Monkey Bread Recipe with Biscuits

Name: Easy Monkey Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 1/2 tablespoons butter for greasing; 2 16 oz. packages refrigerated biscuit dough ((I use Pillsbury Grand's Buttermilk Biscuits-do NOT use the flake ones-see Notes)); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon cardamom; 1 cup chopped pecans ((optional)); 16 tablespoons unsalted butter ((or salted and omit the salt)); 1/2 cup light brown sugar, ( packed); 1/4 teaspoon salt; 1 teaspoon vanilla extract

This Monkey Bread recipe is the ultimate gooey, buttery, pull-apart delight, perfected with expert-tested techniques, ready in just over 60 minutes! Using canned biscuits keeps this recipe quick and easy while rolling the dough into balls, and a few key ingredients elevate the flavor and texture of this decadently sticky treat. Follow along for clear, foolproof steps, expert tips, and variations to achieve bakery-quality results you can be proud to share!

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up close of monkey bread on a platter showing the sticky caramel glaze

It’s hard to beat Pull Apart Monkey Bread!

This recipe is a masterclass featuring expert-tested techniques for even baking and caramel distribution. Here’s why you’ll love it:

Perfect Texture: Each bite is warm, soft, and fluffy, drenched in a rich caramel-like sauce that coats and seeps into every nook and cranny, creating a gooey, melt-in-your-mouth delight.
Elevated Flavor: Every morsel is bursting with warm spices, thanks to a coating of cinnamon and sugar with a touch of cardamom that adds a warm, aromatic depth.
Irresistible Caramel Sauce: The buttery brown sugar glaze is elevated with a pinch of salt and vanilla, then simmered and stirred to ensure its silky perfection, never grainy.
Foolproof: Techniques such as offset layering, tilting, and swirling the pan for even sauce distribution, along with precise internal temperature control of the dough, ensure the best monkey bread recipe.
Simple Yet Showstopping: Despite its impressive appearance, this recipe requires just a few pantry-friendly ingredients and minimal effort!

top view of Monkey bread on a platter showing the caramel sauce over top

What is Monkey Bread?

Monkey Bread is the ultimate fun, pull-apart treat that’s gooey, buttery, and irresistibly delicious! Made with bite-sized dough pieces coated in cinnamon sugar, layered with pecans, and drenched in a rich caramel-like sauce, it bakes into a golden, sticky masterpiece.

While the classic version is sweet, there are also savory variations with cheese, herbs, and garlic. Whether served for breakfast, brunch, or dessert, Monkey Bread is a fun, hands-on treat that’s as delightful to eat as it is to make!

Why is it called Monkey Bread?

Monkey Bread gets its fun name because it’s meant to be eaten without utensils like a monkey would—by pulling apart the sticky, bite-sized pieces with your fingers! This playful, shareable treat invites everyone to grab, nibble, and enjoy, making it perfect for family gatherings and special occasions.

showing monkey bread recipe with some pieces removed showing how soft and fluffy the balls are

Easy Monkey Bread Recipe ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Biscuit Dough: You will need 32 ounces of biscuit dough. I use two 16 oz. packages of Pillsbury Grands Buttermilk Biscuits, the perfect shortcut for soft, pillowy monkey bread in minutes, but you can also use your favorite biscuits recipe.
There are two types of Pillsbury buttermilk biscuits—one that boasts “flaky layers” and a traditional one that sometimes describes itself as “fluffy.” Please do NOT use the flaky layers biscuits; they won’t hold together as well.
Cinnamon and Granulated Sugar: This creates a cinnamon-sugar coating that envelops each ball.
Cardamom: A secret ingredient that enhances the flavor with a hint of floral, citrusy warmth. You can skip it if you don’t keep it stocked.
Chopped Pecans: Optional but highly recommended for a delightful crunch and nutty richness.
Unsalted Butter: Forms the rich, buttery caramel sauce that soaks into every bite. If using unsalted butter, omit the ¼ teaspoon of salt in the recipe.
Light Brown Sugar: Melts with the butter to create the caramel-like sauce.
Vanilla Extract: Rounds out the caramel sauce with a touch of warmth and depth. Always use high-quality, genuine extracts for the best flavor.

top view of Monkey Bread Ingredients: Pillsbury Grands biscuits, cinnamon, sugar, brown sugar, butter, vanilla extract, pecans

How to Make Monkey Bread With Biscuits

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Grease the pan: Heavily grease a (12-cup capacity) Bundt pan with softened butter using a pastry brush.

showing how to make monkey bread by greasing the pan with butter

Prep the biscuits: Cut each biscuit into 4 quarters, then roll each quarter into a ball (rolling into a ball is optional).

