Monkey Bread Recipe: Gooey Cinnamon Pull-Apart Bread
Ingredients
Scale
Monkey Bread Recipe: Gooey Cinnamon Pull-Apart Bread
Sticky, buttery, and impossible to stop eating — this classic monkey bread recipe delivers gooey cinnamon-sugar pull-apart magic in under an hour.
Why You'll Love This Recipe
- Ready in under an hour — start-to-finish in about 50 minutes, with most of that being hands-off bake time.
- No yeast, no rising — refrigerated biscuit dough does all the heavy lifting, so even nervous bakers can nail it.
- Maximum gooey factor — a generous brown sugar glaze means every single piece is coated in caramel.
- Crowd-pleaser energy — kids, grandparents, picky eaters, foodies… nobody turns down monkey bread.
- Make-ahead friendly — assemble the night before and bake fresh in the morning.
- Endlessly customizable — add nuts, chocolate chips, or swap in cinnamon roll dough.
This monkey bread recipe is the kind of thing that disappears off the table in approximately four minutes flat. Towers of golden, cinnamon-sugar coated dough balls baked in a Bundt pan, drowning in a buttery caramel glaze that pools at the base and clings to every craggy crevice — it's pure, sticky-fingered joy. If you've ever wondered why this stuff has a cult following, one bite explains everything.
The beauty of monkey bread is how absurdly easy it is. We're using refrigerated biscuit dough as a shortcut, which means no yeast, no rising, no kneading — just quarter, toss, layer, pour, and bake. From the moment you crack open the cans to the moment you flip a glistening bronze loaf onto a cake stand, you're looking at under an hour.
It's the brunch hero you didn't know you needed — somewhere between sticky buns, cinnamon rolls, and the world's most indulgent pull-apart bread. Make it for Christmas morning, lazy Sundays, or any time you need to feel like a hero in your own kitchen.
What Makes This Monkey Bread So Good
The secret is in the ratio of glaze to dough. A lot of recipes skimp on the butter-and-brown-sugar mixture, leaving you with dry-ish biscuit pieces and just a hint of caramel at the bottom. Not here. We're going generous — three-quarters of a cup of butter and a full cup of packed brown sugar — so every single nugget is lacquered in sticky, toffee-like goodness.
We're also double-coating: first in cinnamon sugar before layering, then drenching with the molten brown sugar glaze before baking. That two-step approach builds layers of flavor and gives you that signature pull-apart bread texture where the outside is candy-shell crisp and the inside is pillowy and tender.
Ingredients You'll Need
You only need a handful of pantry staples and two cans of refrigerated dough. Here's what each one is doing:
The Dough
Refrigerated biscuit dough — Two 16-oz cans of the flaky-style biscuits work best. They puff beautifully and stay tender inside. Brands like Pillsbury Grands! are ideal. If you'd rather make this with cinnamon roll dough (more on that below), you absolutely can.
The Cinnamon-Sugar Coating
Granulated sugar + ground cinnamon — One cup of sugar to two teaspoons of cinnamon hits the sweet spot. Don't be tempted to skimp; the dough drinks it up. A pinch of salt sharpens the flavor.
The Buttery Brown Sugar Glaze
Unsalted butter, packed brown sugar, and vanilla — Melted together on the stove, this becomes a glossy, pourable caramel. The vanilla rounds out the deep molasses notes in the brown sugar glaze and makes the whole thing taste like a proper bakery treat rather than a shortcut.
How to Make Monkey Bread Step-by-Step
The full numbered instructions live in the recipe card below, but here's the rhythm so you know what you're getting into.
Cut and Coat the Dough
Pop open both cans and use kitchen shears or a sharp knife to quarter each biscuit. You'll have about 64 little nuggets. Toss them in a big zip-top bag with the cinnamon sugar and shake until every piece is well-coated. This is the part kids love, by the way — perfect job to hand off.
Layer in the Bundt Pan
Grease a 10-inch Bundt pan generously with butter or baking spray (don't skimp here — caramel sticks). Drop the coated dough balls in, scattering them somewhat evenly. Don't press them down; you want gaps for the glaze to seep through.
Pour, Bake, and Flip
Melt the butter and brown sugar together over medium heat, whisk in the vanilla, and pour the molten glaze evenly over the dough. Bake at 350°F for about 35 minutes until the top is deeply golden and the glaze is bubbling furiously around the edges. Let it cool 10 minutes (crucial!), then invert onto a plate.
Monkey Bread with Cinnamon Buns Variation
If you want to take this to absolute next-level territory, swap the plain biscuits for refrigerated cinnamon bun dough. This monkey bread with cinnamon buns version is essentially what would happen if a sticky bun and a coffee cake had a baby — fragrant with extra cinnamon swirl baked right into the dough itself.
Using Refrigerated Cinnamon Roll Dough
Use two cans of Pillsbury Grands! Cinnamon Rolls. Quarter each roll (the swirl will partially unfurl — that's fine, it adds character) and proceed exactly as written. Set the included icing packets aside; you'll need them.
Adding the Icing Drizzle
After the bread has cooled about 15 minutes post-flip, warm the icing packets in your hands or microwave them for 5 seconds, then drizzle generously over the top. It melts into the caramel and creates marbled white veins through the bronze glaze. Show-stopping.
Serving Suggestions
Monkey bread is best eaten warm, ideally with strong coffee, while wearing pajamas. It's a natural fit for any of the easy brunch recipes you're already making — slot it next to a frittata, some crispy bacon, and a fruit salad for the kind of spread that gets people texting you a week later.
