Name: Easy Monkey Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 (12‑oz) cans refrigerated biscuit dough, torn into quarters; 1 cup granulated sugar; 2 tsp ground cinnamon; ½ cup unsalted butter, melted; ½ cup packed brown sugar; Optional: chopped nuts (pecans or walnuts), raisins, or mini chocolate chips

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I absolutely love this Easy Monkey Bread—it’s pull-apart sweetness at its best, with gooey cinnamon-sugar pockets and soft, buttery dough that I can’t resist.

Easy Monkey Bread Recipe

Why You’ll Love This Recipe

I adore this recipe because it’s effortless yet indulgent. With just a few pantry ingredients and minimal prep, I can create a warm, shareable treat that’s perfect for breakfast, brunch, or dessert. Every bite is loaded with cinnamon, sugar, and buttery delight—no forks needed!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (12‑oz) cans refrigerated biscuit dough, torn into quarters
1 cup granulated sugar
2 tsp ground cinnamon
½ cup unsalted butter, melted
½ cup packed brown sugar
Optional: chopped nuts (pecans or walnuts), raisins, or mini chocolate chips

directions

Preheat the oven to 350 °F (175 °C). Grease a bundt pan or tube pan well with nonstick spray or butter.
In a large bowl, mix granulated sugar and cinnamon until combined.
Toss each piece of biscuit dough in the cinnamon sugar until fully coated.
Place the coated pieces in the prepared pan, layering in nuts, raisins, or chocolate chips if using.
In a small bowl, whisk together melted butter and brown sugar. Drizzle this mixture evenly over the dough pieces in the pan.
Bake for 30–35 minutes, or until the top is golden brown and the center is cooked through.
Remove from oven and let rest for 5 minutes. Carefully invert onto a serving plate so gooey sauce flows over the bread.
Serve warm and pull apart with your fingers—cozy, sticky, and utterly delicious.

Servings and timing

Servings: 8–10
Total time: Approx. 45 minutes
- Prep: 10 minutes
- Bake: 30–35 minutes
- Rest: 5 minutes

Variations

I sometimes stir chopped pecans or walnuts into the dough for added crunch.
For a sweet-tart twist, I add raisins or dried cranberries between the layers.
I’ll mix in mini chocolate chips for a chocolate-coated pull-apart treat.
To add spice, I sprinkle in a pinch of nutmeg or pumpkin pie spice with the cinnamon.
For an extra buttery glaze, I brush the top with melted butter right after baking.

storage/reheating

I store any leftovers covered loosely at room temperature for up to 2 days. To reheat, I pop individual pieces in a 325 °F (165 °C) oven for about 5 minutes until warm and a bit crisp around the edges. They also reheat nicely in the microwave for about 20 seconds when I’m in a hurry.

FAQs

Can I use homemade dough instead of biscuit dough?

Yes—I’ve used homemade yeast rolls or sweet yeast dough in place of canned biscuits. Just cut them into bite-size pieces for similar success.

What if my monkey bread is still doughy in the center?

That usually means it needs a bit more baking time. I tent the top loosely with foil and bake for another 5–10 minutes until it’s cooked through.

Can I prepare this ahead of time?

Absolutely—I assemble everything in the pan, cover, and refrigerate for up to 8 hours. Then I bake it straight from the fridge, adding about 5 extra minutes.

How can I make it richer?

I drizzle a simple vanilla glaze (powdered sugar mixed with milk and vanilla) over the top after baking for an extra sweet finish.

Is this recipe gluten-free?

It can be—I use gluten-free biscuit dough or homemade gluten-free yeast rolls. The texture stays tender and soft.

Conclusion

This Easy Monkey Bread is my go-to for effortless indulgence and shareable comfort. With soft, buttery dough, cinnamon-sugar layers, and a sticky glaze flowing throughout, it’s simple yet spectacular. Whip it up for cozy mornings, special brunches, or whenever a sweet, comforting treat calls—my kitchen always smells amazing when it’s baking.