Monkey bread is the kind of breakfast treat that makes everyone gather around the kitchen counter, pulling apart warm, sticky, cinnamon-sugar-coated pieces of dough with their fingers. It is sweet, gooey, and impossible to resist. Our easy monkey bread recipe uses simple canned biscuits so you can have this crowd-pleaser in the oven in under 15 minutes.
Whether you are making breakfast for a holiday morning, bringing something special to a brunch potluck, or just treating your family on a lazy weekend, this recipe delivers maximum comfort with minimal effort. No yeast, no kneading, no waiting for dough to rise. Just five ingredients and about 40 minutes from start to finish.
The name “monkey bread” comes from the way you eat it. People pull it apart piece by piece, much like monkeys picking at their food. It is also sometimes called pull-apart bread, bubble bread, or pinch cake. Whatever you call it, the result is the same: buttery, caramel-glazed bites of soft bread that disappear fast.
Table of Contents
Ingredients You’ll Need for Easy Monkey Bread
This easy monkey bread recipe calls for just five core ingredients, most of which you probably already have in your pantry. The simplicity is what makes it such a reliable go-to for busy mornings.
The Core Ingredients
2 cans (16.3 oz each) refrigerated biscuits: Use Pillsbury Grands or any buttermilk biscuit variety. Avoid flaky-layer biscuits because they separate too much during baking and create uneven texture. Standard buttermilk biscuits hold together better and give you that soft, doughy pull-apart bite.
1 cup granulated white sugar: Used for coating each biscuit piece in a sweet cinnamon-sugar crust.
2 teaspoons ground cinnamon: Mixed with the white sugar for the classic warm spice flavor.
1 cup packed brown sugar: Combined with butter to create the gooey caramel glaze that sinks through the bread as it bakes.
1/2 cup (1 stick) unsalted butter, melted: Poured over the assembled biscuits to create that signature sticky, buttery sauce.
Optional Add-Ins
You can customize this recipe easily. Popular add-ins include half a cup of chopped pecans or walnuts sprinkled between layers, a handful of raisins, or half a cup of chocolate chips for a dessert version. A pinch of nutmeg or cardamom in the cinnamon sugar adds warmth and depth.
Equipment and Pan Selection
Choosing the right pan is one of the most important steps in making monkey bread. The pan shape affects how evenly the bread bakes and how easily it releases when flipped.
Bundt Pan vs. Tube Pan
A standard 12-cup bundt pan or fluted tube pan is the classic choice for monkey bread. The center tube allows heat to reach the middle of the dough, which helps prevent the dreaded doughy center. The decorative shape also gives the finished bread a beautiful presentation when flipped out.
A tube pan works equally well if you do not have a bundt pan. The key is that the pan has a center tube for even heat distribution. Avoid using a plain round cake pan because the center will not cook through properly.
No Bundt Pan? Here Are Alternatives
If you do not own a bundt or tube pan, you can use a 9×13 inch baking dish. Layer the biscuit pieces evenly and watch the baking time closely, as it may need 5 to 10 extra minutes. A cast iron skillet also works and gives the bread a wonderful crispy edge. Reddit bakers in the castiron community regularly report great results using a 10-inch skillet as a monkey bread vessel.
Greasing the Pan
Generously grease your pan with softened butter or nonstick cooking spray before adding any biscuit pieces. Pay special attention to the center tube and any decorative grooves in a bundt pan. These spots are where bread tends to stick the most during flipping.
How to Make Easy Monkey Bread: Step-by-Step
Follow these steps for a foolproof easy monkey bread recipe every single time. The entire process takes about 45 minutes from prep to serving.
Step 1: Preheat your oven. Set the temperature to 350 degrees F. Preheating is important because the bread needs consistent, even heat from the start to cook through properly.
Step 2: Prepare the coating. In a large zip-top bag or a shallow bowl, combine 1 cup of granulated sugar and 2 teaspoons of ground cinnamon. Shake or whisk until evenly mixed.
Step 3: Cut the biscuits. Open the cans of refrigerated biscuits. Cut each biscuit into quarters using kitchen scissors or a sharp knife. You should end up with about 64 pieces total.
Step 4: Coat the biscuit pieces. Place the biscuit quarters into the bag or bowl with the cinnamon sugar. Work in batches to avoid overcrowding. Shake or toss until each piece is fully coated. The zip-top bag method is popular on baking forums because it coats evenly with zero mess.
Step 5: Arrange in the pan. Layer the coated biscuit pieces evenly in your greased bundt or tube pan. If using nuts or raisins, sprinkle a handful between the layers as you go. Distribute the pieces so there are no large gaps.
