This high-quality dessert is ideal for a range of situations including familial get-togethers, friendly brunches, or relaxed weekend mornings.
The integration of soft biscuit components, sugary cinnamon, and delectable cookie butter results in a compelling dessert that appeals to a wide audience.
It’s crucial to find recipes that elicit positive reactions and provide a sense of comfort for individuals, and this particular recipe has become a consistent favorite.
So, let’s proceed with the details of this impressive recipe, designed to leave a lasting impression with a memorable dessert.
What Is Monkey Bread?
Let’s spend a moment learning more about cookie butter monkey bread before we start cooking it. Monkey Bread is really just a sweet pull-apart pastry formed from tiny dough balls.
They are typically coated in cinnamon sugar and baked together in a bundt pan. The result is a beautifully layered and sticky treat. And one that you can easily pull apart with your fingers, hence the name Monkey Bread.
Making Cookie Butter Monkey Bread in 3 Simple Steps
Cookie butter monkey bread is simple enough to make. I had my oldest son help me prepare the recipe, which was also a great way to get them in the kitchen! Here is how to proceed:
Spray cooking spray on the bundt cake pan and preheat the oven to 350 degrees. Cut each biscuit into four pieces when you’ve separated the dough from the cans. The cinnamon and granulated sugar should be combined in a big baggie.
Shake well to combine. Place the dough pieces in the baggie and shake to coat with the sugar-cinnamon mixture. It’s best to do this in batches, so they are covered completely and don’t stick together.
In a medium bowl, combine the butter and cookie-butter. Microwave for one minute until melted. Add in the brown sugar and stir until well mixed.
In the bundt pan, distribute half of the biscuit pieces and half of the cookie butter mixture. The leftover cookie butter mixture should then be topped with the remaining biscuit pieces.
Proceed with baking for approximately 45–50 minutes until the surface attains a brown hue and the middle is adequately firm.
After baking, allow the dish to cool for a duration of 5 minutes. Following that, position a serving dish atop the bundt pan and invert it.
Remove the pan. In a small bowl, melt the 1/4 cup cookie butter until it’s smooth (30–45 seconds is usually enough time). Stir to make sure it’s all melted and then drizzle over the top of the Cookie Butter Monkey Bread. Serve warm.
It’s time to think about the best ways to serve and eat your delicious Cookie Butter Monkey Bread now that you’ve made it. Here are some suggestions for enjoying this inviting treat:
- This rich, sugary bread is ideally suited for brunch occasions, complementing traditional breakfast fare such as fresh fruit salads, quiches, and frittatas impeccably.
- Cookie Butter Monkey Bread makes a festive addition to holiday meals, where its warm flavors and inviting aroma will charm your guests.
- Cozy up with friends and family for a movie night or game night, and serve this delightful dessert as a centerpiece for everyone to share and enjoy.
How To Store Leftovers
While it’s possible to eat a whole loaf in one sitting, most families will not. This means you must store your leftovers. In order to properly store your cake, make sure to use an airtight container.
You don’t want to lose the moisture from the cake if it needs to sit for a day or two. You might find that the freshness is gone fairly quickly. But if stored in an airtight container, it will retain its moisture and still offer a wonderful taste and texture for a couple of days.
Cookie Butter Monkey Bread
- 4 Cans Refrigerated biscuits
- 3/4 Cup Granulated sugar
- 1 Tbsp Cinnamon
- 1/2 Cup Unsalted butter
- 1 Cup Cookie Butter
- 1/4 Cup Brown Sugar
- Heat the oven to 350 degrees and use cooking spray on the bundt cake pan.
- Separate your dough from the cans and cut each biscuit into 4 pieces.
- In a large baggie, combine the granulated sugar and cinnamon. Shake well to combine.
- Place the dough pieces in the baggie and shake to coat with the sugar-cinnamon mixture. It is best to do this in batches, so they are covered completely and don't stick together.
- In a medium bowl, combine the butter and cookie butter. Microwave for one minute until melted. Add in the brown sugar and stir until well mixed.
- Place half of the biscuit pieces in the bundt pan and top with half of the cookie butter mixture.
- Add the remaining biscuit pieces and top with the remaining cookie butter mixture.
- Bake 45–50 minutes until the top is browned and the center is not too soft. Remove from oven and let cool for 5 minutes. Place a serving platter on top of bundt pan and flip over. Remove the pan.
- In a small bowl, melt the 1/4 cup cookie butter until it is smooth. 30–45 seconds is usually enough time. Stir to make sure it is all melted and then drizzle over the top of the Cookie Butter Monkey Bread. Serve warm.