Have you ever tried monkey bread? I came up with this idea for Easy Cinnamon Biscuit Monkey Bread and my family has flipped over it! It could not be any eaiser and it’s super delicious! It tastes just like a cinnamon roll and it is so quick to prepare. I love this simple recipe because I can make it quickly and last-minute for my family. It’s perfect for breakfast, brunch, or as a dessert. I can’t wait to share this with you!
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This cinnamon bread is made with with refrigerated biscuits that are cut up into quarters. I’m not sure how monkey bread got it’s name, but my kids looked at me funny when I told them I was making monkey bread. I told them I’m not sure how monkey bread got it’s name, but I’m guessing it’s because it is in pieces so it is easy to pull apart with your fingers, so you eat it like a monkey (I could be totally wrong on this, ha!).
I love this recipe because I can prep it, bake it, and have it on the table with very little effort. My family adores this monkey bread recipe and I know yours will too!
Scroll down to easily print this recipe:)
Kids who are upper elemenatary age, tween or teen could easily make this monkey bread, especially kids who like making food. Get your kids in the kitchen making a sweet treat and they will love it!
Ingredients for Easy Cinnamon Biscuit Monkey Bread
The ingredients for this monkey bread are common and easy to find ingredients. I love the simplicity of this bread and I can’t wait to try it out while camping this summer in our dutch oven. I’ll let you know how that goes;)
The ingredients include:
- skim milk (for frosting and with egg)
- refrigerated biscuits, I use the ®Pillsbury Grands! Biscuits with flaky layers
- cinnamon and sugar mixture
- powdered sugar (for frosting)
That is it! I love easy recipes. I’m a busy mom to three boys and when I find an easy recipe they love, it’s a keeper! Just because something is easy doesn’t make it any less spectacular! In fact, I think that is what makes it even more spectacular!
I used a monkey bread ceramic baking mold for this monkey bread, but I think you could use a small bundt pan too. You will also need foil to cover the bread during the majority of the baking time. I use a handheld immersion blender to blend the frosting to a smooth state. I find if I hand stir it, the powdered sugar stays in lumps.
This monkey bread is best eaten fresh the day it is made, however, it tastes great the next day too.
I can’t wait for you all to try this recipe! Let me know how it goes for you, I’d love to hear about it;)
Breakfast, Brunch, or Dessert
This is a quick prep sweet bread that is perfect for breakfast, brunch, or as a sweet treat for dessert. It is delicious with coffee, tea, or milk. Serve this up for guests or your own family and all of them will love it! I love the marbled look of the cinnamon that is created in between the pieces of biscuit.
When I make this, my kids can’t get enough and they keep asking for more so I am happy it is easy and simple to make!
Looking for more easy biscuit sweet bread recipes? I have more ideas to share! Check these out:
Apple Cinnamon Biscuit Bundt Bread
Easy Frosted Raspberry Filled Biscuit Loaf
Try out this carb overload when you are looking for comfort food. It is super delicious with chili! Grandma Inspired Potatoes and Biscuits
I sincerely hope you enjoy this recipe! Thanks for visiting my blog! I hope you found something useful, interesting, or yummy:)
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Easy Cinnamon Biscuit Monkey Bread
- 1 egg
- 2 Tablespoons skim milk divided into 1 Tbsp. each
- 8 biscuits, refrigeated Pillsbury Grands with flaky layers, 1 can
- 1 cup cinnamon and sugar buy already mixed together or mix your own
- 1 cup powdered sugar
- 6 Tablespoons butter melted, divided into 4 Tbsp. and 2 Tbsp.
- 1/2 teaspoon vanilla
- Open the can of biscuits and cut each biscuit into fourths. Preheat oven to 350 degrees. Prepare pan by spreading 2 Tbsp. melted butter across your monkey bread mold using a napkin.
- Add 1 egg and 1 Tbsp skim milk to a bowl and scramble.
- Fully coat all biscuit pieces with egg/milk mixture. I like to use a fork to stir them in the egg/milk mixture to allow the egg mixture to drain off as I scoop it out.
- Next, roll the coated biscuit pieces in cinnamon and sugar. Fully turn to coat all sides with the cinnamon sugar. Add the first layer of biscuit pieces flat against the bottom of the buttered monkey bread mold (this will ensure a more even top to the monkey bread). Continue to layer the biscuit pieces into the monkey bread mold until all are layered in. After the first layer, the pieces can be simply be dropped in the pan because they will expand and fill in to each other during the bake time.
- Cover monkey bread mold with foil and bake in a oven preheated to 350 degrees for 40 minutes, remove foil and bake for another 15 minutes to get a slight crusty bottom. Remove the pan from the oven and allow to cool about 10-15 minutes. I prepare the frosting during this cooling time by adding together 1 c. powdered sugar, 1/2 tsp. vanilla, 4 Tbsp. melted butter, and 1 Tbsp. skim milk in a bowl. Blend with a hand blender for 1 minute to dissolve all the powdered sugar chunks and make a smooth homemade frosting.
- Run a butter knife along the edge to ensure the monkey bread will come out easily. Flip it upside down on a plate to remove it from the baking dish and frost it while still hot so the frosting drips down the sides and center of the monkey bread. Serve immediately.
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