Camilla – Page 22 – Family Feast

By coincidence, you’ll find a pull-apart monkey bread for every mood, so you can pick one and get baking fast. You’ll use store-bought biscuit dough, toss pieces in sugar or spices, and layer fillings like cream cheese, nuts, fruit, or chocolate before baking. The recipes range from classic cinnamon to savory garlic-herb, each with simple steps and few ingredients, so scan the list and choose the one that fits your meal or crowd. Classic Cinnamon Sugar Monkey Bread A warm, pull-apart sweet treat loaded with cinnamon-sugar goodness — perfect for sharing. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough (or 24–30 small biscuit pieces) 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 cup (1 stick) unsalted butter 1 cup packed light brown sugar 1 teaspoon vanilla extract Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat oven to 350°F (175°C) and grease a 9-inch Bundt pan or a 9×13-inch baking dish. Cut each biscuit into quarters (or pull apart small biscuits into bite-size pieces). In a large zip-top bag or bowl, mix the granulated sugar and cinnamon; add biscuit pieces and shake/toss until evenly coated. If using nuts, toss them with the coated biscuit pieces now. In a small saucepan, melt the butter over low heat, then stir in the brown sugar until dissolved and smooth; remove from heat and stir in the vanilla. Pour about half of the brown sugar sauce into the bottom of the prepared pan. Spoon the cinnamon-coated biscuit pieces into the pan, piling them evenly. Pour the remaining brown sugar sauce over the top, trying to cover as many pieces as possible. Bake for 30–35 minutes (Bundt) or 35–40 minutes (9×13) until the top is golden and the sauce is bubbly. Let the bread cool in the pan for 10–15 minutes, then invert onto a serving plate and gently lift the pan off. Serve warm, pulling the pieces apart with fingers or forks. Enjoy the gooey, cinnamon-sugary pull-apart goodness with a napkin handy — it’s better when shared! Cream Cheese Stuffed Monkey Bread Cream Cheese Stuffed Monkey Bread — gooey, pull-apart bites with a creamy surprise in every piece. Ingredients: 2 (16 oz) cans refrigerated biscuit dough (about 16 biscuits) 8 oz cream cheese, softened 1/2 cup granulated sugar 1/2 cup brown sugar, packed 2 teaspoons ground cinnamon, divided 1/2 cup unsalted butter (1 stick) 1/2 cup light corn syrup or honey 1 teaspoon vanilla extract Pinch of salt Nonstick spray or butter for the pan How to Make: Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13-inch baking dish. Cut each biscuit into quarters. Roll 1 teaspoon-sized pieces of cream cheese into small balls; set aside. In a bowl, mix granulated sugar and 1 teaspoon cinnamon. Toss each biscuit piece in the sugar-cinnamon mixture to coat. Flatten a sugared biscuit piece slightly, place a cream cheese ball in the center, and seal to form a filled ball. Repeat until all pieces are filled. Arrange the filled balls in the prepared pan in layers. In a small saucepan, melt butter with brown sugar, corn syrup (or honey), remaining 1 teaspoon cinnamon, vanilla, and a pinch of salt; stir until smooth and bubbling. Pour the warm sauce evenly over the arranged biscuit balls. Bake for 30–35 minutes, until golden brown and cooked through. If using a bundt pan, loosen edges with a knife and invert onto a serving plate while still warm. Let cool 5–10 minutes so the sauce sets slightly, then pull apart and enjoy. Pull off a gooey piece and savor that warm cream cheese surprise — perfect for brunch or any cozy morning. Caramel Pecan Monkey Bread Sweet, sticky pull-apart goodness studded with crunchy pecans. