Drunken Monkey Bread

Introduction

Drunken Monkey Bread is a fun, indulgent twist on the classic monkey bread recipe, combining the soft, gooey, cinnamon-sugar pull-apart goodness with a splash of alcohol for a bold, adult-friendly flavor. Perfect for parties, holiday gatherings, or just a special weekend treat, this version elevates the traditional recipe with rich, boozy undertones that make it stand out from the crowd. Whether you’re a seasoned baker or a kitchen novice, this recipe is easy to follow and sure to impress.

The History

Monkey bread, as we know it today, originated in the mid-20th century in the United States. It was popularized by Hungarian and Jewish immigrants and became a staple at bake sales and family gatherings. The name “monkey bread” comes from the way it’s eaten—by pulling apart the individual dough pieces, much like a monkey might. The “drunken” version is a modern take, where bakers began adding alcohol to the caramel or syrup to give the dish a more complex flavor profile and a fun, adult twist.

Ingredients Breakdown

• Pre-made biscuit dough – The base of the bread, usually canned biscuit dough for convenience.
• Brown sugar – Adds sweetness and depth to the caramel coating.
• Cinnamon – A classic spice that pairs perfectly with the sugar and dough.
• Butter – Melts into the sugar and spices to create a rich, sticky coating.
• Rum, bourbon, or whiskey – The “drunken” part of the recipe, adding warmth and complexity.
• Vanilla extract – Enhances the flavor of the caramel sauce.
• Pecans or walnuts (optional) – Adds crunch and richness to the final dish.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and grease a bundt pan or oven-safe skillet.
2. Remove the biscuit dough from the can and separate each biscuit. Flatten each biscuit slightly with your hands, then cut or tear each into halves or quarters.
3. In a medium bowl, mix together brown sugar, cinnamon, and a pinch of salt.
4. Melt the butter in a saucepan over low heat, then add a splash of rum or bourbon, and vanilla extract.
5. Place half the dough pieces in the bottom of the bundt pan, then sprinkle half the sugar mixture and nuts (if using) over the top.
6. Repeat with the remaining dough and sugar mixture.
7. Pour the butter and alcohol mixture evenly over the top.
8. Bake for 30–40 minutes or until the top is golden brown and the center is bubbly.
9. Let cool for 5–10 minutes before inverting onto a serving plate.
10. Drizzle with a boozy glaze or extra caramel sauce if desired before serving.

Tips

• Use room temperature biscuit dough for easier handling and better rise.
• Don’t overfill the bundt pan—leave some space for the dough to expand.
• For a stronger alcohol flavor, add a bit more to the butter mixture or brush it onto the warm bread after baking.
• Letting the bread cool slightly before flipping helps prevent burning from the caramel.
• Use a silicone bundt pan for easier release.

Variations and Customizations

• Chocolate Drunken Monkey Bread – Add cocoa powder to the sugar mixture and drizzle with chocolate ganache.
• Spiced Rum Version – Use spiced rum and add nutmeg or allspice to the cinnamon sugar mix.
• Maple Bourbon Twist – Replace some of the brown sugar with maple syrup and use bourbon for a Southern flair.
• Orange Liqueur Version – Add orange zest and a splash of triple sec for a citrusy kick.
• Glazed Drunken Monkey Bread – Mix powdered sugar with a bit of alcohol and drizzle over the top after baking.

Health Considerations and Nutritional Value

While Drunken Monkey Bread is a delicious indulgence, it is high in sugar, calories, and saturated fat due to the butter and brown sugar. Each serving can easily exceed 300–400 calories, depending on portion size and additional toppings. It’s best enjoyed as an occasional treat rather than a regular dessert. For a lighter version, consider using reduced-fat biscuit dough, coconut oil instead of butter, and a sugar substitute or reduced amount of sweetener. However, keep in mind that substitutions may affect the texture and overall flavor.

Ingredients

• 16 refrigerated biscuit dough rounds
• 1 cup packed brown sugar
• 1–2 tablespoons ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted
• 2–3 tablespoons rum, bourbon, or whiskey
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Directions

1. Preheat oven to 350°F (175°C) and grease a bundt pan or oven-safe skillet.
2. Separate each biscuit and flatten slightly. Cut or tear into bite-sized pieces.
3. Mix brown sugar, cinnamon, and salt in a bowl.
4. In a saucepan, melt butter and stir in rum and vanilla extract.
5. Layer half the dough in the pan, sprinkle with half the sugar mixture and nuts.
6. Repeat with remaining dough and topping.
7. Pour butter mixture over the top.
8. Bake for 30–40 minutes or until golden and bubbly.
9. Let cool slightly before inverting and serving.

FAQ

Can I make Drunken Monkey Bread without alcohol?

Yes! Simply omit the alcohol and replace it with extra vanilla extract, milk, or a splash of orange juice for flavor.

How should I store leftover Drunken Monkey Bread?

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or microwave before serving.

Can I use homemade dough instead of canned biscuits?

Absolutely! Use your favorite sweet dough or dinner roll dough recipe, cut into small pieces, and proceed as usual.

Is there a way to make this ahead of time?

You can assemble the bread in the pan, cover, and refrigerate overnight. Bake as directed the next morning, adding a few extra minutes if needed.

What’s the best alcohol to use?

Rum, bourbon, and whiskey are popular choices, but you can use brandy, amaretto, or even Irish cream for different flavor profiles.

Summary

Drunken Monkey Bread is a delicious, boozy twist on the classic pull-apart treat, perfect for impressing guests or indulging in a rich, sticky dessert. Easy to make and endlessly customizable, this adult-friendly version brings a new level of flavor to a beloved favorite.