Monkey Bread
Monkey Bread is the kind of treat that turns any ordinary day into something warm, cozy, and completely delicious.
Soft biscuit pieces are coated in cinnamon sugar, layered into a bundt pan, and smothered in a rich brown sugar butter glaze that bubbles into gooey perfection.
This easy pull-apart dessert is one of those fun-to-make, even-more-fun-to-eat recipes that always disappears fast.
Monkey Bread Recipe Highlights
- Made with refrigerated biscuit dough for maximum ease
- Irresistibly gooey and caramelized with every bite
- Perfect for holiday mornings or casual weekend brunch
- Just 15 minutes of hands-on prep time
- Great for serving a crowd or bringing to gatherings
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BISCUITS – I use canned buttermilk biscuit dough to make this recipe quick and stress-free. Pillsbury Grands give a soft, fluffy texture and are easy to work with, but any refrigerated biscuit dough will work just as well.
CINNAMON – This warm spice gives the monkey bread its classic cozy flavor. For a fun seasonal variation, you can use pumpkin pie spice in place of the cinnamon.
SUGAR – I use three types of sugar in this recipe. Granulated sugar helps create a crisp coating on the biscuit pieces. Brown sugar melts into the butter to form a rich, gooey glaze that caramelizes beautifully. Powdered sugar is used for the optional icing and adds that final sweet drizzle on top.
BUTTER – Melted butter is the base of the sticky glaze. It binds the sugar and vanilla together and gives the monkey bread its signature gooey pull-apart texture. Be sure it’s hot when mixing so the sugar dissolves properly.
VANILLA EXTRACT – A splash of vanilla adds depth and helps bring out the warm flavors in the brown sugar glaze.
MILK – I use milk to thin the icing to a pourable consistency. Start with a small amount and add more slowly until the texture is just right for drizzling.
How To Make a Monkey Bread
Please check the printable recipe card below for more detailed instructions.
- Cut the biscuit dough into quarters and coat each piece in cinnamon sugar.
- Layer the coated pieces in a greased bundt pan.
- Mix hot melted butter with brown sugar and vanilla, then pour over the dough.
- Bake at 350º Fahrenheit for 30–35 minutes.
- Let it cool for 5 minutes, then flip onto a plate and drizzle with icing if you like.
Leftovers and Storage
STORE – Let the monkey bread cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to 3 days and still tastes delicious reheated.
FREEZE – You can freeze the baked monkey bread for longer storage. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw overnight in the fridge and warm it up before serving.
REHEAT – For individual portions, the microwave works great—just heat for 15 to 20 seconds. For larger servings, use the oven at 300º Fahrenheit until warmed through so it stays soft and gooey.
MAKE AHEAD – You can cut and coat the biscuit pieces a day in advance. Keep them sealed in the fridge, and add the butter glaze just before baking for that fresh-from-the-oven texture.
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Serving Suggestions
HOLIDAY BREAKFAST – Add this to your Christmas morning spread with scrambled eggs and crispy bacon for a festive, cozy meal everyone will love.
DESSERT BOARD – Include warm monkey bread on a dessert platter with fresh fruit, whipped cream, and little bowls of icing or melted chocolate for dipping.
AFTERNOON TREAT – Enjoy a slice with a hot cup of coffee or cocoa when you need something sweet and comforting in the middle of the day.
SLEEPOVER FAVORITE – Kids go crazy for this one. Serve it with vanilla yogurt or a side of berries for an easy breakfast or fun dessert.
BRUNCH POTLUCK – This is always a crowd-pleaser at brunch gatherings. It travels well, looks impressive, and vanishes fast.
Recipe Success Tips
HOT BUTTER MIXTURE – Make sure the butter is hot enough to melt the brown sugar completely. This gives you that smooth, glossy glaze that soaks into the dough and creates the sticky, caramelized finish we all love.
STACK EVENLY – Try to spread the biscuit pieces out evenly in the bundt pan without pressing them down. This helps everything bake through evenly so the center cooks just as well as the edges.
EXPERT TIP – If the top starts to brown too quickly but the center isn’t fully cooked, cover the pan loosely with foil during the last 10 minutes. This helps the inside finish baking without overcooking the outside.
CHECK FOR DONENESS – Gently pull back a few top pieces to see if the inner ones are fully baked. If the middle still looks doughy, give it a few more minutes to finish in the oven.
LET IT REST BEFORE FLIPPING – Let the monkey bread sit in the pan for about 5 minutes before turning it out. This gives the glaze time to settle and helps the whole thing release cleanly onto the plate.
EXPERT TIP – Set the bundt pan on a baking sheet while it bakes. If any glaze bubbles over, the sheet catches it and keeps your oven clean.
Commonly Asked Questions
Can I Make Monkey Bread With Frozen Dinner Rolls?
Yes, you can use frozen dinner rolls. Just thaw them first, cut into smaller pieces, and follow the rest of the recipe as written.
Is It Better To Use Grands Biscuits Or Regular Size?
Grands biscuits work well because they create nice big bites, but regular-size biscuits also work. If using regular, you might want to cut the pieces a little larger.
Can I Add Nuts Or Raisins?
Yes, chopped pecans or walnuts add great crunch and raisins bring a little extra sweetness. Sprinkle them between the dough layers before baking.
How Do I Keep Monkey Bread From Sticking To The Pan?
Grease the bundt pan very generously, especially around the center. You can also use a baking spray with flour for extra protection.
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Monkey Bread
Ingredients
- 2 16-ounce cans buttermilk biscuits refrigerated
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
- 14 tablespoons butter melted
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
Optional Icing
- ¾ cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 350º Fahrenheit and generously grease a bundt pan.
- Cut the biscuits into quarters.
- In a small bowl, mix together the granulated sugar and cinnamon. Toss each biscuit piece in the cinnamon sugar to coat then place them in the bundt pan.
- In a small bowl, mix together the melted butter, brown sugar, and vanilla. Make sure the butter is hot enough that it dissolves the sugar. Pour the butter mixture over the top of the biscuits.
- Bake for 30-35 minutes or until the biscuits are cooked through.
- Remove from the oven and let rest for 5 minutes, then flip over onto a serving dish.
Optional icing
- In a small bowl, whisk together the powdered sugar and milk. Start with 1 tablespoon milk and add more until you reach the desired consistency. Drizzle the icing over the monkey bread and enjoy.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.