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough (about 16 biscuits) 1 cup packed brown sugar 1/2 cup unsalted butter (1 stick) 1/2 cup light corn syrup 1 teaspoon vanilla extract 1/2 teaspoon kosher salt (or pinch if using table salt) 1 1/2 teaspoons ground cinnamon 1/2 cup chopped pecans, plus extra for topping Nonstick cooking spray (or melted butter) for the pan How to Make: Preheat the oven to 350°F (175°C). Grease a bundt pan well with nonstick spray or melted butter. Cut each biscuit into 4 pieces and place the pieces in a large mixing bowl. In a small saucepan over medium heat, melt the butter with brown sugar and corn syrup, stirring until smooth and slightly bubbling (about 2–3 minutes). Remove from heat and stir in vanilla and salt. Pour about half the caramel sauce into the bottom of the prepared bundt pan and spread evenly. Toss the biscuit pieces with cinnamon and the chopped pecans until coated. Layer the coated biscuit pieces into the bundt pan, pressing lightly as you go. Sprinkle a few extra pecans between layers if you like. Pour the remaining caramel sauce evenly over the layered biscuits. Bake for 30–35 minutes, or until the top is golden brown and the centers are cooked through (a toothpick into a biscuit piece should come out clean). Let the monkey bread cool in the pan for 10–15 minutes, then carefully invert onto a serving plate. If any caramel remains in the pan, drizzle it over the top. Sprinkle additional chopped pecans on top if desired, pull apart, and serve warm. Enjoy the gooey, nutty mess — perfect for sharing and impossible not to dig into! Pumpkin Spice Monkey Bread A warm, pull-apart treat bursting with pumpkin spice — perfect for cozy mornings or fall gatherings. Ingredients: 2 (12 oz) cans refrigerated biscuit dough (about 16–20 biscuits total) 1 cup granulated sugar 2 teaspoons pumpkin pie spice, divided 1/2 cup unsalted butter (1 stick) 1/2 cup packed brown sugar 3/4 cup canned pumpkin puree (not pumpkin pie filling) 1 teaspoon vanilla extract 1/4 teaspoon salt Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat the oven to 350°F (175°C) and grease a Bundt pan or a 9×13-inch pan well. Cut each biscuit into quarters and set aside. In a large zip-top bag or bowl, combine the granulated sugar and 1 teaspoon pumpkin pie spice. Toss the biscuit pieces in the sugar-spice mixture until evenly coated; set aside. In a small saucepan over medium heat, melt the butter with the brown sugar, remaining 1 teaspoon pumpkin pie spice, salt, pumpkin puree, and vanilla, stirring until smooth and slightly thickened (about 3–4 minutes). If using nuts, sprinkle a little into the bottom of the prepared pan. Layer half the coated biscuit pieces into the pan, sprinkle with some nuts if using, then pour half the pumpkin-butter sauce over the layer. Add the remaining coated biscuit pieces, top with more nuts if desired, and pour the rest of the sauce evenly over everything. Bake for 30–35 minutes, or until the top is golden brown and a few biscuit centers cook through (cover with foil if browning too quickly). Let the monkey bread cool in the pan for 10–15 minutes, then invert onto a serving platter and gently shake to release. Pull apart and enjoy warm — great with coffee or a scoop of vanilla ice cream. Dig in and enjoy the gooey, spicy-sweet goodness! Apple Cinnamon Pull-Apart Monkey Bread A warm, gooey Apple Cinnamon Pull-Apart Monkey Bread that’s perfect for cozy mornings or sharing with friends. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough, torn into quarters 3 medium apples (Fuji or Granny Smith), peeled, cored, and diced 1 cup granulated sugar 1/2 cup packed brown sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/2 cup unsalted butter (1 stick) 1/3 cup honey or light corn syrup 1 teaspoon vanilla extract 1/4 cup chopped pecans or walnuts (optional) Nonstick spray or butter for the bundt pan Pinch of salt How to Make: Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan well. In a bowl, toss the diced apples with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg; set aside. In another bowl, mix the remaining granulated sugar, brown sugar, and 1 1/2 teaspoons cinnamon. Melt the butter in a small saucepan over low heat, stir in honey (or corn syrup), vanilla, and a pinch of salt; remove from heat. Toss each biscuit piece in the sugar-cinnamon mixture until coated. Layer half of the coated biscuit pieces in the bottom of the bundt pan, sprinkling half the diced apples and half the chopped nuts over them. Add the remaining coated biscuit pieces, then top with the remaining apples and nuts. Pour the warm butter-honey mixture evenly over the piled biscuits and apples. Bake for 35–45 minutes, until