Equipment
* optional
Ingredients
Biscuit Dough
- 400 g all-purpose flour
- 15 g baking powder
- 3 g baking soda
- 5 g kosher salt
- 115 g unsalted butter, cold and cubed
- 240 ml buttermilk, cold
Cinnamon Sugar Coating
- 100 g granulated sugar
- 10 g ground cinnamon
Caramel Sauce
- 115 g unsalted butter
- 150 g light brown sugar, packed
- 30 ml heavy cream
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 359 kcal
- Protein
- 4 g
- Carbohydrates
- 48 g
- Fat
- 17 g
- Fiber
- 1 g
- Sugar
- 22 g
- Sodium
- 399 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 45 mg
- Potassium
- 94 mg
- Calcium
- 127 mg
- Iron
- 0.7 mg
- Magnesium
- 12 mg
- Phosphorus
- 88 mg
- Zinc
- 0.4 mg
- Vitamin A
- 144 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.5 mg
- Folate
- 11 mcg
- Water
- 27 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat oven to 190°C/375°F. Generously grease a 10-inch bundt pan with butter or non-stick baking spray to ensure the sticky caramel does not adhere to the pan.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.
Cut the cold, cubed butter into the flour mixture using a pastry blender or your fingers. Work quickly until the mixture resembles coarse crumbs with visible pea-sized pieces of butter remaining.
Pour the cold buttermilk into the dry ingredients. Stir gently with a fork or wooden spoon until a shaggy dough just begins to form. Do not overmix, as this will develop gluten and yield tough bread.
Turn the dough out onto a lightly floured work surface. Gently knead it three or four times just to bring it together, then pat it into a rough rectangle about 2.5cm thick. Use a bench scraper or knife to cut the dough into approximately 40 small, bite-sized pieces.
In a medium mixing bowl, whisk together the granulated sugar and ground cinnamon. Toss the dough pieces in the cinnamon sugar mixture until completely coated, then arrange them loosely in the prepared bundt pan.
In a small saucepan over medium heat, combine the butter, light brown sugar, heavy cream, and vanilla extract. Whisk continuously until the butter is completely melted, the sugar is dissolved, and the mixture is smooth and bubbling. Pour this caramel sauce evenly over the coated dough pieces in the bundt pan.
Bake in the preheated oven for 30 to 35 minutes, or until the bread is puffed, the top is deep golden brown, and the caramel sauce is bubbling around the edges of the pan.
Remove the pan from the oven and let it rest on a wire rack for exactly 5 minutes. Place a large serving plate upside down over the top of the pan and carefully but quickly invert them together to release the monkey bread. Serve warm.
Chef's Notes
- The secret to a tender, flaky biscuit dough is temperature control. Keep your butter and buttermilk refrigerated until the exact moment you need to incorporate them.
- Do not pack the dough balls tightly into the bundt pan. Arranging them loosely ensures the caramel sauce can seep down into every crevice, coating the pieces evenly.
- Timing the inversion is critical. If you invert immediately, the dangerously hot caramel will run everywhere and the bread may collapse. If you wait longer than 5 minutes, the sugar will solidify.
- For added texture, consider layering toasted chopped pecans or walnuts between the dough pieces before pouring over the caramel sauce.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent the bread from drying out.
Freezer: 2 months — Freeze individual portions tightly wrapped in plastic wrap and stored in a freezer bag.
Reheating: Microwave individual portions for 15 to 20 seconds until warm and the caramel softens. Do not overheat or the biscuit dough will become tough.
Troubleshooting
Monkey bread stuck firmly to the bundt pan
Cause: The bread cooled for too long in the pan, allowing the caramel sauce to harden and cement to the metal.
Fix: Return the pan to a warm oven for 2 to 3 minutes to remelt the caramel sauce, then attempt to invert again.
Prevention: Set a timer to invert the pan exactly 5 minutes after removing it from the oven.
The bread pieces are tough and dense
Cause: The biscuit dough was overworked or the butter got too warm during mixing.
Fix: Cannot be fixed
Prevention: Handle the dough as little as possible and ensure the butter and buttermilk are thoroughly chilled before use.
Cultural Context
Monkey bread is an iconic American pull-apart sweet bread that gained massive popularity in the mid-twentieth century as a fun, communal treat. While traditional versions rely on a yeast dough that requires hours to rise, home bakers adapted the recipe using quick bread techniques like biscuit dough to create an equally comforting dessert in a fraction of the time. Served warm for breakfast, brunch, or dessert, the dish invites everyone to tear away pieces by hand, making it a staple for holiday mornings and family gatherings.