For dessert duty, serve warm pieces with a scoop of vanilla ice cream and an extra drizzle of warm caramel. For holiday mornings, set the whole inverted Bundt in the middle of the table and let everyone pull and pile their plates.
If you're a fan of biscuit dough recipes in general, you'll find this same shortcut works brilliantly for everything from savory pull-apart loaves to quick sticky buns. And if you love a tug-and-share situation, our cinnamon rolls and fried bread recipe deliver similar comforting vibes from totally different angles.
Make-Ahead Notes
One of the best things about this monkey bread recipe is that you can prep it the night before. Assemble the whole thing in the Bundt pan — dough balls, glaze, all of it — then cover tightly with plastic wrap and refrigerate overnight. In the morning, pull the pan out while the oven preheats so it warms up slightly, then bake as directed, adding about 5–10 minutes to the bake time.
However you serve it — straight from the pan, drizzled with icing, or piled onto pretty plates — this is the kind of recipe people remember. Sticky fingers, happy faces, empty pan. Mission accomplished.
Expert Tips
- Don't skip the cooling time. Letting the baked bread rest 10 minutes in the pan lets the glaze set just enough to flip cleanly. Flip too early and it slides; flip too late and the caramel hardens and sticks.
- Pan size matters. A standard 10-inch Bundt is ideal. Anything smaller and the dough overflows; anything wider and the center stays doughy.
- Grease aggressively. Use baking spray with flour, or butter every nook of the Bundt pan. Caramel + non-stick = release insurance.
- Add-in ideas: toss in toasted pecans, mini chocolate chips, or a pinch of nutmeg with the cinnamon sugar for a flavor boost.
- Tent with foil if the top browns too fast around the 25-minute mark — the inside still needs time to cook through.
Variations & Substitutions
This recipe is a fantastic base for riffing. Once you've nailed the classic, try one of these spins:
- Cinnamon bun version: swap the biscuit cans for refrigerated cinnamon roll dough and drizzle with the included icing after baking.
- Pecan caramel: sprinkle 1 cup of toasted chopped pecans into the pan with the dough balls for a praline-style upgrade.
- Chocolate-stuffed: tuck a chocolate chip or two into the center of each dough piece before tossing in cinnamon sugar.
- Pumpkin spice: swap the cinnamon for 2 teaspoons of pumpkin pie spice in the fall.
- Savory monkey bread: skip the sugar and glaze; toss dough in garlic butter, parmesan, and herbs.
Storage & Leftovers
Room temperature: Cover leftover monkey bread tightly with foil or plastic wrap and store at room temperature for up to 2 days. Reheat individual pieces in the microwave for 10–15 seconds to revive the gooey factor.
Freezing: Once fully cooled, portion pieces into freezer-safe zip-top bags and freeze for up to 2 months. Thaw at room temperature, then microwave 20–30 seconds. The glaze re-melts beautifully and it tastes nearly fresh-baked.
Frequently Asked Questions
Can I make monkey bread the night before?
Yes, and it's honestly the best move for stress-free entertaining. Assemble the entire thing in your greased Bundt pan — quartered dough balls tossed in cinnamon sugar, then topped with the brown sugar butter glaze — cover tightly with plastic wrap, and refrigerate overnight. In the morning, pull the pan out while the oven preheats so it loses some chill (about 20 minutes on the counter), then bake as directed. You may need to add 5–10 extra minutes to the bake time since you're starting cold. Tent with foil if the top darkens before the center is done.
Can I use cinnamon roll dough instead of biscuits?
Absolutely — and many people prefer this version. Use two cans of refrigerated cinnamon rolls (Pillsbury Grands! work great), quarter each roll just like you would biscuits, and proceed with the recipe exactly as written. The cinnamon swirl baked into the dough adds an extra punch of flavor, and you can drizzle the included icing packets over the top once the bread has cooled slightly after flipping. It melts into the caramel glaze and creates beautiful marbled streaks. Total upgrade for very little extra effort.
Why is my monkey bread doughy in the middle?
Two culprits are usually to blame: pan size and underbaking. Use a standard 10-inch Bundt pan — anything wider spreads the dough too thin around the edges while leaving the center underdone, and anything smaller causes overflow and a gummy middle. Bake until the top is deeply golden brown (not just lightly tan) and the glaze is bubbling vigorously around the edges, about 32–38 minutes. If the top browns before the center cooks, tent loosely with foil for the last 10 minutes. A toothpick inserted between dough balls should come out clean.
How do I store leftover monkey bread?
Cover leftovers tightly with foil or plastic wrap and keep at room temperature for up to 2 days — refrigeration actually makes the glaze seize up and the dough dry out, so skip the fridge. To freeze, let the bread cool completely, then portion into airtight freezer bags and freeze for up to 2 months. To reheat, microwave individual pieces for about 15 seconds (from room temp) or 25–30 seconds (from frozen). The caramel glaze re-softens beautifully and it tastes almost as good as fresh from the oven.
Can I make monkey bread without a Bundt pan?
Yes, with a few caveats. A tube pan (like an angel food pan) is the closest substitute and works perfectly. You can also divide the dough between two greased loaf pans, though you'll want to reduce the bake time to about 25–28 minutes since they're smaller. Avoid flat baking dishes like 9x13 pans — without the central tube, the middle won't cook through evenly and you'll end up with a doughy center under a browned top. A heavy oven-safe Bundt-shaped silicone mold also works in a pinch.
