This monkey bread recipe uses biscuit dough to create buttery, cinnamon-sugar pieces for an easy pull-apart treat. The store-bought shortcut keeps it simple while still baking up soft and gooey!
This is the holiday recipe that's always a crowd pleaser-the one you didn't know you were missing. I've tried many versions of monkey bread over the years, and while they're all delicious, they often take more time and prep than I want-especially during the holidays. Parents-I know you'll appreciate this one!😉
Don't forget to also try these quick cinnamon rolls and easy cheese danish using store-bought dough.
What is Monkey Bread?
If you've never made monkey bread before, think of it as the coziest cross between cinnamon rolls, sticky buns and cinnamon pull-apart bread. The recipe relies on simple ingredients and basic technique: make a brown sugar syrup, roll bite-sized pieces of biscuit dough in cinnamon sugar and bake until fluffy on the inside, and lightly golden on the outside. To eat, everyone tears off a piece-just like how monkeys pick at their food. Whether you're serving on holiday mornings, or just a weekend breakfast tradition, monkey bread is a nostalgic recipe.
You'll Love This Easy Monkey Bread with Biscuit Dough
- No fancy ingredients-premade biscuit dough and pantry staples
- Straightforward, no complicated steps
- Topped with a gooey vanilla brown sugar sauce
- Crispy edges and tender, fluffy interior
- Perfect for Christmas morning, bunch, or weekend traditions
Key Ingredients You Need
- Biscuit Dough: Instead of homemade biscuit dough, we're making it easy with store-bought. You need 2 cans of biscuit dough-I recommend Pillsbury Grands! Southern Homestyle (8 Big Biscuits).
- Butter: You need unsalted butter for the sauce and the cinnamon sugar coating.
- Brown Sugar: Using brown sugar in the sauce is important as it has a deeper molasses flavor than granulated sugar.
- Granulated Sugar: Combined with the cinnamon, each piece is rolled in white sugar for a touch of sweetness.
- Cinnamon: Added for flavor and a touch of spice.
- Vanilla Extract: Added for flavor.
- Salt: Helps balance the sweetness.
How to Make Monkey Bread
- Cut the Biscuit Dough: Cut each of the biscuits into quarters, rolling each into a ball as best you can. Don't worry, they don't need to be perfect.
- Make the Sauce: In a small sauce pan over medium heat, add the butter, brown sugar and vanilla extract. Stir together until melted and combined. Pour half the sauce into the bottom of a greased Bundt pan.
- Coat the Biscuits: In a large zipped-top bag, add the dough balls and melted butter. Shake until coated. Then, add the cinnamon sugar and shake until each are completely coated.
- Assemble: Arrange the dough balls into the Bundt pan to fit, making sure there are no large gaps. Then, carefully pour the remaining sauce on top.
- Bake: Bake until lightly browned for 35-40 minutes.
FAQs
Using a Bundt pan will give you the traditional monkey bread, but if you don't have one, you can use muffin tins (for mini monkey bread), loaf pan or even a 9x13-inch baking pan. The baking time will vary.
You need 2-3 cans of biscuits that are at least 16 ounces each (so a minimum 32 ounces of biscuit dough).
You'll know when monkey bread is done when the top if lightly golden and when you press into the top, it pops back up. For traditional monkey bread, it takes about 35-40 minutes.
How To Make Monkey Bread
Description
Ingredients
- 2 (16.3-ounce) cans biscuit dough
- 1 cup unsalted butter, (2 sticks), divided
- 3 teaspoons ground cinnamon
- ¾ cup light or dark brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup optional add-ins, such as raisins or chopped nuts
Instructions
- Preheat the oven to 350°F. Generously grease a 10-12 cup Bundt pan with nonstick spray. Set aside. (Note: See the recipe notes if opting to use add-ins like nuts or raisins).
- Combine ½ cup (1 stick) butter, brown sugar, vanilla, and salt into a small saucepan over medium heat. Stir together until completely combined. Pour half the sauce into the bottom of the Bundt pan.
- Melt the remaining ½ cup butter (1 stick). Set aside to cool slightly. Combine the granulated sugar and cinnamon into a small bowl. Set aside.
- Open each can of biscuits and cut into quarters. Roll into balls-they don't need to be perfect-and place into a large zipped-top bag. Pour the melted butter on the dough, seal the bag, and gently shake to make sure each dough ball is coated. Open the bag, pour the cinnamon sugar on top, seal the bag, and shake until each dough ball is completely coated. (Note: See the recipe notes for the option to do this in bowls).
- Place the balls of dough into the Bundt pan, fitting them in closely so there's no large gaps. Then, slowly pour the remaining sauce on top, allowing it to seep through each.
- Bake for 35-40 minutes or until the top is lightly browned. Cover loosely with aluminum foil if the top is browning too quickly. Cool for 10 minutes, then invert onto a large serving plate for cake stand.
- While monkey bread tastes the best when eaten the same day, leftovers can be covered tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.
Notes
- Make Ahead Instructions: You can prep the monkey bread the night before. Complete through step 5. Cover and refrigerator overnight. Bring to room temperature before baking.
- Biscuit Dough: You need 2 cans of biscuit dough-I recommend Pillsbury Grands! Southern Homestyle (8 Big Biscuits).
- Optional Add-Ins: If desired, you can add up to 1 cup of add-ins like raisins or chopped nuts. Place ½ of the add-ins on top of the sauce at the bottom of the Bundt pan and sprinkle the remaining ½ throughout the dough balls when assembling.
- Using Bowls: Instead of using large zipped-top bag, you can roll the dough balls in a small bowl of melted butter and then into the cinnamon sugar.
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