This Bourbon Brown Butter Monkey Bread is a quick-fix sweet treat that is so lovably throwback, it’s just hard not to smile when it comes out of the oven – it’s monkey bread for crying out loud! The bread of the monkey. I’m not sure, incidentally, why it’s called monkey bread, but I like it.
You can also call this stuff “pull apart bread,” which actually makes more sense. But really, what’s in a name?
You can also make monkey bread from scratch, yeast-risen dough, which I do and enjoy quite a bit. But in a pinch – in the name of expediency and ease – I’m sharing a favorite quick-fix monkey bread recipe that is pretty knockout delicious. NOTE: You can buy whichever kind of pre-made biscuit dough you like: Trader Joe’s Whole Foods, Grands, etc.
The recipe comes together in, oh I dunno, 10 minutes? What you end up with really does look so incredibly fetching – this caramel coated puffy ring of cinnamon-sugared bread – it’s tough to beat.
What you’ll need for this Pull-Apart Bread:
Two cans of refrigerated biscuit dough (total of 16 biscuits)
1 cup granulated sugar
2 TBSP cinnamon
¾ cup (1.5 sticks) unsalted butter
1 cup dark brown sugar
1.5 TBSP bourbon (or whiskey of your choice)
2 tsp vanilla extract
How to Make this Bourbon Brown Butter Monkey Bread
Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position.
Spray a standard Bundt/tube pan with nonstick spray or grease with butter. Cut the biscuits into quarters (I actually do some into eights and some into quarters).
Add the granulated sugar, cinnamon, and biscuit pieces to a gallon-sized zip-top bag (or you can use a big mixing bowl). Shake or stir to coat very well. Pour into the prepared pan.
In a medium saucepan over medium heat, melt the butter and then continue to cook it until the simmering stops and it looks slightly brown (it will smell nutty); only takes a couple of minutes after the butter has fully melted to achieve the brown butter. Turn off the heat and add the brown sugar, bourbon, and vanilla – stirring/whisking to mix it all together. Pour this mixture evenly over the biscuits. Bake for 35 to 40 minutes, or until the biscuits are no longer raw and doughy.
Run a knife around the edges of the bread to free it from the pan and allow it to cool for about 5 minutes before transferring to a serving platter. If anything sticks, just scoop it out and patch it back up as needed. Enjoy!
If you like the looks of this Bourbon Brown Butter Monkey Bread, you might also enjoy:
Apple Fritter Quick Bread with Buttermilk Icing
Bourbon Brown Butter Monkey Bread
- Yield: Serves 6 to 8 1x
Ingredients
Two cans of refrigerated biscuit dough (total of 16 biscuits)
1 cup granulated sugar
2 TBSP cinnamon
¾ cup (1.5 sticks) unsalted butter
1 cup dark brown sugarÂ
1.5 TBSP bourbon (or whiskey of your choice)
2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Adjust the oven rack to the middle position.
- Spray a standard Bundt/tube pan with nonstick spray or grease with butter. Cut the biscuits into quarters (I actually do some in eights and some in quarters).
- Add the granulated sugar, cinnamon, and biscuit pieces to a gallon-sized zip-top bag (or you can use a big mixing bowl). Shake or stir to coat very well. Pour into the prepared pan.Â
- In a medium saucepan over medium heat, melt the butter and then continue to cook it until the simmering stops and it looks slightly brown (it will smell nutty); only takes a couple of minutes after the butter has fully melted to achieve the brown butter. Turn off the heat and add the brown sugar, bourbon, and vanilla – stirring/whisking to mix it all together. Pour this mixture evenly over the biscuits. Bake for 35 to 40 minutes, or until the biscuits are no longer raw and doughy.
- Run a knife around the edges of the bread to free it from the pan and allow it to cool for about 5 minutes before transferring to a serving platter. If anything sticks, just scoop it out and patch it back up as needed. Enjoy!
