Beat the Back-to-School Breakfast Rush with These Make-Ahead Monkey Breads
It’s time for some monkey business!
If you found yourself chasing the school bus on more than one occasion last year, make-ahead breakfasts are here to save the day. One of our personal favorites is Monkey Bread. Sticky, sweet and made for grabbing-and-going, it's just what you need on days when the snooze button is too hard to ignore. Make one the night before the first day of school to get your students one step closer to that perfect attendance award.
Confetti Monkey Bread (pictured above)
Turn your kiddo's first day of school into a mini celebration with this bright breakfast treat. To create the colorful interior, add rainbow sprinkles directly into your yeast dough. You'll use even more to decorate your bread after adding on the yummy cinnamon-vanilla coating and cream cheese glaze. Bake it on a weekend and refrigerate it overnight for a bright and cheery start to the week!
Instant Pot fans won't be able to resist this deliciously simple monkey bread. You'll use refrigerated biscuit dough to cut down on prep time and turbinado sugar to give your bread a luscious caramel-flavor. Whip it together the night before to get your family out the door on time in the morning.
Paige Goehner actually made this exact monkey bread to win season 6 of Kids Baking Championship so it’s bound to be a winner with children of all ages. Paige uses orange zest to give her bread a light citrus flavor and pairs it with a zesty strawberry-lemon coulis for even more fun. If that's not a recipe for success, we don't know what is!
Jeff Mauro uses 3 tubes of crescent roll dough, 1 can of almond filling and 1 cup of dark chocolate chips to form and fill his mouthwatering monkey bread. He tops it with a generous drizzle of cream cheese glaze and some toasted salted almonds before serving it. Pack the leftovers as a lunch time snack that's perfect for sharing.
Pulling apart this sugary monkey bread is sure to be just as fun as eating it. To make the pillowy base, you'll toss balls of refrigerated biscuit dough in melted butter, cinnamon and sugar and layer them in a Bundt pan. Cover with aluminum foil when baking in the oven and serve warm for a fluffy and buttery breakfast.