Description

Explore four distinct ways to make Monkey Bread, ranging from a classic sticky treat to festive holiday and quick Instant Pot versions.

Ingredients

Scale

1 can refrigerated biscuit dough (16.3 oz) ((4 biscuits))
1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)
1 can refrigerated biscuit dough (16.3 oz) ((4 biscuits))
1 package cream cheese ((8 oz, softened))
1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup red and green holiday sprinkles
1/2 cup chopped candied ginger or dried cranberries (optional)
1 can refrigerated biscuit dough (16.3 oz) ((4 biscuits))
1/2 cup unsalted butter (melted)
1 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup water
1 tablespoon cornstarch (optional)
1 tube refrigerated cinnamon rolls ((16.3 oz, with icing included))
1/2 cup unsalted butter (melted)
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans (optional)
1/2 cup chocolate chips (optional)

Instructions

Generously grease a 10-inch Bundt pan; whisk together granulated sugar, cinnamon, and salt (and optional nuts); dip each biscuit quarter into melted butter, toss in the sugar mixture, and stack loosely in the pan; bake at 350°F (175°C) for 30 to 35 minutes until deep golden brown and a toothpick comes out clean; cool for 5 to 10 minutes, run a knife around edges, invert onto a plate, and serve warm.
Grease a 10-inch Bundt pan; mix sugar, cinnamon, salt, and sprinkles; cut cream cheese into cubes and place some at the bottom of the pan with dough pieces; dip biscuit quarters in melted butter, roll in the sprinkle mixture, layer over cream cheese with optional ginger or cranberries; bake at 350°F (175°C) for 35 to 40 minutes until golden and internal temperature reaches 190°F (88°C); rest for 10 minutes, invert onto a platter, and serve warm.
Line a heat-safe 7-inch springform pan with parchment paper; pour melted butter into the pan and sprinkle with sugar, cinnamon, and salt; coat biscuit quarters in butter and press tightly into the pan on top of the sugar mixture; add 1 cup water to the Instant Pot inner pot, place trivet inside, and lower the prepared pan onto the trivet; pressure cook on High for 12 minutes, then perform a Quick Release; let sit for 5 minutes, check doneness with a toothpick, cool for 5 minutes, invert onto a plate, and serve immediately.
Spray a 10-inch Bundt pan with cooking spray; mix brown sugar, extra cinnamon, and salt, then pour melted butter and the sugar mixture into the pan bottom with optional nuts or chocolate chips; separate cinnamon rolls and cut each into quarters or sixths; toss pieces in remaining melted butter and arrange firmly in the pan to fill gaps; bake at 350°F (175°C) for 25 to 30 minutes until golden and internal temperature hits 190°F (88°C); cool for 5 minutes, spread any leaked icing over the top if present, invert onto a serving plate, and serve.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 1
Calories: 300
Sugar: 20g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: Classic Monkey Bread Tips: If the bread browns too quickly before the center is cooked, cover the top loosely with aluminum foil for the last 10 minutes of baking. Christmas Monkey Bread Tips: Ensure the cream cheese is fully softened before starting so it melts evenly into the sauce rather than remaining in solid chunks. Instant Pot Monkey Bread Tips: Do not skip the trivet; placing the pan directly on the bottom of the pot can cause burning or uneven cooking. Cinnamon Roll Monkey Bread Tips: If the icing packet is empty or missing, mix 1 cup of powdered sugar with 2 tablespoons of milk and a drop of vanilla to make a simple glaze to drizzle on top.