I love making monkey bread because it’s warm, gooey, and perfect for sharing. This classic pull-apart bread is coated in cinnamon sugar and baked with a buttery brown sugar sauce that caramelizes beautifully in the oven. I often make it for weekends, holidays, or whenever I want something comforting and fun.
Why You’ll Love This Recipe
I like this recipe because it’s easy to prepare and doesn’t require any special baking skills. I use simple ingredients, most of which I already have at home. I also enjoy how interactive it is—pulling apart the soft pieces makes it feel cozy and nostalgic. It works just as well for breakfast as it does for dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
refrigerated biscuit dough
granulated sugar
brown sugar
ground cinnamon
unsalted butter
vanilla extract (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing a bundt pan well. I cut the biscuit dough into small, bite-sized pieces. I mix granulated sugar and cinnamon in a bowl, then roll each dough piece in the mixture until coated.
I place the coated dough pieces evenly into the prepared pan. In a saucepan, I melt the butter and stir in the brown sugar, cooking briefly until combined. I pour this mixture evenly over the dough in the pan.
I bake the monkey bread for about 35 to 40 minutes, until the top is golden brown and cooked through. I let it cool for about 5 minutes, then carefully invert it onto a serving plate. I like serving it warm.
Servings and timing
I usually get about 8 servings from this recipe.
Preparation time: about 15 minutes
Baking time: 35 to 40 minutes
Total time: approximately 55 minutes
Variations
I sometimes add chopped nuts like pecans or walnuts for extra crunch. I also enjoy mixing raisins or small chocolate chips between the dough pieces. For a twist, I replace cinnamon with pumpkin spice or add a light glaze on top after baking.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 15 to 20 seconds, or I place the whole bread in a low oven until warmed through.
FAQs
Can I make monkey bread ahead of time?
I can assemble it the night before, cover it tightly, and store it in the refrigerator. I let it sit at room temperature for about 20 minutes before baking.
What if I don’t have a bundt pan?
I use a loaf pan or round cake pan instead, making sure it’s well greased and large enough to hold the dough.
Can I use homemade dough?
I can absolutely use homemade yeast dough, as long as it’s soft and easy to shape into small pieces.
How do I know when it’s fully baked?
I check that the top is deep golden brown and that the center pieces are cooked through and not doughy.
Is monkey bread best served warm or cold?
I prefer it warm because the caramel sauce is gooey and the bread is extra soft.
Conclusion
I keep coming back to this monkey bread recipe because it’s simple, comforting, and always a crowd-pleaser. I enjoy how easily it comes together and how everyone gathers around to pull it apart and enjoy it together.
