Loaf Pan Monkey Bread

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Sticky, sweet, and impossibly fun to pull apart — Loaf Pan Monkey Bread is your new go-to for cozy weekend mornings or an indulgent dessert twist. This loaf-style version gives the traditional bundt pan monkey bread a more structured slice, ideal for sharing or toasting up leftovers.

Each bite bursts with cinnamon-sugar bliss, and the caramelized edges paired with the soft, gooey center create a perfect texture balance. Whether you’re making this for brunch guests or a lazy Sunday treat, it’s sure to vanish fast.

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

You can go the easy route with canned biscuit dough (grands-style), which gives a fluffy, buttery result. But if you’re feeling up for it, homemade yeast dough delivers a deeper flavor and slightly chewier texture. Either option bakes beautifully in a loaf pan, holding its shape while allowing for that irresistible sticky pull.

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Ingredients for the Loaf Pan Monkey Bread

• 2 cans (16.3 oz each) refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter (1 stick), melted
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• Optional: pinch of salt

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How To Make the Loaf Pan Monkey Bread

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan generously with butter or non-stick spray.

Step 2: Cut and Coat the Dough

Open the biscuit dough and cut each round into quarters. In a large zip-top bag, combine the granulated sugar and cinnamon. Add the dough pieces and shake until evenly coated.

Step 3: Layer and Drizzle

Place half of the coated dough pieces into the loaf pan. Mix the melted butter, brown sugar, vanilla, and salt (if using). Pour half the mixture over the dough. Repeat with the remaining dough and pour the rest of the butter mixture on top.

Step 4: Bake to Golden Perfection

Bake for 35–40 minutes, or until the top is deep golden brown and bubbly. Let it rest in the pan for 10 minutes before inverting onto a plate.

Step 5: Cool Slightly and Serve

Allow it to cool slightly before pulling apart. Serve warm for the best gooey texture.

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How to Serve and Store Loaf Pan Monkey Bread

Serve this treat warm, either straight from the pan or inverted for a show-stopping sticky top. It pairs well with coffee or a tall glass of milk. For leftovers, wrap in foil and store at room temperature for up to 2 days, or refrigerate for 4–5 days. Reheat individual portions in the microwave for about 15 seconds.

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Frequently Asked Questions

Can I Make This Ahead of Time?

Yes! Assemble it the night before and refrigerate. Bake fresh in the morning — just add 5 extra minutes.

Can I Use Homemade Dough?

Absolutely. A basic enriched yeast dough works beautifully and adds flavor depth.

Can I Add Nuts or Raisins?

Yes, chopped pecans or walnuts, and golden raisins are classic additions.

Do I Need to Use a Loaf Pan?

No, but using a loaf pan gives it a sliceable shape and caramelized edges.

Is It Freezer Friendly?

It is! Freeze baked and cooled bread wrapped in foil. Thaw and warm before serving.

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Want More Sweet Bread Ideas?

If you love this Loaf Pan Monkey Bread, check out more cozy and creative bread delights:

• Nutella French Toast Casserole
• Cinnamon Donut Bread
• Baked Apple Empanadas
• Glazed Sourdough Donuts
• Cherry Chocolate Cheesecake

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Nina Dishes on Pinterest

And let me know in the comments how yours turned out. Did you add nuts or swirl in chocolate? Did you go homemade or biscuit-style?

I love seeing how each of you makes it your own. Drop your tips or questions below — let’s inspire each other!

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