Soft biscuit dough, melted butter, cinnamon sugar, and a dreamy cream cheese glaze come together in this irresistible loaf pan monkey bread.
I have this memory—fuzzy and weirdly vivid—of being a kid, standing barefoot on the cold tile floor in my grandma’s kitchen. She was wearing one of those faded floral aprons she always tied with the bow crooked, and I remember her pulling a gooey cinnamon-sugar something out of the oven that smelled like joy. Or at least something very close to it.
That “something” was monkey bread.
Fast forward a couple decades (and a few therapy sessions later), I’m in my own tiny kitchen on a sleepy Sunday, wearing mismatched socks, and craving that exact feeling. Nostalgia. Sugar. Warmth. But here’s the thing—I didn’t have a Bundt pan. I had one loaf pan, two cans of biscuit dough, and a slight emotional imbalance that definitely called for baking.
So I improvised. I made loaf pan monkey bread—and honestly? I’m kind of never going back.
Why You’ll Love This Loaf Pan Monkey Bread Recipe?
Honestly? Because that’s what I had. But you know what? It totally worked. Actually, it more than worked. It baked evenly, which (no offense to Bundt pans) is a minor miracle when it comes to monkey bread. No sad undercooked center. No overly browned edges. Just sticky, soft, perfectly sweet pull-apart layers all the way through.
And listen—I love a good shortcut. I didn’t make homemade dough. I didn’t mill my own flour. I used refrigerated biscuit dough, and I am not sorry. That flakey, buttery magic? It’s exactly what this recipe needs. And you get to spend more time licking cinnamon sugar off your fingers and less time doing dishes. So really, it’s a win all around.
Ingredient Notes:
I love a recipe that doesn’t try to be more complicated than it needs to be. This is one of those.
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Refrigerated biscuit dough – I used two tubes. Flaky style. Because they puff up beautifully and give you that tear-apart texture monkey bread’s known for.
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Unsalted butter – You’ll need it melted. Not browned, not clarified. Just plain, melted butter to soak into the dough and hold the cinnamon sugar in place.
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Granulated sugar + cinnamon – Classic combo. But if you like yours extra warm-spiced, a little nutmeg or cardamom could sneak in too.
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Confectioners’ sugar – This is your glaze base. It melts into the cream cheese like a dream.
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Cream cheese – Softened. Tangy. Creamy. Kind of non-negotiable in my opinion. It balances out all that sweetness.
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Heavy cream – To loosen the glaze so it’s pourable. Or dunkable. Or spoon-straight-into-mouth-able.
How To Make Loaf Pan Monkey Bread?
Step 1: Preheat and Butter Everything
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan like your life depends on it. Seriously—go to the corners. This bread sticks like it owes you rent.
Step 2: Cut the Dough and Make It Messy
Pop open those biscuit cans (brace yourself for the pop, every time) and cut each biscuit into thirds. Roll ‘em into little dough balls—don’t worry about making them perfect. Perfect is boring. Roll each one in melted butter, then in cinnamon sugar.
You’ll want to layer them into the pan as you go. No strategy needed. Just pile them in, one cozy, buttery ball after another.
Have leftover butter or cinnamon sugar? Combine it and pour it over the top. Do not skip this. It’s what gives you that crispy, caramelized magic on top.
Step 3: Bake and Daydream
Want To Save This Recipe?
Put a foil-lined baking sheet under your loaf pan (I’m telling you, butter will drip). Bake on the center rack for 45–50 minutes. It should look dark golden and smell like you accidentally summoned every grandma in a three-mile radius.
Let it cool in the pan for 15 minutes, then flip it onto a plate. Or, you know, just eat it straight out of the pan with a fork. I won’t tell.
Step 4: Glaze It (Like You Mean It)
Mix softened cream cheese with powdered sugar until smooth, then add the cream. Stir until it’s pourable but still thick. If it looks too stiff, add more cream. Too runny? More sugar.
Drizzle it over your monkey bread. Or serve it on the side for dipping. Or eat it by the spoon. Again—this is a safe space.
Storage Options:
Honestly? It probably won’t last long enough to store. But if you do have leftovers (either because you’re a saint or you made a double batch), toss them in an airtight container. Room temp for a day, fridge for up to 3. Reheat in the microwave for 10–15 seconds. Do not eat it cold. You deserve better.
Variations and Substitutions:
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No cream cheese? Use milk instead for a classic glaze. Less rich, still delish.
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Add-ins: Toss in mini chocolate chips, chopped nuts, or orange zest for a twist.
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Extra gooey version: Drizzle with caramel sauce before baking. It’s… intense.
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Mini version: Use a muffin tin and bake individual ones. Great for brunch or for people who don’t like to share.
What to Serve with Loaf Pan Monkey Bread?
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Coffee – Hot, strong, and preferably sipped while still in pajamas.
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Bacon – That sweet-salty contrast? Absolute perfection.
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Fruit salad – To pretend this is balanced.
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Whipped cream – Because why not?
Frequently Asked Questions:
Can I make this ahead?
Yes! Assemble, cover, and refrigerate overnight. Bake it fresh in the morning. Just let it sit at room temp while the oven preheats.
What if I don’t have a loaf pan?
Use a square pan. A Bundt pan. Even a muffin tin. This recipe is flexible—like sweatpants on a snow day.
Can I freeze it?
Yes, but it’s best fresh. If you do freeze, skip the glaze until after you reheat.
Look, I’m not saying this loaf pan monkey bread will change your life. But it will change your day. It might even fix a bad mood, a rough morning, or a weird family brunch. It’s forgiving, cozy, and way more impressive than it has any right to be.
If you make it, tell me how it turned out. Did you dunk or drizzle? Eat the top pieces first or dig from the middle? I wanna know all of it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Loaf Pan Monkey Bread
Ingredients
For the Monkey Bread:
- 6 tablespoons unsalted butter melted (plus additional softened butter for greasing the pan)
- 2 16.3 oz cans refrigerated biscuit dough
- ¾ cup 150 g granulated sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- ¾ cup 85 g confectioners’ sugar
- 4 ounces cream cheese softened
- ¼ cup heavy cream
Instructions
Prepare the Oven and Pan
- Position the oven racks in the center and lower third of the oven. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan generously with softened butter.
Cut and Roll the Dough
- Open the biscuit dough cans and cut each biscuit into three equal portions. Roll each portion into a ball using your hands. Set aside.
Coat the Dough Balls
- In a heatproof bowl, melt the butter in 15-second increments in the microwave, stirring until fully melted. In a separate small bowl, combine the granulated sugar and ground cinnamon.
- Dip each dough ball into the melted butter, allowing any excess to drip off. Then roll each piece in the cinnamon sugar mixture to coat completely.
Assemble the Loaf
- Arrange the coated dough balls in the prepared loaf pan, layering them evenly. After all the dough has been added, mix any remaining melted butter and cinnamon sugar together and pour it evenly over the top of the dough.
Bake
- Place a foil-lined baking sheet on the lower oven rack to catch any potential drips. Bake the monkey bread on the center rack for 45 to 50 minutes, or until the top is deeply golden brown and the bread is fully baked through.
Cool and Invert
- Allow the monkey bread to cool in the pan for 15 minutes. Carefully invert it onto a serving platter. Let it rest for an additional 10 minutes before glazing.
Prepare the Glaze
- In a mixing bowl, combine the softened cream cheese and confectioners’ sugar with a spatula until smooth. Stir in the heavy cream until the glaze reaches a pourable consistency.
Serve
- Drizzle the glaze over the warm monkey bread or serve it on the side as a dipping sauce. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
