Get ready to lick your fingers clean—this Gingerbread Spiced Monkey Bread is an irresistible holiday treat. Made with store-bought biscuits and a warming blend of gingerbread spices, it’s fast to prepare and perfect for Christmas morning, a holiday brunch, or a cozy dessert on Christmas Eve.
Gingerbread Spiced Monkey Bread
This twist on classic monkey bread uses a mixture of cinnamon, nutmeg, ginger, and cloves to create cozy gingerbread flavor. The individual biscuit pieces are rolled in a spiced sugar, layered in a Bundt pan, then drenched with a rich brown sugar and butter sauce. The result is a sticky, pull-apart bread with all the familiar notes of freshly baked gingerbread.
Because this recipe relies on refrigerated biscuits, it comes together quickly—about 10 minutes of hands-on time—and fills the kitchen with festive aroma while baking. It’s a kid-friendly recipe too: little hands love pulling it apart, though it’s also fine to serve with forks if you prefer.
How to Make Gingerbread Monkey Bread
Follow these straightforward steps to make sticky, spiced monkey bread that’s ideal for the holidays.
- Preheat and prepare. Preheat the oven to 350°F. Coat a 12-cup fluted Bundt pan with cooking spray.
- Mix the spices. In a small bowl, whisk together cinnamon, nutmeg, ground ginger, and ground cloves.
- Form the dough balls. Separate the refrigerated biscuits, cut each into quarters, roll each piece into a ball, and toss in the spiced light brown sugar mixture until well coated.
- Arrange in the pan. Place the coated biscuit balls evenly in the prepared Bundt pan.
- Make the sauce. Whisk together dark brown sugar and melted butter, then pour the mixture evenly over the stacked biscuits.
- Bake. Bake for 40–45 minutes, until the top is golden brown, the pieces are puffed, and the centers are no longer doughy.
- Cool briefly. Let the bread rest for about 5 minutes, then gently loosen the edges with a spatula or knife.
- Invert and serve. Turn the Bundt pan onto a serving plate. If any pieces remain in the pan, replace them in the ring. Serve warm and enjoy.
This recipe is flexible—if you prefer to make your dough from scratch, a brioche or pizza-dough style base will also work well—but using biscuits keeps the process fast and fuss-free.
A fluted Bundt pan is ideal for this recipe—the shape creates an attractive ring and helps the sauce pool between the pieces for maximum gooeyness. A nonstick or well-coated pan makes turning the bread out much easier.
What gives this monkey bread gingerbread flavor?
The gingerbread character comes from the aromatic blend of cinnamon, ground ginger, nutmeg, and a touch of ground cloves. Together they produce the warm, familiar spice profile associated with gingerbread treats.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for best texture; the microwave will warm it faster but may soften the coating. Monkey bread is always at its best fresh from the oven, but reheated portions remain tasty.
Why is it called monkey bread?
The playful name refers to how this treat is eaten: pieces are pulled apart by hand, often while sharing, which gives it a hands-on, communal feel—hence the “monkey” reference. It’s part of the charm.
More Gingerbread Recipes
- The Very Best Gingerbread Cookies
- Easy Gingerbread Martini
- Gingerbread Cheesecake
- Easy Gingerbread Baked Oatmeal
- Gingerbread Scones with Eggnog Glaze
For more holiday recipe ideas and inspiration, follow the original author’s social channels.
Gingerbread Spiced Monkey Bread Recipe
Equipment
- Bundt Pan
Ingredients
- 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
Instructions
- Preheat oven to 350°F and coat a 12-cup fluted Bundt pan with cooking spray.
- Whisk cinnamon, nutmeg, ground ginger, and cloves together in a small bowl.
- Separate biscuits, cut each into quarters, roll into balls, and toss in the spiced light brown sugar until coated.
- Arrange the coated biscuit balls in the prepared pan.
- Whisk dark brown sugar with melted butter and pour evenly over the biscuits.
- Bake 40–45 minutes, until golden and cooked through.
- Loosen the bread from the pan, cool 5 minutes, then invert onto a serving plate. Replace any pieces that stick to the pan.
- Serve warm.
Notes
Nutrition
Nutrition information is an approximation.