showing how to make monkey bread by cutting the biscuits into 4 pieces each, then rolling into balls

Cinnamon Sugar Coating: Whisk the granulated sugar, cinnamon, and cardamom in a freezer-size plastic bag. Working with about 12 balls at a time, add them to the bag and shake to evenly coat.

showing how to make monkey bread by whisking the cinnamon and sugar together in a bag, adding the dough balls, and shaking to well coat

Layer the Dough Balls: Spread the dough balls evenly in the Bundt pan, adding pecans between the layers.

showing how to make monkey bread by layering the pecans, then the dough balls, then more pecans, then dough balls, then pecans in a Bundt pan

Caramel-Like Sauce: In a small saucepan, combine half a cup of the remaining cinnamon-sugar mixture with the brown sugar and butter. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil.

showing how to make monkey bread by combining the butter, brown sugar, and cinnamon and sugar mixture in a saucepan, then bringing to a boil

Drizzle the Sauce: Evenly pour the brown sugar mixture over the dough balls in the pan, stopping occasionally to shake and tilt the pan to ensure the sauce is evenly distributed and reaches the bottom of the pan.

showing how to make monkey bread by drizzling the caramel sauce over the top

Bake in the center of the oven at 350°F for 30-35 minutes until the dough is cooked through.

showing how to make monkey bread by baking the monkey bread until golden and cooked through

Cool and Invert: Let the bread cool for 10 minutes before inverting it onto a large plate to remove it from the pan.

top view of monkey bread with biscuits being served on a platter

TIPS for Making Monkey Bread With Biscuits

Generously Grease the Pan: Coat every nook and cranny of the Bundt pan with butter to prevent sticking—this ensures an easy, clean release. Use a crumpled piece of wax or parchment paper if you don’t have a brush.
Roll Biscuit Pieces into Balls: This step is optional, but rolling the dough into balls creates a fluffier texter and a more uniform, visually appealing monkey bread.
Offset the Balls as you line them in the pan: Don’t stack them directly on top of each other. Offsetting helps the caramel sauce seep through and cover all the balls and helps them bake more evenly.
Don’t Over-Boil the Caramel: The goal of bringing the sauce to a boil, is to dissolve the sugar entirely, rather than thickening the sauce. Immediately remove the boiling sauce from the heat so it doesn’t thicken too much and become difficult to pour.
Bake Until Golden & Done: Monkey bread is ready when the top is deeply golden brown, and an instant-read thermometer reads 190-200°F in the center.
Brush on Extra Sauce: If there’s leftover caramel in the pan after inverting, use a pastry brush to spread it over the top.

Monkey Bread Recipe variations

Chocolate Lover’s Monkey Bread: Sprinkle chocolate chips between the layers of dough for melty pockets of chocolate goodness.
Maple Pecan: Refer to my Cinnamon Roll Monkey Bread for guidance on incorporating maple.
Pumpkin Spice: Swap cinnamon for pumpkin spice and add a tablespoon of pumpkin purée to the caramel sauce for a fall-inspired treat.
Apple Cinnamon: Toss in small diced apples between the layers for bursts of fresh fruit flavor.
Berry Bliss: Add raspberries, blueberries, or chopped strawberries for a fruity take on monkey bread.
S’mores Monkey Bread: Add mini marshmallows and crushed graham crackers for a gooey, campfire-inspired version.

up close of Easy Monkey Bread Recipe with dough balls removed showing how fluffy the monkey bread is

Storing leftover Pull Apart Monkey Bread

To store leftover pull-apart monkey bread, allow it to cool to room temperature first. Then, cover it tightly with plastic wrap or aluminum foil to keep it fresh. You can also place it in an airtight container, such as a cake caddy. Monkey bread is best enjoyed within 2-3 days when stored at room temperature. If you’d like to store it for longer, you can refrigerate it for up to 5 days; however, refrigeration will cause it to dry out further.

Can you freeze monkey bread?

Yes, you can freeze monkey bread by wrapping it tightly in plastic wrap, then placing it in foil and storing it in the freezer for up to 2 months. Thaw overnight before reheating.

How to reheat monkey bread

To reheat, warm it in the oven at 300°F for about 10-15 minutes to restore it to a nice, soft texture.

FAQs for this Recipe for Monkey Bread

What kind of pan do you use to make monkey bread?

To make monkey bread, the best pan to use is a Bundt pan. Its distinctive ring shape allows the dough balls to bake evenly and the caramel sauce to drip down and coat every piece, creating that signature gooey, sticky texture. A 12-cup Bundt pan is typically the ideal size, ensuring the bread rises beautifully and cooks through without spilling over.

