The Ultimate Classic Monkey Bread (Sticky, Buttery & Made with Canned Biscuits!)
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.
Equipment
- 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
Ingredients
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
Instructions
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.
Notes
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.
- 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.
Nutrition
Calories: 380kcalCarbohydrates: 46gProtein: 4gFat: 20gSodium: 520mgSugar: 25g
Tried this recipe?Let us know how it was!
