Loaf Pan Monkey Bread

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There’s something incredibly nostalgic and comforting about pulling apart warm, golden-brown monkey bread from a loaf pan. The first time I made this Loaf Pan Monkey Bread, I couldn’t believe how simple ingredients turned into something so magical. The dough puffs into soft, buttery pillows that are generously coated with cinnamon sugar and baked into a caramelized loaf that smells like pure joy.

What makes this version special is how the loaf pan creates a beautiful, sliceable shape while still keeping that classic pull-apart feel. Each piece is tender inside, crisp on the outside, and sticky in the most delightful way. I love serving it warm with a drizzle of glaze or just as it is—because it doesn’t need much to steal the spotlight.

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Why You’ll Love This Loaf Pan Monkey Bread

This loaf pan twist on traditional monkey bread is everything you crave in a sweet, cozy treat. It’s:

• Perfect for breakfast, brunch, or dessert
• Super easy to make with store-bought or homemade dough
• A gorgeous, sliceable version that still pulls apart
• Buttery, soft, and sticky with cinnamon sugar
• Great for sharing—or hoarding, I won’t judge

Whether you’re serving it at a holiday brunch or indulging on a lazy weekend morning, this monkey bread is guaranteed to make people smile.

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What Kind of Dough Works Best for Loaf Pan Monkey Bread?

You have a few great options when it comes to the dough, and it really depends on how much time you have. I often reach for refrigerated biscuit dough when I want something quick and foolproof—it’s soft, fluffy, and ready to go right out of the can. If I have more time, I’ll use a basic homemade yeast dough, which gives a slightly chewier texture and that unmistakable fresh-baked flavor.

Another great alternative is frozen bread dough—just thaw it overnight in the fridge, then proceed as you would with any other dough. The beauty of this recipe is its flexibility. No matter which dough you choose, you’ll end up with a golden, gooey loaf that pulls apart beautifully.

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Options for Substitutions

Whether you’re adjusting for dietary needs or working with what you have in the pantry, this loaf pan monkey bread adapts well. Here are a few smart swaps:

• Butter: You can use vegan butter for a dairy-free version without losing flavor or texture.
• Sugar: Light brown sugar gives a deeper caramel flavor, but white sugar works if that’s what’s on hand.
• Cinnamon: Feel free to add nutmeg or pumpkin pie spice for a twist.
• Dough: Swap canned biscuit dough with crescent roll dough or even puff pastry for a flakier variation.
• Glaze: A simple powdered sugar and milk glaze works, but cream cheese glaze adds extra richness.

Play with flavors and ingredients to make it your own—it’s a very forgiving recipe.

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Ingredients for This Loaf Pan Monkey Bread

• Refrigerated Biscuit Dough: This is the heart of the recipe—fluffy, easy-to-use, and the perfect base for absorbing all that cinnamon sugar and buttery goodness.
• Granulated Sugar: Used to coat each dough piece and create that signature sweet crust.
• Ground Cinnamon: Adds warmth and spice to every bite; it’s what makes monkey bread so addictive.
• Unsalted Butter: Melted butter binds the cinnamon sugar to the dough and creates that irresistible sticky texture.
• Brown Sugar: Mixed with melted butter, it forms a rich caramel sauce that bakes into the bottom (and eventually top) of the loaf.
• Vanilla Extract (optional): Adds a touch of depth and a warm, sweet aroma.
• Salt (a pinch): Enhances the flavor of the dough and balances the sweetness.

These few ingredients come together to create something far greater than the sum of their parts—soft, sweet, pull-apart perfection.

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Step 1: Prep the Loaf Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or nonstick spray. This helps the sticky caramel sauce release easily once baked.

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Step 2: Cut and Coat the Dough

Open your refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters. In a medium bowl, mix the granulated sugar and cinnamon. Toss the dough pieces in the mixture until well coated on all sides.

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Step 3: Layer the Dough in the Pan

Layer the coated dough pieces into the loaf pan, making sure to distribute them evenly. You don’t need to press them down—just let them pile naturally. As they bake, they’ll rise and fill in the gaps.

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Step 4: Pour the Buttery Caramel

In a small saucepan or microwave-safe bowl, melt the butter and mix it with the brown sugar and vanilla extract (if using). Stir until smooth and pour the mixture evenly over the dough in the pan.

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Step 5: Bake Until Golden and Puffy

Place the pan in the center of your oven and bake for 35–40 minutes, or until the top is deeply golden and the caramel is bubbling around the edges.

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Step 6: Cool Slightly and Serve

Let the monkey bread cool in the pan for about 10 minutes. Then, carefully invert it onto a plate or serving board. Serve warm, either sliced like a loaf or pulled apart with your fingers.

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How Long to Cook the Loaf Pan Monkey Bread

Bake your loaf pan monkey bread at 350°F (175°C) for 35 to 40 minutes. You’re looking for a deep golden-brown top and bubbling caramel around the edges. The center should be fully cooked—if you gently tug a piece from the middle and it still looks doughy, give it 5 more minutes. A quick toothpick test inserted in the middle should come out clean or with just sticky caramel—not raw dough.

