’ll Need:

For The Monkey Bread:

• 3 cans (16.3 oz each) refrigerated biscuit dough or biscuit dough from scratch
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup packed light brown sugar

For The Glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

For Decoration:

• Assorted pastel-colored candy-coated chocolate eggs (for Easter theme)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 35-40 minutes to bake. Don’t forget to let it cool for about 10 minutes before serving. Overall, you’ll be ready to enjoy this delightful treat in approximately one hour!

Step-by-Step Instructions:

1. Prepare the Dough Pieces:

First, preheat your oven to 350°F (175°C). While it’s heating up, take each biscuit dough and cut it into quarters. This will make it easier to coat and bake the dough pieces.

2. Coat Dough Pieces:

Grab a large resealable plastic bag and mix the granulated sugar and ground cinnamon together inside it. Then, add in the quartered biscuit pieces a few at a time. Seal the bag and shake it gently until all the pieces are coated evenly with the delicious cinnamon-sugar mixture.

3. Layer The Monkey Bread:

Take out a bundt pan or tube pan and generously grease it with butter or cooking spray. Sprinkle half of the coated biscuit pieces evenly in the bottom of the pan. This will be the first layer of your monkey bread.

4. Add Butter And Brown Sugar:

In a saucepan, melt the unsalted butter and brown sugar over medium heat. Stir this mixture continuously until the sugar fully dissolves and everything is well-combined, ensuring it doesn’t boil. This will create a lovely gooey topping for your bread!

5. Add Brown Sugar Mixture:

Pour half of the warm butter-brown sugar mixture evenly over the biscuit pieces in the pan. This sweet goodness will help bind the bread and keep it moist.

6. Add Remaining Dough and Topping:

Now, layer the remaining cinnamon-sugar-coated biscuit pieces on top. After that, drizzle the rest of the butter-brown sugar mixture over them. Gently press down to compact the pieces slightly so they can rise beautifully while baking.

7. Bake:

Place your prepared pan in the oven and bake for 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The sweet aroma will fill your kitchen!

8. Cool and Invert:

Once baked, allow your monkey bread to cool in the pan for about 10 minutes. This helps it set before you invert it. Carefully turn it out onto a large serving plate to reveal all that beautiful bread.

9. Make The Glaze:

While the bread is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until it’s smooth and creamy. This glaze will add a lovely finish to your monkey bread.

10. Glaze and Decorate:

Drizzle the glaze over the monkey bread once it’s inverted and cooled slightly. Then, for a fun Easter touch, sprinkle the pastel-colored candy-coated chocolate eggs on top and around the plate.

11. Serve Warm:

Now it’s time to dig in! Pull apart the monkey bread pieces and enjoy your festive Easter brunch treat while it’s still warm. Happy eating and enjoy your family gathering!

Can I Use Frozen Biscuit Dough for This Recipe?

Yes, frozen biscuit dough works perfectly! Just make sure to thaw it in the refrigerator overnight before cutting it into quarters for coating.

How Can I Store Leftover Monkey Bread?

If you have any leftovers, wrap them tightly in plastic wrap or place them in an airtight container. They can be stored at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, warm individual pieces in the microwave for a few seconds.

Can I Make This Recipe Without Eggs?

Absolutely! This monkey bread recipe doesn’t use any eggs, making it suitable for those who are avoiding them. Enjoy your egg-free treat!

What Can I Use Instead of Brown Sugar?

If you don’t have brown sugar on hand, you can substitute it with an equal amount of granulated sugar mixed with a little molasses (1 tablespoon of molasses for every cup of white sugar) or simply use all granulated sugar for a slightly different flavor.