Go Back
A golden-brown Easter Brunch Monkey Bread drizzled with icing and decorated with colorful pastel sprinkles.

Dreamy Easter Brunch Monkey Bread

This festive breakfast transforms simple canned biscuits into a show-stopping tower of tender, pull-apart dough. Each piece is drenched in a buttery brown sugar glaze and finished with a sweet vanilla drizzle, creating the ultimate Easter brunch recipe that is both special and wonderfully effortless.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup chopped pecans or walnuts optional
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • 10-inch fluted tube pan (Bundt pan)
  • Large gallon-sized zip-top bag
  • Small saucepan
  • Baking sheet
  • Wire cooling rack
  • Large serving platter or cake stand
  • Knife or kitchen shears
  • Small mixing bowl
  • Whisk or Spoon
  • Measuring cups and spoons
  • Oven mitts

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch fluted tube pan (Bundt pan) with butter or nonstick baking spray, ensuring all crevices are coated. Open the cans of biscuits and cut each biscuit into quarters.
  2. In a large, gallon-sized zip-top bag, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. Seal the bag and shake vigorously until completely mixed.
  3. Place the biscuit quarters into the bag with the cinnamon-sugar mixture, working in batches if necessary. Seal the bag and shake until every piece is generously and evenly coated.
  4. Arrange half of the coated biscuit pieces in the prepared Bundt pan in an even layer. If using, sprinkle half of the chopped nuts over the biscuit layer. Top with the remaining biscuit pieces and the rest of the nuts.
  5. In a small saucepan over medium heat, melt 1 cup of butter. Stir in 1 cup of packed brown sugar and continue stirring until the sugar is dissolved and the mixture is smooth and bubbly.
  6. Carefully and evenly pour the hot butter and sugar mixture over the biscuit pieces in the Bundt pan. Place the pan on a baking sheet to catch any drips and bake for 35 to 45 minutes, or until the top is deep golden brown and the center is cooked through.
  7. Remove the pan from the oven and let it cool on a wire rack for 5 to 10 minutes only. Do not let it cool longer. Place a large serving platter over the pan and, using oven mitts, confidently flip both together. Gently lift the pan off.
  8. In a small bowl, whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk or cream. Add more milk, one teaspoon at a time, if needed to reach a drizzling consistency. Drizzle the glaze over the warm monkey bread before serving.

Notes

Success Tips: Grease the pan very thoroughly to prevent sticking. Do not let the bread cool in the pan for more than 10 minutes, or the caramel will solidify and stick. If the top browns too quickly, tent it loosely with aluminum foil for the remainder of the baking time.
Variations: For a nutty flavor, brown the butter before adding the brown sugar. Add the zest of one orange to the cinnamon-sugar for a bright, citrusy note. Tuck small cubes of cold cream cheese between the biscuit pieces for creamy pockets. For a chocolate version, toss in 1/2 cup of mini chocolate chips with the biscuit pieces.