Introduction

This Loaf Pan Monkey Bread is a delightful twist on the classic pull-apart treat, perfect for breakfast or dessert. With soft biscuit dough coated in cinnamon sugar and a rich buttery glaze, it’s easy to make and irresistibly delicious.

A rectangular baking tin filled with soft, golden-brown bread rolls tightly placed side by side, each roll having a shiny, slightly crispy top sprinkled with granulated sugar, creating a textured and glistening surface. The bread pieces are fluffy and round, with some slightly larger and more domed than others, all connected to form a united batch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can refrigerated biscuit dough (8-count, flaky style)
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly.
Step 2: Cut each biscuit into quarters to create bite-sized pieces.
Step 3: In a zip-top bag, mix the cinnamon and granulated sugar. Add the biscuit pieces, seal the bag, and shake well until all pieces are evenly coated.
Step 4: Loosely layer the coated biscuit pieces into the prepared loaf pan.
Step 5: Melt the butter in a saucepan over low heat. Stir in the brown sugar and vanilla extract until the mixture is smooth and combined.
Step 6: Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan.
Step 7: Bake for 35 to 40 minutes, or until the top is golden brown and the biscuits are cooked through.
Step 8: Allow the monkey bread to cool for about 10 minutes, then carefully invert the loaf pan onto a plate to release the bread. Serve warm and enjoy.

Tips & Variations

For extra flavor, add chopped nuts such as pecans or walnuts between the layers before baking.
Try drizzling a simple glaze made from powdered sugar and milk over the cooled bread for added sweetness.
If you prefer a softer coating, use melted butter to toss the biscuit pieces before adding the cinnamon sugar mixture.

Storage

Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, warm it in the microwave for 15-20 seconds or in a low oven until heated through to restore its soft texture.

How to Serve

A rectangular baking pan filled with golden brown, sugar-coated monkey bread made up of multiple small, soft, irregularly shaped dough pieces baked closely together; the top of the bread is shiny and caramelized with a slightly crispy texture, while the inner parts show a fluffy, light yellow dough. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough works well and adds a personal touch. Just be sure to cut it into small pieces and coat them evenly before layering.

Can I make this recipe ahead of time?

You can prepare the biscuit pieces coated with cinnamon sugar and keep them refrigerated for a few hours before baking. However, it’s best to bake and serve the monkey bread fresh for optimal taste and texture.

Loaf Pan Monkey Bread Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Loaf Pan Monkey Bread recipe is a delightful twist on the classic pull-apart treat, baked in a loaf pan for easy serving and a beautiful golden crust. Made with flaky biscuit dough coated in cinnamon sugar and topped with a buttery brown sugar glaze, it’s perfect for breakfast, dessert, or a sweet snack.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Monkey Bread

1 can refrigerated biscuit dough (8-count, flaky style)
1/2 cup granulated sugar
1 tablespoon ground cinnamon

Glaze

1/2 cup unsalted butter
1/3 cup brown sugar
1 teaspoon vanilla extract (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking and ensure easy removal of the monkey bread after baking.
Cut Biscuit Dough: Cut each of the 8 biscuits into quarters, creating small pieces that will be easier to coat with cinnamon sugar and bake evenly.
Coat Biscuit Pieces: In a large zip-top bag, combine the ground cinnamon and granulated sugar. Add the biscuit pieces to the bag, seal it, and shake well until each piece is evenly coated with the cinnamon sugar mixture.
Layer in Loaf Pan: Loosely layer the coated biscuit pieces in the prepared loaf pan, allowing some space so they can expand as they bake without merging into a dense mass.
Make the Glaze: In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and optional vanilla extract until the mixture is smooth and fully combined.
Pour Glaze Over Biscuit Pieces: Evenly pour the melted butter and brown sugar glaze over the biscuit pieces in the loaf pan, ensuring good coverage for a sweet, sticky finish.
Bake: Place the loaf pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the biscuit dough is cooked through.
Cool and Serve: Remove the loaf pan from the oven and allow the monkey bread to cool in the pan for about 10 minutes. Carefully invert the pan onto a serving plate and serve warm for best flavor and texture.

Notes

Make sure to grease the loaf pan well for easy removal of the monkey bread.
Serving warm enhances the gooey texture and flavor of the glaze.
Optional vanilla extract adds a subtle depth of flavor to the glaze but can be omitted.
This recipe works best with flaky style biscuit dough for a tender, pull-apart texture.
Leftovers can be reheated gently in the microwave or oven.

Keywords: monkey bread, easy dessert, pull-apart bread, cinnamon sugar, biscuit dough, sweet bread, breakfast treat