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Close-up top-down view of the finished Easy Monkey Bread on a serving plate, showing golden brown, glazed pull-apart pieces, looking sticky, natural, and home-baked.

Easy Monkey Bread Recipe

A super speedy and easy monkey bread recipe using store-bought biscuit dough. It's sweet, sticky, pull-apart perfection, ideal for lazy weekend mornings or as a fun dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 3 12-ounce packages Refrigerated Biscuit Dough (e.g., Pillsbury Grands! recommended for flaky layers)
  • 1 cup Granulated Sugar
  • 2 teaspoons Ground Cinnamon
  • ½ cup 1 stick Unsalted Butter
  • 1 cup Packed Brown Sugar light or dark
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ½ cup raisins

Equipment

  • 9- or 10-inch Bundt pan (or alternative: loaf pan, round cake pan, 9x13 dish)
  • Large zip-top plastic bag (or large bowl)
  • Knife or kitchen shears (for cutting biscuits)
  • Small saucepan
  • Measuring cups and spoons
  • Wire rack
  • Large serving plate

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Generously grease a 9- or 10-inch Bundt pan or tube pan.
  2. Mix Sugar Coating: In a large zip-top plastic bag (or bowl), combine granulated sugar and cinnamon.
  3. Prep Biscuits: Open biscuit dough. Separate biscuits and cut each one into quarters.
  4. Coat Biscuits: Add a handful of biscuit pieces (6-8 at a time) to the cinnamon-sugar bag. Seal and shake well to coat all pieces.
  5. Layer in Pan: Arrange coated biscuit pieces in the prepared pan. If using, sprinkle optional nuts and/or raisins amongst the biscuit pieces as you layer. Continue until all biscuit pieces are coated and in the pan. Do not pack them down too tightly.
  6. Make Sauce: In a small saucepan, melt the butter and brown sugar together over medium heat. Bring to a boil and cook for 1 minute, stirring constantly.
  7. Pour Sauce: Carefully pour the hot brown sugar sauce evenly over the biscuit pieces in the pan.
  8. Bake: Bake for 30-35 minutes, or until golden brown and the dough in the center is cooked through (top should be bubbly).
  9. Cool Briefly: Let the monkey bread cool in the pan on a wire rack for 10 minutes. This allows the sauce to set slightly.
  10. Invert & Serve: Place a large serving plate over the Bundt pan. Confidently flip it over. Tap the bottom of the pan a few times, then gently lift it off. Serve warm.

Notes

Use flaky refrigerated biscuits like Pillsbury Grands! for best results.
Ensure even cinnamon-sugar coating on biscuit pieces.
Don't overbake; look for golden brown and a cooked center.
Cool in pan for 10 minutes before flipping to help sauce set.
No Bundt pan? Use a greased 9x5 loaf pan (may need to halve recipe or use two pans), a 9-10 inch round cake pan, or a 9x13 inch baking dish (baking time may vary).
Store leftovers airtight at room temperature for up to 2 days.
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