Oh, you know those days? The ones where the alarm clock feels like a personal attack, the to-do list is longer than a grocery receipt, and the thought of making anything complicated feels like climbing Mount Everest in flip-flops? Yeah, I live for those days because they’re the perfect excuse to whip up my absolute favorite thing: easy monkey bread. Seriously, this recipe is a game-changer. It’s ridiculously simple, tastes like a warm hug from your grandma, and it’s the kind of treat that makes everyone in the house stop what they’re doing and gravitate towards the kitchen. It’s not just dessert; it’s an event. If you’ve ever loved the idea of sticky, gooey cinnamon rolls but dreaded the rolling and shaping, think of this as the ultra-lazy, supremely satisfying cousin. It’s the sweet, caramelized, pull-apart goodness you crave without all the fuss. I’ve probably made this easy monkey bread a hundred times, and each time it brings that same little spark of joy.
What is easy monkey bread?
So, what exactly is this magical stuff? At its heart, easy monkey bread is a sweet, pull-apart bread made from refrigerated biscuit dough. Imagine little fluffy dough balls, coated in cinnamon sugar, baked in a gooey caramel sauce until they’re soft, sticky, and utterly irresistible. The name “monkey bread” supposedly comes from the way you eat it – with your fingers, like a monkey! And honestly, that’s part of the fun. It’s not about precision or fancy presentation; it’s about digging in and enjoying that warm, gooey, sweet goodness. It’s essentially a shortcut to a decadent baked treat that feels incredibly homemade and special, even though it comes together with minimal effort. Think of it as a deconstructed, easier-than-ever cinnamon roll meets a sweet bread that’s perfect for sharing… or not!
Why you’ll love this recipe?
There are so many reasons why this easy monkey bread has earned a permanent spot in my recipe rotation, and I bet it will in yours too. First off, the flavor is just out of this world. That combination of soft biscuit dough, rich caramel, and warm cinnamon sugar? It’s pure bliss. Every bite is a perfect balance of sweet, slightly spiced, and wonderfully buttery. Then there’s the simplicity. I’m talking about a recipe that requires minimal active time. You can have it prepped and in the oven in about 15 minutes flat, which is a lifesaver on those hectic mornings or when unexpected guests pop over. And let’s talk about cost-efficiency. The ingredients are super basic pantry staples: canned biscuits, butter, sugar, cinnamon. You probably already have most of them on hand, making it an incredibly budget-friendly indulgence. Plus, it’s so versatile! You can add nuts, chocolate chips, or even a swirl of jam to the filling if you’re feeling fancy. What I love most is how it brings people together. The smell alone fills the house, and watching kids (and adults!) peel off pieces and grin is just the best. It’s way more interactive and fun than a slice of cake. It’s that perfect “just because” treat that feels special enough for holidays but easy enough for a Tuesday afternoon. Honestly, it’s one of those recipes that just makes life a little bit sweeter.
How do you make easy monkey bread?
Quick Overview
This is the kind of recipe that makes you feel like a baking superstar without breaking a sweat. You’ll take simple refrigerated biscuit dough, toss it in a cinnamon-sugar mixture, arrange it in a Bundt pan with a luscious caramel sauce, and bake it until it’s golden and bubbly. It’s a three-step process: coat the dough, make the sauce, and bake. That’s it! The magic happens in the oven, transforming humble ingredients into a sticky, sweet masterpiece. It’s ridiculously straightforward, and the results are always impressive, which is why it’s my go-to for pretty much any occasion.
Ingredients
For the Main Dough Balls:
Two cans (16.3 oz each) of large refrigerated buttermilk biscuits. I always go for the buttermilk ones because they’re just a little fluffier and have a nice tang that complements the sweetness. Make sure they’re the kind that separate into 8 biscuits per can.
For the Filling & Coating:
One cup (200g) granulated sugar. This forms the base of our sweet coating.
1 tablespoon ground cinnamon. This is where that warm, cozy spice comes in. Don’t be shy with it!
1/2 cup (100g) packed light brown sugar. This adds a lovely depth of flavor and helps with that sticky caramelization.
1 cup (227g) unsalted butter, melted. This is key for coating the dough and creating that luscious sauce. Using unsalted gives you more control over the saltiness, though you could use salted in a pinch.
For the Caramel Glaze:
1 cup (200g) granulated sugar. The second batch of sugar for our sweet caramel base.
1/2 cup (120ml) evaporated milk. This gives the caramel a richer, creamier texture than regular milk.
1/4 cup (57g) unsalted butter. For extra richness and shine.
