This easy monkey bread recipe turns refrigerated biscuits into a warm, pull-apart breakfast with cinnamon sugar and a buttery brown-sugar glaze. Each piece bakes into a soft, sticky bite, while the Bundt pan gives the finished bread its dramatic shape. With 15 minutes of prep and no yeast dough to proof, it is a practical choice for a weekend breakfast, holiday brunch, or a dessert-like treat to share while it is still warm.
What is this easy monkey bread recipe?
Monkey bread is a ring of small biscuit pieces baked together with cinnamon sugar and a caramel-like butter and brown sugar topping. The pieces separate easily at the table, so guests can pull off a bite without slicing the loaf. Refrigerated biscuits keep the preparation quick and give the bread a tender, layered texture.
Why this recipe works
The cinnamon sugar coats every biscuit piece before baking, so the spice is distributed throughout the bread rather than sitting only on top. The butter and brown sugar melt around the pieces as they bake, creating a glossy, sticky coating. A short five-minute rest helps the syrup settle while the bread is still warm enough to release from the pan.
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Two 12-ounce cans refrigerated biscuits, unbaked
- 3/4 cup packed brown sugar
- 1/2 cup melted butter
How to make monkey bread
Have the Bundt pan ready before opening the biscuit cans. Work efficiently once the dough is cut so the pieces stay cool and easy to handle.
- Preheat the oven to 350°F. Coat the inside of a 12-cup Bundt pan with baking spray.
- Combine the granulated sugar and cinnamon in a gallon-size bag. Separate the biscuits, cut each into quarters, add them to the bag, and shake to coat.
- Layer the coated biscuit pieces in the prepared pan. Stir the melted butter and brown sugar together, then pour the mixture over the biscuits.
- Bake for 35 to 45 minutes, until the top is golden brown. Cool in the pan for 5 minutes, turn the bread onto a heatproof plate, and serve warm.
Serving ideas
Serve monkey bread warm in the center of the table with small forks or let everyone pull off pieces by hand. It pairs well with coffee, tea, fresh berries, and plain yogurt. For a brunch spread, place it beside eggs and fruit so the sweet bread is one part of a balanced plate. The sticky glaze is best while warm and fluid.
For a breakfast gathering, set the pan on a trivet and let people serve themselves from the outside edge toward the center. The smaller biscuit pieces make the bread easy to portion, and the exposed cinnamon coating gives each bite contrast against the softer middle. If you are serving children, allow the bread to cool slightly so the syrup is warm rather than hot. A simple dusting of powdered sugar is optional, but the brown-sugar glaze already provides the main sweetness and moisture.
Tips and optional variation
Coat the pan carefully, especially around the center tube and the lower curves, because the brown sugar syrup can cling as it cools. Check the center and inner ring for doneness as well as the exposed top; the bread should be golden and the biscuit pieces should no longer look doughy. An optional variation is to add a small handful of chopped pecans between the biscuit layers. Keep the primary recipe unchanged if serving anyone with a nut allergy.
Storage and reheating
Cool leftovers, cover them tightly, and keep them at room temperature for up to two days. Rewarm individual portions briefly in the microwave, or cover the whole bread and warm it in a low oven until soft. Because the glaze firms as it cools, gentle heat restores its pull-apart texture. Do not leave the bread uncovered for long, or the biscuit pieces can dry out.
If you need to transport the bread, keep it on a sturdy heatproof plate and cover it after the first steam has escaped. This helps protect the sticky surface without trapping so much moisture that the top becomes wet. When reheating a larger portion, use moderate heat and check it frequently; the sugar glaze can become very hot before the center is warm. Any syrup that collects on the plate can be spooned back over the pieces just before serving.
The biscuit dough should be cut into fairly even quarters so the pieces finish at the same time. Very small fragments can brown quickly at the edges, while oversized pieces may remain soft in the center. When layering, distribute the pieces around the ring instead of dropping them all in one place; an even layer gives the syrup more opportunities to reach the sides. The topping will bubble as it bakes, so leave the pan on a sheet pan if you want to protect the oven floor from an accidental drip.
Search answers
Can I make monkey bread ahead?
You can measure the cinnamon sugar and prepare the pan ahead, but bake the assembled bread close to serving time for the softest texture.
Why did my monkey bread stick?
Sticky syrup or an incompletely coated pan can cause sticking. Use baking spray over every interior surface and turn the bread out after the five-minute rest.
How do I know monkey bread is done?
The top should be golden brown, and the biscuit pieces in the center should look baked rather than wet or doughy.
FAQ: frequently asked questions
This easy monkey bread recipe is at its best when the pieces are warm, glossy, and easy to pull apart. The short ingredient list and ready-made biscuit dough make it simple enough for a weekday treat, while the Bundt shape gives it a centerpiece quality for brunch. Prepare the cinnamon sugar, coat each piece thoroughly, and keep an eye on the center of the bread as it bakes for a reliable, shareable result.
Easy Monkey Bread Recipe
Ingredients
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 12-ounce cans refrigerated biscuits unbaked
- 3/4 cup packed brown sugar
- 1/2 cup butter melted
Instructions
Instructions
- Preheat the oven to 350°F. Coat the inside of a 12-cup Bundt pan with baking spray.
- Combine the granulated sugar and cinnamon in a gallon-size bag. Separate the biscuits, cut each into quarters, add them to the bag, and shake to coat.
- Layer the coated biscuit pieces in the prepared pan. Stir the melted butter and brown sugar together, then pour the mixture over the biscuits.
- Bake for 35 to 45 minutes, until the top is golden brown. Cool in the pan for 5 minutes, turn the bread onto a heatproof plate, and serve warm.
