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Monkey Bread Recipe

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With Grands biscuits cutting the prep time to minutes, you’ll be making the best Monkey Bread recipe in no time

Have you ever had homemade monkey bread? It’s delicious. Fresh from the oven, gooey, pull apart dough pieces baked with a buttery sugar-cinnamon caramel absolutely make any gathering special.

Something that tastes so good shouldn’t be reserved for those rare days you can spend hours in the kitchen cooking from scratch recipes.

So—here’s an easy recipe for how to make monkey bread. Simple ingredients like Grands biscuits, cinnamon, sugar, and butter add that irresistible homemade touch.

Monkey Bread Recipe

Although Monkey Bread seems to have been around for ages, you might not know it by that name. Some recipes call this “pull-apart bread” or “pinch bread” or “bubble bread”.

But those names don’t show a lot of imagination, do they?

Simple Monkey Bread Recipe

How did  Monkey Bread get its name?

If you’re like me, a recipe with a name like “monkey bread” makes you curious. I did a little research to find out why this is called Monkey Bread.

There are a few theories but none of them have proven to be the definitive answer.

Before its dried-out pulp is harvested from the fruit, you could say the fruit from the (baobab) monkey bread tree looks something like monkey bread dough balls.

Another idea that makes some sense is monkeys have a reputation for picking at things and those that partake of Monkey Bread must do the same.

how to make monkey bread

But to say Monkey Bread looks like the monkey puzzle tree—nah. Or that the bread looks like a cluster of monkeys—forget it.

Some say it’s simply an adaptation of a traditional Hungarian treat.

Dough balls rolled first in butter, then in a sugar-crushed walnut blend, and stacked in layers with raisins nestled in the crevices sounds a lot like what we call monkey bread.

However it came by its name, I guess we’ll just say it is delicious and please pass me some more.

topping for monkey bread

Ingredients Needed for This Monkey Bread Recipe

  • 1 and 1/4 cup of white sugar
  • 1 heaping tablespoon of cinnamon
  • 1 cup of butter, melted
  • 2 cans of Southern style buttermilk biscuits

monkey bread made in bundt pan

Monkey Bread Recipe Variations

This easy recipe is so good and it’s my favorite way to make monkey bread, but of course there are successful variations:

  • You can add a little more cinnamon, a little less sugar.
  • Dip the individual dough balls in melted butter before covering them in sugar and cinnamon.
  • When you arrange dough ball layers in the pan, add a sprinkle of raisins, currants, sweetened dried cranberries, blueberries, or butterscotch chips.  And don’t forget the nuts: pecans and walnuts seem to be the favorites.
  • If you want to add another flavor, go for Gorilla Bread. Tuck a small amount of cream cheese in the center of each dough ball before continuing with the regular recipe—so rich.
  • After flipping the just-baked Monkey Bread ring over onto a plate, some like to top off the ring with a glaze of one cup of powdered sugar and two tablespoons of milk. It makes everything extra-sweet, but it does add an enticing shine and sparkle.

And on a cold, wintry morning when you’re inside with nothing pressing on your schedule, you can go all old-school and make your own yeasty dough for a totally homemade version of monkey bread.

Umm…but why would you when this easy recipe is quick enough to fix for a special treat, brunch, or breakfast, even for those sleepy-heads that prefer to lounge under the covers until the last possible minute?

You can do the prep the night before you want to feast on monkey bread. Do it all except the baking. Then cover the pan of goodies and refrigerate until you’re ready to bake it.

Pulling Apart Monkey Bread

You might need to add a few minutes to the bake time. Just keep an eye on it to make sure the bread is baked, not burnt. You’d get called a monkey’s uncle…or aunt…or worse.

Best Monkey Bread Recipe

Monkey Bread Recipe

Have you ever had homemade Monkey Bread? Delicious! Fresh from the oven, gooey, pull apart dough pieces baked with a buttery sugar-cinnamon caramel absolutely make any gathering special.
5 from 10 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: monkey bread recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10
Calories: 462kcal


  • 1 ¼ cup sugar
  • 1 heaping tablespoon cinnamon
  • 1 cup melted butter
  • 2 cans southern style buttermilk biscuits 16 biscuits


  • Pour cinnamon and sugar into a plastic storage bag.
  • Remove biscuits from package cut each one into 4ths.
  • Place the biscuits pieces, 6-7 at a time into the cinnamon and sugar and shake until well coated.
  • Place biscuit pieces into a well greased bundt pan.
  • In a large measuring cup, melt the butter in the microwave. Once melted and warm, pour the remainder of the sugar mixture into the butter and stir for 30 seconds until the sugar starts to melt.
  • Pour over the biscuits. Shake the pan to make sure the butter gets down in between all of the biscuits.
  • Bake for 35 minutes at 350.
  • Let sit on the counter for 10 minutes before flipping over onto a serving plate.



Calories: 462kcal
Tried this recipe?Follow me on Pinterest @spaceshipslb


  1. Gabe

    November 22, 2018 at 11:53 am

    What most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska (“golden dumpling”). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country’s food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century.

    In 1972, a cookbook published by Betty Crocker included a recipe for arany galuska, which they referred to as “Hungarian Coffee Cake”. As it became more popular in America, arany galuska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter. “Monkey bread” soon became the more common name for this Hungarian Jewish dessert.

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