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Monkey Bread
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How to Make Monkey Bread

This Monkey Bread is a soft, buttery, pull-apart bread coated in cinnamon sugar and baked in a rich brown sugar caramel sauce. Made with refrigerated biscuit dough, it's an easy breakfast, brunch, or dessert that's perfect for holidays, weekend mornings, and family gatherings.
Prep Time15 minutes
Cook Time40 minutes
Cooling Time10 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: biscuit monkey bread, breakfast bread, cinnamon monkey bread, easy monkey bread, monkey bread, monkey bread recipe, Pull Apart Bread
Servings: 10
Calories: 420kcal

Ingredients

  • Monkey Bread
  • 2 cans 16.3 ounces each refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup chopped pecans or walnuts optional
  • Caramel Sauce
  • ¾ cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional Garnish
  • Powdered sugar
  • Extra chopped pecans
  • Caramel sauce drizzle

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or nonstick cooking spray.
  • Cut each biscuit into quarters.
  • Combine the granulated sugar and cinnamon in a large bowl or zip-top bag. Toss the biscuit pieces until evenly coated.
  • Arrange half of the coated biscuit pieces in the prepared Bundt pan. Sprinkle with chopped pecans or walnuts if using. Add the remaining biscuit pieces.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and salt. Cook for 2–3 minutes until smooth.
  • Pour the warm caramel sauce evenly over the biscuit pieces.
  • Bake for 35–40 minutes, or until the top is deep golden brown and the center is cooked through.
  • Cool in the pan for 10 minutes, then carefully invert onto a serving plate.
  • Pull apart and serve warm.

Notes

  • Grease the Bundt pan well to prevent sticking.
  • Do not overbake, or the bread may become dry.
  • Allow the bread to cool for 10 minutes before inverting.
  • Add chopped pecans, walnuts, raisins, or mini chocolate chips for extra flavor.
  • Monkey Bread is best enjoyed warm on the day it's baked.

Nutrition (Per Serving)

  • Calories: 420 kcal
  • Carbohydrates: 58g
  • Protein: 5g
  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 40mg
  • Sodium: 520mg
  • Potassium: 120mg
  • Fiber: 1g
  • Sugar: 34g
  • Calcium: 55mg
  • Iron: 2mg