Oh, where do I even begin with this pineapple monkey bread? It’s one of those recipes that just feels like a warm hug on a plate. I remember the first time I made it, it was a spur-of-the-moment decision on a dreary Tuesday, and it completely transformed our evening. The aroma alone was enough to lift everyone’s spirits! It’s got that pull-apart magic that kids (and let’s be honest, adults too) absolutely adore, but with a tropical twist that makes it feel extra special. If you love classic monkey bread, you are going to be obsessed with this bright, fruity version. It’s like sunshine decided to bake itself into a gooey, cinnamon-spiced masterpiece. I always compare it to a really fantastic cinnamon roll, but with a fun, communal twist that makes it perfect for sharing.
What is Pineapple Monkey Bread?
So, what exactly *is* pineapple monkey bread? At its heart, it’s a delightful evolution of the beloved classic monkey bread. You know, the one made with biscuit dough, cinnamon sugar, and a gooey caramel sauce? Well, we’re taking that concept and injecting it with some serious tropical sunshine! Instead of just plain old dough, we’re using a base that’s somehow light and tender, then we’re layering in sweet, juicy pineapple chunks and a warm cinnamon-sugar mixture. Everything gets baked together in a way that creates these irresistible, pull-apart morsels, all drenched in a luscious, tangy pineapple-infused glaze. Think of it as a sweet, sticky, fruity escape in every bite. It’s not quite a cake, not quite a pie, but something wonderfully in-between, designed to be shared and savored, piece by delicious piece.
Why you’ll love this recipe?
Honestly, I could sing the praises of this pineapple monkey bread all day long, but let me try to sum up why it’s become a staple in my kitchen. First off, the FLAVOR! It’s this incredible dance between the sweet, familiar comfort of cinnamon and sugar and the bright, tangy burst of pineapple. It’s not overly sweet, which I appreciate, and the fruit adds this wonderful moistness and a hint of tartness that cuts through the richness perfectly. Then there’s the SIMPLICITY. I know “monkey bread” can sound intimidating, but this version is surprisingly straightforward. Even if you’re not a seasoned baker, you can totally nail this. I’ve even had my kiddos help out, and they have a blast rolling the dough pieces! It’s also incredibly COST-EFFECTIVE. Most of the ingredients are pantry staples, and canned pineapple is usually pretty budget-friendly, making this a treat that doesn’t break the bank. And VERSATILITY? Oh yes! It’s amazing for a lazy weekend breakfast, a show-stopping brunch addition, or even a delightful dessert. I’ve served it warm with coffee, alongside a Fruit salad for brunch, and even as a sweet ending to a casual dinner. What I love most about this is that it’s so forgiving. Even if you accidentally overmix a little, it still turns out wonderfully. It’s a recipe that just makes you feel good, both making it and eating it.
How do I make Pineapple Monkey Bread?
Quick Overview
This pineapple monkey bread is all about layering deliciousness! We’ll start with a simple dough, coat it in a cinnamon-sugar mixture, then tuck in some juicy pineapple before letting it bake into a gooey, pull-apart dream. The key is to get everything into the pan so it can melt and mingle into that irresistible caramel-like sauce. It’s surprisingly quick to assemble, making it a lifesaver for those mornings when you want something special without a ton of fuss. The whole process, from mixing to baking, is really quite hands-on and fun!
Ingredients
For the Main Dough:
2 cans (16.3 ounces each) refrigerated biscuit dough, plain or buttermilk
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 tablespoons ground cinnamon
1 can (20 ounces) crushed pineapple, drained well
For the Dough: I usually grab the plain refrigerated biscuit dough because it’s straightforward and readily available. Buttermilk Biscuits give a lovely tang if you happen to have them! Make sure they’re not expired, as that can affect the texture. Draining the pineapple super well is crucial; we want the flavor, not excess water!
For the Glaze:
1/2 cup powdered sugar
2-3 tablespoons pineapple juice (reserved from draining or from a separate can/fresh juice)
For the Glaze: This is where that extra pineapple flavor really shines! Using the juice from the crushed pineapple makes it taste even more tropical. You can also squeeze a bit of fresh pineapple if you have some on hand. Adjust the juice for your desired consistency; more juice means a thinner glaze, less means a thicker one.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven warmed up to 350°F (175°C). I like to use a 9×13 inch baking pan or a Bundt pan if you’re feeling fancy. If you’re using a Bundt pan, make sure to grease and flour it really well, or even spray it with baking spray that has flour in it – nobody wants their beautiful monkey bread stuck! For a regular baking pan, a light greasing or lining with parchment paper is usually enough. This step is super important to ensure your pineapple monkey bread releases beautifully.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the granulated sugar and ground cinnamon until they’re thoroughly combined. This is your magic sprinkle! Make sure there are no clumps of cinnamon. This mixture will coat the biscuit pieces and caramelize as it bakes, creating that wonderful gooey layer. I always give it a good stir to make sure it’s evenly distributed.
