What the heck is this?
Monkey Bread is what happens when soft, fluffy dough meets cinnamon sugar, butter, and a gooey glaze—and the result is pure magic. It’s warm, sticky, sweet, and designed to be pulled apart with your fingers (preferably while still in your pajamas). Whether you’re making it for brunch, dessert, or “I just need something ridiculously good,” this is the kind of retro comfort bake that never goes out of style. Bonus: it looks super impressive but uses store-bought biscuit dough. Minimal effort, maximum happiness.
Why You’ll Love This Recipe
– Uses refrigerated biscuit dough = shortcut heaven
– A buttery cinnamon-sugar glaze in every bite
– Perfect for feeding a crowd (or not sharing, your call)
– Smells like a Cinnabon and tastes even better
– You just dump and bake. Seriously.
The Good Stuff You’ll Need
– 2 cans (16.3 oz each) refrigerated biscuit dough (like Pillsbury Grands)
– 1 cup granulated sugar
– 2 tsp ground cinnamon
– 1 cup packed brown sugar
– 3/4 cup unsalted butter (1 1/2 sticks)
– 1 tsp vanilla extract
– Optional: 1/2 cup chopped pecans or walnuts
– Optional: a drizzle of cream cheese icing or vanilla glaze for topping
Let’s Do This
Step 1: Preheat + Prep
Preheat your oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan with butter or nonstick spray (don’t skimp—this stuff sticks!).
Step 2: Cut + Coat the Dough
Pop open those biscuit cans and cut each biscuit into quarters. Toss the pieces into a large zip-top bag with the granulated sugar and cinnamon. Shake it like you mean it until everything’s evenly coated.
Step 3: Layer It Up
If you’re using nuts, sprinkle a handful into the bottom of the pan. Then layer in the sugar-coated biscuit pieces. It doesn’t have to be perfect—just pile them in.
Step 4: Make the Magic Sauce
In a saucepan, melt the butter with the brown sugar over medium heat. Stir constantly until smooth and combined (about 2–3 minutes). Remove from heat and stir in the vanilla extract.
Step 5: Pour and Bake
Pour the buttery brown sugar sauce all over the dough pieces in the pan. Tap the pan gently on the counter to help it settle. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through (a skewer should come out clean).
Step 6: Cool Slightly + Flip
Let the monkey bread rest in the pan for 5–10 minutes—just enough to set, but not so long that it sticks. Invert onto a serving plate or cake stand. If some gooey bits stay behind, just scoop and stick them back on.
Optional Final Flourish
Drizzle with a simple glaze made of powdered sugar and milk, or go all in with cream cheese icing if you want extra richness.
Serving Suggestions
– Serve warm with coffee or cold milk.
– Add a scoop of vanilla ice cream and call it dessert.
– Serve it in the center of your brunch spread and watch it disappear.
Switch It Up
– Make it Apple-y: Add small diced apples between the dough pieces.
– Chocolate Style: Add mini chocolate chips or Nutella between the layers.
– Pumpkin Spice Vibes: Swap cinnamon for pumpkin pie spice and add a touch of maple syrup to the glaze.
– Savory Twist: Use biscuit dough with garlic butter, cheese, and herbs for a pull-apart dinner bread.
Make-Ahead Tips
– Assemble it the night before and refrigerate, then bake in the morning (add 5–10 minutes to baking time if cold).
– Leftovers? Reheat individual portions in the microwave for 10–15 seconds.
– Not freezer-friendly after baking, but you can freeze unbaked, assembled monkey bread and thaw overnight before baking.
Questions People Actually Ask
Q: Can I make this from scratch instead of using biscuit dough?
A: Totally. Use any sweet yeast dough or brioche recipe—but for lazy weekends, the canned stuff does the trick beautifully.
Q: Do I have to use a Bundt pan?
A: Nope. You can use a loaf pan, tube pan, or even a 9×13 baking dish. Just watch the baking time and make sure it’s cooked through.
Q: Why is it called “Monkey Bread”?
A: No actual monkeys involved—it’s named after the way you pick it apart with your fingers, like monkeys grooming each other. Weird, but true.
Q: How do I keep it from sticking to the pan?
A: Grease your pan generously with butter or nonstick spray and don’t skip that 5–10 minute rest before flipping.
Monkey Bread: Sticky, Buttery, Pull-Apart Bliss You’ll Want Every Weekend
- Total Time: 52 minute
- Yield: 10–12
Description
Monkey Bread is what happens when soft, fluffy dough meets cinnamon sugar, butter, and a gooey glaze—and the result is pure magic. It’s warm, sticky, sweet, and designed to be pulled apart with your fingers (preferably while still in your pajamas). Whether you’re making it for brunch, dessert, or “I just need something ridiculously good,” this is the kind of retro comfort bake that never goes out of style. Bonus: it looks super impressive but uses store-bought biscuit dough. Minimal effort, maximum happiness.
Ingredients
– 2 cans (16.3 oz each) refrigerated biscuit dough (like Pillsbury Grands)
– 1 cup granulated sugar
– 2 tsp ground cinnamon
– 1 cup packed brown sugar
– 3/4 cup unsalted butter (1 1/2 sticks)
– 1 tsp vanilla extract
– Optional: 1/2 cup chopped pecans or walnuts
– Optional: a drizzle of cream cheese icing or vanilla glaze for topping
Instructions
Step 1: Preheat + Prep
Preheat your oven to 350°F (175°C). Grease a 10- or 12-cup Bundt pan with butter or nonstick spray (don’t skimp—this stuff sticks!).
Step 2: Cut + Coat the Dough
Pop open those biscuit cans and cut each biscuit into quarters. Toss the pieces into a large zip-top bag with the granulated sugar and cinnamon. Shake it like you mean it until everything’s evenly coated.
Step 3: Layer It Up
If you’re using nuts, sprinkle a handful into the bottom of the pan. Then layer in the sugar-coated biscuit pieces. It doesn’t have to be perfect—just pile them in.
Step 4: Make the Magic Sauce
In a saucepan, melt the butter with the brown sugar over medium heat. Stir constantly until smooth and combined (about 2–3 minutes). Remove from heat and stir in the vanilla extract.
Step 5: Pour and Bake
Pour the buttery brown sugar sauce all over the dough pieces in the pan. Tap the pan gently on the counter to help it settle. Bake for 35–40 minutes, or until the top is golden brown and the center is cooked through (a skewer should come out clean).
Step 6: Cool Slightly + Flip
Let the monkey bread rest in the pan for 5–10 minutes—just enough to set, but not so long that it sticks. Invert onto a serving plate or cake stand. If some gooey bits stay behind, just scoop and stick them back on.
Optional Final Flourish
Drizzle with a simple glaze made of powdered sugar and milk, or go all in with cream cheese icing if you want extra richness.
Notes
– Serve warm with coffee or cold milk.
– Add a scoop of vanilla ice cream and call it dessert.
– Serve it in the center of your brunch spread and watch it disappear.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Nutrition
- Calories: ~410 kcal per serving
- Sodium: ~310mg
- Fat: ~21g
- Carbohydrates: ~52g
- Protein: ~4g