Monkey Bread Recipe

There’s something magical about a dessert you can eat with your hands, piece by sticky, sweet piece.

This monkey bread recipe is that kind of magic, a guaranteed centerpiece for any lazy weekend morning or cozy dessert spread.

Why This Recipe Became a Classic

This particular method, the one I’ve relied on for years, comes from a well-worn path of home cooking.

It was perfected in test kitchens to be wonderfully simple, using a clever shortcut that delivers spectacular, crowd-pleasing results every single time.

Ingredients Needed for the Recipe

Gathering these few items is the first step toward something delicious. Each one plays a specific role in creating that iconic pull-apart texture and flavor.

• Refrigerated Biscuit Dough (16 pieces): This is our fantastic shortcut, providing the soft, fluffy base dough that we’ll transform.
• Granulated Sugar (½ cup): It mixes with cinnamon to create that essential, sparkly coating for each dough piece.
• Ground Cinnamon (1 teaspoon): The warm, familiar partner to the sugar, giving monkey bread its signature spice.
• Light Brown Sugar (½ cup, packed): This is the heart of the gooey glaze, melting with butter into a rich, caramel-like syrup.
• Butter (½ cup, melted): It binds the brown sugar into a glaze and helps the cinnamon-sugar cling to the dough.
• Walnuts & Raisins (½ cup each, optional): These add little pockets of crunch and chewy sweetness throughout the bread.

How to make Monkey Bread Recipe?

The process is almost as fun as eating it, truly. Just follow these simple steps and watch the magic happen in your oven.

Step 1- Prep Your Pan and Coating

Start by generously greasing a 12-cup fluted tube pan, really getting into all those nooks.

Then, in a large plastic bag, combine the granulated sugar and cinnamon and give it a good shake to mix it all up.

Step 2- Cut and Coat the Dough

Open your biscuit cans and separate the pieces. Now, cut each biscuit into four equal quarters.

Drop all those dough pieces into the bag with the cinnamon sugar, seal it tightly, and gently shake until every piece is lightly coated.

Step 3- Layer the Pieces

Loosely place half of the coated dough pieces into the bottom of your prepared pan. Sprinkle half of the walnuts and raisins over them, if you’re using them.

Add the remaining dough pieces and top with the rest of the nuts and fruit, letting them tumble into the gaps.

Step 4- Create the Gooey Glaze

In a small bowl, stir together the melted butter and packed brown sugar until it looks like a smooth, thin paste.

Pour this mixture slowly and evenly over the entire layered arrangement in your pan, trying to cover as many pieces as you can.

Step 5- Bake and The Big Reveal

Bake in a preheated 350°F oven for 28 to 32 minutes. You’re looking for a deep golden brown top and that glaze bubbling vigorously.

Cool it in the pan on a wire rack for just 10 minutes, no longer. Then, place your serving plate firmly over the pan, flip it with confidence, and gently lift the pan away.

The Right Pan and How to Serve

That fluted tube pan isn’t just for looks, though it does make a beautiful shape. Its design ensures heat circulates perfectly for even baking.

If you don’t have one, a standard bundt pan works beautifully, just be sure it holds 12 cups so your bread doesn’t overflow.

Tips

A few little insights can make your monkey bread even better. These are the things you learn after making it a dozen times.

• Don’t pack the dough pieces tightly into the pan. They need space to expand and puff up as they bake into soft pillows.
• Letting it cool for only 10 minutes is crucial. Wait too long, and the glorious glaze will stick to the pan instead of coming with the bread.
• For clean cuts, use a sharp knife or kitchen shears on the biscuit dough. A dull blade will just mash the layers together.
• If your brown sugar seems lumpy, press it through a sieve or break it up with a fork before mixing it with the butter for a smoother glaze.

Making It Uniquely Yours

The fun really begins when you start playing with flavors. This recipe is a wonderfully adaptable canvas for your cravings.

For a festive twist, replace the cinnamon with pumpkin pie spice. Or, fold a handful of mini chocolate chips in with the dough pieces, they melt into tiny pockets of joy.

You can even go savory. Skip the sugars and cinnamon, and instead toss the biscuit pieces in grated Parmesan, garlic powder, and herbs before baking them in a butter bath.

Storing Your Creation

Leftovers are a rare but beautiful thing. Keep any remaining bread covered at room temperature for up to two days.

To reheat a serving, just microwave a few pieces on a plate for about 20 seconds. It brings back that wonderful, just-baked softness.

You can also freeze the entire cooled bread tightly wrapped for up to two months. Thaw it overnight on the counter before reheating.

Print Recipe

Monkey Bread Recipe

Author: Kelsey Perez Cooking Method: Oven Cuisine: American Courses: Dessert

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins

Cooking Temp: 175  C Servings: 10 Estimated Cost: $ 10 Calories: 320

Best Season: Fall, Winter, Holiday Season

Description

Craving something sweet? This easy monkey bread recipe is sure to satisfy. Classic, comforting, and ultra-craveable, monkey bread features bite-sized pieces of dough that pull apart effortlessly, making it a delightful dessert or breakfast treat. Our old-fashioned version uses quartered Pillsbury™ Grands!™ Biscuits, cinnamon sugar, and a buttery brown sugar glaze for a simple, irresistible pastry that’s perfect any time of day.

ingredients

Servings

• 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers Original Biscuits (16 biscuits total)
• 1 cup granulated sugar
• 2 tsp ground cinnamon
• 1 cup packed light brown sugar (dark brown sugar may be substituted)
• ¹⁄₂ cup unsalted butter (melted (salted butter also works))
• ¹⁄₂ cup chopped walnuts (optional)
• ¹⁄₃ cup raisins (optional)

Instructions

1. Preheat oven to 175°C (350°F). Grease a 12-cup fluted tube pan thoroughly.
2. Cut each biscuit into quarters (you’ll have about 64 pieces total).
3. In a large plastic bag, combine granulated sugar and cinnamon. Add biscuit pieces in batches, seal, and shake until well coated.
4. Layer the coated biscuit pieces, walnuts, and raisins (if using) loosely in the prepared pan to allow room for rising.
5. In a small bowl, mix melted butter and brown sugar until smooth. Pour evenly over the biscuit pieces in the pan.
6. Bake for 30–35 minutes, or until the top is deep golden brown and a toothpick inserted near the center comes out clean.
7. Let cool in pan for 10 minutes. Run a knife around edges if needed, then place a serving plate upside down over the pan and carefully invert to release the monkey bread.
8. Serve warm. Drizzle with cream cheese glaze or serve with vanilla ice cream for an extra treat (optional).

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 6g30%

Cholesterol 15mg5%

Sodium 420mg18%

Potassium 150mg5%

Total Carbohydrate 50g17%

Dietary Fiber 1g4%

Sugars 28g

Protein 4g8%

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Calcium 60 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it nut-free: Simply omit walnuts for allergy-friendly version.
• Flavor twists: Try adding chocolate chips, dried cranberries, or a splash of vanilla to the butter-sugar mixture.
• Serving tip: Best served warm on the same day. Reheat gently to restore gooey texture.
• Pan alternative: No fluted tube pan? A 9x13-inch baking dish works—just reduce baking time slightly and skip the flipping step.

Keywords: monkey bread, easy monkey bread, pull apart bread, cinnamon sugar bread, breakfast dessert, Pillsbury monkey bread