If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!
My Monkey Bread Recipe Is A Family Favorite!
I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
My Monkey Bread Recipe Is A Family Favorite!What Is Monkey Bread?Ingredients:Tips On How To Make Monkey Bread:Do You Have To Use A Bundt Pan?Do You Have To Make the Icing?Can You Make the Dough Ahead?Can You Use Canned Biscuits For This Monkey Bread Recipe?How To Store:Get the Recipe
What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
What Is Monkey Bread?
Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread. I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love. When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!
Ingredients:
There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
Dough:
Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
Coating:
light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
Icing:
butterlight brown sugarheavy creampowdered sugar
Tips On How To Make Monkey Bread:
The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
Do You Have To Use A Bundt Pan?
You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
Do You Have To Make the Icing?
Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!
Can You Make the Dough Ahead?
Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
Can You Use Canned Biscuits For This Monkey Bread Recipe?
If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!
How To Store:
Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
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2 teaspoons dry active yeast 1 teaspoon granulated sugar 1 1/3 cups warm water 2 tablespoons vegetable oil 2 teaspoons kosher salt 3 1/2 – 4 cups all purpose flour
Coating:
1 1/4 cup light brown sugar, packed 1/2 cup butter, melted 3/4 cup chopped pecans
Icing:
4 tablespoons butter 1 cup light brown sugar, packed 1/4 cup heavy cream 1 cup powdered sugar
