Introduction

Peanut Butter Monkey Bread is a fun, gooey treat that combines soft biscuit dough with rich peanut butter and cinnamon sugar. Perfect for breakfast or a sweet snack, this pull-apart bread is easy to make and irresistible to share.

A close-up of a round monkey bread with visible thick layers of golden brown dough pieces tightly stacked into a ring shape. The surface of the dough is textured with a cinnamon sugar coating that gives it a slightly rough and shiny look. On top, thick beige icing is poured generously, dripping down the sides unevenly in smooth, creamy streams, contrasting with the darker dough. The monkey bread sits on a white marbled surface with a silver-colored base beneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar
2 cans large-size biscuits (16 biscuits total)

1 tablespoon cinnamon
¼ cup peanut butter (for the filling)

2 ounces cream cheese (softened)
1 cup butter (melted)

1 cup powdered sugar
¼ cup peanut butter (for the icing)
3 to 4 tablespoons milk

Instructions

Step 1: Preheat the oven to 350°F. Combine the sugar and cinnamon in a plastic Ziploc bag.
Step 2: Remove the biscuits from one can and cut each into quarters, making 32 pieces total. Place a few pieces at a time into the sugar and cinnamon mixture bag, shake to coat well, and repeat until all pieces are coated.
Step 3: Grease a Bundt pan well. Place all 32 sugar-coated biscuit pieces into the bottom of the pan evenly.

Step 4: In a small bowl, mix ¼ cup peanut butter and softened cream cheese until smooth. Dollop this mixture evenly over the first biscuit layer around the pan.
Step 5: Repeat the biscuit cutting, coating, and layering process with the remaining can of biscuits, layering these sugar-coated pieces on top of the peanut butter and cream cheese layer.
Step 6: In a large microwavable bowl, melt the butter. Add the remaining sugar from the plastic bag to the melted butter and stir until the sugar dissolves.

Step 7: Pour the butter and sugar mixture evenly over the biscuits in the Bundt pan. Gently shake the pan to distribute the mixture throughout the biscuit layers.
Step 8: Bake for 35 minutes in the preheated oven until golden and bubbling.
Step 9: Let the pan rest on the counter for 10 minutes before carefully flipping it onto a serving plate.

Step 10: For the icing, combine powdered sugar and ¼ cup peanut butter in a small bowl. Beat with a mixer until smooth. Add milk one tablespoon at a time until the icing reaches a slightly thick, pourable consistency.
Step 11: Pour the icing over the plated monkey bread, reserving some to drizzle over individual pieces as desired.

Tips & Variations

Use creamy peanut butter for a smoother texture or crunchy peanut butter for added bite in the filling and icing.

Try substituting the cream cheese with mascarpone for a richer taste.
Add chopped peanuts between layers for extra crunch.
For a chocolate twist, drizzle melted chocolate over the finished bread before serving.

Storage

Store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual pieces in the microwave for about 15 seconds to enjoy a soft, gooey texture. The icing can be remixed if it thickens too much after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned biscuits?

Yes, homemade biscuit dough works well. Cut it into similar-sized pieces, coat them with cinnamon sugar, and follow the layering process as directed.

Is it possible to make this recipe nut-free?

You can omit the peanut butter and cream cheese filling and substitute with a cinnamon sugar and butter layer alone. For the icing, use a simple glaze made from powdered sugar and milk without peanut butter.