Description
Sticky, sweet, and cinnamon-kissed, Loaf Pan Monkey Bread is a pull-apart treat that’s as fun to eat as it is to make. This loaf-style version delivers a golden caramel crust and soft, gooey center in every slice—perfect for breakfast, brunch, or dessert.
Ingredients
2 cans refrigerated biscuit dough (16.3 oz each)
1 cup granulated sugar
2 teaspoons ground cinnamon
0.5 cup unsalted butter, melted
0.5 cup packed brown sugar
1 teaspoon vanilla extract
1 pinch salt (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Cut each biscuit into quarters.
3. Combine granulated sugar and cinnamon in a large zip-top bag. Add dough pieces and shake to coat.
4. Layer half the coated dough into the loaf pan.
5. Mix melted butter, brown sugar, vanilla, and salt. Pour half over the dough.
6. Repeat with remaining dough and pour remaining butter mixture on top.
7. Bake 35–40 minutes, until golden brown and bubbly.
8. Cool in pan for 10 minutes, then invert onto a serving plate.
9. Serve warm and enjoy!
Notes
Use homemade yeast dough for extra depth of flavor.
Chopped pecans or raisins can be added between layers.
Store leftovers wrapped at room temperature for 2 days or refrigerate for up to 5.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: monkey bread, pull-apart bread, loaf monkey bread, easy brunch