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Gingerbread Monkey Bread

Gingerbread Monkey Bread

If you love regular monkey bread, you will freak out over this Gingerbread Monkey Bread! This is one of my favorite recipes that uses my Gingerbread spice! Who's ready?! Let's do this!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Servings: 12
Course: Dessert
Cuisine: Gingerbread
Ingredients Method Notes

Ingredients
  

Method
 

  1. Preheat oven to 350°F. Grease bundt pan with oil or butter.
  2. Separate dough. Cut biscuit dough into 4 equal sections.
  3. In a large mixing bowl or gallon zip-lock bag, combine sugar & gingerbread spice. Place biscuit sections inside the mixture and shake or mix until the dough is well coated on all sides.
  4. Drop the biscuit sections one by one into the bundt pan, scattering them in the pan evenly. There's no rhyme or reason to this, the pattern will figure itself out during baking!
  5. In a saucepan over medium heat, melt the butter. Add in the brown sugar and about 1 cup of the remaining sugar/gingerbread mixture. Cook until sugar is just dissolved. Carefully pour the butter mixture on top of the biscuit dough in the pan.
  6. Bake for about 30-35 minutes. Use a thermometer to make sure the center of your cake reaches 190°F.
  7. Remove from oven and let cool for at least 5 minutes. Place a plate on top of the bundt pan and flip to release the monkey bread from the pan. Serve warm & enjoy!

Notes

Store & Reheat

Store Monkey Bread at room temperature for up to 4 days or in the fridge for up to 1 week. Reheat it in sections in the microwave, if desired. Or enjoy it at room temperature!
Homemade vs. Canned Biscuit Dough
You are more than welcome to make homemade biscuit dough, but I'm not going to lie to you - I bought the Pillsbury Grands and cut them into 4! Either way, your cake is going to turn out amazing. At the moment, I don't have a homemade biscuit recipe on the blog. But once I do I will be sure to insert it here!
How Do I Know how long to bake it?!
Your oven and bundt pan can affect cooking time. You are looking for the tops to be crisp & golden brown. I am a big fan of using a food thermometer to ensure that your center won't be doughy. Stick your thermometer in the center of the cake. It should be 190°F. If your center is not at 190°F and the top is already looking crisp, cover it with foil to prevent over-browning or burning.