This Christmas monkey bread is made with soft pieces of dough coated in cinnamon sugar and baked beneath a buttery caramel sauce. The pieces pull apart easily, making it a relaxed and enjoyable breakfast for sharing.
Prepared refrigerated biscuit dough keeps the recipe simple enough for a busy Christmas morning. Red and green dried fruit or festive sprinkles can be added for seasonal colour.
Serve it warm with coffee, hot chocolate or a savoury Christmas breakfast casserole.
Why You’ll Love This Pull-Apart Bread
- Soft cinnamon-sugar pieces.
- Rich buttery caramel.
- Easy pull-apart presentation.
- Made with convenient biscuit dough.
- Suitable for Christmas morning.
- Feeds a family.
- Simple to customise.
- Delicious served warm.
- Minimal mixing required.
- Attractive holiday centrepiece.
Ingredients You’ll Need
- 2 cans refrigerated biscuit dough, approximately 16 ounces each.
- ¾ cup granulated sugar.
- 2 teaspoons ground cinnamon.
- ½ cup unsalted butter.
- ¾ cup packed light brown sugar.
- 1 teaspoon pure vanilla extract.
- ½ cup chopped pecans, optional.
- ⅓ cup dried cranberries, optional.
For the Glaze
- 1 cup icing sugar.
- 2–3 tablespoons milk.
- ½ teaspoon vanilla extract.
- Christmas sprinkles, optional.
Ingredient Notes
Biscuit dough: Use large refrigerated American-style biscuits, not thin biscuit or cookie dough.
Cinnamon sugar: Coat every piece evenly for consistent sweetness and colour.
Brown sugar: Combines with butter to make the caramel sauce.
Pecans: Add crunch and toasted flavour but may be omitted.
Dried cranberries: Provide festive colour without releasing excessive moisture.
How to Make Christmas Monkey Bread
Step 1: Prepare the Oven and Tin
Preheat the oven to 350°F.
Grease a 10- or 12-cup Bundt tin thoroughly, including the centre tube.
Step 2: Make the Cinnamon Sugar
Combine the granulated sugar and cinnamon inside a large food-safe bag or mixing bowl.
Step 3: Cut the Dough
Separate the refrigerated biscuits.
Cut each biscuit into four equal pieces.
Step 4: Coat the Dough Pieces
Add the dough pieces to the cinnamon sugar in small batches.
Shake or toss until every surface is coated.
Step 5: Fill the Bundt Tin
Layer half the dough pieces inside the prepared tin.
Add some optional pecans and dried cranberries.
Continue with the remaining dough and toppings.
Step 6: Make the Caramel Sauce
Melt the butter and brown sugar in a small saucepan over medium-low heat.
Stir until smooth, then allow the mixture to simmer gently for approximately one minute.
Remove from the heat and add the vanilla.
Step 7: Add the Caramel
Pour the warm caramel mixture evenly over the dough.
Ensure it reaches around the complete tin.
Step 8: Bake
Bake for 35–45 minutes, until the surface is deeply golden and the dough in the centre is completely cooked.
Cover the top loosely with foil if it browns too quickly.
Step 9: Rest Briefly
Cool the monkey bread inside the tin for 5–10 minutes.
Do not leave it much longer because the caramel may set and cause sticking.
Step 10: Invert and Glaze
Place a large serving plate over the tin.
Invert carefully and lift the tin away.
Whisk the glaze ingredients and drizzle them over the warm bread. Add optional Christmas sprinkles.
Tips for Perfect Monkey Bread
Grease the Tin Generously
Caramel can make the bread stick to inadequately greased surfaces.
Cut Equal Pieces
Evenly sized dough pieces bake at approximately the same rate.
Coat Every Surface
Cinnamon sugar helps separate the pieces and provides flavour throughout.
Distribute the Caramel Evenly
Pour slowly around the complete tin rather than concentrating it in one area.
Test the Centre
The outside may look ready while the internal pieces remain doughy.
Invert While Warm
The bread releases most easily after a short resting period.
Common Problems and Solutions
Why Is My Monkey Bread Raw in the Middle?
The tin may be overcrowded, the pieces may be too large or the bread may require additional baking time.
Why Did It Stick to the Tin?
The tin may not have been greased sufficiently or the caramel may have cooled completely before inversion.
Why Is the Bread Dry?
It may have been overbaked or may not contain enough caramel mixture.
Why Did the Caramel Pool at the Bottom?
Some pooling is normal. Pour the sauce evenly and allow it to move between the dough pieces.
Easy Recipe Variations
Cranberry Orange Monkey Bread
Add dried cranberries and orange zest to the cinnamon sugar.
Pecan Caramel Monkey Bread
Increase the toasted pecans and add them to the bottom of the tin.
Apple Cinnamon Monkey Bread
Add small pieces of cooked apple between the dough layers.
Cream Cheese Monkey Bread
Wrap dough pieces around small cream cheese cubes using a tested method.
Chocolate Monkey Bread
Add chocolate chips between the cinnamon-coated pieces.
Make-Ahead Instructions
Cut and coat the dough shortly before baking for the most reliable rise.
To reduce morning preparation, measure the sugars, chop the nuts and prepare the glaze ingredients the evening before.
A fully assembled overnight version should be tested with the selected dough because prolonged refrigeration can affect the raising agents.
How to Store Leftovers
Store cooled monkey bread in an airtight container at room temperature for up to two days.
Refrigerate it for longer storage and use within four days.
How to Reheat Monkey Bread
Warm individual portions briefly in the microwave.
To reheat the complete loaf, cover it loosely with foil and place it in a 300°F oven until warm.
Frequently Asked Questions
Can I use homemade dough?
Yes. Enriched yeast dough works well but requires additional preparation and proving.
Can I prepare it overnight?
Some refrigerated doughs may lose rising power. Test the specific product before recommending overnight assembly.
Do I need a Bundt tin?
A tube tin or large loaf tins may work, but the cooking time will change.
When should I invert it?
Allow it to rest for 5–10 minutes, then invert while the caramel remains warm.
How many people does it serve?
The recipe provides approximately 10–12 portions.
Christmas Monkey Bread Recipe Card
Preparation time: 20 minutes
Cooking time: 35–45 minutes
Resting time: 10 minutes
Yield: 10–12 servings
Course: Breakfast or Brunch
Cuisine: American
Method: Baking
Ingredients
- 2 cans refrigerated biscuit dough.
- ¾ cup granulated sugar.
- 2 teaspoons cinnamon.
- ½ cup unsalted butter.
- ¾ cup light brown sugar.
- 1 teaspoon vanilla.
- ½ cup pecans, optional.
- ⅓ cup dried cranberries, optional.
- 1 cup icing sugar.
- 2–3 tablespoons milk.
- Christmas sprinkles, optional.
Instructions
- Preheat the oven to 350°F.
- Grease a Bundt tin thoroughly.
- Combine the granulated sugar and cinnamon.
- Cut each biscuit into four pieces.
- Coat the pieces with cinnamon sugar.
- Layer them inside the tin.
- Add optional pecans and cranberries.
- Melt the butter and brown sugar.
- Simmer gently for one minute.
- Add vanilla.
- Pour the caramel over the dough.
- Bake for 35–45 minutes.
- Rest inside the tin for 5–10 minutes.
- Invert onto a serving plate.
- Add glaze and optional sprinkles.
Recipe Notes
- Grease every part of the Bundt tin.
- Cut the dough evenly.
- Check that the centre is fully cooked.
- Invert while the caramel remains warm.
- Test the recipe using the selected biscuit-dough brand.