What You’ll Need
- Refrigerated biscuit dough. Use two 16.3-ounce cans. Cut each biscuit into quarters so the pieces are easy to pull apart.
- Brown sugar. Use 1 packed cup. Toss it with the biscuit quarters so it reaches between the layers.
- Unsalted butter. Melt ½ cup and pour it evenly over the sugared dough. As the bread bakes, the butter and brown sugar form a sticky glaze.
How to Make Monkey Bread
Toss the biscuit quarters with the brown sugar in a large bowl. Divide the pieces evenly between two lightly greased metal loaf pans, keeping the dough loosely piled so it has room to rise. Pour half the melted butter over each pan.
Bake at 350°F and start checking at 30 minutes. Pull apart two pieces near the center of each loaf with a fork. The bread inside should be fluffy and cooked through. If the tops are already dark and the centers need more time, loosely tent the pans with foil and continue baking.
How to Serve Monkey Bread
Let the loaves rest for 5–10 minutes so the glaze settles. Scoop warm pieces directly from the pans, or loosen the edges and carefully invert each loaf onto a rimmed serving plate to catch the glaze.
3-Ingredient Monkey Bread
Warm, pull-apart biscuit bites coated in a buttery brown sugar glaze.
- Bake time — About 30–40 minutes
- Rest time — 5–10 minutes
- Servings — 8
Ingredients
- 2 cans (16.3 ounces each) refrigerated biscuit dough
- 1 cup packed brown sugar
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two standard metal loaf pans.
- Separate the biscuits and cut each into quarters.
- Place the biscuit pieces in a large bowl and toss with the brown sugar until evenly coated.
- Divide the dough pieces evenly between the prepared pans. Pour half the melted butter over each pan.
- Bake for about 30–40 minutes, checking at 30 minutes, until the tops are deep golden and the dough in the center is cooked through.
- Rest for 5–10 minutes. Scoop directly from the pans or carefully invert onto rimmed serving plates. Serve warm.