the top is deep golden brown and a knife inserted into the center comes out clean (tent with foil if browning too quickly). Let the monkey bread cool in the pan for 10–15 minutes, then invert onto a serving plate and gently shake to release. Pull apart and serve warm—optionally with a drizzle of caramel sauce or a dusting of powdered sugar. Pull apart, dig in, and enjoy the sweet cinnamon-apple goodness! Savory Garlic Herb Monkey Bread With Cheese Savory, pull-apart garlic herb monkey bread oozing with melted cheese — perfect for parties or cozy nights in. Ingredients: 3 cans (16 oz each) refrigerated biscuit dough (or equivalent dough pieces) 1 cup (2 sticks) unsalted butter, melted 4 cloves garlic, minced (or 1 1/2 teaspoons garlic paste) 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried) 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) 1 tablespoon fresh thyme leaves (or 1 teaspoon dried) 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups shredded mozzarella cheese 1 cup shredded sharp cheddar cheese (or a blend) 1/4 cup grated Parmesan cheese 2 tablespoons olive oil (optional, for brushing) Nonstick spray or butter for bundt pan How to Make: Preheat oven to 350°F (175°C). Grease a bundt pan well with nonstick spray or butter. Cut each biscuit into quarters (or cut dough into roughly 1–1.5 inch pieces). In a bowl, combine melted butter, minced garlic, parsley, rosemary, thyme, Italian seasoning, salt, and pepper. Toss dough pieces in the garlic-herb butter until evenly coated. Sprinkle a layer of mozzarella and cheddar into the bottom of the prepared pan. Add a layer of buttered dough pieces over the cheese; press lightly so they nestle together. Sprinkle another 1 cup of cheese over the dough layer. Repeat layering remaining buttered dough and cheese, finishing with grated Parmesan on top. If desired, drizzle 2 tablespoons olive oil over the top for extra browning. Bake 30–35 minutes, or until golden brown and cooked through; if top browns too quickly, tent with foil. Let cool in the pan 10 minutes, then carefully invert onto a serving plate. Pull apart while warm and serve with marinara, extra garlic butter, or a simple salad. Dig in and enjoy the gooey, garlicky pull-apart goodness! Chocolate Chip Monkey Bread A gooey, pull-apart treat bursting with chocolate chips — pure comfort in every bite. Ingredients: 2 (16.3 oz) cans refrigerated biscuit dough (about 16 biscuits) 1 cup granulated sugar 2 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter 1/2 cup packed brown sugar 1 cup semi-sweet chocolate chips 1 tsp vanilla extract Pinch of salt Nonstick cooking spray How to Make: Preheat oven to 350°F (175°C). Grease a bundt pan with nonstick spray. In a large zip-top bag, combine granulated sugar and cinnamon. Cut each biscuit into quarters and drop a few pieces at a time into the bag; shake to coat evenly. Stir the chocolate chips into the coated biscuit pieces so they’re distributed. In a small saucepan, melt butter with brown sugar over low heat, stirring until smooth; remove from heat and stir in vanilla and a pinch of salt. Layer half of the coated biscuit pieces into the prepared bundt pan. Spoon half of the butter-brown sugar sauce over that layer. Add the remaining coated biscuit pieces, then pour the rest of the sauce evenly over the top. Bake 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (melted chocolate may show). Let cool in pan 10 minutes, then invert onto a serving plate. If any sauce remains in the pan, spoon it over the bread. Pull apart and serve warm with extra chocolate chips sprinkled on top if you like. Enjoy pulling apart warm, chocolatey goodness — perfect for sharing (or not!). Maple Bacon Monkey Bread Sweet, sticky bites of maple-glazed dough studded with crisp bacon — pure breakfast happiness. Ingredients: 2 cans (16 oz total) refrigerated biscuit dough (or 24 small dinner biscuits) 8–10 slices bacon, cooked until crisp and chopped 1 cup brown sugar, packed 1/2 cup granulated sugar 1/2 cup unsalted butter (1 stick) 1/3 cup pure maple syrup 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp salt Nonstick cooking spray or butter for the bundt