Step 1 of 9
Loaf Pan Monkey Bread
Preheat the oven to 350°F.
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Step 2 of 9
Loaf Pan Monkey Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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Step 3 of 9
Loaf Pan Monkey Bread
Remove the biscuit dough from the package and cut into 1-inch pieces.
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Step 4 of 9
Loaf Pan Monkey Bread
Whisk together the melted butter, brown sugar, cinnamon, vanilla, and salt in a large mixing bowl until well combined.
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Step 5 of 9
Loaf Pan Monkey Bread
Dip a piece of biscuit dough in the butter and sugar mixture, turning to coat generously, and place in the loaf pan. Repeat with the remaining dough, layering the pieces on top of one another. Pour any leftover sugar mixture over the dough.
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Step 6 of 9
Loaf Pan Monkey Bread
Bake the bread on middle rack of oven until the loaf is deeply browned on top and a toothpick inserted in the center comes out clean, 40-50 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through cooking time to ensure a more even heat distribution.
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Step 7 of 9
Loaf Pan Monkey Bread
Check to see that bread is done. Remove from oven or add time as needed.
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Step 8 of 9
Loaf Pan Monkey Bread
Allow the bread to rest in the pan for 10 minutes, then release onto a cooling rack.
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Step 9 of 9
Loaf Pan Monkey Bread
Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.