Monkey Bread Recipe

Name: Monkey Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1¼ cup sugar; 1 tablespoon cinnamon (heaping tablespoon); 1 cup butter; 2 cans southern style buttermilk biscuits ((16 biscuits))

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I still remember the first time I made this monkey bread – everyone was hovering by the oven waiting for it to come out, and it’s been a family favorite ever since. It’s one of those treats that brings everyone to the table, grabbing warm, gooey pieces before it even has a chance to cool. I love that it starts with canned biscuits but bakes up tasting like something straight from scratch. Whether it’s for a holiday breakfast or a lazy Sunday morning, this monkey bread always feels a little extra special.

Golden monkey bread pulls apart easily in a clear glass dish topped with shiny glaze and cinnamon.

This recipe is one of my favorite shortcuts because it turns everyday ingredients into something magical. The biscuits puff up and caramelize as they bake, creating that irresistible pull-apart texture with sweet, gooey goodness in every bite. It’s easy enough for kids to help make and impressive enough to serve for brunch or dessert. Truly a crowd-pleaser that never disappoints.

Why I Love This Recipe

Only 4 simple ingredients – no yeast or rising time needed (no homemade dough required).
Monkey bread with biscuits is a perfect shortcut for home cooks who need quick prep and reliable results.
Sweet, buttery, and gooey texture everyone loves.
Fun and kid-friendly – little hands love shaking the dough in sugar.
Perfect for holidays, weekend brunch, or a cozy dessert any time of year.

If you enjoy easy pull apart desserts like this, try my Cinnamon Pull Apart Bread or Cinnamon Nutella Pull Apart Bread next time you’re craving something sweet.

Ingredients Notes

The full recipe card can be found below with detailed measurements and instructions.

Sugar: Use regular white sugar, or swap half for dark brown sugar or light brown sugar to give the monkey bread a deeper, caramel-like flavor.
Cinnamon
Butter: Both salted and unsalted butter work. You can also use margarine or a plant-based butter alternative if you prefer.
Southern Style Buttermilk Biscuits: Canned biscuits make this recipe quick, easy, and foolproof. I use Pillsbury Grands, which work perfectly, and flaky-style biscuits give a lighter, pull-apart bread texture.
Optional Mix-Ins: For a fun twist, stir in chopped nuts like pecans or walnuts, dried fruit such as cranberries or raisins, or chocolate chips for extra crunch and sweetness.

Recipe Variations

Apple Cinnamon Monkey Bread: Mix in diced apples and a touch of nutmeg for a cozy fall-inspired version with a warm brown sugar mixture coating.

Caramel Pecan Monkey Bread: Layer in chopped pecans and drizzle caramel sauce over the baked bread for extra sweetness and crunch.

Mini Muffin Monkey Bread: Divide the coated dough into a muffin tin for adorable bite-size servings, perfect for brunch, parties, or sharing.

Golden monkey bread ring glazed with sweet icing on a white plate.

How to Make Monkey Bread

Step 1
Prep: Preheat your oven to 350°F and generously spray a 12-cup bundt pan with cooking spray, making sure to get into all the crevices.

Step 2
Mix Coating: Combine sugar and cinnamon in a large ziplock bag.

Step 3
Cut Biscuits: Open the biscuit cans and cut the biscuit dough into quarters.

Step 4
Coat: Add a few biscuit pieces to the bag at a time, seal, and shake until evenly coated in the cinnamon sugar mixture.
Step 5
Layer: Arrange the coated biscuit pieces evenly in the prepared bundt pan.

Step 6
Make Sauce: Melt butter in a microwave-safe bowl, then stir in any remaining cinnamon sugar mixture until smooth. Pour evenly over the biscuits, tilting the pan slightly to help the sauce coat everything.

Step 7
Bake: Bake for 35 minutes, or until the top is golden brown and the center is cooked through.

Step 8
Cool and Serve: Let the monkey bread rest for 10 minutes, then carefully invert onto a serving plate. Serve warm and pull apart by hand; no utensils needed!

Recipe Tips

Grease the bundt pan generously – make sure to coat every crease to prevent sticking.
Place a foil-lined baking sheet on the wire rack below to catch any buttery drips.
Don’t overfill the pan – biscuits expand as they bake.
Cover loosely with foil if the top starts browning before the center is fully cooked.
Add a tablespoon of brown sugar to the melted butter for an extra gooey, caramel-like sauce.
Boost the flavor with a pinch of cardamom or a sprinkle of extra cinnamon sugar on top before baking.
Serve warm – monkey bread is best enjoyed fresh from the oven when it’s soft, sticky, and perfectly pull-apart.

