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Monkey Bread

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close up overhead shot of Monkey Bread on a plate
Gooey, pull apart dough pieces are baked with a buttery sugar-cinnamon mixture to create this incredible monkey bread recipe.
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Table of Contents
  1. MONKEY BREAD INGREDIENTS
  2. HOW TO MAKE THIS MONKEY BREAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Have you ever had homemade monkey bread? Gooey dough pieces are baked with a buttery, sugar-cinnamon glaze, and the best part of all is that it only needs four simple ingredients.

For a great twist on this classic recipe, be sure to try my monkey bread made with cinnamon rolls or our Instant Pot Monkey Bread

close up overhead shot of Monkey Bread on a serving plate

MONKEY BREAD INGREDIENTS

Monkey Bread raw ingredients that are labeled

You’ll need:

  • 1¼ cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup of butter
  • 2 (16.3 ounce) cans of Southern-style buttermilk biscuits

SUBSTITUTIONS AND ADDITIONS

ADD-INS: When you arrange the layers of the balls of dough in the greased bundt pan, you can 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

TOPPING: 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.

SUGAR: Brown sugar would also work instead of the white sugar in this delightful recipe.

HOW TO MAKE THIS MONKEY BREAD RECIPE

STEP ONE: Preheat the oven to 350°F and spray the bottom of a bundt pan with cooking spray really thoroughly.

PRO TIP:

It is really important that you spray the bottom of the bundt pan really, really well so that none of the deliciousness sticks to the pan.

STEP TWO: Pour cinnamon and sugar into a Ziploc plastic bag.

Monkey Bread process shot of cinnamon and sugar in a plastic storage bag

STEP THREE: Remove biscuit dough from the package and cut each one into quarters.

Monkey Bread process shot of biscuits cut into quarters on a wooden board

STEP FOUR: Place the biscuit pieces, 6 to 7 at a time, into the cinnamon-sugar mixture and shake until well coated.

Monkey Bread process shot of biscuits pieces placed into the cinnamon mixture bag

STEP FIVE: Place the dough pieces into the prepared pan.

Monkey Bread process shot of biscuits pieces placed into a greased bundt pan

STEP SIX: In a large measuring cup, melt the butter in the microwave. Once melted and warm, pour the remainder of the cinnamon and sugar mixture into the melted butter and stir for 30 seconds until the sugar starts to melt.

PRO TIP:

You can even do the prep the night before. Do all the steps except the baking and then cover the pan of goodness with plastic wrap and refrigerate until you’re ready to put it in the oven.

Monkey Bread process shot of cinnamon mixture placed into a measuring cup of melted butter

STEP SEVEN: Pour butter mixture over the biscuits. Shake the pan to make sure the butter gets down in between all of the biscuits.

Monkey Bread process shot of butter mixture poured over the biscuits

STEP EIGHT: Bake for 35 minutes at 350°F. 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. Let sit on the counter for 10 minutes before flipping over onto a serving platter.

PRO TIP:

Place foil or a cookie sheet at the bottom of your oven to catch any boil over of the sugar/cinnamon mixture so you don’t end up with a mess at the bottom of your oven.

Monkey Bread process shot after the bread is baked

HOW TO SERVE

This yummy monkey bread is a total game-changer for a breakfast treat. Serve this sweet treat for a delicious brunch spread along with our sheet pan breakfast. Add coffee, tea or a latte to drink and you’ll be able to feed a crowd. This fun recipe would be a great Christmas morning tradition to start. Or you could make it any old Saturday morning for a treat too!

STORAGE

IN THE FRIDGE: This easy monkey bread tastes best served on the same day but can be stored at room temperature in an airtight container for 1 day and in the refrigerator for up to 4 days.

close up shot of Monkey Bread on a serving plate

Simple ingredients like a buttery cinnamon sugar mixture add that irresistible homemade touch to this quick and easy monkey bread recipe. With Grands Biscuits cutting prep time, 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.

FREQUENTLY ASKED QUESTIONS

What is Monkey Bread?

Monkey bread, sometimes also called bubble bread, is a soft, sweet, sticky pastry that you can serve for breakfast, brunch, or dessert — or really anytime in between is a great time for this treat! It’s small pieces of soft dough balls sprinkled with cinnamon sugar, then baked in a bundt pan. There are lots of possibilities for flavor combinations and glazes, making it a delightful and versatile goody. 

Does monkey bread has to be baked in a bundt pan?

You could make this pull-apart bread recipe in a cake pan, loaf pan, ramekins, or muffin tins. Just make sure to adjust your baking time depending on the size of the pan.

Can I make this recipe ahead of time?

This is a great recipe to make ahead of time. You can prepare the recipe up to the baking stage the night before and then pop it in the oven the next morning when you are ready to serve it.

What size bundt pan do I use for this recipe?

A standard size, 12 cup bundt pan is what we used for this monkey bread.

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close up overhead shot of Monkey Bread on a plate

Monkey Bread

5 from 16 votes
Gooey, pull apart dough pieces are baked with a buttery sugar-cinnamon mixture to create this incredible monkey bread recipe.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients
  

  • cup sugar
  • 1 tablespoon cinnamon
  • 1 cup butter melted
  • 2 16.3 oz Southern style buttermilk biscuits 16 biscuits in total

Instructions
 

  • Preheat the oven to 350°F and spray a bundt pan with cooking spray really thoroughly.
  • Pour cinnamon and sugar into a plastic storage bag.
  • Remove biscuits from package cut each one into 4ths.
  • Place the biscuits pieces, 6 to 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°F.
  • Let sit on the counter for 10 minutes before flipping over onto a serving plate.

Video

Notes

TIP: It is really important that you spray the bottom of the bundt pan really, really well so that none of the deliciousness sticks to the pan.
TIP: You can even do the prep the night before. Do all the steps except the baking and then cover the pan of goodness with plastic wrap and refrigerate until you’re ready to put it in the oven.
TIP: Place foil or a cookie sheet at the bottom of your oven to catch any boil over of the sugar/cinnamon mixture so you don’t end up with a mess at the bottom of your oven.

Nutrition

Calories: 262kcal | Carbohydrates: 26g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 147mg | Potassium: 10mg | Fiber: 1g | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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    • Layne Kangas says

      Hi, Elena: This easy monkey bread tastes best served on the same day but can be stored at room temperature in an airtight container for 1 day and in the refrigerator for up to 4 days.

  1. Christy Thomas says

    I followed the instructions completely and when I went to flip it onto a plate, I had juice splatter. Once I took the pan off the whole bottom row of biscuits are soggy. Have no idea what happened.

  2. Christy Thomas says

    I followed the instructions completely and when I went to flip it onto a plate, I had juice splatter. Once I took the pan off the whole bottom row of biscuits are soggy. Have no idea what happened.

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