Vanessa Lachey’s monkey bread recipe


Chef’s Notes

Monkey bread is a favorite of the kids in our household, but it’s also a favorite of Nick! When a friend saw that I was baking cookies and pancakes and cutting them into small pieces, she said, “You should try the monkey bread!” Kids will love the pieces.

Possibility of exchange: Instead of raisins, you can replace them with nuts.



Preheat the oven to 350F.


Grease a 12-cup Bundt pan with cooking spray. In a large zip-top bag (about the size of a gallon), combine the granulated sugar and cinnamon.


Separate dough into 16 cookies; cut each into quarters. Shake the cookie pieces in the bag to coat them with the sugar mixture. Arrange the cookies in the pan, evenly distributing the raisins between the cookie pieces. Sprinkle any remaining sugar mixture over cookies.


In a small bowl, combine the brown sugar and butter, then pour the mixture over the cookie pieces.


Bake for 30 to 40 minutes or until the bread is golden brown and no longer mushy in the center.


Carefully loosen the bread from the sides of the pan using a spatula. Leave to cool for 5 minutes, then invert the mold onto a serving platter. If there are bits of biscuit or caramel left in the pan, put them back on the bread. Serve hot.

Extract of LIFE FROM ZERO by Vanessa Lachey, reprinted with permission from HarperOne and the imprint of HarperCollins Publishers. Copyright 2021.


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