What could be more indulgent than small rounds of buttery dough balls rolled in a mixture of cinnamon and sugar then baked until golden. It results in a heavenly ooey gooey goodness that's worth every calorie. Traditional monkey bread is made most often in a cake pan but, I make this Glazed Skillet Monkey Bread in a single layer in one of my beloved cast iron skillets. After baking, it's drizzled with a sweet vanilla cream glaze then it's ready to pull apart and enjoy.
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, monkey bread is destined to go down as a favorite sweet dessert snack passed down from generation to generation.
Simple Ways To Make It Your Own
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. In fact, I sprinkled the top of this Glazed Skillet Monkey Bread with chopped pecans just before baking. If you like, you could also sprinkle with English toffee bits or chocolate chips to make it even more irresistible. When mixing the glaze, you could also substitute a different flavor in place of the vanilla for an added twist.
Other Variations You May Like To Try
Monkey bread is not only fun to make but, the sky's the limit with flavor variations. Take a moment to browse this collection of 12 Creative Takes On Monkey Bread and Chocolate Monkey Bread for your sweetheart.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Glazed Skillet Monkey Bread
- 2 16.3 oz cans 8 count big refrigerated biscuits each biscuit quartered
- ½ cup butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice or 1 tsp additional cinnamon
- ½ cup powdered sugar
- ¼ cup heavy cream, plus additional as needed to thin
- 1 tsp pure vanilla extract
- Preheat the oven to 375°F. Butter the bottom and sides of a 12-inch cast iron skillet or similar. Set aside.
- Separate biscuits and cut each into quarters. Roll each quarter into a ball. Dip in melted butter.
- In a large plastic storage bag, mix together both sugars, cinnamon and pumpkin pie spice, if using. Drop several pieces of dough at a time in the sugar mixture and shake until coated. Repeat until all dough has been used.
- Place side by side in skillet. Sprinkle any remaining sugar evenly on top.
- Bake for 30 minutes until golden and cooked through. Check at 20 minutes and lay a piece of aluminum foil on top if needed, to prevent over browning.
- Meanwhile, whisk together the powdered sugar, cream and vanilla until smooth. Drizzle over warm monkey bread. Serve immediately.