Step 6: Make the brown sugar glaze. In a small saucepan, combine 1 cup of packed brown sugar and 1/2 cup (1 stick) of melted butter. Stir over medium heat until the sugar dissolves and the mixture is smooth. Do not let it boil. For extra flavor, try browning the butter first until it turns golden and smells nutty before adding the brown sugar.
Step 7: Pour the glaze over the biscuits. Slowly and evenly pour the warm brown sugar butter mixture over the arranged biscuit pieces in the pan. Use a spatula to spread it if needed so every piece gets coated.
Step 8: Bake at 350F for 30 to 40 minutes. Place the pan on the center rack of the oven. Bake until the top is golden brown and the center springs back when lightly pressed. Check at the 30-minute mark. If the top is browning too quickly, cover loosely with aluminum foil for the last 5 to 10 minutes.
Step 9: Cool and flip. Remove from the oven and let the bread cool in the pan for 5 to 10 minutes. This resting time lets the glaze set slightly so it does not pour out everywhere when you flip. Place a large serving plate upside down over the pan, carefully invert both together, and gently lift the pan away.
Step 10: Serve warm. Pull apart and enjoy immediately. Monkey bread is best served warm when the caramel glaze is still gooey and the pieces pull apart effortlessly.
Tips for Perfect Monkey Bread Every Time
After making this easy monkey bread recipe dozens of times, our team has identified the tips that separate good monkey bread from unforgettable monkey bread.
Choose the Right Biscuits
Use regular buttermilk biscuits, not the flaky-layer variety. Flaky biscuits have too many layers that separate during baking, creating a messy texture with air pockets. Standard buttermilk biscuits stay dense and soft, giving you that perfect pull-apart consistency. Pillsbury Grands buttermilk biscuits are the most popular choice among home bakers.
Use the Bag Method for Coating
Put your cinnamon sugar in a gallon zip-top bag and toss the biscuit pieces inside. This method coats every piece evenly and keeps your hands clean. It also means no wasted sugar left on a plate.
Try the Brown Butter Technique
Browning the butter before mixing it with brown sugar adds a deep, nutty, caramelized flavor that takes this recipe to another level. Melt the butter in a saucepan over medium heat and let it cook until it turns an amber color and gives off a nutty aroma, about 3 to 5 minutes. Then add the brown sugar and stir until smooth.
Do Not Skip the Resting Time
Letting the bread rest in the pan for 5 to 10 minutes after baking is critical. If you flip too soon, the glaze runs everywhere and the bread can fall apart. If you wait too long, the glaze hardens and the bread sticks to the pan.
Cover If Browning Too Fast
Every oven runs slightly differently. If the top is getting dark before the center is done, tent the pan loosely with foil. This protects the surface while allowing the middle to finish cooking.
Troubleshooting Common Monkey Bread Problems
Even with a simple recipe, things can go wrong. Here are the most common issues bakers encounter and how to fix them.
Why Is My Monkey Bread Doughy in the Center?
A doughy center is the number one complaint on baking forums. It almost always means the bread is underbaked. The center tube in a bundt pan exists specifically to solve this problem by conducting heat to the middle of the dough. If your bread is still doughy, bake it 5 to 10 minutes longer. Check doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. An internal temperature of 190 degrees F means the bread is fully cooked.
Why Is My Monkey Bread Dry?
Dry monkey bread usually comes from overbaking or using too much flour in the coating. Since this recipe uses pre-made biscuit dough, flour is not the culprit. The most likely cause is baking too long. Start checking at 30 minutes and remove the bread as soon as the center is set. Also, make sure you are using the full amount of brown sugar butter glaze. That liquid is what keeps the bread moist and gooey.
Why Does My Monkey Bread Stick to the Pan?
Sticking happens when the pan is not greased thoroughly enough or when you wait too long to flip. Grease every surface of the pan, including the center tube and all decorative grooves. Let the bread rest for 5 to 10 minutes after baking so the glaze thickens and creates a natural release layer. If bread is stuck, return the pan to a warm oven for 2 to 3 minutes to soften the glaze, then try flipping again.
Why Is the Sauce Leaking in the Oven?
If you see butter pooling or leaking under the pan, your bundt pan may have a hairline crack. Always place the bundt pan on a rimmed baking sheet before putting it in the oven. This catches any drips and prevents smoke. Some bakers also wrap the outside bottom of the pan in foil as extra insurance.
Delicious Monkey Bread Variations
Once you master the basic easy monkey bread recipe, try these variations to switch things up for different occasions.
Cream Cheese Glaze Monkey Bread
No competitor we reviewed covers a cream cheese glaze, so here is our original take. Beat 4 ounces of softened cream cheese with 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of milk until smooth. Drizzle over the warm monkey bread right after flipping. The tangy cream cheese cuts through the sweetness and adds a rich, decadent layer.