If you don’t have a Bundt pan, you can use a tube pan or even a regular cake pan, but the Bundt pan provides the best results for both presentation and texture. Be sure to generously grease the pan to make it easy to remove the bread after baking!

Do you need to grease the pan for monkey bread?

Yes, it’s essential to grease the pan when making monkey bread! You should generously grease the Bundt pan (or whichever pan you’re using) with butter or cooking spray to ensure the dough doesn’t stick. This helps the bread come out easily after baking, preventing any of the sticky caramel or dough from getting stuck in the pan.

Can you prepare monkey bread the night before?

Yes, you can prepare monkey bread the night before! To do so, assemble the dough balls, cinnamon-sugar coating, and caramel sauce as directed, but instead of baking it right away, cover the pan tightly with plastic wrap or foil and refrigerate it overnight. In the morning, let it sit at room temperature for about 15–20 minutes before baking to allow the dough to warm up slightly, then bake as usual. This makes for an easy, stress-free breakfast or dessert, as all the hard work is done ahead of time!

How do you serve monkey bread?

Warm or Room Temperature: Monkey bread is at its best when served warm, with the gooey, caramelized center still soft and inviting. The heat enhances the flavors of the cinnamon, butter, and brown sugar, creating a melt-in-your-mouth, irresistible experience. However, even at room temperature, this sweet treat remains just as delicious, making it a perfect option for snacking throughout the day.

Whether you’re hosting a party or preparing a make-ahead breakfast, you can easily set it out and let guests pull apart the pieces at their leisure—no reheating necessary! It’s versatile enough to be enjoyed immediately or at your own pace.

up close picking up a piece of monkey bread showing the softness and stickiness

Looking for more Breakfast Recipes?

Lemon Bread
Cinnamon Roll Casserole
French Toast Bake
Blueberry Coffee Cake
Coffee Cake
Lemon Blueberry Muffins

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Tools Used in This Recipe

Bundt Pan – 12 Cup

Instant Read Meat Thermometer

Pizza Wheel

Pastry Brushes (Set of 4)

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Servings: servings

Total Time: 1

Prep Time: 30

Cook Time: 30

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Ingredients

1 1/2 tablespoons butter for greasing
2 16 oz. packages refrigerated biscuit dough (I use Pillsbury Grand's Buttermilk Biscuits-do NOT use the flake ones-see Notes)
1 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon cardamom
1 cup chopped pecans (optional)
16 tablespoons unsalted butter (or salted and omit the salt)
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Grease the Pan: Preheat the oven to 350°F. Heavily grease a 12-cup capacity Bundt pan (this is the exact pan I use) with softened butter using a pastry brush. (Use a crumpled piece of wax or parchment paper if you don’t have a brush). Be sure to cover all the nooks and crannies, or the caramel can stick! Sprinkle the bottom of the pan with ½ cup of pecans and set aside.
Prep the Biscuits: Cut each biscuit into 4 quarters (I use a pizza wheel for ease), then roll each quarter into a ball. Forming balls is optional but makes the pieces fluffier-and prettier!
Coating and Layering: Whisk the granulated sugar, cinnamon, and cardamom in a freezer-size plastic bag. Working with about 12 balls at a time, add them to the bag and shake to evenly coat. Line the coated dough balls in the Bundt pan, adding pecans in between the layers. Be sure to offset the balls so they aren't stacked directly on top of each other. Don’t discard the leftover Cinnamon-Sugar Mixture.
Caramel-Like Sauce: In a small saucepan, add HALF CUP of the remaining Cinnamon-Sugar Mixture, the brown sugar, butter, and salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil. Once boiling, remove the pan from the heat immediately. Stir in the vanilla and continue stirring until the sugars have fully dissolved.
Drizzle the Sauce: Evenly pour the Caramel Sauce over the dough balls in the pan, stopping occasionally to shake and tilt the pan to ensure the sauce is evenly distributed and reaches the bottom of the pan.
Bake in the center of the oven at 350°F for 30-35 minutes until the dough is cooked through. An instant-read thermometer inserted into the biscuits should read 190°F to 200°F.
Cool and Invert: Let the bread cool for 10 minutes before inverting it onto a large plate to remove it from the pan. If there is any sauce left in the bottom of the pan, use a pastry brush or spoon to brush it over the top of the monkey bread. Best served warm.

Notes

Biscuits: There are two types of Pillsbury buttermilk biscuits—one that boasts “flaky layers” and a traditional one that sometimes describes itself as “fluffy.” Please do NOT use the flaky layers biscuits; they won’t hold together as well.