This Easter Brunch Monkey Bread is a fun and tasty treat! It’s made with soft dough balls rolled in cinnamon sugar, all baked together in a pan that makes it easy to pull apart.
Perfect for sharing, this sweet bread is a hit at breakfast or brunch. I love watching everyone grab a piece—it disappears fast! Just make sure to get yours before it’s gone! 😄
Key Ingredients & Substitutions
Biscuit Dough: The heart of this monkey bread comes from refrigerated biscuit dough. If you’re looking for a healthier option, you can use whole wheat or gluten-free biscuit dough, available in many stores.
Sugars: Using both granulated and brown sugar gives a nice depth to the flavor. If you want a less sweet version, you could reduce the sugars by a third or use coconut sugar as a substitute for brown sugar.
Butter: Unsalted butter is preferred here so you can control the saltiness. If you’re dairy-free, try using coconut oil or a vegan butter alternative. Both will work well!
Honey: This adds natural sweetness and flavor. If you prefer not to use honey, maple syrup or agave nectar can be delightful substitutes.
Easter Candy Eggs: These add color and fun for decoration! You can swap them out for any small candies or chocolate eggs you have on hand or for a healthier option, use dried fruit.
How Do You Get that Perfect Glaze for Your Monkey Bread?
The glaze is a simple yet crucial step to finish this dish. You’ll want it to be smooth and drizzle easily but not too runny. Here’s how to nail it:
- Start with powdered sugar in a bowl. Add a pinch of salt to balance the sweetness.
- Add milk slowly, whisking after each addition until you reach a drizzling consistency. Too thick? Add more milk; too thin? Add more sugar.
- For extra flavor, consider adding a splash of vanilla or a tiny bit of almond extract to the glaze.
Don’t rush this step—let the monkey bread cool slightly before you drizzle. This keeps the glaze from melting away and helps it cling beautifully!
How to Make Easter Brunch Monkey Bread
Ingredients You’ll Need:
For the Monkey Bread:
- 3 (12 oz) cans refrigerated biscuit dough (about 60 biscuits)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup honey
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
For Decoration:
- Assorted speckled Easter candy eggs
How Much Time Will You Need?
This delicious monkey bread takes about 15 minutes to prepare and 35-40 minutes to bake, plus an additional 10 minutes to cool a bit after baking. In total, you should set aside around 1 hour for this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven and Prep the Pan:
First things first, let’s get your oven ready! Preheat it to 350°F (175°C). While it’s heating up, grease a Bundt cake pan generously with butter or nonstick spray. This will help our monkey bread slide out easily later!
2. Make the Cinnamon Sugar Mixture:
In a large bowl, combine the granulated sugar and ground cinnamon. This mixture will add a lovely sweetness to our biscuit pieces. Mix it well to make sure the cinnamon is evenly distributed.
3. Prepare the Biscuit Pieces:
Grab your biscuit dough and cut each biscuit into quarters. Toss those biscuit pieces into the cinnamon sugar until they’re well coated. It’s like giving them a sweet little hug!
4. Arrange the Biscuit Layers:
Now, arrange the coated biscuit pieces evenly in the bottom of the prepared Bundt pan. You can layer them slightly if needed. Just make sure they’re all spread out nicely for even baking.
5. Make the Sweet Sauce:
In a small saucepan, combine the brown sugar, unsalted butter, honey, and vanilla extract. Heat over medium heat, stirring occasionally until the butter melts and everything is smooth and bubbly. This will be the delicious sauce soaking into your bread!
6. Pour the Sauce Over the Biscuits:
Once it’s all melted and mixed, pour the warm brown sugar mixture evenly over the biscuit pieces in the Bundt pan. This is what makes it all gooey and lovely!
7. Bake the Monkey Bread:
Pop that Bundt pan into the preheated oven and bake for 35-40 minutes. You’ll know it’s ready when the top is golden brown and the sugar mixture is bubbly. It should smell amazing!
8. Cool the Bread:
When it’s done baking, remove it from the oven and let it cool in the pan for about 10 minutes. This helps it to set a little and makes flipping it easier.
9. Prepare the Glaze:
While your monkey bread is cooling, it’s time to make the glaze! In a small bowl, whisk the powdered sugar with the milk until smooth. Add the milk a little at a time until you get a nice drizzling consistency—perfect for topping!
10. Invert and Glaze:
Now for the fun part! Carefully invert the monkey bread onto a serving platter. Drizzle the lovely glaze over the warm monkey bread. It’s going to look scrumptious!
11. Decorate and Serve:
Finally, decorate the platter with assorted speckled Easter candy eggs around the base for a festive look. Now it’s time to serve warm! Just pull apart pieces of the monkey bread to enjoy.
Happy Easter Brunch! Enjoy the deliciousness with family and friends!
Can I Use Frozen Biscuit Dough?
Absolutely! If you’re using frozen biscuit dough, make sure to thaw it completely in the fridge overnight or at room temperature for a couple of hours before cutting and coating it in the cinnamon sugar.
How Should I Store Leftovers?
Any leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it’s best to refrigerate it for up to a week. Just reheat gently in the microwave or oven before serving!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the biscuit pieces and coat them in cinnamon sugar the night before. Store them in the fridge, then assemble and bake in the morning for a fresh and warm brunch treat!
Can I Substitute Honey?
Of course! If you prefer not to use honey, maple syrup or agave nectar can work well as a substitute, giving a slightly different flavor but still deliciously sweet!
