Okay, so confession time: I have a serious weakness for anything sweet and sticky. And when it comes to my comfort bakes, nothing quite hits the spot like a warm, gooey Pull-Apart Bread. You know, the kind that makes your kitchen smell like a little slice of heaven? For years, I’ve dabbled in classic cinnamon swirl and even a chocolate version, but there’s one iteration that has completely stolen my heart, and I just *had* to share it with you. This pineapple monkey bread is pure magic. It’s got that irresistible chewiness, a bright, tropical tang from the pineapple, and a glaze that’s just begging to be drizzled over every single bite. Seriously, it’s like a warm hug in baked form, perfect for those mornings when you need a little extra sunshine or a weekend treat that feels like a special occasion, even if it’s just a Tuesday. If you’ve ever loved cinnamon rolls, you are going to go absolutely wild for this.
What is Pineapple Monkey Bread?
So, what exactly is this delightful concoction? At its heart, pineapple monkey bread is a variation on the beloved classic. Think of it as a sweet, pull-apart bread made from individual dough balls baked together in a sticky, syrupy sauce. The “monkey” part comes from the way you eat it – tearing off pieces with your fingers, just like a monkey might! In this version, we’re jazzing things up with the glorious addition of pineapple. It’s not just a splash of juice; we’re talking chunks of tender, sweet pineapple baked right into the dough, mingling with that classic cinnamon-sugar goodness. The pineapple adds this wonderful burst of fruity flavor and a lovely moistness that you just don’t get with traditional monkey bread. It’s essentially a sweet roll party in a pan, but with a tropical twist that makes it utterly unique and ridiculously addictive.
Why you’ll love this recipe?
Oh, where do I even begin with why this pineapple monkey bread is a total game-changer? First off, the flavor profile is just out of this world. You get that comforting, warm spice from the cinnamon and sugar, but then you hit these little pockets of sweet, slightly tart pineapple that just explode in your mouth. It’s a symphony of sweet and tangy that keeps you coming back for more, bite after glorious bite. And the texture? Absolutely divine. The dough balls bake together into this incredibly tender, gooey mass that’s so satisfying to pull apart. It’s got that perfect chewy center with slightly crisp edges. Beyond the taste, this recipe is surprisingly straightforward to make. I know baking from scratch can sometimes feel intimidating, but I’ve really streamlined this process to be super manageable, even for beginner bakers. You don’t need any fancy equipment, just a good old mixing bowl and a baking pan. And the ingredients are all pretty standard pantry staples, with the star, pineapple, being readily available. What I love most about this is its versatility. It’s not just for breakfast; it’s fantastic as a dessert, a brunch centerpiece, or even a special after-school treat. My kids literally ask for this pineapple monkey bread on repeat, especially when they see the pineapple peeking out. It’s a real crowd-pleaser that makes everyone feel a little bit special. It’s also incredibly cost-effective compared to buying something similar from a bakery, and trust me, the homemade smell is unbeatable!
How do I make Pineapple Monkey Bread?
Quick Overview
This recipe is all about creating little dough balls, coating them in a sweet cinnamon mixture, and then baking them in a buttery, pineapple-infused sauce. We’ll then finish it off with a simple, dreamy glaze. The whole process involves mixing dough, rolling, coating, layering, and baking. It’s straightforward and the results are so worth the minimal effort. You’ll end up with a warm, sticky, pull-apart masterpiece that smells absolutely incredible.
Ingredients
For the Dough:
2 14 teaspoons active dry yeast.
½ cup warm milk (around 105-115°F – not too hot!)
¼ cup granulated sugar, plus a pinch for the yeast
1 large egg, room temperature
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
3 cups all-purpose flour, plus more for dusting
½ teaspoon salt
For the Filling:
1 cup crushed pineapple, well-drained (this is key!)
For the Cinnamon Coating:
¾ cup packed light Brown Sugar
2 tablespoons ground cinnamon
¼ cup unsalted butter, melted
For the Buttery Pineapple Sauce:
½ cup (1 stick) unsalted butter
½ cup packed light Brown Sugar
¼ cup crushed pineapple, well-drained
2 tablespoons pineapple juice (optional, if you want a bit more tang)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk or pineapple juice
½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking pan. You can lightly grease it, but honestly, the buttery sauce does most of the work. If you want to be extra sure nothing sticks, a quick spray of cooking oil or a thin layer of butter is perfect. I usually just give it a little brush of melted butter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the 3 cups of all-purpose flour and the ½ teaspoon of salt. Make a little well in the center – this is where we’ll add the wet stuff in a bit. Having your flour measured out correctly is important; I always use the spoon-and-level method to avoid packing it in too much.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl or a liquid measuring cup, combine the warm milk, a pinch of sugar, and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it gets nice and frothy on top. This is called “proofing” the yeast, and it tells you it’s alive and ready to work its magic! Once it’s foamy, stir in the ¼ cup granulated sugar, the melted butter (make sure it’s not piping hot, or it’ll kill the yeast!), the vanilla extract, and the egg. Whisk until everything is well combined.