pan Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan well. Cut each biscuit into quarters and place them in a large bowl. In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and salt. Stir the chopped bacon (and nuts, if using) into the biscuit pieces. Toss the biscuit-bacon pieces with about half the sugar mixture until evenly coated. Layer the coated biscuit pieces into the prepared bundt pan, pressing gently to fill spaces. In a small saucepan over low heat, melt the butter with the maple syrup and vanilla, stirring until smooth. Pour half the maple-butter mixture evenly over the dough in the pan; reserve the other half. Sprinkle the remaining sugar mixture over the top, then pour the rest of the maple-butter over everything. Bake for 30–35 minutes, or until the top is golden brown and a few pieces pull away easily. Let the monkey bread cool in the pan for 10 minutes, then invert onto a serving plate. If desired, drizzle any pooled maple-butter from the pan over the top. Pull apart and serve warm for the best gooey, bacon-studded experience. Dig in and enjoy these irresistible maple bacon pull-aparts — breakfast (or brunch) just got a whole lot more fun! Lemon Glazed Blueberry Monkey Bread Bright, zesty bites of tender pull-apart bread studded with juicy blueberries and finished with a glossy lemon glaze. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough, torn into bite-sized pieces 1 cup fresh or frozen blueberries (if frozen, don’t thaw) 1/2 cup granulated sugar 1 tablespoon lemon zest (from about 1 large lemon) 1 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons unsalted butter, melted 1/4 cup brown sugar, packed 1 cup powdered sugar 2 tablespoons fresh lemon juice (about 1 lemon) 1 teaspoon vanilla extract How to Make: Preheat the oven to 350°F (175°C) and grease a bundt pan or 9×13-inch baking dish. In a large bowl, whisk together granulated sugar, lemon zest, cinnamon, and salt. Toss the torn biscuit pieces in the sugar mixture until evenly coated. Gently fold the blueberries into the coated biscuit pieces, being careful not to crush them. In a small bowl, mix melted butter and brown sugar until smooth. Pour half of the butter-brown sugar mixture into the bottom of the prepared pan. Layer the blueberry-biscuit mixture into the pan, pressing down slightly as you go. Drizzle the remaining butter-brown sugar mixture evenly over the top. Bake for 28–35 minutes, or until the top is golden brown and a few pieces in the center are cooked through. Let the monkey bread cool in the pan for 10 minutes, then carefully invert onto a wire rack or serving plate. While it cools slightly, whisk powdered sugar, lemon juice, and vanilla together until smooth to make the glaze. Add a little more lemon juice if you want a thinner glaze. Drizzle the lemon glaze over the warm monkey bread, letting it drip into the nooks and crannies. Pull apart and serve warm for best texture and flavor. Enjoy these lemony, blueberry-filled pull-apart pieces — perfect for brunch or a sunny dessert! Orange Cranberry Monkey Bread Bright, gooey monkey bread studded with tart cranberries and bright orange zest — perfect for festive mornings. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough (about 16 biscuits) 1 cup fresh or frozen cranberries (if frozen, don’t thaw) Zest of 1 large orange 1 cup granulated sugar 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 3/4 cup unsalted butter (1 1/2 sticks) 1/2 cup orange juice (freshly squeezed preferred) 1 teaspoon vanilla extract Pinch of salt Nonstick cooking spray or butter for greasing the pan Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat oven to 350°F (175°C). Grease a bundt pan or 9×13-inch pan well. Cut each biscuit into quarters and place in a large bowl. Add orange zest and cranberries to the biscuit pieces; toss gently. In a separate bowl, mix granulated sugar, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt. Sprinkle about two-thirds of the sugar-spice mixture over the biscuit-berry mixture and toss to coat evenly. If using nuts, stir them into the coated biscuit pieces now. Arrange the coated biscuit pieces in the prepared pan, piling them up evenly. In a small