Easy Monkey Bread Recipe
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My classic homemade Monkey Bread with biscuits recipe gives you perfect results every time, transforming simple canned biscuit dough into the ultimate pull-apart bread. Soft, buttery layers are packed with rich brown sugar and cinnamon-sugar goodness. It bakes up golden and gooey, with sweet and sticky pull-apart pieces that practically melt in your mouth. Trust me, this is the only version of Monkey Bread you’ll ever need.
Easy Monkey Bread Recipe
There’s nothing quite like a warm plate of Monkey Bread. Those soft, buttery pieces coated in cinnamon sugar just beg to be pulled apart and enjoyed with a hot cup of coffee. My version has all that gooey, caramelized goodness made easy, thanks to the shortcut of canned biscuit dough. It’s the perfect go-to for busy mornings, an afternoon snack, or even a quick and delicious dessert.
We have all tried versions of this bread where the biscuit pieces ended up drowning in sauce or had dry pockets of dough. My recipe solves that. I worked with just a handful of simple ingredients to keep things easy while nailing the perfect balance of gooey, buttery goodness and fluffy biscuit in every bite.
That rich, buttery brown sugar sauce soaks into every bite, creating soft, sticky, pull-apart perfection. Whether it’s Christmas morning or a lazy Sunday brunch, this bread is the kind of treat everyone races to grab first. No doubt about it; this is how Monkey Bread should be done.
If you love this recipe, you should also try my Copycat Dollywood Cinnamon Bread.
What Sets My Recipe Apart
- Perfect amount of sauce – Most recipes are either dry or even worse, they leave you wishing for more gooey goodness. This one uses the perfect balance of melted butter and brown sugar to coat every bite-sized piece of dough, creating a sticky, caramelized layer that seeps into every corner of the bundt pan.
- Canned biscuit dough shortcut – Why spend hours on homemade dough when canned biscuit dough gives you that same soft, rich texture? These biscuit quarters bake into fluffy, pull-apart bread with less mess and effort.
- Golden brown, pull-apart perfection – My recipe guarantees that every biscuit piece bakes to a golden brown while staying soft and chewy inside. You’ll get pull-apart monkey bread that has just the right mix of crisp edges and gooey, buttery centers, exactly what monkey bread should be.
Ingredients Needed to Make Monkey Bread
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Canned biscuit dough (quartered) – Easy shortcut for soft, pull-apart bread without making dough from scratch.
- Granulated sugar – Adds a sweet coating to each biscuit piece.
- Ground cinnamon – Adds warm flavor to the brown sugar mixture.
- Unsalted butter – Melts into a rich sauce that gives the biscuits a golden, caramelized finish.
- Brown sugar – Mixes with the melted butter to create that classic caramel sauce.
- Vanilla extract – Adds flavor to the buttery brown sugar sauce.
How to Make Monkey Bread
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat your oven to 350 degrees Fahrenheit. Spray a bundt pan with non-stick spray and set aside.
- Add the granulated white sugar and cinnamon to a large plastic zip bag.
- Toss in the biscuit dough pieces and shake to coat each piece with the cinnamon sugar mixture. For best results, divide the biscuits, sugar, and cinnamon between two large bags.
- Dump the biscuit quarters into your greased bundt pan and spread out evenly. Try to avoid getting the excess sugar and cinnamon into the pan.
- In a medium saucepan, melt the unsalted butter over medium-high heat.
- Add the brown sugar, and stir until dissolved and fully incorporated. Remove from the heat and stir in vanilla.
- Pour the buttery brown sugar sauce over the biscuits in your bundt pan, spreading out evenly.
- Bake for 35-45 minutes. The biscuits at the top of the bundt pan will form a hard crust.
- Allow your delicious monkey bread to cool for 10-15 minutes and flip out onto a plate or platter.
- Cut the biscuits into even quarters to ensure every bite bakes evenly and stays soft and chewy. I like to use a pizza cutter to make this easier.