Dripping cinnamon glaze covers chunks of soft monkey bread arranged in a ring on a clear dish.

Frequently Asked Questions

How do I keep the monkey bread from sticking to the pan?

Make sure you spray the pan really well with nonstick cooking spray, especially in the crevices. You can also brush it with melted butter for extra insurance.

Do I need to use a bundt pan?

A bundt pan gives the best shape and helps the butter-sugar mixture coat everything evenly, but you can use a 9×13 baking dish if that’s what you have. Just watch the baking time, as it may require a few extra minutes.

How can I tell when monkey bread is done baking?

The top should be deep golden brown, and the center should feel set but soft. For perfect doneness, check that the internal pieces reach about 190°F.

Make Ahead & Storage Instructions

Store: Keep leftovers covered or in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the oven at 250°F for 5–8 minutes, or microwave individual portions for 5–10 seconds until soft and gooey again.
Freeze: Wrap tightly in foil or place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: Assemble the monkey bread the night before, cover tightly with plastic wrap, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking.

Close-up of fresh monkey bread with gooey cinnamon glaze dripping over soft, pulled-apart pieces.

More Cinnamony Recipes You’ll Love

If you can’t get enough of that sweet cinnamon sugar flavor, here are a few more cozy recipes to try next:

Cinnamon Sugar Cheesecake Bars: Creamy cheesecake filling layered between buttery crescent dough and topped with cinnamon sugar for the perfect dessert bar.
Sopapilla Cheesecake Bars: A Tex-Mex favorite made with flaky pastry, rich cream cheese, and a crunchy cinnamon sugar topping.
Cinnamon Swirl Bread: Soft from-scratch bread with a ribbon of sweet cinnamon sugar running through every slice, perfect for breakfast or toasting.
Churro Chex Mix: A quick, no-bake snack mix coated in cinnamon sugar and white chocolate – tastes just like mini churros!

If you’ve tried this Monkey Bread Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

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Golden monkey bread sits on a clear plate with shiny glaze and cinnamon sticks nearby.

Author — Jennifer Fishkind

Serves —

Sweet, buttery, and gooey, this easy monkey bread recipe uses canned biscuits coated in cinnamon sugar for a quick and irresistible brunch or dessert treat.

Print Rate Pin Save

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

▢ 1¼ cup sugar
▢ 1 tablespoon cinnamon heaping tablespoon
▢ 1 cup butter
▢ 2 cans southern style buttermilk biscuits (16 biscuits)

Instructions

Preheat the oven to 350°F and spray a bundt pan with cooking spray really thoroughly.
Pour cinnamon and sugar into a plastic storage bag.
1¼ cup sugar, 1 tablespoon cinnamon
Remove biscuits from package cut each one into quarters.
2 cans southern style buttermilk biscuits
Place the biscuits pieces, 6-7 at a time into the cinnamon and sugar and shake until well coated.
Place biscuit pieces into a well greased bundt pan.
In a large measuring cup, melt the butter in the microwave. Once melted and warm, pour the remainder of the sugar mixture into the butter and stir for 30 seconds until the sugar starts to melt.
1 cup butter
Pour over the biscuits. Shake the pan to make sure the butter gets down in between all of the biscuits.
Bake for 35 minutes at 350°F.
Let sit on the counter for 10 minutes before flipping over onto a serving plate.

Jenn’s Notes

Storage:

Store: Keep leftovers covered or in an airtight container in the refrigerator for up to 4 days.
Reheat: Warm in the oven at 250°F for about 5–8 minutes, or microwave individual portions for 5–10 seconds.
Freeze: Wrap tightly in foil or store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead: Assemble the bread the night before, cover with plastic wrap, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Tips:

Grease the bundt pan generously to prevent sticking.
Place foil or a cookie sheet on the oven rack below to catch any drips.
Avoid overfilling the pan, biscuits will expand as they bake.
Cover loosely with foil during baking if the top browns too quickly.
For a gooier sauce, mix a tablespoon of brown sugar into the melted butter.
Best enjoyed warm right out of the oven for that perfect soft pull apart texture.

Nutrition Info