This easy monkey bread, made with canned biscuit dough and coated in buttery cinnamon sugar glaze, is a fun pull-apart treat that my family loves.
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Best Monkey Bread Using Biscuits
Whether you’re just want a fun breakfast treat for weekends, holidays like Christmas morning or just a dessert for a crowd, this delicious monkey bread is easy to make and universally loved. I make it along with the crescent roll breakfast casserole, this bisquick quiche and asparagus quiche for special occasions and holidays!
We think the bread tastes like cinnamon rolls! The best part? There’s no need to make dough from scratch when you make this recipe. It’s made with ingredients you probably already have in your kitchen.
The melted butter brown sugar mixture creates a wonderful caramel glaze that gives each piece of warm bread the perfect gooey yumminess!
Monkey Bread Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Refrigerated biscuits: I love using Pillsbury Grands Southern Homestyle buttermilk biscuit dough. Any brand will do, regular or buttermilk. I don’t use the flaky kind though.
- Cinnamon and Sugar: Granulated white sugar and ground cinnamon mixed together to coat the dough balls.
- Butter: I like using unsalted butter but you can use salted if that’s what you have.
- Brown sugar: You can use coconut sugar as well. I have even used maple syrup and honey too!
- Vanilla extract: Use pure vanilla extract and not imitation for the best flavor. You can also swap it almond extract if you’d like.
Variations
1. Add chopped nuts like pecans or walnuts throughout the dough balls or sprinkle them on top after flipping the bread onto a plate when you take it out of the oven.
2. Add in raisins or dried cranberries when adding the bread dough to the bundt pan.
How to Make This Monkey Bread Recipe
Step 1 – Preheat oven to 350° F and spray a bundt pan or tube pan with non-stick cooking spray.
Step 2 -Cut each biscuit into quarters. I cut each them in half and then cut each of those pieces in half. You can cut them smaller if you’d like.
Step 3 – Add the sugar and cinnamon to a large plastic zip bag. Then place the biscuits pieces in the bag, close it, and shake it to coat the dough completely.
You can also split the dough pieces, sugar and cinnamon between two bags (if you don’t have large enough bags ) and shake them in batches.
Step 4 – Place the dough pieces in the prepared pan and spread them out evenly. Don’t dump the bag in with the excess sugar mixture.
Step 5 – In a medium saucepan, add the butter and heat over medium-high heat until melted. Add in the brown sugar and stir until the sugar has dissolved. Remove from the heat and stir in vanilla extract.
Step 6 – Pour the butter mixture evenly over the bread dough in the pan and gently stir to coat the dough well.
Step 7 – Bake for 35-45 minutes. until golden brown.
Step 8: Remove from the oven and allow to cool for 10-15 minutes. Place a plate or serving plate or platter over the top of the pan. Then flip the plate over so the bread turns out onto the plate.
Tips
Make sure the balls of dough are evenly coated with the cinnamon-sugar and butter mixture for the best flavor.
How to Store Leftovers
- Refrigerate: Store leftover monkey bread in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual portions in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the bread pieces in the microwave on a microwave safe plate for about 20-30 seconds or on a baking sheet in a preheated oven at 350° F for about 10 minutes. Line with parchment paper for easy clean-up.
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Best Easy Monkey Bread Recipe
Ingredients
- 48.9 ounces refrigerated buttermilk biscuits (3) 16.3 cans cut into 4 quarters
- 1 cup granulated white sugar
- 2 tablespoons ground cinnamon
- 1 cup butter
- ½ cup brown sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350° F and spray a bundt pan with non-stick cooking spray.
- Cut each of the biscuits into 4 pieces. I cut them in half and then cut each of those pieces.
- Add the sugar and cinnamon to a large plastic zip bag. You can also use 2 bags and half of the ingredients in each bag.1 cup granulated white sugar, 2 tablespoons ground cinnamon
- Place the biscuits pieces in the bag, close it and shake it to coat the dough completely.48.9 ounces refrigerated buttermilk biscuits
- Using tongs or your finger, place the coated dough in the prepared bundt pan and space them out evenly. Don't dump the excess sugar mixture from the bag.
- In a medium sauce pan, add the butter and heat over medium high heat until melted.1 cup butter
- Add in the brown sugar and stir until the sugar has dissolved.½ cup brown sugar
- Remove from the heat and stir in vanilla extract.½ teaspoon vanilla extract
- Pour the butter mixture evenly over the biscuits in the bundt pan and stir gently to coat the dough well.
- Bake for 35-45 minutes. (it is normal for the top biscuits to form a slight crust).
- Remove from the oven and allow to cool for 10-15 minutes. Place a plate or serving platter over the top of the bundt pan. Then flip the plate over so the monkey bread turns out onto the plate.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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