Bisquick Pull-Apart Monkey Bread — EASY monkey bread with no yeast, no waiting, no dough to roll, and no mixer! It’s a perfect dessert for holiday celebrations, lazy weekend mornings, brunches, and weeknights. Who can resist tearing off soft, warm, fresh chunks of bread with a cinnamon-sugar coating and caramel sauce!
Table of Contents
Easy Monkey Bread Using Bisquick
This monkey bread tastes amazing, is ready from start to finish in about 45 minutes, and isn’t at all fussy. Anyone can make it!
No yeast, no waiting, no dough to roll, no mixer, and so easy. It’s perfect for your Easter or Christmas celebrations, a lazy weekend morning, your next brunch, or an easy weeknight dessert.
I used Original Bisquick™ Mix to make the dough along with ingredients you probably already have on hand. After stirring together the dough in literally 30 seconds, I formed dough mounds using a 2-tablespoon cookie scoop. Scooping is much faster and less messy than using my hands.
After baking I drizzled the monkey bread with salted caramel.
Your family and friends are going to love this monkey bread. Who can resist tearing off soft, warm, fresh chunks of bread with a cinnamon-sugar coating and caramel sauce?
Monkey Bread Ingredients
For this easy recipe for pull-apart monkey bread, you’ll need the following:
- Ground cinnamon
- Granulated sugar
- Original Bisquick Mix
- Butter
- Eggs
- Milk
- Vanilla extract
- Light brown sugar
- Salted caramel sauce (homemade or store-bought)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Monkey Bread with Bisquick
Making monkey pull apart bread from Bisquick is so quick and easy! Here are the basic recipe steps:
- Liberally grease a 12-cup Bundt pan with non-stick spray.
- Make the dough: First, melt the butter. Then, stir in the Bisquick, eggs, milk, vanilla, sugar, and cinnamon.
- Scoop the dough into approximately 22 balls, then pile into the prepared Bundt pan.
- Make the sauce: Melt the butter and brown sugar in a saucepan, then bring to a boil and cook, stirring constantly, for about 2 minutes. Pour over the dough balls.
- Bake: You’ll know the monkey bread is done when a toothpick inserted into the center of one of the larger mounds of dough comes out clean or with a few moist crumbs, but no batter.
- Let cool: The pull-apart monkey bread needs to cool for 10 minutes before it can be inverted. Once inverted, drizzle with caramel sauce!
Storage Instructions
Monkey bread is best warm and fresh, but will keep at room temperature for up to 3 days. I recommend sealing it in an airtight container to keep it moist.
What to Serve with Monkey Bread
Since the pull-apart Bisquick monkey bread is so sweet, I like serving it with savory breakfast or brunch dishes.
- Bacon Cheddar Egg Casserole
- Baked Bacon Cheddar French Toast
- Air Fryer Twisted Bacon
- 100-Calorie Cheese, Vegetable and Egg Muffins
- Sausage and Cheese Egg Muffins
- Cheesy Hash Brown Crust Quiche
- Asparagus Frittata
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Bisquick Pull-Apart Monkey Bread
Ingredients
Cinnamon-Sugar Coating
- 1 heaping teaspoon cinnamon
- ¼ cup granulated sugar
Dough
- 2 tablespoons unsalted butter, melted
- 3 cups Original Bisquick™ Mix
- 3 large eggs
- ¼ cup milk
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Sauce
- 1 cup butter, salted or unsalted (2 sticks)
- ¾ cup light brown sugar, packed
- ¼ cup caramel or salted caramel sauce, optional for drizzling before serving (storebought or homemade
Instructions
- Preheat oven to 350F and spray a 12-cup Bundt or fluted tube cake pan very well with cooking spray, floured cooking spray, or grease and flour the pan. Make sure to get all the nooks and crannies, including the center tube; set aside.
- Cinnamon-Sugar Coating – To a small bowl, add the sugar, cinnamon, stir to combine; set aside.
- Dough – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the remaining dough ingredients (except the caramel sauce) and stir to combine. If necessary, add a tablespoon or two of extra Bisquick, or as necessary, so dough isn’t overly sticky.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 22 to 24 mounds of dough, roll each mound through the cinnamon-sugar mixture, and place in prepared tube pan, filling it evenly. I used a 2-tablespoon scoop and made 22 mounds. After placing all mounds in pan, it looks very skimpy but the dough rises dramatically in the oven.
- Evenly sprinkle any remaining cinnamon-sugar over dough; set aside.
- Sauce – In a 2-quart saucepan or similar, melt 1 cup butter.
- Stir in the brown sugar and heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat.
- Pour sauce over dough balls in pan.
- Bake for about 22 to 28 minutes or until a toothpick inserted into the center of one of the larger mounds of dough comes out clean or with a few moist crumbs, but no batter.
- Allow monkey bread to cool in pan for about 10 minutes on top of a wire rack.
- Place a large plate over the top of tube pan and invert to remove monkey bread from pan.
- Optionally, evenly drizzle with caramel sauce prior to serving.
Notes
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This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
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