Step 3: Mix Wet Ingredients
In a separate shallow bowl or pie plate, melt your butter. This will be used to coat the biscuit pieces before they get rolled in the cinnamon sugar. You can do this in the microwave for about 30-45 seconds, or gently on the stovetop. You just want it fully melted and warm, not piping hot.
Step 4: Combine
Now for the fun part! Take each biscuit from the cans and cut it into about 4 or 6 pieces. I find using kitchen scissors works best for this. You want bite-sized pieces, not too big and not too small. Dip each biscuit piece into the melted butter, making sure it’s coated on all sides. Then, roll the buttered pieces in the cinnamon-sugar mixture until they’re well coated. Place the coated pieces into your prepared baking pan, distributing them as evenly as you can. Once all the biscuit pieces are coated and in the pan, sprinkle the well-drained crushed pineapple evenly over the top. I like to gently press the pineapple down a little so it gets nestled into the dough.
Step 5: Prepare Filling
Wait, didn’t we already prepare the “filling”? Ah, this is where the pineapple monkey bread gets a little different! The “filling” is essentially the crushed pineapple that we’re tucking in amongst the dough pieces. The caramel-like sauce that forms comes from the sugar and butter melting and mingling with the pineapple juices as it bakes. So, think of the drained crushed pineapple as our “filling” ingredient that we add directly to the pan. Ensure it’s drained really, really well – I can’t stress this enough! Excess liquid can make the bottom soggy. I usually press it in a sieve for a few minutes.
Step 6: Layer & Swirl
This step is more about distribution than swirling like you would with a cinnamon roll. Once your buttered and cinnamon-sugared biscuit pieces are in the pan, you’ll scatter the drained crushed pineapple evenly over the top. I like to gently press down the pineapple so it’s slightly nestled into the biscuit dough. Then, I make sure the biscuit pieces aren’t too tightly packed, allowing them room to expand and for the gooey caramel sauce to form all around them. The goal isn’t a distinct swirl pattern here, but rather ensuring pineapple goodness is distributed throughout!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 25-35 minutes, or until the monkey bread is golden brown on top and you can see that glorious caramel bubbling around the edges. The exact time can vary depending on your oven and the type of biscuits you use. A good test is to gently insert a toothpick into a few of the dough pieces; they should come out clean. If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil for the last 10-15 minutes of baking.
Step 8: Cool & Glaze
Once it’s out of the oven, resist the urge to dive in immediately! Let the pineapple monkey bread cool in the pan for about 10-15 minutes. This is crucial for the caramel to set up a bit, so it doesn’t all run out when you flip or serve it. While it’s cooling, whisk together the powdered sugar and pineapple juice in a small bowl until you have a smooth, pourable glaze. If it’s too thick, add a tiny bit more juice; if it’s too thin, add a little more powdered sugar. Drizzle this glaze generously over the warm monkey bread just before serving.
Step 9: Slice & Serve
And there you have it! The moment of truth. You can serve this directly from the baking pan, allowing everyone to pull apart their own warm, gooey piece. Or, if you used a Bundt pan, carefully invert it onto a serving plate. Let it sit for a minute or two before lifting the pan away. Serve warm and watch it disappear! It’s fantastic on its own, but a little dollop of whipped cream or a scoop of vanilla ice cream takes it to another level for dessert.
What to Serve It With
This pineapple monkey bread is a star all on its own, but it also plays wonderfully with other things! For a casual BREAKFAST, a hot cup of coffee is non-negotiable. Seriously, the coffee and sweet pastry combination is classic for a reason. If I’m feeling a bit more put-together, I’ll serve it alongside some fresh berries – maybe raspberries or blueberries – for a pop of freshness and color. For BRUNCH, this is where it really shines. I love to pair it with some savory items to balance out the sweetness, like crispy bacon, a fluffy omelet, or even some smoked salmon. It looks so elegant on a brunch table, especially with a mimosa or a grapefruit juice. As a DESSERT, it’s pure indulgence. A scoop of creamy vanilla bean ice cream is heavenly, or a light drizzle of coconut whipped cream would be divine. For those COZY SNACKS, a glass of cold milk is always a winner, or just a quiet moment with a good book and a warm piece of this tropical goodness. My kids also love it as an after-school treat, maybe with a little extra drizzle of that glaze!
