Monkey Bread Recipe
This easy, pull-apart Monkey Bread Recipe bakes up into a buttery, sticky, cinnamon sugar cloud that’s perfect for breakfast, dessert, or any sweet craving.
Monkey Bread Recipe: A Warm, Homemade Treat
Monkey bread is that nostalgic, share-and-tear pastry you might’ve spotted at church potlucks or holiday brunches—those little dough balls coated in cinnamon sugar, layered in a bundt pan, then drizzled with melted butter and baked until golden. What makes this recipe special isn’t just the sweet, gooey mess (though I won’t lie—that’s a big part of the fun). It’s how simple pantry staples transform into a crowd-pleasing treat that’s equal parts breakfast and dessert. I first discovered its magic on a chilly Christmas morning, testing variations until my family crowned this version “the one.” Over time, I’ve swapped store-bought dough for homemade, tweaked the sugar ratios, and learned a trick or two about bundt pans. Now I’m sharing every tip so you can enjoy this pull-apart delight any time you crave something deliciously sweet.
Why You’ll Love This Recipe
- Ready in under an hour—for spontaneous gatherings or last-minute brunch plans
- Uses simple, fridge-friendly ingredients (hello, canned biscuit dough!)
- Buttery cinnamon sugar coating that stays gooey—no dry spots here
- Fun pull-apart experience—perfect for kids and grown-ups alike
- Crowd-pleaser at breakfast, dessert, or potluck—you’ll get RAVE reviews
- Customizable with nuts, chocolate chips, or seasonal spices
- No fancy tools required—just a bundt pan (nonstick brands like USA Pan work wonders)
- Yields 12 generous servings—plenty for sharing (or sneaking seconds)
Ingredients
• 3 (10-count) cans refrigerated buttermilk biscuits (sub gluten-free if needed)
• 1 cup (2 sticks) unsalted butter, melted (I love Land O’Lakes for that creamy flavor)
• 1½ cups granulated sugar
• 2 tablespoons ground cinnamon (use Saigon cinnamon for a bolder taste)
• ½ teaspoon salt
• ¼ cup light brown sugar, packed
• Nonstick spray or softened butter for greasing
Tips:
– For extra depth, swap half the granulated sugar for coconut sugar.
– If you prefer homemade dough, use my easy yeast-based dough (see Related: Cinnamon Pull-Apart Bread).
– Let cold dough sit 5 minutes at room temperature so it’s easier to handle.
Directions
-
Preheat & Prep
Preheat your oven to 350°F. Grease a 10- or 12-cup bundt pan thoroughly with nonstick spray or softened butter—this is key to that perfect release later. -
Mix Sugar & Spice
In a medium bowl, whisk together granulated sugar, ground cinnamon, salt, and brown sugar until evenly combined. This blend becomes the gooey, sticky coating. -
Cut & Coat Dough
Using kitchen shears or a sharp knife, cut each biscuit into quarters. Drop the pieces into the sugar bowl in batches, tossing them gently so each nugget is fully coated. (You’ll know they’re ready when each piece glistens.) -
Layer in Bundt Pan
Arrange coated dough pieces in the prepared bundt pan, gently packing them to fill the crevices—this layering helps the bits stick together for that classic pull-apart effect. -
Drizzle Butter
Pour the melted butter evenly over the dough in a slow, steady stream, making sure it seeps into every nook and cranny. Some butter will pool at the bottom; that’s exactly what you want for a caramel-like base. -
Bake Until Golden
Place the pan on the middle rack and bake for 25–30 minutes, or until the top is deep golden brown and the aroma of cinnamon sugar fills your kitchen. A toothpick inserted into the center should come out clean of raw dough. -
Cool & Flip
Let the bundt pan rest on a wire rack for 10 minutes—this short wait allows the sugars to set slightly. Then, carefully invert the pan onto a serving platter. The bread should slide right out; if it clings, give the pan a gentle shimmy. -
Serve Warm
Pull apart the sticky pieces with your fingers (in true monkey-bread style) or cut wedges with a knife. Either way, get napkins handy—this is deliciously messy!
Servings & Timing
Makes: 12 generous servings
Prep Time: 15 minutes (plus 5 minutes to let dough warm slightly)
Bake Time: 25–30 minutes
Cool/Rest Time: 10 minutes
Total Time: about 50 minutes from open-can to first sticky bite
Variations
• Chocolate Chip Twist: Sprinkle ½ cup mini chocolate chips between dough layers for melty surprises.
• Nutty Crunch: Add ¾ cup chopped pecans or walnuts for a toasty texture.
• Pumpkin Spice: Swap cinnamon for pumpkin pie spice—perfect in fall.