Step 4: Combine
Pour the wet ingredients into the well you made in the dry ingredients. Stir everything together with a wooden spoon or a spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface. Knead it gently for about 5-7 minutes until it becomes smooth and elastic. It shouldn’t be too sticky; if it is, add just a tablespoon of flour at a time. I find kneading is my favorite part – it’s so therapeutic! The dough should feel soft and supple under your hands. Once it’s kneaded, place it back into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour, or until it’s doubled in size. Patience here is key for a light and airy bread!
Step 5: Prepare Filling
While the dough is doing its thing, it’s time to get our filling ready. This is where the pineapple magic happens! Make sure your crushed pineapple is *really* well-drained. I usually press out as much liquid as I can with a spoon or by squeezing it gently in a fine-mesh sieve. You don’t want excess moisture making the dough soggy. Set aside the drained pineapple.
Step 6: Layer & Swirl
Once your dough has risen, punch it down gently to release the air. Now, here’s the fun part! Roll out the dough on a lightly floured surface into a large rectangle, roughly about 12×18 inches. Brush the entire surface with the melted butter for the cinnamon coating. Then, generously sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough. Now, sprinkle the well-drained crushed pineapple all over the sugar mixture. Don’t be shy! Starting from one of the long sides, tightly roll up the dough, just like you would for a Cinnamon Roll. Pinch the seam closed. Now, using a sharp knife or a bench scraper, cut the roll into about 1-inch thick pieces. You’ll have about 24-30 pieces. These are your little monkey bread blobs! Arrange these dough pieces cut-side up in your prepared baking pan, nestled close together. Don’t worry if they touch; they’re supposed to bake into one glorious, interconnected mass.
Step 7: Bake
Now for the buttery pineapple sauce! In a small saucepan over medium heat, melt the ½ cup butter. Stir in the ½ cup brown sugar and the ¼ cup well-drained crushed pineapple (yes, more pineapple!). If you like a bit more pineapple flavor, you can add the optional 2 tablespoons of pineapple juice. Bring it to a gentle simmer, stirring until the sugar is dissolved and the sauce is smooth. Pour this glorious sauce evenly over the dough pieces in the pan. Cover the pan loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the monkey bread is golden brown and cooked through. You can insert a toothpick into the center – it should come out mostly clean, though a little sticky is perfectly fine with this recipe!
Step 8: Cool & Glaze
This is perhaps the hardest part: letting it cool! Let the pineapple monkey bread cool in the pan for at least 10-15 minutes. This allows the sauce to thicken slightly and the bread to set a little. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk (or pineapple juice for extra flavor!), and the vanilla extract in a small bowl. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. Once the monkey bread has cooled slightly, drizzle this luscious glaze all over the top. Watch it drip down into all those nooks and crannies – pure heaven!
Step 9: Slice & Serve
Serve the pineapple monkey bread warm, directly from the pan. You can use a fork or just dig in with your fingers to pull apart those gooey pieces. It’s meant to be shared and enjoyed casually. A warm cup of coffee or a glass of cold milk is the perfect accompaniment. The combination of the warm, sweet bread, the sticky pineapple, and the sweet glaze is just divine.
What to Serve It With
This pineapple monkey bread is so versatile, it’s almost criminal! For a truly decadent breakfast, I love serving it alongside a strong cup of black coffee or a creamy latte. The bitterness of the coffee cuts through the sweetness beautifully. My kids adore it with a tall glass of cold milk, and honestly, who can blame them? It’s a breakfast treat that feels like a special occasion. If you’re planning a brunch, this makes an absolutely show-stopping centerpiece. I often serve it with a fresh fruit salad to add some vibrant colors and a lighter element, or alongside some crispy bacon and scrambled eggs for a sweet and savory balance. For dessert, it’s pure indulgence. I sometimes serve it warm with a scoop of vanilla bean Ice Cream or a dollop of whipped cream, letting the ice cream melt into the warm gooeyness. It’s also fantastic on its own, especially if you’ve added a bit more glaze. For those cozy snack times, when you just need something sweet to lift your spirits, a simple slice on its own is absolute perfection. It’s the kind of thing that makes a regular afternoon feel like a little celebration. We’ve even had it as a surprise “dessert” after a lighter dinner, and it’s always met with rave reviews.
Top Tips for Perfecting Your Pineapple Monkey Bread
Over the years, I’ve picked up a few tricks that I think really elevate this pineapple monkey bread from good to absolutely unforgettable. First off, for the pineapple itself: draining is *crucial*. I cannot stress this enough. If you don’t drain it well, you’ll end up with a soggy bottom and a less defined texture. I like to press it gently with a spatula in a sieve, or even squeeze it carefully between my hands (if you don’t mind getting a little messy!). This ensures you get that lovely pineapple flavor without the extra moisture. When it comes to mixing the dough, don’t overwork it. Once the ingredients are just combined and the dough is smooth, stop kneading. Over-kneading can lead to a tough bread, and we want this to be wonderfully soft and chewy. For the cinnamon coating, make sure your melted butter is spread evenly across the dough before sprinkling the sugar mixture. This ensures every piece gets coated beautifully. When you’re rolling the dough, try to keep it as even as possible so your slices are uniform, which helps them bake evenly. And when you’re arranging the dough pieces in the pan, pack them in snugly. They need to be close to help them puff up and merge into that signature monkey bread texture. Don’t be afraid to tuck them in a little! For ingredient swaps, if you don’t have milk, you can try using half-and-half or even a non-dairy milk like almond or oat milk, though I find whole milk gives the best richness to the dough. If you’re not a fan of brown sugar, you can use a mix of granulated sugar and molasses, but brown sugar gives it that lovely depth of flavor and moisture. If you find your oven runs hot, keep an eye on the bread after about 30 minutes of uncovered baking and adjust the temperature down a touch if needed. You want that beautiful golden brown color without burning the tops. For the glaze, consistency is key. If it’s too thick, add milk a teaspoon at a time until it’s pourable. If it’s too thin, whisk in a bit more powdered sugar. And remember, it’s okay if it’s a little imperfect; the drips are part of its charm!
