How To Make Monkey Bread

pulling a piece of monkey bread on a plate.

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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!

Prep Time10

Cook Time40

Cooling Time10

Total Time1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 191kcal

Author: Christina

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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