This Easter Brunch Monkey Bread is a fun and tasty treat made of soft dough balls coated in cinnamon sugar. It’s baked until golden and gooey—perfect for sharing!
Breaking apart the sweet, sticky bread feels like a little adventure at the breakfast table. I can’t help but smile seeing everyone dig in! 🍞❤️
What I love most is how easy it is to pull apart and enjoy with family. Pair it with some coffee or juice, and you’ve got a cheerful start to your holiday!
Key Ingredients & Substitutions
Biscuit Dough: Refrigerated biscuit dough is a key ingredient here for convenience. If you want a homemade touch, you can make your own dough using flour, baking powder, and buttermilk.
Sugar: Granulated sugar gives sweetness, while brown sugar adds a hint of caramel flavor. If you’re watching sugar intake, a sugar substitute like erythritol can work, keeping the sweetness without the calories.
Cinnamon: Cinnamon is essential for that warm, cozy flavor. If you’re not a big fan, you can reduce the amount or even replace it with nutmeg for a different twist on flavor.
Butter: Unsalted butter is preferred to control the saltiness. You can substitute with coconut oil or dairy-free butter for a plant-based version.
Glaze Ingredients: Powdered sugar, milk, and vanilla bring sweetness and flavor to the topping. For a dairy-free glaze, use almond milk or coconut milk instead of regular milk.
What’s the Best Way to Shape and Coat the Biscuit Pieces?
Coating the biscuit pieces helps them absorb the delicious flavors. Start by opening your biscuit cans and cutting each biscuit into quarters. Here’s how to make the coating process simple:
- Place granulated sugar and cinnamon in a large resealable plastic bag.
- Add the biscuit pieces to the bag, seal it tightly, and shake vigorously. This is fun and makes sure every piece is coated!
- Layer the pieces evenly in the greased bundt pan so they bake evenly.
This step ensures every bite will be bursting with sweetness and cinnamon flavor, making the monkey bread irresistible!
How to Make Easter Brunch Monkey Bread
Ingredients You’ll Need:
For The Monkey Bread:
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- ½ cup unsalted butter (1 stick)
- 1 cup packed brown sugar
For The Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
For Decoration:
- Assorted colorful candy-coated chocolate eggs (like mini Easter eggs)
How Much Time Will You Need?
This delightful Easter Brunch Monkey Bread takes about 15 minutes to prepare and 35-40 minutes to bake. After baking, allow it to cool for about 10 minutes before serving. In total, you’ll need around 1 hour for a sweet centerpiece at your Easter brunch!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start off by preheating your oven to 350°F (175°C). While the oven is heating up, generously grease a bundt pan or a tube pan with butter or use non-stick spray to ensure easy release after baking.
2. Prepare the Biscuit Dough:
Open the cans of refrigerated biscuit dough and carefully separate each biscuit into quarters. This is where the fun begins!
3. Coat the Biscuit Pieces:
In a large resealable plastic bag, mix together the granulated sugar and cinnamon. Add the quartered biscuit pieces to the bag, seal it up, and shake well until all the pieces are nicely coated in the sweet cinnamon sugar mixture.
4. Layer in the Bundt Pan:
Take the coated biscuit pieces and layer them evenly into the greased bundt pan. Spread them out so they’re distributed evenly.
5. Make the Butter and Brown Sugar Mixture:
In a small saucepan, melt the unsalted butter together with the brown sugar over medium heat. Stir constantly until the mixture is smooth and fully combined, and the sugar has dissolved.
6. Add the Mixture to the Pan:
Pour the warm melted butter and brown sugar mixture evenly over the biscuit pieces in the pan, ensuring they’re all covered.
7. Bake the Monkey Bread:
Pop the bundt pan into the preheated oven and bake for about 35-40 minutes or until the monkey bread is golden brown and cooked through. The aroma will fill your kitchen!
8. Prepare the Glaze:
While the monkey bread is baking, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl. Keep mixing until the glaze is smooth, adjusting with more milk if it’s too thick.
9. Cool and Invert:
Once the monkey bread is done baking, take it out of the oven and let it cool in the pan for about 10 minutes. This will help it set and make it easier to turn out onto a platter.
10. Glaze and Decorate:
Carefully invert the monkey bread onto a serving platter. Drizzle the vanilla glaze generously over the warm bread. For a festive touch, decorate the top and bottom edges with colorful candy-coated chocolate eggs.
11. Serve and Enjoy:
Serve the monkey bread warm! Encourage guests to pull apart the sweet, cinnamon-flavored pieces and enjoy a holiday treat that’s filled with Easter charm.
Can I Use Frozen Biscuit Dough Instead of Refrigerated?
Yes, you can use frozen biscuit dough, but you’ll need to thaw it in the refrigerator overnight or at room temperature for a couple of hours before using it. Once thawed, follow the same steps to cut and coat the dough pieces.
How Can I Make This Recipe Healthier?
You can substitute the granulated sugar with a sugar alternative like coconut sugar or a sugar substitute suitable for baking. Additionally, using whole wheat biscuit dough can add some fiber to the recipe!
Can I Make This Monkey Bread in Advance?
Absolutely! You can prepare the dough and coat it in advance, placing it in the bundt pan. Cover it with plastic wrap and refrigerate overnight. Just allow it to come to room temperature before baking the next day. You can also bake it ahead of time and reheat it before serving.
What’s the Best Way to Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. To keep it fresh longer, you can refrigerate it, but it’s best eaten the same day! To reheat, warm up individual pieces in the microwave or oven until heated through.