Loaf Pan Monkey Bread Recipe

Introduction

Loaf Pan Monkey Bread is a delicious, pull-apart treat perfect for breakfast or dessert. Made with flaky biscuit dough coated in cinnamon sugar and baked in a loaf pan, it’s easy to prepare and irresistibly sweet.

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

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: Cut each biscuit into quarters.
3. Step 3: In a zip-top bag, combine the cinnamon and granulated sugar. Add the biscuit pieces and shake to coat them evenly.
4. Step 4: Loosely layer the coated biscuit pieces into the greased loaf pan.
5. Step 5: Melt the butter in a saucepan, then stir in the brown sugar and vanilla extract until the mixture is smooth.
6. Step 6: Pour the butter and sugar mixture evenly over the biscuit pieces in the loaf pan.
7. Step 7: Bake for 35–40 minutes, or until the bread is golden brown and cooked through.
8. Step 8: Let the monkey bread cool for 10 minutes, then invert it onto a plate and serve warm.

Tips & Variations

• For extra richness, use melted salted butter and reduce added salt elsewhere in your meal.
• Add chopped nuts like pecans or walnuts between layers for added texture.
• Mix in a handful of mini chocolate chips with the biscuit pieces before baking for a sweet surprise.
• If you prefer, swap the biscuit dough for refrigerated crescent roll dough for a flakier texture.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, warm individual portions in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, if you use gluten-free biscuit dough available at many grocery stores, you can make this monkey bread gluten-free.

Can I prepare this recipe ahead of time?

Yes, you can assemble the coated biscuit pieces and butter mixture in the loaf pan, cover it tightly with plastic wrap, and refrigerate overnight. Bake it fresh the next day, adding a few extra minutes to the baking time if chilled.

Loaf Pan Monkey Bread Recipe

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★★★★★

4.7 from 101 reviews

This Loaf Pan Monkey Bread is a delightful, gooey treat made by coating biscuit dough pieces in cinnamon sugar, layering them in a loaf pan, and baking them with a buttery brown sugar glaze. Perfect for breakfast or an indulgent snack, it combines the ease of refrigerated biscuit dough with the classic sweet flavors of monkey bread in a convenient loaf shape.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Monkey Bread Base

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

Brown Sugar Glaze

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

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking during baking.
2. Cut the Biscuit Dough: Cut each biscuit from the can into quarters to create bite-sized pieces suitable for layering.
3. Coat with Cinnamon Sugar: Combine granulated sugar and ground cinnamon in a zip-top bag, then add the biscuit pieces. Shake the bag well to coat all pieces evenly with the cinnamon sugar mixture.
4. Layer the Biscuit Pieces: Loosely arrange the coated biscuit pieces into the greased loaf pan ensuring they have space to expand while baking.
5. Prepare Brown Sugar Glaze: Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and optional vanilla extract until the mixture is smooth and fully combined.
6. Pour Glaze Over Dough: Evenly pour the warm brown sugar glaze over the layered biscuit pieces in the loaf pan, allowing it to seep between the pieces.
7. Bake: Bake in the preheated oven for 35 to 40 minutes or until the bread is golden brown on top and cooked through.
8. Cool and Serve: Let the monkey bread cool in the pan for about 10 minutes, then invert it onto a plate. Serve warm for the best gooey experience.

Notes

• Make sure to grease the loaf pan well to help the monkey bread release easily after baking.
• Cutting the biscuits into quarters ensures even coating and baking.
• You can skip the vanilla extract if desired, but it adds a nice depth of flavor to the glaze.
• Serve warm for the best texture and taste; monkey bread doesn’t hold well after refrigeration.
• For a richer flavor, consider adding chopped nuts or raisins between layers before pouring the glaze.

Keywords: monkey bread, loaf pan monkey bread, cinnamon sugar bread, biscuit dough recipes, sweet bread, breakfast bread