Cast Iron Monkey Bread

This glazed Cast Iron Monkey Bread features indulgent rounds of buttery biscuit dough balls rolled in a mixture of cinnamon and sugar then baked until golden brown. It’s one of those nostalgic heavenly treats that’s worth every calorie.

The Origin of Monkey Bread

Monkey bread is believed to  be a hybrid of a Hungarian coffee cake called “arany galuska” and brought to the United States by Hungarian immigrants. Betty Crocker is credited with bringing it to the forefront in the early 70’s  where it earned the whimsical name “monkey bread” due to picking it apart and eating pieces like a monkey. The rest is history.

Regardless of the origin, gooey monkey bread is destined to go down as a favorite sweet dessert snack passed down from generation to generation.

Easy Cast Iron Monkey Bread Recipe

Key Ingredients you’ll need to make this glazed Monkey Bread: (Scroll down for full printable recipe card.)

• Canned Biscuits – Two cans 8 count big refrigerated biscuits forms the easy dough.
• Butter – Salted butter or unsalted butter for richness.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Spices – Ground cinnamon and pumpkin pie spice or additional cinnamon.
• Nuts – Chopped pecans are optional.
• Vanilla Glaze – Powdered sugar (confectioner’s sugar), heavy cream, and vanilla extract.

How to Make the BEST Cast Iron Monkey Bread

• Preheat Oven and Prepare Skillet – Preheat the oven and butter the bottom and sides of a 12-inch cast iron skillet or similar oven safe skillet. 
• Quarter Biscuits – Separate biscuits and cut each into quarters. Roll each quarter into a ball. Dip in melted butter. 
• Cinnamon Sugar – In a large plastic storage bag, mix together both sugars, cinnamon and pumpkin pie spice, if using.
• Coat Biscuits – Drop several pieces of dough at a time in the sugar mixture and shake until coated. Repeat until all dough has been used. 
• Transfer to Skillet – Place side by side in skillet. Sprinkle any remaining sugar evenly on top along with pecans, if using. 
• Oven – Bake per the baking time in the recipe until golden brown and cooked through.
• Make the Glaze – Stir together the powdered sugar, cream and vanilla until smooth. Drizzle over warm monkey bread. Serve immediately. 

Kitchen Equipment to Make Glazed Cast Iron Monkey Bread

• 12 inch cast iron skillet or similar size oven safe skillet or pan.
• Measuring cups and spoons.
• Pastry brush.
• Large Ziploc bag or use a large bowl.
• Small bowl.

Recipe Variations, Tips and Substitutions

• Pan Options – Traditional monkey bread is made most often in a cake pan or bundt pan, but I make this monkey in a single layer in one of my beloved cast iron skillets so every piece gets that crispy top, admittedly, it’s my favorite part. You can make this treat just like traditional monkey bread using a cake pan or use a springform pan.
• Nuts – While I love classic monkey bread on it’s own and firmly believe it needs no improvement, it’s fun to add walnuts or pecans to the mix for added flavor and texture from time to time. The nuts can be omitted, if preferred.
• Spices – Pumpkin pie spice is a combination of cinnamon, nutmeg, cloves, allspice and ginger. You can use only cinnamon in this recipe.
• Alternate Toppings – You could also sprinkle the top with English toffee bits or chocolate chips to make it even more irresistible.
• Flavorings – When mixing the glaze, you could also substitute a different flavor in place of the vanilla for an added twist. Almond extract, rum extract or whatever you like.

Storage and Leftovers

• Leftovers – Store baked Monkey Bread in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave or in an air fryer.

More Easy Dessert Breads to Make

Monkey bread is not only fun to make but, the sky’s the limit with flavor variations.

• Checkout my recipe for Praline Pecan Money Bread.
• Chocolate Chip Banana Bread will take you from breakfast to dessert.
• Use a fluffy loaf of inexpensive bread loaves to make this Cinnamon Roll French Bread.
• No road trip required to make Dollywood’s Famous Cinnamon Bread.
• Decadent Praline Apple Bread.
• Meyer Lemon Poppy Seed Bread is packed with citrus flavor.
• Cranberry Orange Yogurt Bread is a must-make during the fall and winter holidays.
• Chocolate Monkey Bread from Crazy for Crust.

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