Skillet Monkey Bread
Skillet Monkey Bread features soft and fluffy pull-apart biscuits that are coated with a sweet, buttery cinnamon sugar mixture. Made in a skillet and with just five ingredients, this easy recipe is perfect for breakfast or dessert!
Love monkey bread? Then you’ll adore this apple pie monkey bread, apple cinnamon roll bake, and pumpkin spice monkey bread muffins!
Monkey bread takes me back to my childhood. Though I didn’t have it too often, when I did, I practically devoured the whole thing. The soft dough, crispy texture, and buttery glaze got me every single time.
I remember making it on Christmas morning one year and eagerly waiting for what seemed like forever for it to be done baking. My favorite part was pulling apart the sweet bread and devouring.
If soft and fluffy dough balls are you’re jam, then you’re going to flip over this easy skillet monkey bread recipe.
Unlike classic monkey bread that’s made in a bundt pan, this version is made entirely in a skillet. It’s easier to layer and you don’t have to invert the pan when it’s done baking.
The results yield biscuit pieces that are soft on the inside, crisp on the outside, and coated with a cinnamon sugar butter mixture. Plus, for an extra dose of sweetness, a vanilla glaze is drizzled on top.
This delicious monkey bread is ooey, gooey and all-around decadent. It’s hard to stop at just a few pieces, as it’s just that good. And the best part? It makes a tasty breakfast, brunch, or sweet dessert! You can serve this easy bread warm from the oven for the ultimate treat.
I guarantee that you won’t be able to resist this gooey deliciousness. It’s nostalgic, decadent, and just so comforting.
Why You’ll Love This Recipe:
- Simple ingredients: this monkey bread skillet recipe is just five ingredients, which means you may already have everything on-hand. And if you want to prepare a glaze, it’s simple to prepare.
- Easy to make: with just about 10 minutes of prep time, you can have this ready to go into the oven in a flash. It also bakes faster than if using a bundt pan, which is a win-win all around.
- Perfect for the whole family: kids will love rolling the dough pieces into little balls and dipping into the butter and sugar mixture.
- Enjoyable anytime: whether you make this bubble bread for a holiday, brunch, baby shower, or a get-together, it’s delicious for everyone, at any time!
Ingredients in Glazed Skillet Monkey Bread:
- Sugars: granulated sugar and light brown sugar (dark brown works just as well)
- Ground cinnamon: for that cinnamon-flavor
- Butter: unsalted works best so that you can control the saltiness of the recipe
- Refrigerated biscuits: I used jumbo, canned biscuits, though regular size will work
For the glaze:
- Powdered sugar
- Heavy cream: milk can also be used, though the consistency will be a bit thinner
- Vanilla: for a sweet touch
How to Make This Recipe:
- Prepare the skillet: grease a 10-inch cast-iron skillet (or regular skillet) with cooking spray.
- Mix: combine the sugars and cinnamon in a medium bowl.
- Roll: take each biscuit piece and roll into balls.
- Dip and assemble: dunk each rolled biscuit into melted butter, then into the cinnamon sugar mixture. Place biscuit dough in a single layer onto the bottom of your prepared pan.
- Bake: place into the oven and bake until the biscuits are cooked through and golden brown, about 25-30 minutes.
- Glaze: whisk the powdered sugar, cream, and vanilla in a small bowl until smooth and then drizzle over warm monkey bread.
What Kind of Pan Should You Use?
This recipe will work in a cast iron skillet or other oven-proof skillet. While you could make this in a bundt pan like traditional monkey bread, this monkey bread made in a skillet is the best for time and ease!
What Kind of Sugar Should You Use?
A mixture of white sugar and light or brown sugar is the perfect combination. I used light brown sugar for a lighter flavor, but dark brown works well for a deeper flavor.
What Type of Bread is Best?
To make this gooey monkey bread extra easy, refrigerated biscuits work the best. If you want to go the extra mile, you can make your own dough or biscuit recipe.
How to Store:
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- To reheat: warm in the microwave for 15-20 seconds, or until heated through.
- To freeze: place in a freezer-safe container or bag and freeze for up to three months. When ready to eat, let thaw completely in the refrigerator.
Can You Make This Ahead of Time?
To save on a little time, you can cut biscuits into quarters and then roll into balls the night before. However, do not dip into butter or cinnamon sugar until ready to bake.
What to Serve With This:
I like to serve this cast iron monkey bread on its own, as it’s delicious as is! However, it would be tasty if paired with fruit, yogurt, or even just a hot cup of coffee.
Variations:
- Instead of using biscuits, you can quarter refrigerated crescent rolls and shape into balls.
- In addition to or instead of cinnamon, use pumpkin pie spice for a touch of fall.
- Just before baking, sprinkle some chopped pecans, chocolate chips, white chocolate chips, or even toffee bits on top of rolls.
- Swap out the vanilla extract for almond extract for a richer flavor in the sweet glaze.
- Instead of topping the bread with a glaze, spread some cream cheese frosting over the warm dessert for a treat that’s reminiscent of cinnamon rolls.
Looking for More Easy Dessert Recipes? I’ve Got You Covered!
- Peanut Butter Fluff
- Lemon Cake Mix Cookies
- Apple Blueberry Crumble
- Salted Caramel Pretzel Blondies
- Peaches and Cream Cheesecake
- Banana Cream Cake
Skillet Monkey Bread
Ingredients
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, melted
- 1 can (16 ounce) refrigerated jumbo biscuits, cut into quarters, (regular sized biscuits also work)
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste, (or vanilla extract)
Instructions
- Preheat oven to 350℉. Lightly spray a 10-inch cast iron or regular skillet with butter or cooking spray. Set aside.
- In a medium bowl, add granulated sugar, brown sugar, and cinnamon. Stir well to combine.
- Roll each biscuit piece into a ball and then dip into butter, ensuring the piece is fully coated, then dip fully into cinnamon sugar mixture. Place each piece in a single layer onto the bottom of skillet. Repeat with rest of biscuit pieces. Sprinkle remaining cinnamon sugar mixture over biscuits and then drizzle remaining melted butter over tops of biscuits.
- Bake for 25-30 minutes, or until biscuits are cooked through and golden brown. Remove from oven and let cool for several minutes before serving.
- While biscuits are cooking, prepare the glaze. In a small bowl, add powdered sugar. Whisk in heavy cream and vanilla. If necessary, add more cream to create a thinner consistency. Drizzle glaze over monkey bread and serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- For extra flavor, add some shredded coconut, or chopped pecans to biscuits before baking.
- See my tips and tricks for making this Skillet Monkey Bread.
