Air Fryer Monkey Bread
A warm and sticky dessert made from cinnamon-sugared dough, perfect for brunch or gatherings, and easy to pull apart.
Ingredients
Dough Base
- 2 cans (16 oz total) refrigerated biscuit dough Can substitute with homemade yeast dough for a more bready texture
Coating
- 1/2 cup unsalted butter (melted) Can reduce to 1/3 cup if you prefer less richness
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
Optional Glaze
- 3/4 cup powdered sugar
- 1-2 tbsp milk Use almond milk for a dairy-free version
- 1/2 tsp alcohol-free vanilla extract
Instructions
Preparation
- Preheat the air fryer to 325°F (163°C).
- Cut each biscuit into quarters and place them in a large bowl.
- In a separate shallow bowl, whisk together granulated sugar and cinnamon.
- Pour melted butter over the dough pieces and gently toss to coat evenly.
- Using a slotted spoon or tongs, toss butter-coated pieces in the cinnamon-sugar until well covered.
- Lightly spray the air fryer basket with nonstick spray or brush with a little butter.
- Arrange the coated dough pieces in the basket in a loose mound.
Cooking
- Cook at 325°F for 12 minutes, then check.
- If the center still looks raw or doughy, cook in 2-3 minute increments until cooked through.
- Carefully lift the monkey bread from the basket onto a cooling rack set over a sheet of foil or parchment.
- While warm, drizzle the powdered sugar glaze over the top or spoon warm caramel sauce for extra indulgence.
- Let sit for 5 minutes, then serve by pulling apart the sticky pieces.
Notes
For a savory twist, replace sugar with grated Parmesan, garlic powder, and chopped parsley; omit glaze. Store covered at room temperature for up to 1 day or refrigerate for 3 days.