• Orange Zest: Mix 1 teaspoon orange zest into sugar for a bright citrus note.
• Maple Drizzle: Swap melted butter for half butter, half maple syrup for a richer sweetness.
• Gluten-Free Version: Use your favorite gluten-free biscuit dough and check baking time.
Storage & Reheating
Store at room temperature in an airtight container for up to 2 days—the coating stays delightfully sticky. For longer stash, refrigerate up to 4 days or freeze individual pieces in zip-top bags for 1 month. To reheat, place slices on a baking sheet and warm in a 325°F oven for 5–7 minutes, or zap in the microwave for 20–30 seconds. Make-ahead tip: Assemble in the bundt pan, cover, and refrigerate overnight; bake straight from the fridge, adding a few extra minutes if needed.
Notes
• Bundt Pan Love: A nonstick pan is a game-changer—mine from USA Pan never fails.
• Dough Temperature: Letting the biscuit pieces rest at room temp for 5 minutes prevents cracking when you cut them.
• Sugar Ratio: If you like things extra sweet, sprinkle an additional 2 tablespoons of cinnamon sugar on top before baking.
• Even Coating: Use a large, wide bowl to toss dough pieces so every nugget gets that cinnamon sugar hug.
• Crowd Tip: Double the recipe in two pans when hosting big gatherings—people go back for thirds!
FAQs
Q: Can I make this monkey bread ahead of time?
A: Absolutely—you can assemble it, cover, and refrigerate up to 12 hours ahead; just add a few minutes to bake time.
Q: Why is my monkey bread gooey in the middle?
A: You may have underbaked it or packed the dough too tightly. Loosen pieces slightly and test for doneness with a toothpick.
Q: Can I use homemade dough instead of canned biscuits?
A: Yes! A basic yeast dough works beautifully—just cut into 1-inch balls and treat them the same way.
Q: How do I prevent sticking?
A: Generously grease your pan and dust it with a light coating of flour or sugar before adding the dough.
Q: Is monkey bread sweet enough for dessert?
A: Definitely—its rich buttery sauce and cinnamon sugar make it a decadent dessert option when served warm.
Q: What’s the best way to serve leftovers?
A: Warm lightly in the oven or microwave, then top with vanilla ice cream or a simple glaze for extra flair.
Q: Can I add fruit to the dough?
A: Stir in ½ cup dried cranberries or raisins with the sugar coating for a chewy, fruity twist.
Q: Why didn’t my dough rise?
A: If using homemade yeast dough, check that your yeast is active; for canned biscuits, make sure they’re not past their “use by” date.
Conclusion
This homemade Monkey Bread Recipe is pure, sticky bliss—perfect for lazy weekend mornings or as a sweet finale to any meal. I hope you give it a whirl, share it with loved ones, and let me know how those buttery, pull-apart bites turned out. If you try any variations, drop a comment or tag me on Instagram—I can’t wait to see your creations!
Monkey Bread Recipe
Ingredients
- 3 (10-count) cans refrigerated buttermilk biscuits sub gluten-free if needed
- 1 cup unsalted butter melted
- 1½ cups granulated sugar
- 2 tablespoons ground cinnamon use Saigon cinnamon for a bolder taste
- ½ teaspoon salt
- ¼ cup light brown sugar packed
- Nonstick spray or softened butter for greasing
Instructions
- Preheat your oven to 350°F. Grease a 10- or 12-cup bundt pan thoroughly with nonstick spray or softened butter—this is key to that perfect release later.
- In a medium bowl, whisk together granulated sugar, ground cinnamon, salt, and brown sugar until evenly combined. This blend becomes the gooey, sticky coating.
- Using kitchen shears or a sharp knife, cut each biscuit into quarters. Drop the pieces into the sugar bowl in batches, tossing them gently so each nugget is fully coated.
- Arrange coated dough pieces in the prepared bundt pan, gently packing them to fill the crevices—this layering helps the bits stick together for that classic pull-apart effect.
- Pour the melted butter evenly over the dough in a slow, steady stream, making sure it seeps into every nook and cranny. Some butter will pool at the bottom; that’s exactly what you want for a caramel-like base.
- Place the pan on the middle rack and bake for 25–30 minutes, or until the top is deep golden brown and the aroma of cinnamon sugar fills your kitchen. A toothpick inserted into the center should come out clean of raw dough.
- Let the bundt pan rest on a wire rack for 10 minutes—this short wait allows the sugars to set slightly. Then, carefully invert the pan onto a serving platter. The bread should slide right out; if it clings, give the pan a gentle shimmy.
- Pull apart the sticky pieces with your fingers (in true monkey-bread style) or cut wedges with a knife. Either way, get napkins handy—this is deliciously messy!
