Classic Monkey Bread is the best sweet treat to start the day with no work at all! Use refrigerated crescent rolls to make the best cinnamon bread with raisins and walnuts all covered in a cinnamon and a brown sugar butter glaze all over.
I don’t have sugar every morning, but when I do, it’s usually this Classic Monkey Bread. Your family will love this easy cinnamon sugar pull-apart bread with walnuts, raisins, and a sweet butter glaze.
This is as simple and delicious as my apple pie French toast casserole. You only need about 10 minutes to throw it all together in a bundt pan before it fills your house with the best smells while it bakes. You’ll want it again for dessert, too! Which I’ve totally done.
You don’t need much to make this amazing Classic Monkey Bread! This is a great recipe to make for Christmas morning with the help of all your little elves to shake the cinnamon sugar and dough together!
- Refrigerated crescent roll or biscuit dough
- Brown sugar
- Melted butter
- Cooking spray
If you’re not a fan of walnuts and raisins, you could always try pecans, almonds, dried cranberries, or any diced dried fruit or nut you love to bake with!
What I used for my Monkey Bread Recipe
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- Measuring cups: This simple breakfast recipe barely requires measuring! You can increase or decrease the raisins and walnuts in the loaf, too.
- Mixing bowls: You just need one small mixing bowl for this recipe. If you’re trying to be eco-friendly and stop buying plastic bags, you can toss the dough in a large mixing bowl to coat instead of the baggie.
- Bundt pan: A bundt pan is the best pan for making perfectly baked monkey bread. Be sure to grease the pan very well to keep this Classic Monkey Bread from sticking to the sides.
How to Make Monkey Bread
- First, mix the cinnamon and sugar together in a ziplock bag.
- Then, separate your dough and cut it into bite-sized pieces. It’s easiest to cut the crescent rolls into squares and the biscuits into quarters depending on your dough.
- Now, in batches, shake some dough in the cinnamon sugar and set into the greased bundt pan. Sprinkle the walnuts and raisins throughout the layering process.
- In a small bowl, mix the brown sugar and melted butter together until the sugar is mostly dissolved. Pour it over the dough evenly. It will seep into the cracks as it bakes.
- Finally, bake until golden brown. You can always check the internal doneness by sticking the monkey bread with a toothpick until it comes out clean. Let it set for at least 10 minutes before flipping the bread out onto a plate.
This is perfect as a sweet breakfast treat or an easy shareable dessert! Add a dollop of whipped cream or cold vanilla ice cream to the mix for an over-the-top date night dessert.
Why Do They Call It Monkey Bread?
Like the famous trait in monkeys, this bread got its name from the pick-apart style in which we eat it!
You can easily eat this with your hands, toothpicks, or a fork. No knives needed here though!
This sweet breakfast treat is also known as monkey puzzle bread, sticky bread, African coffee cake, bubble bread, golden crown, pinch-me cake, and pluck-it cake.
No matter what you call it, this pull-apart bread is always delicious!
Do I Have to Use a Bundt Pan?
Monkey bread is known for its quintessential shape. It’s usually baked in a bundt pan for the perfect glazed crown everyone can enjoy.
I highly recommend making monkey bread in a pan with a hole in the center, like a bundt pan or an angel food pan, for even cooking inside and out. Without it, the edges can get overcooked or the middle can be raw.
You can always use a baking dish or loaf pan in a pinch — anything with tall sides to keep the bread’s shape. If you do, be sure the middle is good and baked with a toothpick.
What to Serve with Monkey Bread
Breakfast is a great time to add in a sweet element with all the savory options. It’s all about balance, after all, and I love a good meal of sweet and savory, too.
There’s no better brunch dish than this classic Quiche Lorraine. Make this bacon, egg, and cheese quiche the night before and pop it in the oven while you get ready!
Looking for a low-carb breakfast dish? Try my crustless bacon, spinach, and mushroom quiche all made in a simple baking dish!
The best holiday breakfasts are overnight recipes. This bacon breakfast casserole is loaded with mushrooms and cheese and topped with crusty bread.
If you love a savory bread, try these cheddar dill muffins! They’re perfect for a quick snack or breakfast-on-the-go, too.
You’ll also like this Pizza Monkey Bread.
Other delicious sweet breakfast recipes to try…
- Cinnamon Roll Monkey Bread
- Apple Cinnamon Bun Breakfast Casserole
- Butterscotch Pecan Monkey Bread
- Banana Raspberry Muffins
- Banana Bread Breakfast Casserole
Do you have any amazing sweet breakfast recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Classic Monkey Bread
- ½ cup sugar
- 1 tsp cinnamon
- 2 cans Pillsbury Grands Crescent Rolls or Grands Flaky Rolls biscuits
- ½ cup walnuts chopped
- ½ cup raisins
- 1 cup brown sugar
- ¾ cup salted butter melted
- Preheat oven to 350°F. Spray a fluted tube pan with cooking spray.
- Add sugar and cinnamon to a plastic baggie and mix.
- If using crescent rolls, separate dough along perforations. Roll each triangle into a crescent shape. Cut into one inch cubes. If using biscuits, separate dough and cut each biscuit into quarters.
- In small batches, add dough to baggie and shake to coat. Place coated dough into tube pan, arranging evenly throughout.
- Add walnuts and raisins throughout the dough.
- In a small bowl, mix together brown sugar and butter. Pour evenly over dough mixture.
- Bake for 28 to 32 minutes or until golden brown. Check to make sure the centre is not doughy since this is the last area to cook. Cool in pan for 10 minutes before flipping upside down on a plate. Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.