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. Perfect for breakfast or dessert (or both!).
Sweet, sticky, pull-apart breakfast goodness.
I like to make monkey bread as a special, fun-to-eat breakfast treat on weekends. It is also a must-have on holiday mornings.
Just look at all that gooey sauce–so yummy!
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.
With only 5 ingredients, this pull-apart sticky bread is super easy to make!
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 great too!
- Sugar– both granulated and brown sugar
- Cinnamon– Feel free to swap cinnamon for pumpkin spice or apple pie spice for some Fall flavor.
- Butter– One stick of butter, melted in the microwave or on the stovetop.
Helpful Kitchen Supplies
How to Make Monkey Bread with Biscuits
Step 1: Cut each biscuit into quarters, toss in cinnamon sugar, and place in a bundt pan.
Step 2: Combine melted butter and brown sugar and pour over biscuits in pan. It will look like way too much sauce but don’t worry, it’s going to be amazing.
Step 3: Bake to golden brown as directed in the recipe card below. Cool for 10 minutes then turn onto a plate and enjoy!
Countertop: 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.
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. Allow it to come to room temperature before baking or add a few minutes to the baking time.
Additions and Variations
- Nuts: Chopped pecans or walnuts make a great addition
- Chocolate: Fill biscuts with Hershy Kisses 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.
- Use a pizza cutter to make easy work of cutting the biscuits.
- Place your bundt pan on a baking sheet just in case any sauce bubbles up and leaks over the side of the pan.
- If the top is getting too browned but center is still doughy, tent with foil.
It isn’t known for certain how monkey bread got it’s 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.
Use your fingers to pull apart pieces to eat. Yes, it will be sticky and messy, but it is so worth it.
Allow it to cool in the pan for 10 minutes. Then, place a large plate on top of the bundt pan and turn over to release it from the pan and transfer onto the plate.
More breakfast favorites
- Brioche French Toast
- Old-Fashioned Buttermilk Doughnuts
- Maple Walnut Coffee Cake
- Buttermilk Pancakes
- Chocolate Glazed Biscuit Donuts
- Double Chocolate Banana Muffins
- Banana Blueberry Oatmeal Breakfast Cookies
- 30 oz. refrigerated biscuit dough*
- 1 cup granulated sugar
- 2 Tablespoons cinnamon
- 1 cup brown sugar
- ½ cup butter (1 stick), melted
- 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 biscuits to a large zip-top bag and toss to coat. Remove biscuits from the bag and place them into the bundt pan. Repeat with remaining biscuits.
- Stir to combine the melted butter and brown sugar, then pour evenly over the biscuits in the Bundt pan.
- Bake for 30-35 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.
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 baking time.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 309
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.