This monkey bread is soft, gooey, and full of cinnamon-sugar goodness, with a sticky caramel-like glaze that bakes up beautifully in every bite. It’s the perfect pull-apart treat for breakfast, brunch, or dessert—especially when shared with family or friends.
Why You’ll Love This Recipe
I love how easy this recipe is while still delivering big flavor. It’s made with refrigerated biscuit dough, so there’s no waiting for yeast to rise. Each bite is coated in sweet cinnamon and baked in a buttery brown sugar glaze that turns irresistibly sticky in the oven. It’s a crowd-pleaser, and I always end up with an empty pan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1 cup packed brown sugar
3/4 cup unsalted butter, melted
Nonstick cooking spray
Directions
I preheat my oven to 350°F (175°C) and generously spray a bundt pan with nonstick cooking spray.
I open the biscuit cans and cut each biscuit into quarters.
In a large zip-top bag, I combine the granulated sugar and cinnamon. Then I toss the biscuit pieces in the bag and shake until they’re well-coated.
I place the sugar-coated biscuit pieces evenly into the prepared bundt pan.
In a small bowl, I stir together the melted butter and brown sugar until smooth, then pour the mixture evenly over the biscuit pieces.
I bake for 35–40 minutes or until the top is golden brown and the dough is cooked through.
I let it cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
I serve it warm and enjoy pulling it apart piece by piece.
Servings and timing
This recipe serves 10 to 12 people and takes about 15 minutes to prep and 35–40 minutes to bake, with an additional 10 minutes of cooling time.
Variations
Sometimes I like to mix in chopped pecans or walnuts between the dough layers for a little crunch. I’ve also added mini chocolate chips for a more indulgent treat. If I’m feeling festive, I drizzle a simple glaze made with powdered sugar and milk over the top after baking.
Storage/Reheating
If I have leftovers, I store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, I warm individual portions in the microwave for about 15–20 seconds, or the entire dish in a 300°F oven for 10–15 minutes until heated through.
FAQs
What type of biscuit dough works best for monkey bread?
I prefer using classic refrigerated biscuit dough, not the flaky layered kind. It holds up better and gives a more uniform texture.
Can I make monkey bread ahead of time?
Yes, I prepare it the night before, cover it tightly, and refrigerate. In the morning, I let it sit at room temperature for 20 minutes before baking.
Do I need a bundt pan?
A bundt pan gives monkey bread its traditional shape, but I’ve also made it in a loaf pan or 9×13-inch dish. I just watch the bake time since it may vary.
Can I freeze monkey bread?
Yes, I freeze fully baked and cooled monkey bread by wrapping it tightly in plastic wrap and foil. To serve, I thaw it overnight in the fridge and reheat in the oven.
Why is my monkey bread doughy in the center?
If the center is undercooked, it may need more time in the oven. I loosely cover it with foil during the last 10 minutes to prevent the top from overbrowning while the inside finishes baking.
Conclusion
This monkey bread recipe is simple, fun to make, and incredibly satisfying to eat. Whether it’s for a weekend brunch or a holiday treat, I love how it brings everyone together around the table. The gooey cinnamon-sugar layers never disappoint.
This monkey bread is a soft, gooey, cinnamon-sugar pull-apart treat with a sticky caramel glaze, perfect for breakfast, brunch, or dessert with friends and family.
Ingredients
2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1 cup packed brown sugar
3/4 cup unsalted butter, melted
Nonstick cooking spray
Instructions
Preheat oven to 350°F (175°C) and spray a bundt pan with nonstick cooking spray.
Cut each biscuit into quarters.
In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces and shake until well coated.
Place the coated biscuit pieces evenly into the prepared bundt pan.
In a bowl, mix melted butter and brown sugar until smooth, then pour over the biscuit pieces.
Bake for 35–40 minutes until golden brown and cooked through.
Let cool in the pan for 10 minutes, then invert onto a serving plate.
Serve warm and pull apart to enjoy.
Notes
Add chopped nuts or mini chocolate chips between biscuit layers for variation.
Drizzle with powdered sugar glaze after baking for extra sweetness.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for 4 days.
