Introduction

This Easy Monkey Bread Recipe is the perfect sweet, gooey breakfast treat that comes together in just 30 minutes. With its pull-apart nature and irresistible cinnamon sugar coating, it’s a guaranteed crowd-pleaser for busy mornings or weekend brunches. If you love quick bread recipes, you might also enjoy this Easy Rosemary Garlic Pull Apart Bread Recipe or this Easy Pumpkin Honey Bun Cake – Perfect for Fall Gatherings.

Ingredients

This Monkey Bread for Breakfast fills your kitchen with the warm, comforting aroma of cinnamon and freshly baked dough, creating irresistibly gooey, pull-apart pieces perfect for sharing.

• 3 cans (16.3 oz each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup packed light brown sugar
• Optional: 1/2 cup chopped pecans or walnuts

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Monkey Bread for Breakfast recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Start by combining warm milk, yeast, and a pinch of sugar in a bowl. Let it sit for 5–10 minutes until foamy. Then mix in flour, melted butter, and remaining sugar to form a soft dough.

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

Step 2 — Shape the Dough Balls

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into small, equal-sized pieces—about 1-inch balls work well for classic Monkey Bread for Breakfast.

Roll each piece into a smooth ball. Keep them uniform so they bake evenly and pull apart easily once cooked.

Step 3 — Coat the Dough Balls

Melt butter in one bowl and mix cinnamon and sugar in another. Dip each dough ball first in melted butter, then roll generously in the cinnamon-sugar mixture.

Make sure every ball is fully coated for that signature sweet, spiced flavor in every bite of your Monkey Bread for Breakfast.

Step 4 — Layer in the Pan

Generously grease a Bundt pan or tube pan with butter or non-stick spray. Arrange the coated dough balls evenly in the pan, layering as you go.

Drizzle any remaining butter and cinnamon-sugar over the top. This ensures a caramel-like finish as the Monkey Bread for Breakfast bakes.

Step 5 — Let It Rise Again

Cover the pan with a clean kitchen towel and let the dough rise a second time in a warm place. This usually takes 30–45 minutes, until the balls have puffed up slightly.

Don’t rush this step—proper rising gives your Monkey Bread for Breakfast its light, fluffy texture.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the Monkey Bread for Breakfast for 25–35 minutes, until the top is golden brown and the center is cooked through.

Check for doneness by inserting a toothpick—it should come out clean, and the internal temperature should reach about 190°F.

Step 7 — Cool and Invert

Remove the pan from the oven and let it cool in the pan for 5–10 minutes. This allows the caramel to set slightly so it doesn’t run off when you flip it.

Place a large plate over the pan and carefully invert it to release the Monkey Bread for Breakfast. Serve warm for the best flavor and texture.

Nutritional Information

Calories	350
Protein	6g
Carbohydrates	55g
Fat	13g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining that classic Monkey Bread for Breakfast texture
• Greek yogurt — Boosts protein content and creates a moist, tender crumb in your breakfast monkey bread
• Coconut sugar or monk fruit — Lower glycemic alternatives that still deliver sweet caramel notes
• Unsweetened applesauce — Reduces oil content while adding natural moisture and subtle fruit flavor
• Almond or oat milk — Perfect dairy-free swaps that work beautifully in monkey bread recipes
• Protein powder blend — Mix with flour to create a higher-protein version of this breakfast treat
• Reduced-sodium baking powder — Cuts salt content without affecting the rise of your monkey bread
• Nut flour blend — Creates a delicious gluten-free, lower-carb option for your morning monkey bread

Serving Suggestions

• Pair warm Monkey Bread for Breakfast with a fresh fruit salad or yogurt parfait for a balanced morning meal.
• Serve as a centerpiece for brunch gatherings alongside savory dishes like scrambled eggs or breakfast casseroles.
• Offer with coffee, hot chocolate, or a citrus-infused mimosa to complement the sweet, gooey flavors.
• Dust with powdered sugar or drizzle with a simple glaze for an elegant presentation at special occasions.
• Plate individual portions in muffin tins or ramekins for easy serving and a personalized touch.
• Accompany with a side of whipped cream or vanilla ice cream for a decadent dessert-style breakfast.

These ideas help make your Monkey Bread for Breakfast a memorable part of any morning spread, whether for a cozy family breakfast or a festive holiday brunch.

Common Mistakes to Avoid

• Mistake: Using cold dough straight from the fridge. Fix: Let the dough come to room temperature for 30-60 minutes so it rises properly and bakes evenly.
• Mistake: Overcrowding the bundt pan. Fix: Arrange dough pieces in a single, loose layer to allow the Monkey Bread for Breakfast to expand and cook through.
• Mistake: Skimping on the coating butter. Fix: Generously coat each dough piece to ensure the sugar and spice mixture sticks and creates a caramelized crust.
• Mistake: Inverting the bread too soon after baking. Fix: Let it rest in the pan for 5-10 minutes so the hot syrup sets and the structure holds together.
• Mistake: Under-proofing the assembled bread. Fix: Allow the filled pan to proof until the dough pieces look puffy and nearly double in size before baking.
• Mistake: Baking at the wrong temperature. Fix: Use an oven thermometer to verify 350°F (175°C) for a golden exterior and fully cooked interior.
• Mistake: Using a dull knife or kitchen shears to cut dough. Fix: Use sharp, clean scissors or a bench scraper for quick, clean cuts that don’t tear the dough.
• Mistake: Not greasing the pan thoroughly. Fix: Use a non-stick baking spray with flour or butter every crevice to ensure your Monkey Bread for Breakfast releases cleanly.
• Mistake: Adding mix-ins that are too heavy or wet. Fix: If including nuts or dried fruit, chop them finely and pat dry to prevent a soggy texture.
• Mistake: Rushing the final cooling process. Fix: Let the bread cool on a wire rack for at least 15 minutes so the caramel firms up and doesn’t burn your mouth.

Storing Tips

• Fridge: Store cooled Monkey Bread for Breakfast in an airtight container for up to 3 days.
• Freezer: Wrap tightly in plastic and foil, or place in a freezer-safe container, and freeze for up to 3 months.
• Reheat: Warm in a 350°F oven until heated through, about 10–15 minutes, or microwave individual portions briefly.

Always reheat to an internal temperature of 165°F for food safety, and enjoy your Monkey Bread for Breakfast warm and fresh-tasting.

Conclusion

This Monkey Bread for Breakfast is a guaranteed crowd-pleaser that’s fun to make and even better to eat. If you love this recipe, try our 30-Minute Pizza Monkey Bread: Party Favorite Made Easy for another twist. Give it a try and share your results in the comments!

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FAQs

Can I make Monkey Bread for Breakfast ahead of time?

Yes, you can prepare this Monkey Bread for Breakfast the night before. Assemble it in the pan, cover, and refrigerate overnight. In the morning, let it sit at room temperature briefly before baking as directed.

What is the best way to serve Monkey Bread for Breakfast?

Serve this Monkey Bread for Breakfast warm from the oven. It pulls apart easily into soft, gooey pieces, making it perfect for sharing. Pair it with coffee or fresh fruit for a complete morning treat.

Can I use store-bought dough for this recipe?

Absolutely, using canned biscuit dough is a great shortcut for Monkey Bread for Breakfast. Just cut the biscuits into quarters and proceed with coating them in the cinnamon-sugar mixture. This saves time without sacrificing flavor.