Monkey Bread with Biscuits
Monkey bread with biscuits is the perfect solution when you want a warm, sweet, pull-apart treat without the hassle of yeast or complicated baking steps.
If you’ve ever wanted to make a bakery-style breakfast or dessert but felt short on time (or patience), this biscuit recipe was made for you.
Using refrigerated biscuits and a simple bundt pan, you can create gooey, cinnamon-sugar treat that looks impressive but is surprisingly easy to throw together.
This is one of those no-fuss recipes that comes together fast and uses ingredients you probably already have.
Whether it’s for a weekend breakfast, holiday brunch, or an easy dessert everyone can pull apart and enjoy, this recipe is designed to be simple, comforting, and totally crowd-pleasing.
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How to make monkey bread with biscuits
- Preheat your oven to 350°F.
- Grease the bundt pan well. Be generous with non-stick spray, especially in the center and grooves, to prevent sticking.
Open the cans of biscuit dough and separate each biscuit. Using a pizza cutter or kitchen scissors, cut each biscuit into quarters. - In a large zip-top bag, combine the granulated sugar and cinnamon. Add the biscuit pieces, seal the bag, and shake until all the pieces are evenly coated.
- Tip: For the best coating, divide the biscuits, sugar, and cinnamon between two large bags.
- Transfer the coated biscuit pieces to the prepared bundt pan, spreading them out evenly. Try to leave behind any excess sugar and cinnamon in the bag to prevent burning.
- In a medium saucepan over medium-high heat, melt the unsalted butter. Stir in the brown sugar and cook until the mixture is fully dissolved and smooth. Remove from the heat and stir in the vanilla extract.
- Carefully pour the butter mixture evenly over the biscuits in the bundt pan.
- Place the bundt pan on a sheet pan to catch any drips while baking.
- Bake for 35–45 minutes, until the top forms a golden, slightly crisp crust. Let the monkey bread cool in the pan for 10–15 minutes, then invert it onto a serving plate or platter.
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Refrigerated canned biscuits because they bake up soft and fluffy while soaking in the buttery brown sugar sauce. Avoid flaky-layer or butter-layer biscuits, as they can separate too much and affect the texture.
Most recipes use 2 cans of refrigerated biscuits, which is the perfect amount to fill a standard bundt pan without overcrowding. This gives you plenty of pull-apart pieces while still allowing the sauce to bake evenly.
You can use a 9×13 baking dish, tube pan, or even a deep oven-safe skillet. Just be sure whatever you use is well greased and deep enough to hold the biscuits and sauce without overflowing.
For best results, use Pillsbury Original Biscuits or Pillsbury Grands (cut into smaller pieces). Stick with classic varieties rather than flaky or layered styles for the best texture.
Yes, you can, but for best results, store them airtight in the refrigerator and wait to coat them in sugar and cinnamon until just before baking. This helps prevent them from drying out or sticking together.
Greasing the pan thoroughly and allowing it to cool briefly before flipping are key. Running a butter knife gently around the edges can also help release it.
The top should be golden brown and set. If you gently pull apart a piece and it no longer looks doughy in the center, it’s ready.
If you love how easy and comforting this monkey bread is, be sure to check out these great ideas that use simple ingredients and are perfect for busy mornings, holidays, and sweet cravings.
- This easy recipe for buttermilk biscuits walks you through making soft, fluffy biscuits that are perfect for breakfast, brunch, or serving alongside your favorite meals.
- These festive Christmas morning brunch recipes are full of cozy, crowd-pleasing ideas that make holiday mornings feel extra special without keeping you in the kitchen all day.
- Sweet dessert recipes using a can of biscuits turn everyday refrigerated dough into quick, homemade treats that are perfect when you want something sweet without complicated baking.
- Easy monkey bread recipes are all about simple steps, gooey textures, and pull-apart bites that work for everything from weekend breakfasts to holiday gatherings.
Nordic Ware Original Bundt, 12-Cup, SilverGoodCook BestBake Nonstick Textured Carbon Steel Cookie Sheet, 11
Sur La Table Monkey Bread Mix, Tan
Monkey Bread with Biscuits Recipe
Ingredients
- 3 16.3 oz. cans of buttermilk biscuits (quartered)
- 1 cup granulated sugar
- 2 tsp. ground cinnamon
- 1 cup unsalted butter
- ½ cup brown sugar
- ½ tsp. vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a bundt pan with non-stick spray and set aside.
- Add the granulated sugar and cinnamon to a large plastic zip bag.
- Toss in the biscuits, and shake to coat.
- For best results, divide the biscuits, sugar, and cinnamon between two large bags.
- Dump the biscuits into your bundt pan, and spread out evenly. Try to avoid getting the excess sugar and cinnamon into the pan.
- In a medium sauce pan, melt the unsalted butter over medium-high heat.
- Add the brown sugar, and stir until dissolved and fully incorporated.
- Remove from the heat and stir in vanilla.
- Pour this mixture over the biscuits in your bundt pan, spreading out evenly.
- Bake for 35-45 minutes. The biscuits at the top of the bundt pan will form a hard crust.
- Allow the monkey bread to cool for 10-15 minutes, and flip out onto a plate or platter.