Easy Monkey Bread

4.64 from 117 votes
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The best easy monkey bread recipe made with canned biscuit dough! Tender biscuit dough is tossed in cinnamon sugar, drenched in a buttery brown sugar sauce, and baked to golden brown perfection. Perfect for breakfast or dessert (or both!).

Sweet, sticky, pull-apart breakfast goodness.

Monkey bread made in bundt pan covered in buttery brown sugar sauce.

The Best Monkey Bread Recipe

I like to make monkey bread as a special, fun-to-eat breakfast treat on weekends. The whole family loves it and whenever I serve it up to guests they ask for a copy of the recipe.

The pull-apart bread is also a must-have for special occasions and on holiday mornings. Especially Christmas morning.

Just look at all that gooey sauce–so yummy!

What readers are saying

“This was an amazing recipe. I made it this week to see if it was something I wanted to bring to a Christmas brunch. I will definitely be making it. Thanks for sharing this recipe! Happy Holidays!”
– Dean

Chunk of monkey bread on white plate.

If you are a fan of sweet breakfast treats like my family, be sure to give my blueberry french toast casserole and breakfast cookies a try. They are both frequently requested and enjoyed in our house.

Why is this the best monkey bread recipe?

  • Easy recipe with only 5 simple ingredients.
  • Can be made ahead.
  • Perfectly sweet and gooey.
  • So much fun to pull-apart and eat!

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

With only 5 ingredients, this pull-apart sticky bread is super easy to make!

Cutting board with biscuits cut into quarters, bowl of melted butter, bowl of cinnamon and white sugar mixed, and measuring cup of packed brown sugar.

Here is what you will need:

  • Biscuits– You will need about 30 ounces of refrigerated biscuit dough (the non-flakey kind). I used four 7.5 oz. cans of generic store brand buttermilk biscuits, but Pillsbury biscuits are great too (regular or Pillsbury Grands)!
  • Sugar– both granulated white sugar and brown sugar (light or dark brown sugar can be used).
  • Cinnamon– Feel free to swap ground cinnamon for pumpkin spice or apple pie spice for some Fall flavor.
  • Butter– One stick of butter, melted in the microwave or a small saucepan on the stovetop. Either salted butter or unsalted butter is fine for this recipe.

Kitchen Supplies

How to Make Monkey Bread with Biscuits

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Cut each biscuit into quarters, toss in the cinnamon sugar mixture, and place in a greased bundt pan.

Cinnamon-sugar covered quartered biscuit dough in bundt pan.

Step 2: Combine melted butter and brown sugar. Pour the butter mixture over the biscuit pieces in the pan. It will look like way too much sauce but don’t worry, it’s going to be amazing.

In process photo of making monkey bread- bite-sized pieces of biscuit dough are in pan and covered with the brown sugar butter sauce.

Step 3: Bake to golden brown as directed in the recipe card below. Cool for 10 minutes then turn onto a plate and enjoy!

Freshly baked monkey bread in a tube pan with golden brown top.

Storage

Countertop: Delicious monkey bread can be stored for a couple of days at room temperature. Reheat in the microwave for a few seconds and enjoy.

Freezer: For longer storage, wrap tightly in plastic wrap and foil and freeze for up to 3 months.

Monkey bread made with canned biscuit dough sliced into large pieces and served on white plates with glasses of milk.

Overnight Monkey Bread

To make monkey bread ahead, prep it up to the point that you would bake it, then wrap tightly with plastic wrap and refrigerate overnight. The next day, allow it to come to room temperature before baking or add a few minutes to the bake time.

Recipe Tips

  • Use a pizza cutter to make easy work of cutting the canned biscuits.
  • Place your bundt pan on a baking sheet just in case any caramel sauce bubbles up and leaks over the side of the tube pan.
  • If the top is getting too browned but the center is still doughy, tent with foil.

