Monkey Bread Recipe

This easy Monkey Bread Recipe brings warm, sticky, sweet pull-apart pieces of heaven straight from your oven—perfect for breakfast or dessert.

Monkey bread is that irresistible, gooey treat made of soft dough balls rolled in cinnamon sugar, layered in a bundt pan, and drenched in buttery caramel. It’s unique because everyone gathers ’round, pulling off those golden, sticky bites—no forks needed. I first whipped up this homemade version on a chilly Christmas morning, and it’s become our go-to brunch centerpiece ever since. Whether you’re craving a weekend baking project or craving something sweet after dinner, this pull-apart classic delivers buttery, cinnamon sugar bliss with zero fuss.

Why You’ll Love This Monkey Bread Recipe

• No kneading required—grab pre-made biscuit dough or mix your own
• Ready in under an hour from start to finish
• Perfect for gifting in mini loaf pans or sharing at potlucks
• Simple pantry ingredients—flour, sugar, cinnamon, butter
• Kid-approved finger food—fun to pull apart and pop in your mouth
• Perfect balance of crisp edges and soft, doughy centers
• Customizable with nuts, fruit, or extra spice
• Doubles as a festive breakfast or an indulgent dessert

Ingredients for Monkey Bread Recipe

• 3 (16-ounce) cans refrigerated biscuit dough (about 30 biscuits)
• 1½ cups granulated sugar (divided)
• 3 teaspoons ground cinnamon
• 1 cup unsalted butter (melted; European-style if you can)
• 1 cup packed light brown sugar
• ¼ teaspoon fine sea salt (optional, balances sweetness)

Substitutions & Tips:
– Swap canned biscuits for 1½ pounds homemade yeast dough (recipe link).
– Use pure cane sugar for a cleaner flavor.
– Freshly ground cinnamon adds a fragrant kick.
– European-style butter has higher fat for extra richness.

Directions for Monkey Bread Recipe

1. Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan generously with nonstick spray or softened butter—this helps release every gooey cluster.
2. In a large zip-top bag or a big bowl, mix 1 cup granulated sugar with the cinnamon. Drop each biscuit into the blend, shake until coated, then set aside on a plate. (Tip: Work in small batches so each piece gets full coverage.)
3. In a medium saucepan over medium heat, melt butter, brown sugar, and salt, stirring until smooth and bubbly—about 3 minutes. Remove from heat and let the mixture sit for 1–2 minutes so it thickens slightly.
4. Layer half of the coated dough pieces in the bundt pan. Pour half of the warm butter-sugar sauce over them. Add the remaining dough, then pour over the rest of the sauce—make sure each layer soaks up that buttery caramel.
5. Let the pan rest on the counter for 10 minutes; this chill/rest time helps the sauce set a bit so it won’t run everywhere when baking.
6. Bake for 30–35 minutes, or until the top is golden brown and a skewer poked into the center comes out mostly clean (a few crumbs are fine).
7. Cool the pan on a wire rack for 10 minutes—this brief wait lets the caramel firm up just enough. Then place a large plate or cake stand over the bundt pan, invert swiftly, and lift the pan to reveal the sticky masterpiece.

Servings & Timing

• Yields: 8–10 generous servings
• Prep Time: 15 minutes (rolling & layering)
• Rest Time: 10 minutes (before baking)
• Bake Time: 30–35 minutes
• Total Time: about 1 hour

Variations

• Apple Pie Twist: add 1 cup finely chopped apples tossed in cinnamon sugar for a fruity kick.
• Nutty Crunch: sprinkle ½ cup chopped pecans or walnuts between layers.
• Pumpkin Spice: swap 1 teaspoon pumpkin pie spice for cinnamon in the coating.
• Chocolate Drizzle: finish with melted dark or white chocolate after baking.
• Gluten-Free Version: use your favorite gluten-free biscuit dough and rice flour blend.
• Vegan Option: sub vegan butter and a flax “egg†(1 tbsp ground flax + 3 tbsp water).

Storage & Reheating

Store leftovers at room temperature, covered, for up to 2 days—though it rarely lasts that long! For longer keeping, wrap slices tightly in foil and freeze for up to 1 month. To reheat from room temp, pop slices into a 325°F oven for 5–7 minutes; from frozen, bake at 350°F for 12–15 minutes. Make-ahead tip: assemble in your bundt pan the night before, cover, refrigerate, then bake in the morning for a fresh, hot breakfast treat.

Notes

• I learned that briefly chilling the assembled loaf stops the caramel from sliding off—game-changer.
• For extra pull-apart fun, cut biscuits into thirds so you get more crunchy edges.
• Want deeper color? Dust the top with a little extra cinnamon sugar before baking.
• If your pan leaks, line it with a layer of aluminum foil on the bottom; this catches drips without fuss.

FAQs

Q: Can I use refrigerated dinner rolls instead of biscuits?
A: Absolutely—just cut each roll into bite-sized pieces and follow the same coating steps.

Q: Why is my monkey bread soggy in the middle?
A: It might need a few extra minutes in the oven—cover the top loosely with foil if the edges brown too quickly.

Q: How do I avoid burnt sugar puddles on my oven floor?
A: Place a rimmed baking sheet on the rack below the bundt pan to catch any drips.

Q: Is this monkey bread recipe freezer-friendly?
A: Yes, freeze in individual slices wrapped tightly; reheat as noted above for a fresh-baked taste.

Q: Can I make mini monkey breads?
A: Sure—use a muffin tin and bake for 20–25 minutes; perfect for grab-and-go breakfasts.

Q: What gives monkey bread that deep caramel flavor?
A: The combo of brown sugar and butter caramelizing around the dough balls creates that signature richness.

Conclusion

This Monkey Bread Recipe checks every box: easy prep, homemade charm, and that addictive cinnamon-sugar pull-apart action. Whether you’re serving it for brunch, a crowd-pleasing dessert, or a cozy weekend treat, it brings joy to the table—and sticky fingers, too! Give it a whirl, leave a note below with your favorite twist, or explore more sweet breakfast ideas like my Homemade Cinnamon Rolls. Enjoy every gooey bite!