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I believe the best part of the holidays is a slow, cozy morning. That’s exactly what I wanted this year. I can’t get enough of recipes that let me relax and enjoy the moment. I know how stressful Christmas morning can be. This year, I found a way to make it simple and sweet.
I wanted to share my Easy Christmas Morning Monkey Bread recipe with you. It’s warm, gooey, and you do all the hard work the night before. I’ve included every detail, from metric measurements to my best baking tips. I know you’re going to love this new holiday tradition. Let’s get into it!
Easy Christmas Morning Monkey Bread Ingredients
For the Bread
- Refrigerated Biscuit Dough (approx. 462 g or 16.3 oz per can): 2 cans
- Granulated Sugar: 1/2 cup (100 g)
- Ground Cinnamon: 1 tablespoon (15 ml)
- Ground Nutmeg (optional): 1/4 teaspoon (1.25 ml)
For the Sauce
- Unsalted Butter: 1/2 cup (1 stick, or 113 g)
- Packed Light Brown Sugar: 1/2 cup (100 g)
- Granulated Sugar: 1/4 cup (50 g)
- Maple Syrup (pure, not pancake syrup): 1/2 cup (120 ml)
Instructions
1. Prep the Dough and Coating
- Preheat your oven to 350°F (175°C). Lightly grease a standard Bundt pan or a 10-cup tube pan with butter or baking spray. This step is crucial for easy removal!
- In a medium bowl, combine the 1/2 cup (100 g) of granulated sugar, the 1 tablespoon (15 ml) of cinnamon, and the 1/4 teaspoon (1.25 ml) of nutmeg (if using). Stir well to create your coating mixture.
- Open the cans of biscuit dough and use kitchen shears or a knife to cut each biscuit into quarters. We want smaller pieces for maximum caramel coating.
- Toss the dough pieces a few at a time in the cinnamon-sugar mixture until they are well coated.
- Place the coated dough pieces evenly into the prepared Bundt pan. Make sure they are loosely packed, leaving room for them to expand during baking.
2. Make the Gooey Sauce
- In a small saucepan over medium heat, melt the 1/2 cup (113 g) of butter.
- Once the butter is melted, stir in the 1/2 cup (100 g) of brown sugar, the 1/4 cup (50 g) of granulated sugar, and the 1/2 cup (120 ml) of maple syrup.
- Bring the mixture to a gentle simmer, stirring constantly for about 1 minute until the sugars are dissolved and the sauce is smooth. Do not let it boil rapidly; we want a nice, liquid caramel base.
- Carefully pour the sauce evenly over the biscuit pieces in the Bundt pan. Try to cover all the dough pieces so every bite is coated in that sticky goodness.
3. Bake and Serve
- Place the pan into the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (you should only hit dough, not wet batter). The center should feel firm when gently pressed.
- Remove the monkey bread from the oven and let it cool in the pan for only 5 minutes. Don’t let it cool for too long—if the sauce hardens, it will stick to the pan, making it impossible to remove cleanly.
- Place a serving plate upside down over the top of the Bundt pan. Using oven mitts for safety, quickly and carefully flip the plate and pan over, letting the bread drop out onto the plate.
- Scrape any remaining sauce from the pan onto the bread and serve immediately while it’s still warm and gloriously sticky! The beauty of monkey bread is pulling it apart with your fingers, so feel free to skip the fork!
Pro Tips for Perfect Monkey Bread
- Overnight Prep is Key: Follow steps 1 and 2, cover the pan loosely with plastic wrap, and place it in the fridge overnight. This is the best method for a stress-free Christmas morning. In the morning, let it sit on the counter while the oven preheats, then bake as directed.
- Don’t Skimp on the Grease: Because the sauce is so sticky, it is vital to grease your Bundt pan very well. Use a good non-stick cooking spray that includes flour, or rub softened butter into every nook and cranny.
- Check for Doneness: If the top is getting too brown but the center still seems undone, loosely tent the pan with aluminum foil for the last 10 minutes of baking time. Baking time can vary based on your oven and pan material.
- The Quick Flip: The 5-minute cooling time is essential. Set a timer! Flipping it too soon means the sauce is too hot and runny; flipping it too late means the caramel has set like glue.
