Name: The Ultimate Classic Monkey Bread (Sticky, Buttery & Made with Canned Biscuits!)
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 cans 16 oz total refrigerated homestyle biscuit dough; 3/4 cup granulated sugar; 2 tsp ground cinnamon; 1 cup light brown sugar (packed); 3/4 cup unsalted butter (1 1/2 sticks); 1 tsp vanilla extract; Pinch of salt; 1/2 cup chopped pecans or walnuts (for inside or on top); Powdered sugar glaze: 1/2 cup powdered sugar + 2–3 tsp milk

Contents

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This Pull-Apart Cinnamon Sugar Bread Is So Easy, So Addictive, and Perfect for Brunches, Holidays, or Lazy Sundays

Monkey bread has that rare magic of being wildly simple to make and yet somehow over-the-top decadent. Golden, sticky bites of pillowy biscuit dough coated in buttery cinnamon sugar and baked until bubbling and caramelized, then flipped upside down to reveal an almost gooey, upside-down cinnamon roll-style crown.

It’s fun to make, absolutely beautiful when unmolded, and dangerously easy to pull apart piece by piece with sticky fingers and big grins. This is the kind of nostalgic recipe that brings people together and disappears in minutes.

It’s the kind of dish that feels impressive, but it’s made with canned biscuit dough, which means zero stress and maximum payoff.

What Is Monkey Bread, Anyway?

Despite the name, monkey bread has nothing to do with bananas or monkeys. It gets its quirky name from the act of pulling apart pieces with your fingers, like a monkey might (though we like to think we’re a bit more refined). It’s also called pull-apart bread, bubble bread, pinch-me cake, or even Hungarian coffee cake in some regions.

The classic American version became especially popular in the 1950s and 60s, often made with Pillsbury biscuit dough. Since then, it’s earned its place as a brunch staple, holiday favorite, and the internet’s favorite crowd-pleasing bake.

Common Pitfalls (and How to Avoid Them)

Monkey bread is simple, but there are a few tricks to make it truly epic:

Undercooked center? Use a bundt pan (not a loaf pan) for even cooking. And don’t be afraid to tent with foil if the top browns too fast.
Dry dough? Be generous with the butter-sugar mixture so it seeps into every bite.
Sticking to the pan? Grease the pan really well, and cool for just 5–10 minutes before flipping, it should release easily.

Ingredient Tips & Smart Substitutions

Canned Biscuits

Use regular homestyle canned biscuit dough (not flaky layers or jumbo Grands! size). The flaky style separates too much and becomes greasy.

Substitute: If you’re feeling ambitious, you can use homemade dough but canned biscuits keep this recipe quick and ultra-reliable.

Brown Sugar

Light brown sugar gives you that soft, molasses-rich caramel flavor.

Substitute: You can use dark brown sugar for a deeper molasses taste, or a mix of brown and granulated sugar if needed.

Cinnamon

Use fresh ground cinnamon, it’s the star of the show.

Equipment You’ll Need

12-cup bundt pan (nonstick or very well greased)
Large mixing bowl
Small saucepan (for butter)
Spoon or spatula
Cooling rack
Optional: Ziploc bag for shaking dough pieces with cinnamon sugar

Time, Yield & Serving Info

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Cool Time: 5–10 minutes
Total Time: ~1 hour
Servings: 10–12

Ingredients

For the Monkey Bread:

2 cans (16 oz total) refrigerated homestyle biscuit dough
3/4 cup granulated sugar
2 tsp ground cinnamon
1 cup light brown sugar, packed
3/4 cup unsalted butter (1 1/2 sticks)
1 tsp vanilla extract
Pinch of salt

Optional Add-ins:

1/2 cup chopped pecans or walnuts (for inside or on top)
Powdered sugar glaze: 1/2 cup powdered sugar + 2–3 tsp milk

Step-by-Step Instructions

Step 1: Prep the Dough

Preheat your oven to 350°F (175°C).
Grease a 12-cup bundt pan very well, get into all the nooks!

Cut each biscuit into quarters and set aside.

Step 2: Make Cinnamon Sugar

In a large Ziploc bag or bowl, combine granulated sugar and cinnamon.
Toss the dough pieces in batches until coated evenly.

Place them into the bundt pan, layering with chopped nuts if using.

Step 3: Make the Butter Sauce

In a saucepan, melt butter over medium heat. Stir in brown sugar, vanilla, and salt. Bring just to a simmer, then remove from heat and stir until smooth.

Pour the butter mixture evenly over the biscuit pieces in the pan.

Step 4: Bake

Bake for 35–40 minutes, or until puffed and golden brown.
If the top browns too quickly, loosely tent with foil.

Step 5: Cool & Flip

Let cool in the pan for 5–10 minutes, then invert onto a large plate or cake stand.

Optional: Drizzle with a powdered sugar glaze or sprinkle with more cinnamon sugar.

Storage & Reheating

Store: Wrap leftovers tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat: Microwave individual portions for 15–20 seconds for gooey goodness.

Tips for Success

Always invert while still warm, if it cools too much in the pan, it may stick.
Add a pinch of cardamom or orange zest to the cinnamon sugar for a gourmet touch.
If you want a firmer top crust, bake closer to 40 minutes but check often.