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Recipe – Overnight Monkey Bread

How did Monkey Bread get its name anyway? Was the inventor a woman named Sally Monkey? Is it because monkeys go gaga for the stuff? Is it because it was originally shaped to look like a monkey? I have no idea – I can make up a story about it, but that’s not really necessary. Once you have overnight monkey bread, you adore monkey bread. And you don’t really care WHY it’s called monkey bread. You’ll bake it. You’ll love the way it makes your house smell. You’ll love the way it makes your taste buds tingle. You’ll love the way it makes your stomach happy. You’ll love the way it says “Hey, I really like you” to whomever you’re serving it to. It’s just good stuff!

How to Prep Monkey Bread in Advance

Now, Monkey Bread isn’t complicated to make. There’s only five ingredients, but when I make it for a breakfast (like a holiday or a birthday morning!), I like to do as much as I can the night before to prepare. So that I don’t have to do as much in the morning. Less dishes that way! That’s what I’ve done here – re-done the instructions so that you can do some of the prep work the night before, and then just a little bit in the morning. But if that doesn’t appeal to you, no worries! Just do it all right then and bake it right away!

If you prep this the night before and cook it from cold, the monkey bread need a few extra minutes of baking time. When the top turns a dark brown (but not burnt), it is done.

overnight monkey bread, prep the night before and bake for a wonderful treat

(Overnight) Monkey Bread

Easy, 5-ingredient monkey bread makes a delicious breakfast or dessert
Course Breakfast
Cuisine American
Keyword monkey bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings
Author Jayme

Ingredients

  • 3 cans buttermilk biscuits (the non-flaky ones) – If you get the jumbo biscuits, you can get by with only 2 cans.
  • 1 cup sugar
  • 2-3 teaspoons cinnamon
  • 2 sticks butter
  • 1/2 cups brown sugar

Instructions

The night before (if desired):

  • In a gallon zip lock bag (or a really big bowl with a lid), combine the sugar with the cinnamon. Mix it all up.
  • Open the biscuits and cut each biscuit into 4 quarters. Drop the biscuits into the bag.
  • When all are in there, seal and shake. Shake. Shake. Shake what your momma gave you. Shake some more.
  • Put the yummy biscuits into a big bundt pan. (No mini-bundt pans here!)
  • Spread these nuggets out evenly in the bundt pan. Refrigerate if you’re going to bake it later.
  • In a sauce pan, combine the butter & brown sugar. Let sit on the stove (covered) or in the fridge for tomorrow morning.

When ready to bake:

  • Take bundt pan out of the fridge and preheat the oven to 350 degrees.
  • Turn on the stove top to melt the butter and sugar. Melt on medium heat. Stir until its all 1 color.
  • Pour over the biscuits.
  • Bake for about 30-40 minutes if it wasn’t refrigerated overnight. Bake a little longer if it started out cold. You can tell it’s done because it’ll be dark brown on top.
  • Let sit for about 15 minutes (or longer) before flipping over on top of a plate. I dare you not to eat a piece! Or 5.

Jayme is a wife to 1 and a mother to three little boys (soon to be 4 this summer!). She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living

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{ 5 comments… add one }
  • Joy February 12, 2016, 12:33 pm

    What would you suggest if I don’t have a bundt pan?

    Reply
    • Jayme February 12, 2016, 12:43 pm

      I’ve actually made it in a bread loaf pan before — but you’ll want to cut the recipe in at least 1/2 because of the size difference. And it will take less time to bake – I’d check it starting at 15 minutes, then every 5 minutes after that.

      Reply
      • Joy February 13, 2016, 3:30 am

        Thank you Jayme, can always count on you to respond to comments- – love your site. Thanks again.

        Reply
  • Mary December 21, 2016, 11:10 pm

    I have been making this for thirty years. I had no idea I could prep the night before! Thank you for that little tip! I sprinkle chopped pecans in the bottom of the pan. Yummy.

    Reply
    • Jayme December 22, 2016, 7:24 am

      Sounds delicious!

      Reply

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