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Monkey Bread

Serves

a small crowd, or just you on a bad day!

Prep Time

10 Minutes

Cook Time

30 Minutes

Let’s be honest — some days you want to bake something sweet, sticky, and ridiculous…. but you also have zero-time, zero energy, and a kitchen that’s probably already a mess.

Enter: monkey bread.

This isn’t the artisanal, from-scratch dough version. This is the “grab a can of biscuit dough, heat some olive oil and sugar together, and throw it in the oven before your coffee gets cold” version.

Tear it, dunk it, coat it in cinnamon sugar, nuts, and bake until it’s golden, gooey, and your kitchen smells like you’ve got your life together.

No story. No long intro about how my grandma used to make it (she didn’t). Just this: If you’ve got 10 minutes and a baking dish, you’ve got monkey bread. Serve it hot, pull it apart, and don’t expect leftovers.

You're welcome.

Ingredients

2 cans refrigerated biscuit dough
1 cup granulated sugar
½ cup packed brown sugar
¼ cup SOOC Butter Olive Oil
2 tablespoons SOOC Cinnamon Honey
1 cup chopped walnuts nuts
Optional: a splash of vanilla, or a drizzle of glaze after baking

Directions

Preheat oven to 350°F (175°C). Grease a bundt pan well (or use a loaf pan or 8x8 if that’s what you’ve got).

Cut biscuits into quarters. Toss them in a large zip-top bag with the cinnamon honey and granulated sugar. Shake until coated. Layer dough pieces into the pan. If using nuts, scatter them in between.

In a small saucepan mix olive oil and stir in brown sugar. Cook just until smooth — about 1 minute. Pour the olive oil-brown sugar mix evenly over the dough in the pan.

Bake for 30–35 minutes until golden, puffed, and bubbling.

Let it cool for 5–10 minutes, then invert onto a plate or cutting board. Eat warm, straight-up pull-apart style.