This monkey bread is a delicious caramel and cinnamon sugar pull apart that is perfect for breakfast or dessert. It’s easy, only a few ingredients and everyone will go crazy for it!
This monkey bread is the perfect easy recipe because it starts with canned biscuits, these make it an extra quick recipe that any one can make. But it’s tasty enough to enjoy any time of the year for breakfast or dessert.
We often like to serve monkey bread for a holiday breakfast, because it’s so tasty it feels special, but it’s easy enough I don’t have to stress about it.
It’s the perfect cinnamon and sugar breakfast, with the soft and fluffy dough pieces, and then all coated in the perfect brown sugar and butter caramely like sauce!
The first time I made this monkey bread I made it in college, I made it to share with my then boyfriend (now husband) and his roommates and I remember it being so delicious we all ate the whole thing in 10 minutes, tops.
This recipe is originally from pillsbury with a few of my modifications.
What is Monkey Bread?
Monkey bread is a soft, and sweet pull apart pastry covered in cinnamon sugar, and a caramelly buttery mixture. It’s sticky, sweet and so delicious.
This monkey bread is like cinnamon rolls topped with caramel, all in a delicious pull apart breakfast (or dessert).
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How to make Monkey Bread?
- Measure out all your ingredients so they are ready to use.
- Add your cinnamon and sugar to a large ziplock bag, and shake them up to mix them together. Cut your grands biscuits each into 6 pieces. (If you’re using the regular sized biscuits, then cut them into 4). Add the biscuit pieces to the cinnamon sugar bag and shake it all up until the pieces are coated in the mixture.
- Add the pieces to a greased bundt pan.
- Stir together the melted butter, brown sugar, and any leftover cinnamon sugar, in a medium sized bowl.
- Pour it over the top of the monkey bread (that will later be the bottom and the caramel will fall to the bottom of the bread, and end up on top).
- Bake the monkey bread until the pieces are golden and cooked through.
- Let it cool for just a few minutes in the pan, then flip the pan onto a large plate. Enjoy warm!
Tips for making Monkey Bread:
- Add some chopped up pecans or walnuts to the monkey bread to add a nice crunch, if desired. You can toss them in with the bread pieces and the cinnamon sugar, in the bag, or layer them in when you’re putting the pieces into the pan.
- Top servings of monkey bread with some fresh whipped cream and fruit like bananas, blueberries, or strawberries.
- Instead of canned biscuits, you can also use thawed frozen rolls. Let them rise for about 30 minutes once in the pan, before baking.
- Instead of Grands Biscuits, you can also use the smaller biscuits, instead of 2 cans you can use 4 of the smaller cans. Cut them each into 4 pieces instead of 6.
- Don’t let the mixture cool for too long in the pan before flipping it onto a serving dish. The caramel could start to cool and will stick to the edges of the bundt pan.
- This monkey bread is definitely best enjoyed fresh! But you can also save the leftovers at room temperature in an airtight container. Zap it in the microwave for a few seconds or pop it in the oven at 350 degrees for a few minutes, until warm.
Talk about a delicious combination of cinnamon and sugar and brown sugar and butter that come together to create a caramelly glaze dripping over the top of scrumptious sweet pull apart bread.
More sweet breakfast:
- Cinnamon Roll French Toast Casserole
- Mini Cinnamon Rolls
- Brioche French Toast Casserole
- Baked Apple French Toast
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- 3/4 cup granulated sugar
- 1 TBS ground cinnamon
- 2 (16oz) cans Grands Biscuits
- 1/2 cup unsalted butter (1 stick, melted)
- 1 cup brown sugar
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 inch bundt cake pan with non stick spray, and set it aside.
- Combine the granulated sugar and cinnamon in a 1 gallon ziplock bag.
- Cut each biscuit into 6 pieces.
- Add the biscuits to the cinnamon sugar bag and shake it all up until they are all evenly coated with the cinnamon sugar mixture.
- Place the biscuit pieces into the prepared bundt pan.
- Combine the melted butter and brown sugar in a small bowl. (Also add in any extra cinnamon sugar from the bag, if you have any). Stir it all together.
- Pour the mixture evenly over the biscuits in the pan.
- Bake the pan in the preheated oven for about 40-45 minutes, or until the biscuit pieces are cooked through and have a nice golden color.
- Cool the monkey bread in the pan for about 5 minutes.
- Put a plate or serving dish over the top of the bundt pan and flip them together so the monkey bread comes out onto the plate, ready to enjoy!
This monkey bread was first posted on January 30, 2013. The photos and text were updated for clarity on September 8, 2021.
Jacqueline Adams says
Tried it; loved it as only a true foodie can. Ease ain’t the word it’s the definition. Ate it all myself!!! Next I’ll make one for the family (maybe if I can control myself they will get it)!!!
Aimee Berrett says
Jacqueline, thank you for letting me know! Its delicious right? Now I really want some too!
Aimee @ ShugarySweets says
Mmmmm, monkey bread. I have never made it, I think I need to now that you make it so easy!! PS. love your name too 🙂
Aimee, its so so so easy and so delicious! You definitely need to try it 🙂
i love monkey bread! but have never made it myself before. Yours looks and sounds amazing. Must try it with pillsbury biscuits one day!
Thank you, its such a compliment coming from someone like you! I am sure there is a way to make a homemade version of the dough, but why bother. This way tastes amazing. Let me know if you ever decide to try it out!