If there’s one treat guaranteed to be the life of every brunch, holiday morning, or cozy afternoon, it’s this Easy Monkey Bread Recipe. With pillowy pieces of biscuit dough wrapped in a gooey cinnamon-sugar hug, then drenched in buttery caramel sauce, every bite is pure, irresistible comfort. Whether you’re making it for family, friends, or—let’s be honest—yourself, this classic pull-apart bread promises big flavor and smiles, while keeping prep blissfully simple.
Ingredients You’ll Need
The magic of this Easy Monkey Bread Recipe is its simplicity. Every ingredient plays a crucial role, from creating that tender texture to building deep caramel and spice notes that keep you coming back for “just one more piece.”
- Refrigerated biscuit dough (3 cans, cut into quarters): Super convenient and yields ultra-soft, pull-apart pieces with almost no work.
- Granulated sugar (1 cup): Brings sweet sparkle and helps form the signature cinnamon crust.
- Ground cinnamon (2 teaspoons): The star spice—warm, fragrant, and absolutely essential for cozy monkey bread flavor.
- Packed brown sugar (1 cup): Melted with butter, it transforms into a rich caramel sauce that seeps into every nook.
- Unsalted butter, melted (1/2 cup): Makes everything decadently rich; go for unsalted so the flavors stay balanced.
- Nonstick cooking spray: An insurance policy for easy pan release and golden edges—don’t skip it!
How to Make Easy Monkey Bread Recipe
Step 1: Get the Pan Ready
Begin by preheating your oven to 350°F (175°C). Generously grease a Bundt pan with nonstick cooking spray, making sure to hit every curve and crevice. This step matters—a well-greased pan will ensure your monkey bread comes out perfectly shaped with minimal fuss.
Step 2: Cinnamon-Sugar Magic
In a big zip-top bag, combine your granulated sugar and ground cinnamon. Shake it up to mix! Then, add a few of the biscuit dough pieces at a time. Seal the bag and give them a good shake until they’re totally coated with that spiced sweetness. This is when you’ll start smelling those incredible cinnamon roll vibes.
Step 3: Layer the Dough
As you coat each batch, transfer the sugar-cinnamon-dusted dough pieces evenly into the prepared Bundt pan. If you’re a fan of a little crunch, now’s the perfect opportunity to toss in some chopped nuts between the layers—pecans or walnuts both work wonders!
Step 4: Make the Saucy Goodness
In a small saucepan, melt the unsalted butter over low heat, then add the packed brown sugar. Stir constantly until the mixture is glossy, thick, and totally smooth—think caramel lava! Pour this glorious sauce evenly over the dough pieces in the pan, covering every inch. Don’t be shy: The more you pour, the gooier the finished bread.
Step 5: Bake to Perfection
Slide your pan into the oven and bake for 35 to 40 minutes, or until the bread is golden brown on top and has puffed up into a beautiful, caramelized masterpiece. When it’s done, let it rest in the pan for 10 minutes—this helps all the gooey bits set up a little, making it easier to invert.
Step 6: Unmold and Serve Warm
Carefully invert your Bundt pan onto a serving plate, give it a gentle lift, and reveal your richly golden, pull-apart bread. Serve it warm, right from the plate. Invite everyone to dig in by pulling off pieces, ensuring you get some of that sticky caramel on each bite.
How to Serve Easy Monkey Bread Recipe
Garnishes
For a sweet finishing touch, try drizzling your monkey bread with a quick cream cheese glaze, a dusting of powdered sugar, or even a sprinkle of chopped toasted nuts for crunch. A touch of orange zest on top can brighten those cozy flavors beautifully.
Side Dishes
Easy Monkey Bread Recipe shines alongside a plate of fresh fruit, fluffy scrambled eggs, or a smoky slab of crispy bacon. It’s also perfectly content as the centerpiece at brunch or dessert—just add some strong coffee or hot chocolate!
Creative Ways to Present
Let your personality shine when serving! Set your monkey bread on a pretty cake stand for a showstopper look, arrange the pull-apart pieces in cupcake liners for grab-and-go treats, or serve in individual ramekins for portioned-out fun. You can even make a smaller batch in a loaf pan or muffin tin for bite-sized versions.
Make Ahead and Storage
Storing Leftovers
Any leftover Easy Monkey Bread Recipe can be kept in an airtight container at room temperature for up to 2 days. If your kitchen runs a bit warm, popping it into the fridge will help keep the bread soft and the caramel saucy.
Freezing
Monkey bread freezes surprisingly well! Let it cool completely, wrap portions tightly in plastic wrap and foil, and freeze for up to 2 months. Defrost in the fridge overnight and reheat before serving—you’ll have a cozy treat ready whenever a craving strikes.
Reheating
To restore that freshly-baked magic, pop leftover monkey bread in a 300°F (150°C) oven for 10–15 minutes or until warm and gooey again. Individual servings can be gently microwaved in 20-second bursts until soft and melty.
FAQs
Can I make this Easy Monkey Bread Recipe ahead of time?
Absolutely! Assemble everything in the Bundt pan, cover tightly with plastic wrap, and refrigerate overnight. Let it come to room temperature before baking in the morning for stress-free entertaining.
Is it possible to use homemade biscuit dough instead of canned?
Yes, you can swap in homemade biscuit dough if you prefer. Just make sure you’re using a soft, buttery dough for the best texture, and follow the rest of the Easy Monkey Bread Recipe steps as written.
How do I tell when the monkey bread is done baking?
Look for a deep golden brown color on top and check that the bread has puffed up. A skewer inserted into the center should come out clean, with nice sticky bits on the outside and soft, baked dough inside.
Can I add other flavors or mix-ins?
Definitely! Stir in mini chocolate chips, raisins, orange zest, or a handful of chopped nuts between the dough layers. The Easy Monkey Bread Recipe is super adaptable for your favorite add-ins.
How long does this recipe stay fresh?
For the best flavor and texture, enjoy within 2 days of baking. After that, the bread may start to dry slightly, but a quick warm-up brings back the gooey deliciousness.
Final Thoughts
If you’ve never made monkey bread before—or even if you have—this Easy Monkey Bread Recipe is your golden ticket to sweet, crowd-pleasing joy that’s just as much fun to make as it is to eat. Gather your ingredients, invite someone you love to help shake the bag, and get ready to fall in love with this irresistible classic.
Print
Easy Monkey Bread Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Easy Monkey Bread Recipe is a delicious pull-apart bread made with refrigerated biscuit dough coated in cinnamon sugar, baked to golden perfection, and drizzled with a buttery brown sugar glaze. It’s a simple and irresistible dessert that’s perfect for sharing.
Ingredients
For the Monkey Bread:
- 3 cans refrigerated biscuit dough, cut into quarters
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
Additional:
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a Bundt pan with nonstick cooking spray.
- Coat Dough: In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit dough pieces, shake to coat, and place them in the pan.
- Make Glaze: Melt butter in a saucepan, stir in brown sugar until smooth. Pour over dough.
- Bake: Bake for 35-40 minutes until golden and cooked through.
- Serve: Cool for 10 minutes, then invert onto a plate. Serve warm by pulling apart pieces.
Notes
- You can add chopped pecans or walnuts between layers of dough for extra crunch.
- For a sweeter variation, drizzle with cream cheese glaze after baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of bread
- Calories: 320
- Sugar: 22 g
- Sodium: 490 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
