Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or cooking spray. For easier removal, line with parchment paper, leaving an overhang on the sides.
Step 2: Cut the Biscuits
Open the cans of biscuit dough and separate each biscuit. Cut each biscuit into quarters using kitchen scissors or a sharp knife. You should have about 120-150 small pieces depending on biscuit size.
Step 3: Make Cinnamon Sugar
In a large bowl or gallon-sized resealable plastic bag, combine granulated sugar, cinnamon, and nutmeg if using. Mix well to distribute the cinnamon evenly.
Step 4: Coat the Bites
Working in batches, add about 20-30 biscuit pieces to the cinnamon sugar mixture. Shake or toss to coat completely. Each piece should be well covered with the sweet, spiced coating.
Step 5: Arrange in Pan
Place the coated biscuit pieces in the prepared baking pan in a relatively even layer. They should fit snugly but don’t need to be perfectly arranged. If using nuts, raisins, or chocolate chips, sprinkle them between the layers.
Step 6: Make the Caramel Glaze
In a medium saucepan over medium heat, melt butter. Add brown sugar, honey, vanilla extract, and salt. Stir constantly and bring to a gentle boil. Let it bubble for 2-3 minutes, stirring continuously, until the mixture is smooth and slightly thickened.
Step 7: Pour Over Bites
Remove caramel glaze from heat and pour evenly over the biscuit pieces in the pan. Use a spoon to ensure the glaze reaches all areas. The glaze will pool at the bottom and soak up into the bites as they bake.
Step 8: Bake Until Golden
Bake for 25-30 minutes until the top is golden brown and the biscuit pieces are cooked through. The glaze should be bubbling around the edges. If the top browns too quickly, tent with aluminum foil for the last 10 minutes.
Step 9: Cool Slightly
Remove from oven and let cool in the pan for 5-10 minutes. This allows the glaze to set slightly but keeps everything warm and gooey. Don’t let it cool completely or the caramel will harden too much.
Step 10: Serve Warm
Invert the pan onto a large serving platter to release the monkey bread bites with all the caramelized glaze on top, or simply serve directly from the pan. Pull apart with your hands or use a fork. Serve warm when the glaze is most gooey and delicious.
Secrets to Perfect Monkey Bread Bites
Use Fresh Biscuits: Check the expiration date for the best rise and texture.
Even Coating: Make sure every piece is well coated with cinnamon sugar for maximum flavor.
Don’t Overbake: The bites should be golden but still soft. Overbaking makes them tough.
Serve Warm: This dish is best enjoyed warm when the glaze is gooey. Reheat leftovers for best results.
Grease Well: These are sticky! A well-greased pan or parchment lining prevents sticking.
Watch the Glaze: The caramel glaze should simmer just until combined and smooth.
Serving Suggestions
These monkey bread bites are perfect for holiday breakfasts, brunch buffets, sleepover treats, or game day snacks. Serve on a large platter so everyone can pull apart their own pieces. They’re excellent with hot coffee, cold milk, or hot chocolate.
For an extra indulgent dessert, serve warm monkey bread bites with vanilla ice cream or whipped cream. The combination of warm, gooey bites and cold ice cream is irresistible.
Make-Ahead Instructions
You can assemble the monkey bread bites the night before. Prepare through step 5, cover tightly with plastic wrap, and refrigerate overnight. In the morning, make the caramel glaze and pour over the cold bites, then bake as directed, adding 5-10 minutes to the baking time.
Baked monkey bread bites can be stored covered at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a 300°F oven for 10 minutes or microwave individual portions for 20-30 seconds.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The glaze will harden when cold but softens again when reheated.
Reheat in the microwave for 15-30 seconds per serving, or warm the entire pan covered with foil in a 300°F oven for 15-20 minutes. These can also be frozen for up to 2 months. Thaw overnight and reheat before serving.
Variations
Apple Cinnamon: Add 1 cup diced apples tossed in lemon juice between layers
Cream Cheese Filled: Stuff small cream cheese cubes inside biscuit pieces before coating
Pumpkin Spice: Use pumpkin pie spice instead of cinnamon and add 2 tablespoons pumpkin puree to glaze
Maple Pecan: Replace honey with maple syrup and add 1 1/2 cups chopped pecans
Chocolate Lover’s: Add 1 cup chocolate chips and drizzle with melted chocolate after baking
Savory Version: Skip cinnamon sugar, use garlic powder and Parmesan, serve with marinara
Orange Glazed: Add orange zest to cinnamon sugar and 2 tablespoons orange juice to glaze
Nutella Stuffed: Place a small dollop of Nutella inside each biscuit piece before coating
Caramel Apple: Use caramel sauce instead of making glaze and add diced apples
Berry Burst: Add 1 cup fresh blueberries or chopped strawberries between layers
These cinnamon sugar monkey bread bites are dangerously addictive – sweet, sticky, and impossible to stop eating!
