Get June

Easy Monkey Bread

We bet you’ve heard of this classic Jewish-Hungarian dessert, but in case you haven’t, monkey bread is basically a tower of gooey, tender bite-sized dough portions baked together in a sticky, sweet-spiced caramel. Its unusual name hints at its wide appeal--it’s meant to be a pull-apart bread and finger food, with enthusiastic hands disassembling it piece by golden piece, just like excited monkeys pulling bananas out of a tree. That said, use caution when unmolding this irresistible treat as the caramel reaches molten temperatures and can burn the overeager. Traditionally made with a labor-intensive sweet yeasted dough, June’s version takes a well-deserved and super tasty shortcut and swaps in canned biscuit dough (skip the “butter-flavored” biscuits in this case and opt for a classic flaky variety). A bundt pan or a tube pan will work, but make sure whatever pan you use has a volume of at least 12 cups. We’ve chosen a 9” (16-cup) tube pan.

Prep Time — 15 min
Cook Time — 50 min
Servings — 8
Start Cooking Jump to Personalization Step

Ingredients

nonstick cooking spray

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground nutmeg

2 cans refrigerated flaky biscuit dough

¾ cup chopped pecans

¾ cup dark brown sugar

¾ cup melted unsalted butter

1 teaspoon salt

½ teaspoon vanilla extract

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Save

Preferences

Preheat the June Oven

With the shelf in the bottom position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

June Oven

Grease the pan

Generously grease a tube pan with nonstick cooking spray.

tube pan

nonstick cooking spray

Prepare the sugar-spice mix

In a large bowl, mix the sugar, cinnamon, ginger, salt and nutmeg to combine.

large bowl

measuring cups

measuring spoons

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground nutmeg

spatula

Cut the biscuits

Separate the biscuits and cut each biscuit round into quarters, making 64 pieces total.

2 cans refrigerated flaky biscuit dough

chopping board

knife

Assemble the monkey bread

Working in batches of about 8, toss the dough pieces in the sugar-spice mixture until evenly coated. Arrange the coated dough in the tube pan and repeat so 16 pieces are in the bottom. Sprinkle about 3 tablespoons of pecans over the dough pieces, then repeat tossing the dough pieces in the sugar-spice mixture and adding pecans to the tube pan after every other batch until all the dough and pecans have been used.

¾ cup chopped pecans

Add the remaining sugar to the monkey bread

Sprinkle any remaining sugar-spice over the biscuit pieces.

Prepare the caramel

In a medium bowl, whisk together the brown sugar, melted butter, salt and vanilla. Pour over the biscuit pieces.

¾ cup dark brown sugar

¾ cup melted unsalted butter

1 teaspoon salt

½ teaspoon vanilla extract

medium bowl

whisk

Bake the monkey bread

Place baking pan on the bottom shelf of the June Oven. Bake the monkey bread 50 minutes, until it is golden brown and no longer doughy in the center. June will notify you when the monkey bread is ready.

Cool and invert the monkey bread

Remove the pan from the June Oven and transfer it to a cooling rack. Allow the monkey bread to cool 5 minutes in the pan, then place a serving platter right-side down over the pan. Carefully and quickly invert the pan onto the serving platter and lift away the pan, holding it over the monkey bread a few seconds to allow any remaining topping to drip back onto the logs. Using a spatula, scrape any remaining topping from the pan onto the bread, if desired.

cooling rack

serving platter

Serve

Serve warm.

Connect your June Oven

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ modalMessage ]]

Enter code

On your oven, enter the eight-digit security code shown below:

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ pairingCode || "..." ]]

To send live video, cooking history, and other info to your device, your oven syncs data with June. More info

[[ modalMessage ]]

Success!

Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.

Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.

Error

[[ errorMessage ]]

June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

Whoops

Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.