If you’re looking for a simple yet show-stopping treat that the whole family will love, look no further than this Easy Monkey Bread recipe. Made with just a handful of ingredients, this pull-apart bread is coated in a buttery cinnamon-sugar mixture, baked to golden perfection, and topped with optional crunchy nuts and a sweet glaze. Whether you’re serving it for breakfast, brunch, or dessert, Monkey Bread is guaranteed to be a hit!
Why You’ll Love This Recipe
- Perfect for beginners: No baking experience is required! This recipe uses refrigerated biscuit dough, making it incredibly easy to assemble.
- Quick to prepare: With minimal ingredients and straightforward steps, you can have this delicious treat in the oven in just a few minutes.
- Crowd-pleasing: The soft, gooey, cinnamon-sugar coated pieces make this bread impossible to resist.
- Customizable: Add nuts, a drizzle of icing, or even a sprinkle of chocolate chips for extra indulgence.
Main Ingredients:
- 2 cans (16 oz each) refrigerated biscuit dough (such as Pillsbury Grands!)
- 1 cup (200 g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) packed brown sugar
Optional Toppings:
- 1/2 cup chopped pecans or walnuts (for added crunch)
- Drizzle of vanilla glaze or cream cheese icing
- Bundt pan – For the perfect pull-apart shape.
- Mixing bowls – For coating the dough in cinnamon sugar.
- Small saucepan – To prepare the buttery brown sugar syrup.
- Measuring cups and spoons – For accurate ingredient portions.
- Knife or kitchen scissors – To cut the biscuit dough into quarters.
- Spatula or wooden spoon – For mixing and assembling.
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or cooking spray to prevent sticking.
2. Make the Cinnamon-Sugar Coating
In a large mixing bowl, combine the granulated sugar and ground cinnamon. This will coat each piece of dough, creating that irresistible sweetness in every bite.
3. Prepare the Biscuit Dough
Cut each biscuit dough piece into quarters using a knife or kitchen scissors. Roll each piece in the cinnamon-sugar mixture until fully coated. If using nuts, sprinkle a few into the bottom of the bundt pan and layer the coated biscuit pieces with the nuts as you go.
4. Make the Buttery Sugar Syrup
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the mixture is smooth and well combined (about 1-2 minutes). Remove from heat.
5. Assemble the Monkey Bread
Pour half of the buttery sugar syrup over the first layer of biscuit pieces in the bundt pan. Add the remaining biscuit pieces and pour the rest of the syrup over the top.
6. Bake
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and bubbly. Let it cool in the pan for about 10 minutes, then carefully invert onto a serving plate.
7. Serve & Enjoy
Serve warm, pulling apart the delicious pieces. If desired, drizzle with vanilla glaze or cream cheese icing for extra sweetness.
- Add more texture: Sprinkle chocolate chips or raisins between the layers for a fun twist.
- Make it extra gooey: Double the butter and brown sugar mixture for a stickier, richer version.
- Swap the dough: If you don’t have canned biscuit dough, use homemade biscuit or bread dough.
- Spice it up: Add a pinch of nutmeg or pumpkin spice to the cinnamon-sugar mix for a seasonal touch.
Refrigeration:
Store leftover Monkey Bread in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15-20 seconds to restore its gooey goodness.
Freezing:
Monkey Bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. Thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) for 10 minutes before serving.
Pair your warm, gooey Monkey Bread with:
- Coffee or espresso – The bitterness balances the sweetness perfectly.
- Hot chocolate – A cozy combination for winter mornings.
- Vanilla ice cream – For a decadent dessert treat.
- Fresh berries – Adds a refreshing contrast to the rich, caramelized flavors.
Can I make Monkey Bread ahead of time?
Yes! Assemble everything in the bundt pan, cover with plastic wrap, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking.
Do I need a bundt pan?
No, you can use a loaf pan or muffin tin instead, but the baking time may vary. A bundt pan ensures even cooking and easy pull-apart pieces.
Can I make this without store-bought biscuit dough?
Absolutely! You can use homemade biscuit dough or even pizza dough for a slightly different texture.
Why is my Monkey Bread sticking to the pan?
Ensure you generously grease the pan before adding the dough. Let it cool for 10 minutes before flipping to prevent sticking.
This Easy Monkey Bread is a must-try for any home baker. Whether you’re making it for a weekend brunch, a holiday breakfast, or just a sweet snack, it’s sure to be a favorite.
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