Easy Monkey Bread

Easy Monkey Bread

Monkey Bread, also known as puzzle bread, pull-apart bread, or, as we like to think of it, “get in my mouth” bread. Originally this retro american ‘50s recipe is made using the american ‘biscuit dough’, here I have used the UK equivalent – scone dough. This recipe is sweet, gooey and decadent, and, best of all, truly the easiest monkey bread recipe you will find!

The Baking Life - Easy Monkey Bread

Easy Monkey Bread

BKC Mike
Monkey Bread, also known as puzzle bread or pull-apart bread. This recipe is sweet, gooey and decadent, and, best of all, truly the easiest monkey bread recipe you will find!
Prep Time 15 mins
Cook Time 30 mins
Course Sweet

Ingredients
  

  • 640 g scone mix
  • 275 ml semi skimmed milk
  • 200 g granulated sugar
  • 170 g butter melted
  • 150 g brown sugar
  • 50 g maple syrup
  • 3 tsp cinnamon

Instructions
 

  • Preheat oven 180°C.
  • Prepare the scone mix, using the milk, as per instructions on the packet (but do not bake). Put the dough aside.
  • Add the granulated sugar and cinnamon to a resealable plastic ziplock bag, seal it, and shake until combined.
  • Separate the dough into 30-40 small balls, then add them to the bag and shake to coat.
  • Remove the dough pieces from the bag and arrange in a bundt pan.
  • Whisk together the melted butter, brown sugar and maple syrup, until the sugar has dissolved. Then pour it over the dough in the pan.
  • Bake for 25 to 30 minutes or until golden brown and no longer doughy in the middle. 
  • Allow to cool for 5 minutes and serve warm.
Keyword dough, monkey bread, scones, sweet


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