Monkey bread has long been a beloved brunch centerpiece and nostalgic treat, known for its soft, doughy texture and sticky, cinnamon-sugar coating. Traditionally baked in a bundt pan with homemade yeast dough, it’s a showstopper that’s well worth the effort on special occasions. But what if you’re looking for the same comforting flavor with less time and hassle? That’s where this loaf pan monkey bread comes in.
Using refrigerated biscuit dough and a simple loaf pan, this version cuts prep time in half and still delivers that irresistible pull-apart goodness. Whether you’re hosting a laid-back brunch, treating your kids to a weekend surprise, or whipping up a fun dessert for a small gathering, this recipe is a game changer.
What Makes This Monkey Bread Special
Unlike traditional monkey bread that requires proofing and rising, this recipe requires no yeast, no rise time, and minimal cleanup. It’s ideal for:
- Busy mornings
- Last-minute dessert ideas
- Kids helping in the kitchen
- Potluck-style gatherings
Instead of the bundt pan’s sculpted finish, this version is baked in a standard 9×5 loaf pan, which still allows the dough to puff up beautifully and form layers of gooey, caramelized flavor.
Time-Saving Tips for Busy Bakers
Here’s how this recipe simplifies your life without sacrificing flavor:
Store-Bought Dough
Using store-bought biscuit dough eliminates the time and complexity of making dough from scratch. Simply cut, roll, dip, and bake.
Minimal Assembly
Cutting each biscuit into thirds means fewer pieces to coat compared to traditional monkey bread, which often uses dozens of tiny dough balls.
Easy to Bake and Serve
A loaf pan is not only easier to clean but also makes slicing and serving straightforward—no need to invert an entire bundt pan.
Ingredients You’ll Need
For the Monkey Bread
- 6 tablespoons unsalted butter, melted (plus more for greasing the pan)
- 2 tubes (16.3 oz each) of refrigerated biscuit dough
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- ¾ cup confectioners’ sugar
- 4 ounces cream cheese, softened
- ¼ cup heavy cream
Tip: Want an extra indulgent version? Toss a handful of chopped pecans or mini chocolate chips in between the biscuit pieces before baking.
Step-by-Step Instructions
Prep the Oven and Pan
Arrange the oven racks in the center and lower third. Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with softened butter.
Cut and Shape the Dough
Remove the biscuit dough from the tubes. Cut each biscuit into three equal pieces, then roll each into a ball.
Coat Each Dough Ball
In a microwave-safe bowl, melt the butter in 15-second increments, stirring until fully melted. In a separate bowl, mix the sugar and cinnamon. Dip each dough ball in melted butter, let the excess drip off, then roll it in the cinnamon-sugar mixture. Layer the coated balls in the loaf pan, staggering the placement to create texture and height.
Use the Extras
Don’t waste any leftover butter or cinnamon sugar—mix them together and pour over the top of the dough balls before baking. For easier cleanup, place a foil-lined baking sheet on the lower rack to catch drips.
Bake
Bake on the center rack for 45 to 50 minutes, until the top is golden brown and a skewer inserted into the center comes out mostly clean. Let it cool for 15 minutes in the pan, then gently invert it onto a serving platter. Allow an additional 10 minutes before adding the glaze.
Make the Glaze
In a mixing bowl, stir the softened cream cheese and confectioners’ sugar until smooth and lump-free. Stir in the heavy cream a little at a time until you reach a drizzle-able consistency. Either drizzle the glaze over the monkey bread using a fork, spoon, or piping bag—or serve it on the side for dipping.
Optional: For a citrusy twist, add a teaspoon of orange zest to the glaze.
Serving Suggestions
This loaf pan monkey bread is best served warm, when the glaze slightly melts into the crevices of the cinnamon-coated biscuits. Here are some pairing ideas:
- Brunch Board: Serve with fresh fruit, bacon, and scrambled eggs
- Dessert Spread: Pair with vanilla ice cream or whipped cream
- Coffee Hour: Goes perfectly with a cup of strong coffee or chai
Storage and Make-Ahead Tips
Store leftovers at room temperature in an airtight container or wrapped tightly in plastic. They’ll stay fresh for up to three days. Avoid refrigeration as it dries out the dough. To reheat, place slices in the microwave for 10 to 15 seconds or in a 300°F oven for 5 to 10 minutes.
Final Thoughts
This loaf pan monkey bread proves that you don’t need complicated ingredients or long preparation times to enjoy a classic treat. With its fluffy texture, sticky-sweet layers, and rich cream cheese glaze, it’s a simple showstopper that brings joy to any table.
Whether you’re a seasoned baker or just starting out, this recipe is sure to become a go-to favorite in your kitchen.
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Loaf Pan Monkey Bread
- Total Time: hour 10 minutes
- Yield: 1 loaf (serves 6–8) 1x
- Diet: Vegetarian
Description
This easy loaf pan monkey bread is a delicious, no-fuss version of the classic pull-apart treat. Made with biscuit dough and coated in buttery cinnamon sugar, it’s finished with a creamy, tangy cream cheese glaze. Perfect for brunch, dessert, or cozy weekends at home.
Ingredients
For the Monkey Bread
6 tablespoons unsalted butter, melted (plus more for greasing)
2 (16.3 oz) tubes refrigerated biscuit dough
¾ cup granulated sugar
1 tablespoon ground cinnamon
For the Cream Cheese Glaze
¾ cup confectioners’ sugar
4 ounces cream cheese, softened
¼ cup heavy cream
Instructions
Preheat & Prepare:
Arrange oven racks in the center and lower third of your oven. Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan with softened butter.Shape the Dough:
Cut each biscuit into thirds and roll each piece into a small ball.Cinnamon Sugar Coating:
Melt the butter in a small bowl. In a separate bowl, mix together the granulated sugar and cinnamon. Dip each dough ball in butter, allow excess to drip off, then roll in the cinnamon sugar. Layer the balls evenly in the loaf pan.Use Leftover Coating:
Mix any remaining butter and cinnamon sugar and pour it over the assembled dough balls in the pan.Bake:
Place a foil-lined baking sheet on the lower oven rack to catch any drips. Bake monkey bread on the center rack for 45–50 minutes, until golden brown on top and cooked through.Cool & Invert:
Let the monkey bread cool in the pan for 15 minutes, then carefully invert it onto a serving platter. Allow it to cool for another 10 minutes before glazing.Make the Glaze:
In a bowl, combine softened cream cheese and confectioners’ sugar until smooth. Stir in heavy cream until the glaze reaches a pourable consistency.Serve:
Drizzle glaze over the loaf or serve it on the side for dipping. Enjoy warm.
Notes
Avoid refrigerating leftovers—store at room temperature in an airtight container for up to 3 days.
Add-ins like chopped pecans, mini chocolate chips, or a touch of orange zest can personalize the flavor.
To reheat, microwave a slice for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.
For a cleaner glaze drizzle, use a piping bag or a zip-top bag with the corner snipped off.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 390
- Sugar: 23g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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