saucepan, melt the butter with the orange juice and vanilla over low heat, stirring until combined. Pour the warm butter-orange mixture evenly over the layered biscuits in the pan. Sprinkle the remaining sugar-spice mixture over the top. Bake for 30–40 minutes, until golden brown and cooked through (a toothpick between pieces should come out clean and butter will be bubbly). Let the monkey bread cool in the pan for 10–15 minutes, then invert onto a serving platter. If any syrupy butter pools in the pan, drizzle it over the loaf. Serve warm, pulling apart the sticky, citrusy pieces with your hands. Dig in and enjoy that sweet-tart, zesty pull-apart goodness! Nutella Swirled Monkey Bread Nutella Swirled Monkey Bread — gooey, pull-apart bites with chocolate-hazelnut bliss in every bite. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough (or 24–25 small biscuits) 1 cup Nutella (or other chocolate-hazelnut spread) 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 cup unsalted butter (1 stick) 1/2 cup brown sugar, packed Optional: 1/2 cup chopped hazelnuts or chocolate chips for mixing or topping Nonstick spray or extra butter for the pan How to Make: Preheat oven to 350°F (175°C). Grease a bundt pan or a 9×13-inch pan well. In a small bowl, mix granulated sugar and cinnamon; set aside. Open biscuits and cut each into quarters. Spoon about 1/2 teaspoon Nutella onto each biscuit piece and fold or pinch to enclose the filling; repeat for all pieces. (If Nutella is stiff, warm briefly to soften.) Roll each filled piece in the cinnamon-sugar until coated and place pieces loosely into the prepared pan, layering as you go. In a small saucepan, melt butter with brown sugar over medium heat, stirring until smooth and bubbling; remove from heat. Pour the butter-brown sugar mixture evenly over the biscuit pieces in the pan. Sprinkle chopped hazelnuts or chocolate chips over the top if using. Bake 30–35 minutes, or until biscuits are golden and cooked through. If top browns too quickly, tent with foil. Let cool in the pan 10–15 minutes, then invert onto a serving plate. Pull apart and serve warm. Dig in and enjoy the warm, Nutella-packed pull-apart fun! Chai-Spiced Pear Monkey Bread Chai-Spiced Pear Monkey Bread — warm, sticky pull-apart goodness with cozy chai and soft pear bites. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough, cut into quarters 1/2 cup (1 stick) unsalted butter 3/4 cup brown sugar, packed 1/4 cup granulated sugar 2 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 tsp vanilla extract 1 large pear, peeled, cored and diced into small pieces 1/2 cup chopped pecans or walnuts (optional) Pinch of salt Powdered sugar or a simple glaze (optional, for serving) How to Make: Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan or tube pan well. In a small saucepan over low heat, melt butter with brown sugar, pinch of salt, and vanilla until smooth and combined; remove from heat. In a shallow bowl, mix granulated sugar with cinnamon, cardamom, ginger, cloves, and nutmeg. Toss the diced pear with a tablespoon of the spice-sugar mix so it’s lightly coated. Roll each biscuit piece in the remaining spice-sugar mixture until well coated. Layer the bundt pan: spoon a few tablespoons of the butter-sugar mixture into the bottom, then add a layer of spiced biscuit pieces, sprinkle some pear pieces and nuts; repeat until pan is full, finishing with any remaining butter-sugar on top. Press gently to pack the pieces, then pour any leftover butter-sugar over the top. Bake 30–35 minutes, or until top is golden and a toothpick inserted into the dough (not the filling) comes out mostly clean; tent with foil if browning too quickly. Let cool in pan about 10–15 minutes, then carefully invert onto a serving plate; allow sticky sauce to drizzle over as it settles. Dust with powdered sugar or drizzle a simple glaze if you like, slice and pull apart to serve. Enjoy the warm, chai-scented pull-aparts — perfect with coffee or tea and guaranteed to disappear fast! Almond Joy Monkey Bread (Coconut, Almond & Chocolate) A gooey, pull-apart monkey bread packed with coconut, toasted almonds and chocolate — like a warm Almond Joy candy in every bite. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough (or 24–30 small biscuit pieces) 1 cup sweetened shredded coconut, divided 3/4 cup sliced or slivered almonds, toasted and divided 1 cup semisweet chocolate chips 1 cup granulated sugar 2 teaspoons ground cinnamon 1 cup packed brown sugar (light or dark) 1/2 cup unsalted butter (1 stick) 1/3 cup heavy cream (or milk) 1/2 teaspoon vanilla extract Nonstick cooking spray or butter for bundt pan Pinch of salt How to Make: Preheat the oven to 350°F (175°C). Grease a 10–12 cup bundt pan well and set aside. Place half the shredded coconut and half the toasted almonds in a bowl with the granulated sugar and cinnamon; stir to combine. Cut each biscuit into quarters and toss the pieces in the coconut-almond-sugar mixture, coating evenly. Layer a handful of coated biscuit pieces into the greased bundt pan, sprinkle a few chocolate chips, some toasted almonds and a little shredded coconut. Repeat layers until all pieces and mix-ins are used, finishing with a sprinkle of coconut and almonds on top. In a small saucepan over low heat, melt the butter with the brown sugar, heavy cream, vanilla and a pinch of salt, stirring until smooth and slightly thickened (about 2–3 minutes). Don’t boil. Pour the warm brown sugar sauce evenly over the layered biscuits in the bundt pan so it seeps through. Bake for 30–35 minutes, until the top is puffed and a toothpick into the center comes out with minimal sticky crumbs (watch so chocolate doesn’t overly burn). Let the monkey bread rest in the pan for 10 minutes, then carefully invert it onto a serving plate. If any chocolate is loose, tuck it back into the crevices. Sprinkle the remaining coconut and almonds over the top while still warm. Pull apart and serve warm — it’s best the day it’s made, with optional vanilla ice cream or coffee. Enjoy tearing into this Almond Joy Monkey Bread — every pull is a sweet, crunchy, chocolaty treat! Sweet Potato & Brown Butter Monkey Bread Sweet, caramel-y pulls of tender dough with cozy sweet potato and nutty brown butter — perfect for brunch or dessert. Ingredients: 2 cans (16 oz each) refrigerated biscuit dough or 2 lb prepared sweet dough, cut into 1‑inch pieces 1 cup mashed cooked sweet potato (about 1 medium sweet potato) 6 tbsp unsalted butter 1/2 cup light brown sugar, packed 1/4 cup granulated sugar 1 tbsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp salt 1 tsp vanilla extract 1/2 cup chopped pecans (optional) 1/4 cup maple syrup (optional, for extra glaze) Nonstick spray or extra butter for greasing the pan How to Make: Preheat the oven to 350°F (175°C). Grease a 9‑inch bundt pan or a 9×13-inch baking dish well. In a small skillet over medium heat, melt the butter and cook until it turns golden brown and smells nutty, about 3–5 minutes; remove from heat and let cool slightly. In a bowl, combine brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Add the mashed sweet potato and vanilla to the browned butter, stirring until smooth. Toss the dough pieces in the sweet potato–brown butter mixture until each piece is lightly coated. Fold in the chopped pecans if using. If you like extra glaze, stir the maple syrup into any remaining sauce and pour a few tablespoons into the bottom of the prepared pan. Layer the coated dough pieces into the pan, pressing gently so they nest together evenly. Pour any remaining brown butter sauce over the top, making sure it seeps between the pieces. Bake for 25–35 minutes, until the top is golden and a few pieces pull away slightly; if using a deep bundt, it may need a few extra minutes. Let the monkey bread rest for 10 minutes, then invert onto a serving plate. If desired, drizzle any pan juices over the top. Pull apart and enjoy warm — tender, sticky, and irresistibly cozy! Conclusion You’ve got 14 easy, tasty monkey bread ideas to try, both sweet and savory. Pick a flavor, prep biscuit pieces, toss them in your chosen mix, layer in a bundt pan, and bake until golden. Let it cool slightly, then invert and pull apart. Start with a simple one, then branch out. If one batch flops, don’t worry — learn from it and try again; practice makes perfect.