This Easter Brunch Monkey Bread is a fun and sticky treat! Made with soft dough balls coated in cinnamon and sugar, it’s pulled apart for easy sharing—perfect for family gatherings.
What I love about this dish is how it fills the house with that sweet, warm smell while baking. Honestly, who can resist a bit of gooey goodness? Just grab a piece and enjoy!
Key Ingredients & Substitutions
Biscuit Dough: The base of this monkey bread is refrigerated biscuit dough. I like using buttermilk for that classic flavor. If you don’t have it, you can use flaky style or even make your own dough if you want to go the homemade route.
Granulated Sugar and Brown Sugar: Both sugars add sweetness, with brown sugar giving a hint of molasses flavor. If you want to reduce sugar, consider using coconut sugar or a sugar substitute, just remember that some may change the taste slightly.
Cinnamon: This is key for that warm flavor. If you’re not a fan, you can replace it with nutmeg or pumpkin spice for a different twist!
Butter: Unsalted butter helps control the saltiness. You can use unsalted margarine as a substitute, but I think nothing beats the flavor of real butter in this recipe.
Powdered Sugar for Glaze: This creates a beautiful finish. If you’re short on powdered sugar, blend regular sugar until fine. Or, try honey or maple syrup for a uniquely sweet glaze.
How Can I Ensure My Monkey Bread is Perfectly Baked?
Baking the monkey bread just right is super important for that gooey texture. Here are some tips to help you succeed:
- Grease the Pan: Make sure to grease your bundt pan well; you don’t want your monkey bread to stick!
- Layering Dough: When you layer the biscuit pieces, try to spread them out evenly. This allows for even baking.
- Watch the Time: Start checking for doneness around the 35-minute mark. Look for a nice golden color and don’t hesitate to bake a few extra minutes if needed.
- Cool Before Inverting: Allow the bread to cool in the pan for about 10 minutes. This helps it set and makes it easier to flip out without falling apart.
Following these steps can help make your monkey bread a delightful centerpiece at your Easter brunch!
How to Make Easter Brunch Monkey Bread
Ingredients You’ll Need:
For the Monkey Bread:
- 3 cans (16.3 oz each) refrigerated biscuit dough (buttermilk or flaky style)
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
For the Glaze:
- 1 to 1 ½ cups powdered sugar
- 2 to 3 tablespoons milk or cream
Optional Decoration:
- Colored mini chocolate eggs or Easter candy
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 35-40 minutes to bake. Including cooling time, you’ll be ready to serve this delicious monkey bread in about an hour. Perfect for a lovely Easter brunch!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, take a bundt pan and grease it thoroughly with butter or nonstick spray. This will help your monkey bread come out easily after baking!
2. Combine Sugar and Cinnamon:
In a large resealable plastic bag, mix together the granulated sugar and ground cinnamon. This blend is what will give your monkey bread that delicious sweet flavor.
3. Prepare the Biscuit Dough:
Open the cans of biscuit dough and cut each biscuit into quarters or halves—about 8 pieces per biscuit. Drop a few pieces at a time into the cinnamon-sugar bag. Gently shake the bag until each dough piece is well coated. Remove the coated pieces and put them aside.
4. Make the Butter and Brown Sugar Mixture:
In a medium saucepan, melt the unsalted butter along with the packed brown sugar over medium heat. Stir continuously until it comes to a boil, then remove it from the heat. Add the vanilla extract and mix well.
5. Layer the Dough in the Bundt Pan:
Evenly layer the coated dough pieces in the greased bundt pan. After all the pieces are placed in, pour the hot butter and brown sugar mixture over everything, making sure it’s well distributed.
6. Bake the Monkey Bread:
Place the bundt pan in your preheated oven and bake for about 35-40 minutes. Keep an eye on it—when the top is golden brown and the dough is cooked through, it’s ready!
7. Cooling Time:
After baking, carefully remove the monkey bread from the oven and let it cool in the pan for about 10 minutes. This helps it set before you flip it out.
8. Invert the Bundt Pan:
Carefully invert the bundt pan onto a large serving plate. Give it a gentle shake if needed, and the monkey bread should release easily. If it sticks a bit, you can use a knife to gently loosen it around the edges.
9. Make the Glaze:
To create a lovely glaze, whisk together the powdered sugar and milk or cream until smooth and slightly runny. Drizzle this glaze over the warm monkey bread for a sweet finishing touch.
10. Add Some Festive Decor:
If you’re feeling festive, decorate the base of the serving plate or the sides of the monkey bread with colorful mini chocolate eggs or Easter candy. It makes for a beautiful presentation that everyone will love!
11. Serve and Enjoy:
Finally, serve the monkey bread warm. Encourage your guests to pull apart the pieces—it’s all about sharing in this sweet, gooey Easter brunch treat!
Can I Use Different Types of Biscuit Dough?
Yes! You can use either buttermilk or flaky style refrigerated biscuit dough. If you want to make it from scratch, you can opt for homemade biscuit dough as well, but the convenience of store-bought is hard to beat!
How to Store Leftover Monkey Bread?
To store any leftover monkey bread, wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days. You can enjoy it warm or at room temperature, but I recommend reheating it briefly in the oven or microwave for that fresh-baked taste.
Can I Make This Recipe Ahead of Time?
You can prepare the dough pieces and coat them in the cinnamon-sugar mixture a day ahead, then layer them in the pan and make the butter mixture just before baking. Just be sure to refrigerate the coated dough pieces and allow them to come to room temperature before baking for best results.
What Can I Use Instead of Powdered Sugar for the Glaze?
If you don’t have powdered sugar, you can blend granulated sugar in a blender or food processor to make your own! Alternatively, you can use honey or maple syrup for a different type of glaze, although it will have a different flavor profile.