Description
This loaf pan monkey bread is soft, gooey, and irresistibly sticky with a golden caramel glaze and cinnamon sugar coating. Made easily with biscuit dough and a few pantry staples, it’s perfect for breakfast, brunch, or dessert. The loaf pan shape makes it easy to slice or pull apart for sharing.
Ingredients
2 cans refrigerated biscuit dough
0.75 cup granulated sugar
2 teaspoons ground cinnamon
0.5 cup unsalted butter
0.5 cup brown sugar
1 teaspoon vanilla extract (optional)
1 pinch salt
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan generously.
2. Cut each biscuit into quarters.
3. In a bowl, mix granulated sugar and cinnamon.
4. Toss the biscuit pieces in the cinnamon sugar until evenly coated.
5. Layer the coated pieces into the prepared loaf pan.
6. In a small bowl, melt butter and stir in brown sugar and vanilla extract.
7. Pour the butter mixture evenly over the dough in the pan.
8. Bake for 35–40 minutes, until golden brown and bubbly.
9. Let cool in the pan for 10 minutes.
10. Invert onto a serving plate and enjoy warm.
Notes
Let the bread cool slightly before inverting to help it stay together.
Don’t overpack the loaf pan—leave room for the dough to rise.
Use a baking sheet underneath the loaf pan to catch any bubbling caramel.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: monkey bread, loaf pan, pull-apart bread, easy breakfast, cinnamon sugar