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Tips for Perfect Loaf Pan Monkey Bread

• Use Even Dough Pieces: Cutting the biscuit dough into similar-sized pieces ensures even baking and texture throughout the loaf.
• Grease Your Pan Generously: This helps the sticky caramel release smoothly when you invert the loaf.
• Don’t Skimp on Sugar & Cinnamon: Each dough ball should be well-coated for that signature monkey bread flavor.
• Pour Butter Mixture Evenly: Make sure it seeps into the cracks for that gooey interior.
• Let It Rest Before Inverting: Allowing it to cool slightly helps the caramel set and reduces the risk of it falling apart.
• Bake on a Sheet Pan: Place your loaf pan on a baking sheet in case any caramel bubbles over—this makes cleanup a breeze.
• Reheat Before Serving Leftovers: A quick 10-second zap in the microwave brings leftover pieces back to life.

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Watch Out for These Mistakes While Cooking

• Using Too Much Dough: Overfilling the pan can cause the dough to rise too high and bake unevenly. Stick to the recommended amount or your loaf may overflow.
• Skipping the Cooling Time: Inverting the bread too soon may cause it to collapse or stick to the pan. Give it at least 10 minutes to settle before flipping.
• Not Coating the Dough Evenly: Uneven sugar-cinnamon coating results in bland bites. Toss the pieces thoroughly for consistent flavor.
• Underbaking: A raw center is a common issue. Be sure the top is golden and a toothpick in the middle comes out clean.
• Using a Nonstick Spray Only Lightly: The caramel gets sticky—be generous with greasing or line with parchment to prevent a stuck loaf.
• Not Using a Drip Tray: Hot sugar can overflow. Place a baking sheet underneath your loaf pan to catch any spills.

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What to Serve With Loaf Pan Monkey Bread?

Fresh Berries

Strawberries, raspberries, or blueberries add a refreshing contrast to the sticky sweetness.

Vanilla Yogurt or Greek Yogurt

Serve on the side for a creamy, tangy pairing that balances the rich bread.

Scrambled Eggs or Omelets

Great for a brunch setup—something savory to go with all that sweetness.

Bacon or Sausage Links

The salty, crispy elements make the monkey bread shine even more.

Maple Glaze or Cream Cheese Icing

Drizzle over the top for extra indulgence.

Whipped Cream

A dollop on top gives it a dessert-like finish.

Coffee or Spiced Chai

Warm drinks pair beautifully with the buttery cinnamon notes.

Citrus Slices or Orange Juice

The acidity helps cut through the richness and rounds out a breakfast spread.

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Storage Instructions

Loaf pan monkey bread stores surprisingly well—if you have any leftovers! Once completely cooled, cover the loaf tightly with plastic wrap or transfer it to an airtight container. It will keep at room temperature for up to 2 days, or in the fridge for up to 5 days.

To reheat, microwave individual portions for 10–15 seconds until warm and soft again. If reheating the whole loaf, wrap it in foil and place it in a 300°F oven for 10–15 minutes.

For longer storage, you can freeze the baked monkey bread (once cooled) by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as needed.

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Estimated Nutrition

Please note these are approximate values based on using standard refrigerated biscuit dough:

• Serving Size: 1 slice (about 1/8 of the loaf)
• Calories: 310
• Total Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 370mg
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 22g
• Protein: 4g

These values can vary depending on the dough and any substitutions you use.

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Frequently Asked Questions

Can I make this loaf pan monkey bread ahead of time?

Yes! Assemble the bread in the pan, cover it tightly, and refrigerate overnight. Bake it fresh in the morning—just add 5 extra minutes to the baking time if starting from cold.

Can I use homemade dough instead of canned biscuits?

Absolutely. A simple yeast dough works wonderfully and gives a chewier, more artisanal texture. Just be sure it’s proofed and ready to bake.

Do I have to invert the monkey bread after baking?

Inverting gives that beautiful caramel drizzle over the top and helps prevent it from sticking. Let it cool slightly first so it stays intact.

Can I add nuts or raisins?

Yes! Chopped pecans or walnuts and golden raisins are delicious additions—just sprinkle them between layers of dough before baking.

Can I freeze this monkey bread after baking?

You can. Wrap it tightly once cooled and freeze for up to 2 months. Reheat in a low oven until warmed through.

Why did my monkey bread come out raw in the center?

It likely needed more time in the oven. Always check the center with a toothpick and make sure it comes out clean before removing it.

Can I use a bundt pan instead of a loaf pan?

Definitely. A bundt pan is the classic choice for monkey bread and gives a more traditional shape—it just changes the presentation.

Is it okay to skip the glaze?

Of course! The bread is sweet and sticky enough on its own. But a glaze adds that extra wow factor if you’re serving it for a special occasion.

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Conclusion

Loaf Pan Monkey Bread is the kind of cozy, sticky treat that brings people together—whether it’s for a weekend breakfast, a holiday brunch, or just because you need something sweet and warm. I love how the loaf shape makes it easy to slice and serve while still keeping that iconic pull-apart texture. With just a handful of ingredients and endless room for personal twists, this is one recipe you’ll find yourself returning to again and again.

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