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Maple Syrup Monkey Bread

On By Andy LaPointe / 0 comments
Maple Syrup Monkey Bread

Updated: June, 2026

Author: Andy LaPointe - Co-Founder of Traverse Bay Farms

Quick Summary

This maple syrup monkey bread is the kind of warm, sticky pull-apart breakfast that makes everyone hover near the kitchen. Soft dough bites bake into a cinnamon-sugar swirl, then get finished with real maple syrup for a rich, glossy coating that tastes like weekend brunch in one pan.

At-a-Glance

  • Total time: 1 hour 10 minutes
  • Yield: 10–12 servings
  • Texture: Soft pull-apart bread with a sticky caramel-style coating
  • Flavor: Cinnamon-sugar warmth with rich maple finish
  • Key ingredients: Biscuit dough, cinnamon, brown sugar, butter, maple syrup
  • Skill level: Beginner
  • Make-ahead note: Assemble the night before and bake in the morning
Maple Syrup Monkey Bread - Traverse Bay Farms

Prep and Yield

  • Total time: 1 hour 10 minutes
  • Prep time: 20 minutes
  • Bake time: 35–40 minutes
  • Rest time: 10 minutes
  • Yield: 10–12 servings
  • Skill level: Beginner

Ingredients

For the Monkey Bread

  • 2 cans refrigerated biscuit dough (16.3 oz each), or about 2 pounds dough total
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup real maple syrup (Traverse Bay Farms maple syrup if available)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: 2 tablespoons additional maple syrup for drizzling at the end

Instructions

1

Preheat the oven to 350°F. Grease a bundt pan very well, making sure to coat the center tube and all ridges.

2

In a large zip-top bag or bowl, mix the granulated sugar and cinnamon.

3

Cut each biscuit into 4 pieces. Add dough pieces to the cinnamon sugar and toss until well coated.

4

If using nuts, sprinkle half the nuts into the bottom of the bundt pan, then add half the coated dough pieces. Repeat with remaining nuts and dough pieces.

5

In a small saucepan over medium heat, melt the butter. Stir in brown sugar, maple syrup, vanilla, and salt. Simmer for 1–2 minutes, stirring, until glossy and slightly thickened.

6

Pour the warm maple mixture evenly over the dough in the bundt pan.

7

Bake for 35–40 minutes, until the top is deep golden and the center looks baked through. If it browns too fast, loosely tent with foil for the last 10 minutes.

8

Let the monkey bread rest for 10 minutes, then invert onto a large plate or platter. Lift off the pan slowly so the sticky coating can drizzle down.

9

If desired, drizzle with a little extra maple syrup before serving.

Chef's Tips

  • Grease the bundt pan generously so the sticky maple coating releases cleanly when you invert it.
  • Cut biscuit pieces evenly so they bake at the same rate and pull apart easily.
  • Let it rest 10 minutes before flipping. Too soon and the coating runs off, too long and it can stick.
  • If you want a deeper maple flavor, use dark or robust maple syrup and add the final drizzle right before serving.
  • For a slightly less sweet version, reduce the cinnamon sugar to 3/4 cup and keep the maple sauce the same for better balance.
  • Traverse Bay Farms tip: Real Michigan maple syrup gives this monkey bread a cleaner, richer finish than pancake syrup, and it makes the whole pan taste more bakery-style.

Nutritional Highlights

  • Maple syrup adds rich sweetness and depth that pairs naturally with cinnamon and butter.
  • Adding nuts brings crunch and makes each bite feel more satisfying.
  • Serving smaller pull-apart portions makes this recipe easy to share and portion.

Behind the Recipe

This is the kind of brunch bake that feels right at home in a Northern Michigan kitchen, especially on slow weekends when everyone is lingering around the coffee pot. Monkey bread is already a crowd-pleaser, and finishing it with real maple syrup makes it taste a little more special and a lot more cozy.

It works because the cinnamon sugar coats each dough bite, while the butter, brown sugar, and maple syrup melt together into a sticky sauce that bakes into every layer. Using a bundt pan creates those pockets and ridges that hold onto the glaze and make the pull-apart texture irresistible.

How to Serve

  • Serve warm with coffee or tea for brunch.
  • Add a bowl of fruit on the side to balance the sweetness.
  • Top with a light dusting of powdered sugar if you want a bakery look.
  • Serve as an easy dessert with vanilla ice cream.

How to Store and Make Ahead

Monkey bread is best warm the day it is baked, but it stores well and reheats nicely.

  • Make ahead: Assemble in the bundt pan, cover tightly, and refrigerate overnight. Bake in the morning, adding 3–5 minutes if needed.
  • Room temperature: Store covered for up to 2 days.
  • Reheat: Warm individual portions in the microwave for 10–15 seconds, or warm the whole loaf covered in a 300°F oven for 10 minutes.

FAQ

Can I make maple syrup monkey bread the night before?

Yes, this recipe works well as a make-ahead brunch bake. Assemble the coated dough and maple mixture in the bundt pan, then cover and refrigerate overnight. Bake the next morning, and add a few extra minutes if needed so the center is fully baked and golden.

How do I keep monkey bread from sticking to the bundt pan?

Grease the bundt pan very well, including every ridge and the center tube. Let the monkey bread rest about 10 minutes after baking, then invert while it is still warm so the sticky coating releases. Waiting too long can cause the glaze to firm up and stick.

What maple syrup is best for maple syrup monkey bread?

Real maple syrup gives the cleanest flavor and the best finish. A dark or robust maple syrup brings a deeper maple note that stands up to cinnamon and brown sugar. Avoid pancake syrup if you want a richer, less artificial taste in the final glaze.

Can I add nuts or fruit to maple syrup monkey bread?

Yes, chopped pecans or walnuts are a great addition and add crunch between the dough layers. You can also add a small handful of dried fruit, but keep it modest so the dough still bakes evenly. Sprinkle additions in layers so they distribute throughout the pan.

How do I know when monkey bread is fully baked?

The top should look deep golden and the bread should feel set, not jiggly, when you gently shake the pan. If you pull apart a center piece, it should look baked through with no raw dough. If the top browns too quickly, tent with foil near the end.

The Traverse Bay Farms Promise

  • 38+ National Food Awards for Flavor and Quality
  • Proudly Family-Owned and Operated in Northern Michigan
  • Crafted with as Much Michigan-Grown Fruit as Possible
  • Made in the USA with Trusted Ingredients

Customer Testimonials

"We made this for Sunday brunch and it disappeared fast. The maple flavor tastes real and rich."

— Allison R., Grand Rapids, MI

"So easy with biscuit dough, but it tastes like something from a bakery. Perfect for guests."

— Daniel M., Columbus, OH

"The make-ahead option saved my morning. Warm, sticky, and the best coffee treat."

— Priya S., Phoenix, AZ

Ready to Make This Recipe?

Pick up Traverse Bay Farms Michigan Maple Syrup — award-winning, real maple flavor, and shipped nationwide.

Shop Maple Syrup
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