- Bake on the center oven rack for even heat distribution, helping the monkey bread rise properly without burning the top or undercooking the middle.
- Place a baking sheet under the bundt pan to catch any drips from the sauce during baking and prevent oven messes.
- Let the bread cool for 10-15 minutes in the pan before flipping it onto a serving plate. This helps the caramel sauce set slightly and keeps the bread from falling apart.
- Check for doneness with a toothpick by inserting it into the thickest part of the bread. If it comes out clean or with a few moist crumbs, it’s ready to serve.
Suggestions and Alternatives
- Chopped nuts – Add pecans or walnuts for a crunchy texture.
- Biscuit swap – You can use canned cinnamon rolls instead of biscuits for a fun twist.
- Mini chocolate chips – Toss a handful in with the biscuit pieces for melty chocolate pockets.
- Cream cheese glaze – Drizzle a simple glaze over the finished bread for extra decadence.
- Pumpkin spice twist – Swap cinnamon for pumpkin pie spice for extra fall flavor.
- Savory version- Replace the sugar with garlic powder and parmesan for a cheesy, pull-apart loaf.
- Caramel drizzle – Pour caramel sauce over the top for an extra sticky sweet treat.
- Raisins or dried cranberries – Sprinkle a few between layers for a chewy surprise.
- Make it festive – Add colorful sprinkles for holidays. You could use red and green sugar for Christmas holiday mornings or purple and green for Mardi Gras.
Storage Instructions
- Refrigerate: Store leftover monkey bread in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave for 10-15 seconds for soft, gooey results.
- Freeze: Let the bread cool to room temperature, then wrap the cooled bread tightly in plastic wrap and freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge and reheat in a warm oven at 300°F until soft.
Why is my monkey bread doughy in the middle?
The cooking time might need adjusting based on your oven. Make sure to bake until the top is golden brown, and use a toothpick to test for doneness.
Can I use homemade dough instead of canned biscuits?
Yes! Just be sure to cut it into small balls of dough and follow the same coating and baking process.
What if I don’t have a bundt pan?
Use a tube pan, loaf pan, or even a Dutch oven. Just adjust the baking time accordingly and keep an eye on it.
Can I prepare this monkey bread the night before?
Yes, assemble the bread and cover it with plastic wrap. Store in the fridge overnight and bake fresh the next morning.
Why did my monkey bread stick to the pan?
It’s likely due to not greasing the pan enough. Always spray your bundt pan thoroughly with cooking spray or butter.
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Classic Monkey Bread
Equipment
- 1 bundt pan
Ingredients
- 48.9 ounces cans buttermilk biscuits, quartered 3 (16.3) ounce cans
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter
- ½ cup brown sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray a bundt pan with non-stick spray and set aside.
- In a large zip-top plastic bag, combine the granulated sugar and cinnamon.1 cup granulated sugar, 2 teaspoons ground cinnamon
- Add the quartered biscuit pieces to the bag and shake until fully coated.48.9 ounces cans buttermilk biscuits, quartered
- Tip: For even coating, divide the biscuits and sugar mixture between two bags.
- Place the coated biscuit pieces into the prepared bundt pan, spreading them out evenly. Avoid dumping excess sugar and cinnamon into the pan to prevent clumping.
Make the Sauce:
- In a medium saucepan over medium-high heat, melt the butter.1 cup unsalted butter
- Add the brown sugar and stir until fully dissolved and combined. Remove from heat and stir in the vanilla extract.½ cup brown sugar, ½ teaspoon vanilla extract
Assemble and Bake:
- Pour the caramel mixture evenly over the biscuit pieces in the bundt pan.
- Bake for 35-45 minutes until the top is golden brown and a crust has formed.
- Let the monkey bread cool in the pan for 10-15 minutes.
- Carefully invert onto a plate or platter and serve warm.
Nutrition
Did You Make This Recipe?
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