This Brown Butter Cinnamon Monkey Bread with Maple Glaze is a warm pull-apart breakfast treat made with soft dough, cinnamon sugar, nutty brown butter, and a sweet maple glaze.
Each piece of dough gets coated in cinnamon sugar before being layered into a Bundt pan with brown butter and brown sugar. As it bakes, the pieces become soft and fluffy inside with sticky caramelized edges.
A simple maple glaze poured over the warm bread makes it especially good for fall weekends, Thanksgiving morning, Christmas brunch, or any cozy breakfast gathering.
Why You Will Love This Recipe
- Brown butter gives the bread a deeper, nutty flavor.
- Cinnamon sugar creates caramelized edges between every piece.
- The center stays soft and fluffy.
- The pull-apart presentation makes it fun to serve.
- Maple glaze adds classic fall flavor.
- Refrigerated biscuit dough keeps preparation simple.
- It works for breakfast, brunch, or dessert.
- It can be prepared partially ahead for holiday mornings.
Ingredients
For the Monkey Bread:
- 3 cans refrigerated biscuit dough, about 16 oz each
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup unsalted butter
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Optional Additions:
- ½ cup chopped toasted pecans
- Extra cinnamon
- Extra maple syrup for serving
🍳 Step-by-Step Masterclass Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Generously grease a 10- to 12-cup Bundt pan, making sure to coat the center tube and all the ridges.
Step 2: Brown the Butter
Place the butter in a light-colored saucepan over medium heat.
Allow it to melt completely.
Continue cooking for approximately 4–6 minutes, stirring or swirling frequently.
The butter will foam, then small brown specks will begin forming at the bottom.
Remove it from the heat as soon as it smells nutty and turns golden amber.
Masterclass Tip: Watch carefully during the final minute. Brown butter can go from perfectly toasted to burnt very quickly.
Step 3: Make the Cinnamon Sugar
In a large bowl or resealable bag, combine:
- Granulated sugar
- Cinnamon
- Nutmeg
Mix well.
Step 4: Cut the Dough
Separate the refrigerated biscuits.
Cut each biscuit into 4 roughly equal pieces.
The pieces do not need to be perfectly identical.
Step 5: Coat the Dough
Working in batches, add the dough pieces to the cinnamon-sugar mixture.
Toss until each piece is generously coated.
Step 6: Begin Layering
Place about one-third of the coated dough pieces into the prepared Bundt pan.
If using pecans, scatter a small handful between the pieces.
Repeat until all the dough is layered in the pan.
Masterclass Tip: Place the pieces loosely rather than pressing them together. They need room to expand while baking.
Step 7: Make the Brown Butter Caramel
Add the brown sugar, vanilla, and salt to the warm brown butter.
Whisk until combined.
The mixture may look slightly separated at first, which is normal.
Step 8: Pour Over the Dough
Slowly pour the brown butter mixture evenly over the dough pieces.
Try to distribute it around the entire Bundt pan instead of concentrating it in one area.
Step 9: Bake
Bake for approximately 35–45 minutes.
The top should be deeply golden and the bread should look cooked through between the center pieces.
If the surface browns too quickly, loosely cover it with foil during the final 10 minutes.
Step 10: Let It Rest
Remove the pan from the oven.
Let the monkey bread cool in the pan for approximately 8–10 minutes.
Do not wait much longer, because the caramelized sugar can begin sticking firmly to the pan.
Step 11: Invert the Monkey Bread
Place a large serving plate or cake stand over the Bundt pan.
Using oven mitts, carefully flip everything over.
Lift away the Bundt pan.
The glossy caramelized side will now be on top.
Step 12: Make the Maple Glaze
Whisk together the powdered sugar, maple syrup, vanilla, salt, and 1 tablespoon milk.
Add additional milk a little at a time until the glaze becomes smooth and pourable.
For a thicker glaze, use less milk.
Step 13: Glaze the Bread
Allow the monkey bread to cool for another 5–10 minutes.
Drizzle the maple glaze over the top.
Let some of the glaze run naturally between the pull-apart pieces.
Step 14: Serve
Serve warm and allow everyone to pull apart individual pieces.
The finished monkey bread should have soft fluffy centers, caramelized cinnamon edges, rich brown-butter flavor, and a smooth maple glaze.
🔒 Storage & Reheating Tips
Room temperature: Store tightly covered for up to 1 day.
Refrigerator: Keep leftovers in an airtight container for up to 3–4 days.
Oven reheating: Cover loosely with foil and warm at 300°F (150°C) for 10–15 minutes.
Microwave: Reheat individual portions for approximately 10–20 seconds until soft and warm.
Make ahead: Cut and coat the biscuit pieces the night before and refrigerate them covered. Brown the butter mixture separately, then assemble and bake in the morning.
Freezer: Freeze individual cooled portions in an airtight container for up to 1 month. Thaw before gently reheating.
Best texture tip: Monkey bread is best served slightly warm, when the cinnamon-brown-butter coating is soft and sticky.