Chocolate Chip Monkey Bread
Sprinkle half a cup of semi-sweet chocolate chips between the layers of biscuit pieces before pouring the glaze. The chocolate melts into the caramel as it bakes, creating an indulgent dessert version that kids absolutely love.
Pecan or Walnut Monkey Bread
Spread half a cup of chopped pecans or walnuts in the bottom of the greased pan before adding the biscuit pieces. When you flip the bread, the toasted nuts end up on top as a crunchy, decorative topping. This is the classic holiday version.
Easy 3-Ingredient Monkey Bread
For the simplest possible version, you need only three ingredients: 2 cans of refrigerated biscuits, 1 cup of cinnamon sugar (pre-mixed), and 1 cup of caramel sauce from a jar. Coat the biscuit pieces in cinnamon sugar, arrange in the pan, pour the caramel over top, and bake at 350F for 30 to 35 minutes. It does not get easier than this.
From-Scratch Monkey Bread
If you prefer to skip canned biscuits, you can make the dough from scratch using a simple yeast dough. Combine 3 cups of flour, 1 packet of active dry yeast, 1 cup of warm milk, 1/4 cup of sugar, 1/3 cup of melted butter, and 1 egg. Knead, let rise for 1 hour, then form into small balls and proceed with the same coating and baking steps. The result is lighter and more bread-like but takes significantly longer.
Make-Ahead Overnight Monkey Bread
Assemble the entire monkey bread the night before, cover tightly with plastic wrap, and refrigerate. In the morning, preheat the oven to 350F and bake as directed, adding 5 extra minutes to account for the cold start. This is perfect for Christmas morning, Thanksgiving, or any holiday where you want a hot breakfast with zero morning prep.
Storage and Serving Suggestions
Monkey bread is best enjoyed fresh and warm, but leftovers can be stored successfully with the right approach.
Storing Leftovers
Place cooled leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days. The glaze will firm up in the fridge, but the bread stays soft.
Reheating Monkey Bread
To reheat, place individual portions on a microwave-safe plate and microwave for 15 to 20 seconds. For larger amounts, cover the dish with foil and warm in a 300 degree F oven for 10 minutes. The foil prevents the top from drying out while the center heats through.
Can You Freeze Monkey Bread?
Yes. Wrap cooled monkey bread tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as described above.
Serving Ideas
Serve monkey bread warm as a breakfast treat alongside coffee or cold milk. It also works beautifully as a dessert, especially with a scoop of vanilla ice cream on the side. For brunch gatherings, pair it with fresh fruit and a protein dish like scrambled eggs or bacon to balance the sweetness.
Frequently Asked Questions
How to make a quick monkey bread?
To make quick monkey bread, cut 2 cans of refrigerated biscuits into quarters, coat in cinnamon sugar, arrange in a greased bundt pan, pour melted butter and brown sugar over top, and bake at 350F for 30 to 40 minutes.
What Pillsbury biscuits are best for monkey bread?
Pillsbury Grands buttermilk biscuits work best. Avoid the flaky-layer variety because the layers separate during baking and create uneven texture. Standard buttermilk biscuits hold together and give you that soft, pull-apart consistency.
How to make monkey bread with just 3 ingredients?
Use 2 cans of refrigerated biscuits, 1 cup of pre-mixed cinnamon sugar, and 1 cup of jarred caramel sauce. Coat the biscuit pieces in cinnamon sugar, layer in a greased pan, pour caramel over top, and bake at 350F for 30 to 35 minutes.
What dough is best for monkey bread?
Canned buttermilk biscuit dough is the easiest and most popular choice for monkey bread. You can also use homemade yeast dough, canned cinnamon roll dough, or even frozen dinner roll dough that has been thawed.
Can you make monkey bread ahead of time?
Yes. Assemble the monkey bread the night before, cover tightly, and refrigerate overnight. In the morning, bake at 350F for 35 to 40 minutes, adding about 5 extra minutes to account for the cold start.
Why is my monkey bread doughy in the middle?
A doughy center means the bread is underbaked. Bake for 5 to 10 minutes longer and check with a toothpick. The internal temperature should reach 190 degrees F. Using a bundt or tube pan with a center tube helps heat reach the middle.
Conclusion
This easy monkey bread recipe proves that you do not need fancy techniques or hard-to-find ingredients to create something truly special. With just five simple ingredients, a bundt pan, and about 40 minutes, you can serve a warm, sticky, pull-apart breakfast treat that disappears every time.
The secret is in the details: use buttermilk biscuits, not flaky ones. Grease the pan thoroughly. Let the bread rest before flipping. And try the brown butter technique for a flavor upgrade that will have everyone asking for the recipe. Give it a try this weekend and see why monkey bread has been a beloved classic for generations.