Gingerbread Spice Monkey Bread Recipe

Introduction

This Gingerbread Spice Monkey Bread is a cozy, sweet treat perfect for the holiday season or any time you crave warm, spiced flavors. Soft biscuit pieces coated in gingerbread spice and baked in a buttery brown sugar glaze make it irresistibly delicious and shareable.

Ingredients

• 1/2 cup granulated sugar
• 1 tsp gingerbread spice (try our Homemade Gingerbread Spice)
• 2 cans Pillsbury Grands! Flaky Layers refrigerated biscuits
• 1 cup firmly packed brown sugar
• 3/4 cup butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease a 12-cup fluted tube pan with cooking spray.
2. Step 2: In a ziplock bag, combine the granulated sugar and gingerbread spice. Separate each can of biscuit dough into 16 biscuits, then cut each biscuit into quarters.
3. Step 3: Add the biscuit pieces to the bag with the sugar and spice mixture, shake well to coat all pieces evenly, then arrange the coated pieces in the prepared pan.
4. Step 4: In a small bowl, mix together the brown sugar and melted butter. Pour this mixture evenly over the coated biscuit pieces in the pan.
5. Step 5: Bake for 35 to 45 minutes, or until the bread is golden brown and no longer doughy in the center.
6. Step 6: Let the monkey bread cool in the pan for 10 minutes, then turn it upside down onto a serving plate. Serve warm for best flavor and texture.

Tips & Variations

• Use fresh homemade gingerbread spice for an extra aromatic flavor boost.
• Add chopped nuts or mini chocolate chips between biscuit layers for added texture and sweetness.
• If you prefer, substitute the Pillsbury biscuits with your favorite flaky biscuit dough for a homemade touch.
• Serve with a drizzle of cream cheese glaze for a rich finishing touch.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, warm individual portions in the microwave for 15-20 seconds or heat the entire loaf in a 300°F oven for 10 minutes to regain softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and assemble the monkey bread the night before, then cover and refrigerate it. When ready to bake, allow a few extra minutes in the oven to ensure it’s cooked through.

What can I use if I don’t have gingerbread spice?

If you don’t have gingerbread spice, a mix of ground ginger, cinnamon, cloves, and nutmeg works well as a substitute. Adjust quantities to taste, using about 1 tsp total of combined spices.

Gingerbread Spice Monkey Bread Recipe

Print Recipe

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4.7 from 112 reviews

This Gingerbread Spice Monkey Bread is a delightful, pull-apart treat perfect for holiday mornings or cozy gatherings. Infused with warm gingerbread spices and a sweet brown sugar butter glaze, this easy-to-make recipe uses flaky biscuit dough for a tender, golden-brown bite full of festive flavor.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Spice Coating

• 1/2 cup granulated sugar
• 1 tsp gingerbread spice (try our Homemade Gingerbread Spice)

Dough

• 2 cans Pillsbury Grands! Flaky Layers refrigerated biscuits

Syrup

• 1 cup firmly packed brown sugar
• 3/4 cup butter, melted

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your monkey bread.
2. Prepare Pan: Lightly grease a 12-cup fluted tube pan with cooking spray to prevent sticking and help with easy removal after baking.
3. Mix Sugar and Spice: In a large Ziploc bag, combine the granulated sugar and gingerbread spice. Seal the bag and shake well to evenly mix the spices through the sugar.
4. Prepare Biscuit Pieces: Separate dough into 16 biscuits, then cut each biscuit into quarters. Add the biscuit pieces to the sugar-spice bag, shake gently until each piece is well coated.
5. Arrange in Pan: Place the coated biscuit pieces evenly into the prepared tube pan, layering them to fill the cups.
6. Mix Brown Sugar and Butter: In a small bowl, combine the firmly packed brown sugar with the melted butter, mixing until smooth. Pour this mixture evenly over the biscuit pieces in the pan.
7. Bake: Bake in the preheated oven for 35 to 45 minutes, or until the monkey bread is golden brown and no longer doughy in the center. The exact time will depend on your oven and pan.
8. Cool and Serve: Remove from the oven and let cool in the pan for about 10 minutes. Then carefully invert the pan onto a serving plate to release the monkey bread. Serve warm for the best flavor experience.

Notes

• If you don’t have gingerbread spice, a blend of ground ginger, cinnamon, nutmeg, and cloves works great as a substitute.
• Use a non-stick tube pan for easy removal, or make sure to grease thoroughly with cooking spray or butter.
• Serving warm enhances the gooey texture and flavor — reheat leftover monkey bread slightly before serving.
• Store any leftovers covered at room temperature for up to 2 days; it’s best enjoyed fresh.
• You can double the recipe using two pans if serving a larger crowd.

Keywords: gingerbread monkey bread, holiday breakfast, pull apart bread, gingerbread spice dessert, easy monkey bread recipe