Pull Apart Monkey Bread with Vietnamese Coffee Glaze

This is not an everyday or even an regular event. Baking Monkey bread is a special occasion given the amount of sugar and bread. The most dangerous reason is how much one can devour when the bread is piping hot right out of the oven. The aroma is irresistible and with one taste the addiction begins.

I decided to alter the recipe slightly to include a Vietnamese Coffee (cà phê s?a ?á) glaze for my July's Delicious Vietnam post. Vietnamese Coffee is trendy as the flavor is found in ice cream, cupcakes, creme brulee, hard candy and the list goes on...

adapted from Pillsbury

1/2 Cup Sugar
3 Cans of Refrigerated Pillsbury Biscuit
1/2 Cup of Brown Sugar
1 Stick (1/2 Cup) of unsalted butter
Coffee Glazed (recipe follows)



Heat oven to 350 degree

Cut each biscuit into fours and roll them in sugar. Place the biscuits into the bundt pan. Melt the butter and brown sugar in a pan on low heat. Or microwave the butter and sugar: microwave the mixture in increments of 30 seconds and stir each time until incorporated. Pour butter mixture over the biscuits.

Bake for 40-45 mins until golden brown.

Cool for 15 mins before pouring on the Vietnamese Coffee Glaze. Serve warm.


1/4 Cup Brewed Vietnamese Coffee
1 teaspoon Condensed Milk
1 Tablespoon unsalted butter
3/4 Cup Powdered Sugar

Fill a Vietnamese Coffee filter with 4 teaspoon of coffee. Pour in 1/4 - 1/2 Cup of hot water slowly into the coffee filter. Stir condensed milk with hot coffee, let cool.

Whisk butter and coffee thoroughly before adding powdered sugar. Whisk until a thin glaze forms, less or more powdered may be needed for desired consistency. Pour over Monkey Bread and serve.





The Pillsbury recipe calls for 2 teaspoons of cinnamon mixed into the white sugar. I omitted the cinnamon because I wanted the coffee flavor to be predominate.

For the coffee - pour the hot water slowly so the coffee beans have a chance to expand and soak the water.I usually use Silicon bakeware because it is easy to clean up and nonstick. I've made this recipe a few times and realize it bakes better in aluminum bakeware because the hole in the bundt pan browns better.I also made this recipe with Pillsbury Grands Cinnamon Rolls. Replace the biscuit cans with 2 cans of Grands Cinnamon Rolls. I use Longevity brand condensed milk.
July's Delicious Vietnam #3 is hosted by Anne and Mike of Buddha Bellies.