Top Tips for Perfecting Your Pineapple Monkey Bread
I’ve made this pineapple monkey bread more times than I can count, and along the way, I’ve picked up a few tricks that make it even better. First, when it comes to the pineapple, really SQUEEZE that excess liquid out. I learned this the hard way once, and my monkey bread was a little too soggy on the bottom. A fine-mesh sieve and pressing with a spoon or even wrapping it in a clean kitchen towel to wring out the moisture works wonders. For the MIXING, don’t be tempted to overwork the biscuit dough. We want it tender, so a quick dip in butter and a roll in the cinnamon sugar is all it needs. Overmixing can lead to tough pieces. When it comes to distributing the pineapple, don’t just dump it in one spot. Try to scatter it evenly so every bite gets a taste of that tropical sweetness. I often use my fingers to gently press it into the dough pieces. For INGREDIENT SWAPS, if you can’t find canned crushed pineapple, canned pineapple tidbits or even diced pineapple (just make sure to chop them smaller) will work, but drain them just as thoroughly. You can also experiment with the spices; a pinch of nutmeg or a tiny bit of ground ginger can add an extra layer of warmth. For BAKING, ovens can be so different! Keep an eye on it towards the end. If your oven tends to brown things quickly, you might want to use the lower end of the baking time range and check for doneness. A visual check for golden-brown and bubbly caramel is usually a good indicator. If you find your glaze is too thin, you can always add more powdered sugar a teaspoon at a time until it reaches your desired consistency. Conversely, if it’s too thick, a tiny splash of pineapple juice or even milk will loosen it right up. I also find that using a good quality butter really makes a difference in the richness of that caramel sauce.
Storing and Reheating Tips
This pineapple monkey bread is truly best enjoyed fresh and warm, but I know life gets busy! If you happen to have any leftovers (which is rare in my house!), here’s how to keep it delicious. At ROOM TEMPERATURE, it will stay good for about 1-2 days. I usually cover it loosely with foil or plastic wrap, but try not to seal it too tightly, as the glaze can get a bit sticky. Just make sure it’s in a cool, dry spot. For REFRIGERATOR STORAGE, it’ll last a bit longer, up to 3-4 days. Place it in an airtight container. The glaze might become a little more solid in the fridge, and that’s totally okay. When you’re ready to reheat, my favorite way is in a low oven (around 300°F or 150°C) for about 10-15 minutes, just until it’s warmed through and the glaze is gooey again. You can also do this in the microwave, but be careful not to overheat, as it can make the dough a bit chewy. For FREEZER INSTRUCTIONS, you can freeze the baked and cooled monkey bread for up to 2 months. Wrap it tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe airtight container. Thaw it overnight in the refrigerator before reheating as mentioned above. For the glaze, I usually recommend making it fresh just before serving if you’ve stored it for a while, especially if you want that perfect drizzle!
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite pineapple monkey bread! It’s more than just a recipe; it’s a feeling. It’s that little bit of tropical escape that can brighten any morning or make any gathering feel more festive. I truly hope you get a chance to make this and experience the joy it brings. It’s proof that sometimes, the simplest ingredients and a little bit of love can create something truly magical. If you try it, please, please let me know how it turns out! I love hearing about your kitchen adventures. You can leave a comment below or even share your photos. For those of you who enjoyed this tropical twist, you might also love my Tropical Banana Bread or my Coconut Lime Scones. Happy baking, and enjoy every single sticky, delicious bite!
pineapple monkey bread
Ingredients
Dough Preparation
- 2 cans refrigerated biscuits 16 total biscuits
- 0.25 cup butter melted
- 0.5 cup granulated sugar
- 1 tsp ground cinnamon
Pineapple Topping & Glaze
- 1 cup crushed pineapple drained
- 1 cup brown sugar
- 0.25 cup butter
- 0.25 cup pineapple juice
- 1 cup powdered sugar for drizzle
- 2 tbsp pineapple juice for drizzle
Instructions
Baking Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a bundt cake pan well with non-stick cooking spray.
- Cut all 16 biscuits into quarters. In a large bowl, melt 1/4 cup of butter. In a separate ziplock bag, combine the granulated sugar and cinnamon.
- Add the biscuit pieces to the melted butter and toss to coat. Transfer the buttered biscuit pieces into the sugar/cinnamon mixture and shake well until coated. Place the coated dough pieces into the prepared bundt pan.
- In a medium saucepan, combine the brown sugar, 1/4 cup butter, and 1/4 cup pineapple juice. Heat over medium heat, stirring until the butter is melted and the mixture comes to a light boil for 3 minutes to slightly thicken.
- Gently mix the drained crushed pineapple into the warm brown sugar mixture. Immediately pour this pineapple topping evenly over the biscuit dough in the pan.
- Bake for 35-40 minutes, or until golden brown and cooked through.
- Let the monkey bread cool in the pan for 10 minutes. Place a serving plate over the top of the bundt pan and carefully invert it to release the monkey bread.
- While the bread cools slightly more, prepare the drizzle: Whisk together the powdered sugar and remaining 2 tablespoons of pineapple juice until smooth. Drizzle over the warm monkey bread before serving.
