Gingerbread Spiced Monkey Bread
Get ready to lick your fingers clean, because it’s time to enjoy some homemade Gingerbread Spiced Monkey Bread! This monkey bread is a cinch to make with store-bought biscuits that are all dressed up with brown sugar, cinnamon, nutmeg, and more! Enjoy it with your coffee on Christmas morning or as a sweet treat before bed on Christmas Eve.
Gingerbread Spiced Monkey Bread
How do you make monkey bread even more scrumptious? By spicing it with gingerbread flavors, of course! The additional spices in this monkey bread create a warm, festive, cozy as can be feeling that really helps you get into the Christmas spirit. When it’s Christmas morning and your house is hustling and bustling before the sun even rises, you’ll need something sweet to help keep you going.
With that being said, this monkey bread is also a wonderful late night treat too! Really, I don’t think there’s ever a bad time to get your fingers sticky and dig into some monkey bread.
Kids always agree with this sentiment, too! I’ve found that monkey bread of all kinds is a perfect kid-friendly treat, since they just love having a reason to eat with their hands. While you can also eat this with a fork, let’s be honest – it’s so much more fun to pull apart with your hands!
I know what you’re probably already thinking. Christmas morning baking? No thanks! With excited kids and family from out of town, you’ve got enough on your hands. Well, that’s actually where this recipe comes in handy.
Since the biscuits are store-bought, this recipe is wonderfully quick and easy to throw together. It’s festively flavored with gingerbread spices, a total cinch to make, and sure to satisfy everyone’s sweet tooth. With just under 10 minutes of prep time, you can make your kitchen smell like a gingerbread house once this is popped into the oven!
How to Make It
You’re going to love how easy this spiced monkey bread is to make! Christmas morning just got a whole lot more delicious.
Prepare. Preheat oven to 350˚F. Coat a 12-cup fluted bundt pan with cooking spray.
Create the spice. In a small bowl, whisk together the cinnamon, nutmeg and cloves.
Prepare the dough. Separate the biscuits and cut each biscuit into quarters. Roll into a ball and coat in the sugar mixture.
Get it ready to go. Arrange the dough balls in the pan.
Make the gooey sauce! Whisk the dark brown sugar with the butter and pour over the biscuits.
Bake. Bake for 40-45 minutes until golden brown, puffed up and no longer doughy in the center.
Cool. Gently loosen the bread from the pan with a spatula or knife and cool for 5 minutes.
Flip it. Turn the bread out onto a serving plate and replace any biscuit balls that stick to the pan.
Enjoy! Serve the monkey bread while it’s still warm, and enjoy!
What gives this monkey bread gingerbread flavor?
The gingerbread flavor here is created by the warm, spiced medley of nutmeg, cinnamon, and ground cloves. Once combined, a delightfully spiced gingerbread flavor is created!
How long will gingerbread spiced monkey bread stay fresh?
In an airtight container in the fridge, any leftovers you have of this monkey bread will stay fresh for up to 3 days. To reheat, the oven works best, but the microwave will also get the job done. Just keep in mind that due to the nature of this moist, warm dish, it’s always best when served fresh.
Why is it called monkey bread?
I’ve always wondered this myself! The fun name of this dessert comes from the way it’s supposed to be eaten – with your fingers. I guess when everyone sits around picking at a ring of bread, we all look like a bunch of uncivilized monkeys… And I love it!
‘Tis the season for gingerbread!
- The Very Best Gingerbread Cookies
- Gingerbread Cheesecake
- Easy Gingerbread Baked Oatmeal
- Gingerbread Scones with Eggnog Glaze
Get the Recipe: Gingerbread Spiced Monkey Bread
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 cans refrigerated biscuits
- 1 cup dark brown sugar
- 3/4 cup butter, melted
- Bundt Pan
- Preheat oven to 350˚F.
- Coat a 12-cup fluted bundt pan with cooking spray.
- In a small bowl, whisk together the cinnamon, nutmeg, ginger and cloves.
- Separate the biscuits and cut each biscuit into quarters. Roll into a ball and coat in the sugar mixture.
- Arrange the dough balls in the pan.
- Whisk the dark brown sugar with the butter and pour over the biscuits.
- Bake for 40-45 minutes until golden brown, puffed up and no longer doughy in the center.
- Gently loosen the bread from the pan with a spatula or knife and cool for 5 minutes.
- Turn the bread out onto a serving plate and replace any biscuit balls that stick to the pan.
- Serve warm.