Additions and Variations

  • Nuts: Chopped pecans or walnuts make a great addition.
  • Chocolate: Fill each of the dough balls with a Hershey Kiss to make a Chocolate-Stuffed Monkey Bread.
  • Cinnamon Rolls: Use canned cinnamon rolls instead of biscuits for an extra sweet treat.
  • Sprinkles: Top with rainbow sprinkles for a fun birthday breakfast.
Cinnamon sugar monkey bread serving on white plate with whole monkey bread and glass of milk with straw in background.

Easy Monkey Bread Recipe: FAQ

Why is it called monkey bread?

It isn’t known for certain how monkey bread got its name. It has been suggested that the name could have been given because the bread resembles a barrel of monkeys or because of how it is pulled apart and eaten, similar to how monkeys groom one another.

How do you eat monkey bread?

Use your fingers to pull apart the bite-size pieces of dough to eat. Yes, it will be sticky and messy, but it is so worth it. 

How do you get monkey bread out of bundt pan?

Allow it to cool in the pan for 10 minutes. Then, place a large plate on top of the bundt pan and turn it over to release it from the pan and transfer it onto a plate or serving platter.

Can I make this monkey bread recipe without a bundt pan?

Yes! If you don’t have a bundt pan you can make the recipe in a 9 x 13 baking dish or in two 9 x 5 loaf pans. However, it will take less time to cook so I would start checking on it after 20 minutes.

More breakfast favorites

Recipe
Monkey bread made in bundt pan covered in buttery brown sugar sauce.
Recipe
4.64 from 117 votes

Easy Monkey Bread

Author: Jaclyn
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
The best easy monkey bread recipe! Tender biscuit dough is tossed in cinnamon sugar, drenched in a buttery brown sugar sauce, and baked to golden brown perfection.

Ingredients
 

  • 30 ounce refrigerated biscuit dough*
  • 1 cup granulated sugar
  • 2 Tablespoons cinnamon
  • 1 cup brown sugar packed
  • ½ cup butter 1 stick, melted

Instructions

  • Preheat oven to 325° F. Coat a bundt pan with a layer of non-stick cooking spray and set aside.
  • Cut each biscuit into quarters. Add cinnamon, granulated sugar, and half the biscuit quarters to a large zip-top bag and toss to coat. Remove biscuits from the bag and place them into the prepared pan. Repeat to coat remaining biscuits in the cinnamon-sugar mixture.
  • In a small bowl, stir to combine the melted butter and brown sugar, then pour evenly over the biscuits in the Bundt pan.
  • Bake for 30-40 minutes or until the top is golden brown and the center is cooked through. Remove from the oven and allow to cool for 10 minutes before turning over onto a plate.

Notes

Biscuit dough: You will need about 30 ounces of refrigerated biscuit dough (the non-flakey kind). I used four 7.5 oz. cans of generic store brand buttermilk biscuits, but Pillsbury biscuits great too.
Baking: If the top is getting too browned but the center is still doughy, tent with foil.
Storage: Leftovers can be kept in an airtight container at room temperature for a few days. For longer storage wrap well and freeze for up to 3 months.
Make ahead: You can prep in the pan the night before, then wrap tightly with plastic wrap and refrigerate overnight. Allow it to come to room temperature in the morning before baking or add a few minutes to the cooking time.

Nutrition

Calories: 464kcal | Carbohydrates: 70g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 734mg | Potassium: 191mg | Fiber: 2g | Sugar: 37g | Vitamin A: 242IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg
Monkey bread made in bundt pan covered in buttery brown sugar sauce.

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Recipe Rating




43 Comments

  1. 5 stars
    Had to bake an extra 10 mins covered with foil to get to internal temp but it just raised the anticipation of the goodness that was to come!!

  2. what pan is the best substitution if I don’t have a Bundt pan and how long do I think I should bake it for with said pan?

  3. I made this for breakfast, Christmas morning. It was very easy & tasty. I will definitely make it again! Thank you.

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