Frequently Asked Questions (FAQs)
- Can I use frozen dough instead of refrigerated biscuits? No, this recipe relies on the moisture and thickness of the refrigerated canned biscuits. Frozen yeast dough requires proofing and will not yield the same quick, soft, and gooey results. Stick to the canned biscuits for this one.
- How do I store leftovers? Cover and store any leftover monkey bread at room temperature for up to 2 days. It’s best served fresh, but you can reheat slices briefly in the microwave or wrapped in foil in the oven to re-melt the caramel.
- What if I don’t have a Bundt pan? You can use a 9×13-inch (23×33 cm) baking dish, but you will need to reduce the baking time to about 25 minutes. The shape will be different (more of a sheet), but the taste will be the same!
- Can I make this recipe gluten-free? You would need to use a brand of certified gluten-free refrigerated biscuit dough, which is becoming more widely available. The rest of the ingredients, like the sugars and spices, are naturally gluten-free.
- What is the purpose of the maple syrup? The maple syrup helps to prevent the caramel sauce from hardening and turning brittle as it cools. This keeps that signature gooey, soft topping when the bread is finally flipped out of the pan.
Variations to Make It Your Own
- Pecan Crunch Monkey Bread: Before you pour the sauce over the biscuits, sprinkle 1/2 cup (60 g) of chopped pecans or walnuts into the bottom of the pan. The nuts will toast slightly in the sauce, adding a delicious crunch.
- Chocolate Chip Monkey Bread: Mix 1/2 cup (85 g) of miniature chocolate chips into the cinnamon-sugar mixture before tossing the biscuits. The chocolate will melt into the gooey sauce as it bakes.
- Cream Cheese Filling: For an extra decadent surprise, flatten each biscuit piece slightly before coating it in sugar. Place a small dollop of softened cream cheese in the center, then wrap the dough around it to seal it. Proceed with the rest of the recipe as usual.
- Orange Zest and Cranberry: Add the zest of one whole orange to the sugar coating for a brighter flavor. You can also toss in 1/2 cup (60 g) of dried cranberries with the coated dough pieces for a festive color and tart chewiness.
Storage and Reheating
- To Store: Allow any leftovers to cool completely. Wrap the monkey bread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Note that the caramel tends to soak more into the bread as it sits.
- To Reheat (Oven): The best way to revive leftovers is in the oven. Preheat your oven to 350°F (175°C). Place a slice or two on a foil-lined tray, cover loosely with foil, and bake for about 10 minutes until the center is warm and the caramel is gooey again.
- To Reheat (Microwave): For a quick fix, microwave single servings for 15 to 30 seconds. Be careful, as the caramel can get very hot quickly.
Common Mistakes to Avoid
- Not Greasing the Pan Enough: This is the number one reason monkey bread gets ruined! If you don’t grease every curve of the Bundt pan, the sticky, molten caramel will glue itself to the sides, and the bread will tear when you try to flip it out. Use a generous amount of high-quality baking spray.
- Using Fresh, Soft Bread: While we are using canned biscuits here, if you were adapting this recipe for homemade dough, using dough that hasn’t dried out a bit can lead to a dense or gummy texture. Luckily, the canned biscuits handle the liquid well.
- Flipping Immediately: If you flip the bread right out of the oven, the hot liquid caramel will likely spill out everywhere and you’ll lose all that wonderful gooey topping. Waiting just 5 minutes allows the sauce to thicken slightly and set just enough to coat the bread pieces perfectly upon flipping.
- Letting the Dough Over-Rise (if making overnight): If you are prepping this the night before, be sure your refrigerator is cool enough. If the dough sits in a warm spot, the biscuits can over-proof, leading to a doughy texture.
Final Thoughts on Christmas Morning Magic
Monkey bread is more than just a recipe; it’s a Christmas tradition that brings everyone together. The smell of cinnamon and brown sugar filling the house while presents are being unwrapped is truly the scent of the holidays.
This recipe delivers big flavor for minimal effort, which is exactly what we need on a day that’s meant for family and relaxation. Prepare it the night before, and wake up to a stress-free start to your Christmas celebration!
