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A glazed monkey bread, a creative twist on desserts with biscuits, sits on a white plate, showcasing its golden-brown, pull-apart pieces. The background features stacked plates, forks, and a white towel with a black circular design.

Monkey Bread with Biscuits Recipe

Monkey bread with biscuits made easy in a bundt pan. This gooey, pull-apart treat uses canned biscuits and simple ingredients everyone loves.

Course desserts
Cuisine American
Keyword How to make monkey bread with biscuits, Monkey bread with biscuits, Monkey bread with canned biscuits
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author momma lew

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

  1. Preheat your oven to 350 degrees Fahrenheit.

  2. Spray a bundt pan with non-stick spray and set aside.

  3. Add the granulated sugar and cinnamon to a large plastic zip bag.

  4. Toss in the biscuits, and shake to coat.

  5. For best results, divide the biscuits, sugar, and cinnamon between two large bags.

  6. Dump the biscuits into your bundt pan, and spread out evenly. Try to avoid getting the excess sugar and cinnamon into the pan.

  7. In a medium sauce pan, melt the unsalted butter over medium-high heat.

  8. Add the brown sugar, and stir until dissolved and fully incorporated.

  9. Remove from the heat and stir in vanilla.

  10. Pour this mixture over the biscuits in your bundt pan, spreading out evenly.

  11. Bake for 35-45 minutes. The biscuits at the top of the bundt pan will form a hard crust.

  12. Allow the monkey bread to cool for 10-15 minutes, and flip out onto a plate or platter.

Recipe Notes

Store leftovers in an airtight container at room temperature for up to two days. Warm slightly before serving for the best texture.