Monkey Bread with Vanilla Glaze Recipe

Monkey Bread is a beloved pull-apart treat that’s as fun to make as it is to eat. This sticky, gooey dessert is made by coating bite-sized dough pieces in cinnamon sugar, stacking them in a Bundt pan, and drenching everything in a rich, buttery brown sugar sauce.

Once baked, the bread emerges with a caramelized crust and a soft, tender interior that pulls apart effortlessly. Topped with a luscious vanilla glaze, this version is pure indulgence.

It’s perfect for brunch, holidays, or anytime you’re in the mood for something sweet and shareable.

Ingredients

For the bread:

• 2 cans (16.3 oz each) refrigerated biscuit dough (buttermilk or original)

• 1 cup granulated sugar

• 2 teaspoons ground cinnamon

For the brown sugar sauce:

• 3/4 cup packed light brown sugar

• 1/2 cup unsalted butter, melted

• 1 teaspoon vanilla extract

For the vanilla glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk or cream

• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a Bundt pan generously with nonstick spray or butter.

2. Cut each biscuit into quarters. In a large zip-top bag or bowl, mix the granulated sugar and cinnamon. Toss biscuit pieces in the cinnamon sugar to coat.

3. Layer coated dough pieces evenly in the Bundt pan, gently pressing them down to pack slightly.

4. Make the sauce: In a separate bowl, stir together the melted butter, brown sugar, and vanilla until smooth. Pour evenly over the biscuit dough in the pan.

5. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through. Let cool in the pan for 10–15 minutes before inverting onto a serving plate.

6. Prepare the glaze: In a small bowl, whisk powdered sugar with milk and vanilla until smooth and pourable. Drizzle over the warm monkey bread before serving.

Tips for Success

• Use fresh dough: Avoid flaky-layer biscuits, as they can separate too much. Buttermilk or homestyle dough works best.

• Check doneness: Insert a skewer into the center; if it comes out clean or with minimal crumbs, it’s ready.

• Let it rest: Cooling slightly before flipping helps prevent the bread from falling apart.

• Make it ahead: Assemble the night before, refrigerate, and bake the next morning (bring to room temp first).

Serving Suggestions

• Serve warm with:

  • Fresh berries or fruit salad

  • A scoop of vanilla ice cream

  • A dusting of cinnamon or nutmeg

  • A cup of hot coffee or chai

  • Extra glaze on the side for dipping

This Monkey Bread with Vanilla Glaze is a crowd-pleasing, hands-on dessert that’s ideal for sharing—and so delicious, it rarely lasts long.