Storing and Reheating Tips
Storing this pineapple monkey bread is pretty straightforward, but a few tips can help keep it tasting its best. Once it’s cooled down completely (and if there are any leftovers, which is rare in my house!), you can store it at room temperature. I usually cover the pan tightly with plastic wrap or transfer any remaining pieces to an airtight container. At room temperature, it should stay fresh and delicious for about 1-2 days. The glaze might soften a bit, but it’s still wonderfully tasty. If you think you’ll have leftovers for longer, or if your kitchen tends to be warm, I recommend refrigerating it. Place it in an airtight container and it should be good in the fridge for up to 3-4 days. The texture might firm up a little in the fridge, but don’t worry, reheating solves that! For reheating, the microwave is your friend for a quick fix. Just pop a slice (or a few pieces) on a plate and microwave for about 15-30 seconds, until warmed through and gooey again. If you want to reheat a larger portion, you can also warm it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes, uncovered, until heated through. This is especially good if you want to re-crisp the edges a bit. I rarely freeze this because it disappears so fast, but if you wanted to, you could definitely freeze cooled monkey bread. Wrap individual portions or the whole pan tightly in plastic wrap, then in foil or a freezer-safe bag. It should keep well in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator and then reheat as mentioned above. For the glaze, I usually apply it right before serving on fresh bread. If I’m storing it with glaze already on, I find it holds up okay, but if you’re planning to store it for a while, you might want to add the glaze *after* reheating to keep it looking its freshest and most vibrant.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite pineapple monkey bread! I truly believe this recipe is a winner because it takes a classic comfort food and gives it a bright, tropical twist that’s both familiar and exciting. It’s the perfect blend of sweet, spiced, and fruity, with a texture that’s just irresistible. Whether you’re making it for a special weekend breakfast, a fun brunch, or just because you’re craving something incredibly delicious, I promise it won’t disappoint. It’s the kind of recipe that brings smiles to faces and fills your home with the most amazing aroma. If you love this recipe, I think you might also enjoy my Tropical Fruit Crumble or my Easy Cinnamon Swirl Bread for more fruity and comforting bakes. Give this pineapple monkey bread a try, and I can’t wait to hear what you think! I’d love to know how yours turns out, so please share your thoughts and any fun variations you come up with in the comments below. Happy baking!
Pineapple Monkey Bread
Ingredients
Monkey Bread Dough
- 2 cans refrigerated biscuit dough 16 oz each, cut into quarters
- 0.5 cup granulated sugar
- 2 teaspoon ground cinnamon
- 4 tablespoon butter melted
Pineapple Caramel Sauce
- 1 cup packed brown sugar
- 0.25 cup butter
- 0.25 cup pineapple juice reserved from canned pineapple
- 1 can crushed pineapple 20 oz, drained
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon milk or pineapple juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9x13 inch baking dish.
- In a small bowl, whisk together the granulated sugar and cinnamon.2 cans refrigerated biscuit dough
- Melt the 4 tablespoons of butter in a microwave-safe bowl. Dip each biscuit quarter into the melted butter, ensuring it's fully coated.2 cans refrigerated biscuit dough
- Place the butter-coated biscuit quarters into the cinnamon-sugar mixture and toss to coat evenly. Then, place them into the prepared Bundt pan or baking dish.2 cans refrigerated biscuit dough
- Sprinkle the drained crushed pineapple evenly over the biscuit pieces in the pan.2 cans refrigerated biscuit dough
- In a medium saucepan, combine the packed brown sugar, 0.25 cup of butter, and pineapple juice. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a gentle boil and cook for 2-3 minutes, until slightly thickened.2 cans refrigerated biscuit dough
- Pour the caramel sauce evenly over the biscuit and pineapple mixture in the pan.
- Bake for 35-40 minutes, or until the monkey bread is golden brown and cooked through. If using a Bundt pan, the center should be bubbly.
- Let the monkey bread cool in the pan for about 10 minutes before inverting. If using a Bundt pan, place a serving plate over the top and carefully flip the pan to release the monkey bread.
- For the optional glaze, whisk together the powdered sugar and milk or pineapple juice until smooth. Drizzle over the warm monkey bread. Serve warm.2 cans refrigerated biscuit dough