1 teaspoon vanilla extract. To add that perfect little flavor boost at the end.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This ensures it’s nice and hot when your monkey bread is ready to go. Now, grab a 10-12 cup Bundt pan. You want to grease this really, really well. I usually use baking spray, but you can also use softened butter or shortening. Get into all those nooks and crannies – this is super important because that caramel can get sticky, and you don’t want your masterpiece to get stuck! Trust me, I’ve learned this the hard way after a few tense moments trying to unmold.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the granulated sugar and the ground cinnamon. This is going to be your magic coating for the biscuit dough balls. Make sure it’s evenly mixed so every piece of dough gets that delicious cinnamon-sugar goodness.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, packed light brown sugar, and the melted butter until everything is well combined. This mixture is going to form the base of your gooey caramel sauce that the dough balls will bake in. It should look like a lovely, buttery, sweet liquid.
Step 4: Combine
Now for the fun part: let’s coat those biscuits! Open up your cans of refrigerated biscuits and separate them into individual rounds. Then, cut each round into four pieces. Toss these biscuit pieces into the cinnamon-sugar mixture, coating them thoroughly. Don’t worry if they look a little messy; that’s part of the charm! Then, gently place the coated biscuit pieces into the prepared Bundt pan, scattering them around. You want to fill the pan, but don’t pack them in too tightly. They need a little room to expand.
Step 5: Prepare Filling
This step is actually incorporated into step 3 and step 6, as the wet ingredients ARE the filling base. You don’t prepare a separate filling in the traditional sense. The butter, sugar, and cinnamon mixture is poured over the dough balls in the pan.
Step 6: Layer & Swirl
Once all your coated biscuit pieces are in the Bundt pan, carefully pour the melted butter and sugar mixture evenly over the top of the dough. Make sure to get it into all the nooks and crannies as much as possible. This is what creates that incredible caramel sauce as it bakes. You can give the pan a gentle shake to help distribute it, but don’t try to mix it in further.
Step 7: Bake
Pop that prepared Bundt pan into your preheated oven. Bake for about 30-40 minutes, or until the monkey bread is golden brown and the caramel sauce is bubbling around the edges. The exact time can vary depending on your oven, so keep an eye on it. A toothpick inserted into the center of a dough ball should come out mostly clean, though it might be a little sticky from the caramel. If the top starts to get too dark before the inside is cooked, you can loosely tent it with foil.
Step 8: Cool & Glaze
This is the trickiest part, but also the most rewarding! Once the monkey bread is out of the oven, let it sit in the pan for just 5-10 minutes. This allows the caramel to set up just enough. Then, place a serving plate or a large cutting board (one that can catch drips!) over the top of the Bundt pan, and carefully, confidently, invert the whole thing. Give it a little shake and lift the pan off. Some caramel might stick to the pan, so use a spatula to scrape any extra gooey bits onto the bread. For the glaze, in a small saucepan over medium heat, melt the butter, then whisk in the granulated sugar and evaporated milk. Bring it to a gentle boil and cook for about 1 minute, stirring constantly, until slightly thickened. Remove from heat and stir in the vanilla extract. While the monkey bread is still warm, drizzle this glaze all over the top. It will seep down into all those nooks and crannies, making it even more divine!
Step 9: Slice & Serve
Let the monkey bread cool for another 5-10 minutes after glazing. This helps the glaze set a bit. Then, it’s ready to be torn apart and devoured! The best way to serve it is warm, right out of the pan. You can slice it into wedges or just let people grab pieces with their fingers. It’s meant to be messy and fun!
What to Serve It With
This easy monkey bread is truly a star all on its own, but it can also be a wonderful addition to a variety of meals and occasions. For breakfast, it’s a delightful treat to pair with a strong cup of coffee or a glass of cold milk. I love serving it in the center of the table with a sprinkle of powdered sugar over the top for a softer, sweeter look. For a more elaborate brunch spread, it adds a touch of indulgence. Think alongside a fresh fruit salad, some crispy bacon, or fluffy scrambled eggs. It’s a guaranteed crowd-pleaser that feels a little bit special. As a dessert, it’s fantastic served warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of the warm, sticky bread with cold, creamy ice cream is heavenly. It’s also perfect for a cozy afternoon snack, especially on a chilly day. I often just grab a piece (or two!) with my tea when I need a little pick-me-up. My family also loves it around the holidays; it’s a simpler alternative to a traditional pie that still feels festive and comforting.
