Tropical Monkey Bread

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 8
★★★★★
Be the First to Review!

Tropical Monkey Bread is your sunshine-in-a-pan answer to a dreary day. This dessert combines buttery, sweet biscuit pieces with a burst of tropical flavors that will transport you straight to a sandy beach. Perfect for gatherings or a special breakfast treat!

Ingredients for Tropical Monkey Bread

Refrigerated Biscuit Dough: The foundation of our monkey bread, providing a soft, fluffy texture that holds all the delicious flavors together.

Granulated Sugar & Ground Cinnamon: This duo adds a sweet, warm coating that caramelizes beautifully during baking.

Unsalted Butter: Melted and mixed with brown sugar and vanilla, it creates a rich sauce that soaks into the bread.

Brown Sugar: Offers a deeper sweetness and enhances the caramel-like sauce.

Shredded Coconut: Brings a tropical flair and pairs beautifully with the pineapple.

Crushed Pineapple: Adds moisture and a burst of tangy, sweet flavor.

Chopped Macadamia Nuts: These add a delightful crunch and a hint of nuttiness.

Vanilla Extract: Enhances the overall flavor profile by adding a warm, aromatic note.

Tips & Tricks

  • Ensure the pineapple is well-drained to prevent the bread from becoming soggy.
  • If you're a fan of extra crunch, toast the macadamia nuts beforehand for enhanced flavor.
  • For an extra tropical twist, sprinkle some lime zest over the top before serving.

Serving Suggestions

Pair your Tropical Monkey Bread with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs wonderfully with fresh tropical fruits like mango or papaya, adding a refreshing contrast to the sweet, buttery bread.

Frequently Asked Questions

Can I make this ahead of time?
Yes, you can assemble the monkey bread the night before and bake it fresh in the morning.
What if I don’t have a bundt pan?
You can use a regular cake pan, but the cooking time may vary slightly, so keep an eye on it.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to chop it finely and drain any excess juice.

Tropical Monkey Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing your bundt pan thoroughly. This will prevent the sticky, delicious layers from sticking to the pan.

Next, take your refrigerated biscuit dough and cut each piece into quarters. Roll these pieces in a mixture of granulated sugar and ground cinnamon until they’re well coated—like little sugary pillows.

Sprinkle a layer of shredded coconut and chopped macadamia nuts at the bottom of the prepared bundt pan. This will form a crunchy, flavorful base.

Layer half of your sugar-coated biscuit pieces into the pan, spreading them out evenly. Then, scatter half of the crushed pineapple over these pieces. The goal here is to ensure an even distribution of flavors.

Repeat the process with the remaining biscuit pieces and pineapple, adding them to the bundt pan.

In a small bowl, mix together the melted butter, brown sugar, and vanilla extract. Pour this mixture evenly over the layered biscuit pieces, ensuring it seeps into all the nooks and crannies.

Place the pan in the oven and bake for 35-40 minutes, or until the top is golden brown and bubbling. Once done, let it cool in the pan for about 10 minutes before turning it onto a serving plate.

Why You'll Love This Recipe

  • Quick and easy to prepare using store-bought biscuit dough.
  • Loaded with tropical flavors like pineapple and coconut.
  • Perfect balance of sweet, nutty, and buttery goodness.
  • Ideal for sharing at parties or family brunches.
  • Visually impressive yet deceptively simple to make.

Ingredients

2 cans of refrigerated biscuit dough
1 cup of granulated sugar
1/2 cup of unsalted butter, melted
1/4 cup of packed brown sugar
1/2 cup of shredded coconut
1/2 cup of crushed pineapple, drained
1/2 cup of chopped macadamia nuts
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. Cut each biscuit dough into quarters and roll them in a mixture of granulated sugar and ground cinnamon.
3. Sprinkle a layer of shredded coconut and chopped macadamia nuts at the bottom of the prepared bundt pan.
4. Layer half of the sugar-coated biscuit pieces in the pan and spread half of the crushed pineapple over them.
5. Repeat the layering process with the remaining biscuit pieces and pineapple.
6. In a small bowl, mix the melted butter, brown sugar, and vanilla extract, then pour it evenly over the layered biscuit pieces.
7. Bake for 35-40 minutes until golden brown and bubbly.
8. Allow the bread to cool for 10 minutes in the pan before turning it onto a serving plate.

Ratings and Comments

Thank you for your rating!