Monkey Bread is a sweet, sticky treat made with cinnamon-sugar-coated dough baked in a rich syrup—perfect for breakfast or dessert.
Why It’s Called Monkey Bread
Monkey Bread gets its name because it’s a finger food you pull apart, kind of like how a monkey might eat.
Growing up, we had Monkey Bread every Christmas morning and for many of our birthday breakfasts.
After tweaking this recipe for years, I’m excited to share my favorite version yet. I love it so much I even made a Cinnamon Roll Monkey Bread you’ve got to try next!
Ingredients
Here’s what you’ll need to make homemade Monkey Bread:
- Unsalted Butter: Adds richness and helps everything stick.
- White Sugar: Coats the dough for a sweet, crispy layer.
- Cinnamon: Adds a warm and delicious flavor.
- Biscuits: Flaky layers make the bread soft and easy to pull apart.
- Brown Sugar: Mixes with butter for a rich, caramel-like syrup.
- Vanilla: Adds a sweet flavor.
- Pecans: Add crunch and nuttiness—skip if you want a nut-free Monkey Bread.
How To Make Monkey Bread
- Prep the pan: Grease a 12-cup Bundt pan; preheat oven to 350°F.
- Melt butter: Microwave until melted; let cool to room temp.
- Coat biscuits: Cut into pieces, toss with cinnamon and sugar.
- Mix syrup: Stir butter with brown sugar, vanilla, and pecans.
- Assemble: Add some syrup to the pan, layer biscuits, and pour the rest on top.
- Bake: Bake 30–40 minutes; cover with foil if browning too fast.
- Cool and serve: Let cool 10 minutes, then invert onto a plate.
Quick Tip
Grease the Bundt pan thoroughly to prevent sticking. I use a plastic bag over my hand to keep it clean while spreading softened butter or shortening all over the pan. For extra assurance, I finish with a layer of cooking spray.
Storage
Storage Tips
Monkey Bread Storage: Store at room temperature, in a airtight container for up to two days.
Make-Ahead: To make ahead, refrigerate quartered biscuits in Bundt pan, then let stand 30 minutes at room temperature before baking.
Freezing: Freeze wrapped leftovers up to 3 months; expect texture and flavor changes. Do not freeze uncooked dough.
Monkey Bread Without A Bundt Pan
Monkey Bread in a 9×13 pan: This recipe works perfectly in a 9×13-inch baking dish or casserole dish. Follow the same steps as the original recipe—place the sugared biscuit pieces in a greased pan and drizzle the sauce over the top. Bake at 350°F for 25–30 minutes.
Savory Breakfast Ideas
Balance the sweet with these savory breakfast dishes:
- Sausage and Veggie Hash with eggs
- Ham and Cheese Quiche with sautéed onion
- Country Breakfast Egg Skillet with bacon
- Quiche Lorraine in a deep dish crust
- One Pan Breakfast Potatoes and Bacon with veggies
Monkey Bread
Equipment
- Bundt pan 12-cup
Ingredients
- Cooking spray plus butter or shortening, for greasing pan
- 12 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1-1/4 teaspoons ground cinnamon
- 2 (16.3-ounce) cans Pillsbury Grands Flaky layers refrigerated biscuits 8 biscuits per can, 16 total needed
- 1 cup light brown sugar firmly packed
- 1 teaspoon vanilla extract
- 3/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Generously grease a 12-cup Bundt pan. See note 1.
- Melt the butter in a microwave-safe bowl, then let it cool to room temperature (see note 2). Stir in the brown sugar, vanilla, and pecans (if using) until combined.
- In a separate bowl, whisk together the granulated sugar and cinnamon. Cut each biscuit into 4 equal pieces. Place the pieces in a large zip-top bag, add the cinnamon-sugar mixture, seal the bag, and shake until the dough pieces are evenly coated.
- Pour a few spoonfuls of the butter-pecan mixture into the bottom of the Bundt pan. Layer the coated biscuit pieces on top. Sprinkle any remaining cinnamon-sugar over the biscuits, then pour the remaining butter-pecan mixture over everything.
- Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. If the top browns too quickly, tent with foil.
- Let the bread cool in the pan for 10 minutes before inverting it onto a cake plate or serving dish.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t have bundt pan
Can this be made in cake pan?
Sorry I’ve never tried this recipe in a cake pan; I have in a muffin tin though (just make miniature monkey breads)
One of my absolute favorites! Love the cinnamon sugar flavor and how gooey it is!
Monkey bread is our favorite!
So happy to hear it! Thanks!
My kiddos love this monkey bread! It’s so fun to make!
This monkey bread recipe is the stuff of dreams – and so easy to make, too!
Thank you soo much!! So glad you enjoyed! 🙂
Yummy- this monkey bread is our favorite!