Top Tips for Perfecting Your Easy Monkey Bread
Over the years, I’ve picked up a few tricks that I think make this easy monkey bread recipe even better. First, don’t skimp on greasing that Bundt pan! I know I’ve said it before, but seriously, it’s the difference between pure joy and a kitchen catastrophe. If you want extra flavor, try adding about a half cup of chopped pecans or walnuts to the bottom of the Bundt pan before adding the dough balls. They toast up beautifully in the caramel and add a delightful crunch. When you’re mixing the cinnamon and sugar, make sure there are no clumps of cinnamon. You want an even coating on every biscuit piece. For a richer caramel flavor, you can use dark brown sugar instead of light brown sugar in the butter mixture, but it will give a slightly deeper color and molasses note. If you find your caramel sauce isn’t bubbling much during baking, it might mean your oven isn’t quite hot enough, or perhaps the butter wasn’t fully melted. Ensure your butter is completely liquid before mixing it with the sugars. When inverting the pan, do it confidently. A hesitant inversion can lead to a mess. If a few pieces stick to the pan, just gently pry them off with a spatula and place them back on the bread. For the glaze, if it seems too thick, you can whisk in a tiny bit more evaporated milk until you reach your desired consistency. If it’s too thin, don’t worry too much; it will still be delicious and will set up a little as it cools. I once tried adding a pinch of cardamom to the cinnamon sugar mixture, and it was a subtle but lovely addition for a slightly more complex spice profile. Another variation I love is adding mini chocolate chips to the dough balls before tossing them in cinnamon sugar; they melt into little pockets of chocolatey goodness!
Storing and Reheating Tips
This easy monkey bread is definitely best when it’s fresh and warm, but it stores surprisingly well. If you happen to have any leftovers (which is rare in my house!), you can keep it at room temperature, covered loosely with plastic wrap or foil, for up to two days. Make sure it’s completely cooled before covering, otherwise, condensation can make it soggy. For longer storage, pop it into an airtight container and refrigerate it for up to four days. The caramel might firm up a bit in the fridge, but don’t worry, it’s easily fixed! To reheat, my favorite method is to warm individual pieces in a toaster oven or a regular oven at about 300°F (150°C) for 5-10 minutes, until it’s nicely warmed through and the caramel is gooey again. You can also microwave it for about 20-30 seconds per piece, but be careful not to overheat it, or it can become tough. If you plan on freezing it, I recommend freezing individual portions or slices. Wrap them tightly in plastic wrap, then in aluminum foil, and they’ll keep well in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator, then reheat as directed. If you’ve stored it without the glaze, you can always warm up the bread and then drizzle it with a fresh glaze or a simple dusting of powdered sugar.
Frequently Asked Questions
Final Thoughts
I really hope you give this easy monkey bread a try. It’s the kind of recipe that brings genuine happiness, both in the making and the eating. It’s proof that you don’t need to be a master baker to create something truly spectacular and comforting. The way it comes out of the oven, all golden and bubbling with that sticky caramel dripping down the sides, is just pure magic. It’s perfect for lazy weekend mornings, impromptu get-togethers, or just when you need a little bit of sweet, gooey indulgence. If you love this recipe, you might also enjoy my cinnamon swirl coffee cake or my no-fuss apple crumble bars. They share that same spirit of simple, delicious comfort. I can’t wait to hear what you think! Please leave a comment below and let me know how yours turned out, or if you tried any fun variations. Happy baking, and enjoy every last sticky, delicious bite!
easy monkey bread
Ingredients
Main Ingredients
- 0.333 cup granulated sugar
- 1.5 teaspoon cinnamon
- 0.25 teaspoon ground nutmeg
- 2 8-count tubes refrigerated cinnamon roll dough like Pillsbury Grands
- 0.5 cup chopped pecans or walnuts optional
- 2 tablespoon unsalted butter melted
- 2 tablespoon maple syrup
- 2 tablespoon light brown sugar packed
Instructions
Preparation Steps
- Preheat oven to 350F and generously spray a 12-cup Bundt pan with cooking spray or grease and flour it to prevent sticking. Do not use a regular cake pan for best results.
- In a small bowl, whisk together granulated sugar, cinnamon, and nutmeg until well combined. Set aside.
- Open both tubes of cinnamon roll dough and separate all 16 rolls. Cut each roll into 4 equal pieces for bite-sized pieces. Save the canned glaze for after baking.
- Place all dough pieces into a gallon-sized ziptop bag. Sprinkle the cinnamon-sugar mixture over the dough, seal, and shake well to coat evenly.
- Transfer the coated dough to the prepared Bundt pan, distributing it lightly and evenly without pressing or packing. Sprinkle nuts into the layers if using. Set aside.
- In the same small bowl, melt the unsalted butter. Add maple syrup, brown sugar, and whisk until smooth and fully combined.
- Pour the butter mixture evenly over the dough, avoiding the edges of the pan to prevent caramel from sticking and burning.
- Bake for 30 to 35 minutes, rotating the pan halfway, until the dough is puffed and cooked through. Start checking at 25 minutes to avoid overbaking.
- Cool the monkey bread in the pan for exactly 5 minutes to set the sauce, then invert onto a serving platter. If it doesn't release easily, gently loosen with a rubber spatula.
- Warm the reserved glaze containers if needed. Drizzle over the warm monkey bread. For extra glaze, mix 2 tablespoons melted butter with 0.333 cup powdered sugar and drizzle.
- Serve immediately while warm. Store leftovers at room temperature in an airtight container for up to 3-4 days. Reheat in microwave for 10 seconds if desired.
