I remember the first time I made monkey bread for a Sunday morning family brunch — the house smelled like cinnamon and butter within minutes, and everyone crowded the counter to pull apart the warm pieces. It’s playful, slightly messy, and exactly the sort of thing that turns a simple morning into a memory. This easy monkey bread is the version I keep coming back to: quick, forgiving, and reliably sticky-sweet. It’s the kind of recipe I’ll reach for when I want something that feels special without an hour of fussy work.
In my kitchen, this monkey bread usually happens on lazy weekends or when friends drop by and I want something shareable and comforting. I’ve made it with canned biscuit dough (the ultimate shortcut) and with homemade dough when I felt ambitious. Both work — but the canned dough version below is the reliable, easy crowd-pleaser I default to when time is short.
What is Monkey Bread?
Monkey bread is a pull-apart sweet bread made of little dough pieces rolled in cinnamon sugar and baked together with butter and brown sugar. You end up with a golden, sticky exterior and soft, slightly chewy interior that’s irresistible to dig into. Traditionally, pieces are stacked in a bundt or deep-dish pan so you can tear or “monkey” at it—hence the name.
Its exact origins are fuzzy, but it’s long been associated with family tables and potlucks in American kitchens. Early versions were sometimes called “pull-apart bread” or “sticky bun balls,” and over time it became a brunch staple and a favorite for holiday mornings. What makes monkey bread special isn’t complex technique — it’s the communal way people eat it and the warm, caramelized bites that come out of a single pan.
Why You’ll Love This Easy Monkey Bread Recipe
This recipe is built for real life. I use store-bought biscuit dough to cut prep time drastically — that means you can be at the oven within 15 minutes. It’s forgiving: if a piece is too big, the baking time accommodates it; if the butter melts unevenly, a quick poke with a spoon fixes things before it goes in the oven. The result is a gooey, cinnamon-sugar-coated loaf that’s great for breakfast, dessert, or a sweet snack.
I also love how versatile it is. Use a bundt pan for the classic ring, or a deep-dish loaf pan for a smaller batch. Make it chocolatey, apple-studded, or even savory when you want to experiment. Long story short: simple technique, big payoff.
Ingredients Needed
- Biscuit dough – the shortcut here; canned biscuit dough shaves off a lot of time and gives consistent results. You can swap to homemade or croissant dough if you prefer.
- Brown sugar – gives that rich, caramel flavor and helps form the sticky coating.
- Granulated sugar – mixed with cinnamon to give crunch and balance the brown sugar.
- Cinnamon – the star spice; adjust to taste for a mild or punchy cinnamon profile.
- Butter – melts into the sugar and makes the caramel sauce; you can reduce it slightly or swap coconut oil for a dairy-free option.
- Powdered sugar – for a simple glaze that adds a bright finish once the bread is warm.
- Milk – just a splash to loosen the glaze; dairy or a plant milk both work.
- Optional extras – think chopped nuts, mini chocolate chips, or small apple pieces for variations.
If you plan to use biscuit dough as a shortcut, the technique in our biscuit garlic butter cheese bombs post is a helpful reference.
Step-by-Step Instructions
Below is the practical walkthrough I follow when making this exact easy monkey bread. I include times and what I watch for in the oven so you can avoid the few mistakes I’ve learned from.
- Prepare the dough balls. Break the canned biscuits into small pieces and roll each into a small ball — about the size I can cup in my hand. The recipe guideline says about 3 tablespoons per ball; I eyeball it and try to keep them fairly uniform so they bake evenly.
- Grease the pan. I grease a deep-dish loaf pan with butter (or use a bundt pan for the classic look). If you use a bundt, your edges brown a bit more evenly. Don’t skip this: the butter also gives flavor that the cooking spray won’t replicate.
- Make the cinnamon-sugar mix. Stir cinnamon and granulated sugar together in a medium bowl. I like a slightly higher cinnamon ratio for a more aromatic finish — if you’re cautious, start with a lighter touch and taste a small pinch.
- Coat the dough. Roll each dough ball in the cinnamon-sugar until well coated. I do this with two hands: one holds the ball and the other taps off excess. It’s a tactile, slightly messy step — that’s part of the fun.
- Layer the dough and brown sugar. Add a single layer of coated dough balls to the bottom of the pan. Sprinkle about half of the brown sugar over that layer, saving the rest for the next layer. Make another layer of dough balls and top with the remaining brown sugar. Depending on your pan size, you should have two layers; don’t cram the pan — the dough expands while baking.
- Pour butter over the top. Melt the butter and pour it over the stacked dough. It will pool into the gaps and start dissolving some sugar — that’s what forms the caramel as it bakes. If your butter is cool and doesn’t pour easily, microwave it briefly; you want it fully melted.
- Final sprinkle. Give a light sprinkle of leftover cinnamon-sugar over the top for extra flavor and a pretty finish.
- Bake. Bake in a preheated 350°F (175°C) oven for about 45 minutes. The original recipe suggests checking biscuit directions for exact timing, and that’s smart — some brands bake a touch faster. Look for a deeply golden brown top and a set center. If the top is browning too fast, tent a piece of foil over the pan and finish baking until the center is done.
- Make the glaze. While the bread cools for a few minutes, whisk 1/4 cup powdered sugar with about a tablespoon of milk until smooth. The glaze should be pourable but not watery.
- Glaze and serve. Turn the warm monkey bread out onto a serving plate (if you used a bundt, invert carefully). Pour the glaze over before serving so it soaks into the cracks. Serve warm and encourage everyone to pull it apart — that’s the point.
Time estimates: about 10–15 minutes to prepare and roughly 45 minutes to bake. Total time is about 50 minutes, depending on oven and dough type.
Tips for Making Perfect Monkey Bread
I’ve made this dozens of times and tweaked little things until they were dependable. Here are the tips I rely on when I want great results every time.
- Aim for uniform dough pieces. If one piece is much larger, you risk a doughy center. If the pieces are similar-sized, they’ll finish around the same time.
- Don’t skimp on the butter entirely. You can reduce it slightly (the recipe notes a smaller amount as an option) but remember the butter is what makes the brown sugar caramelize. Using a lighter oil changes the flavor and texture.
- Tent if needed. If the top is getting too brown while the middle still looks wet, tent foil loosely over the pan and continue baking. That slows browning and lets the interior cook through.
- Check doneness with a toothpick. It doesn’t need to come out perfectly clean — a few moist crumbs are fine — but if there’s raw batter, it needs more time.
- Make ahead. You can assemble the unbaked loaf, cover tightly, and refrigerate overnight. When ready, let it sit at room temperature for 15–20 minutes and add a few extra minutes to the bake time. For a make-ahead option or croissant-dough swap, check out our overnight croissant breakfast method.
- Pan choice matters. A bundt pan gives a classic look and even baking; a loaf pan is quicker for smaller groups. If using a glass pan, reduce heat by 25°F because glass retains heat differently.
Common Problems and How to Fix Them
- Doughy center. If the center is underbaked, it usually means the pieces were too large or the pan was overfilled. Next time, make slightly smaller balls and avoid packing them tightly. Also tent the top with foil if you need more time without over-browning.
- Top browns too fast. Lower the rack in your oven or tent with foil as soon as you see the top getting too dark.
- Soggy bottom. If the bottom stays super sticky and gels instead of caramelizing, you may have used too much butter or too much brown sugar for your pan size. Try reducing butter slightly or using a larger pan to spread everything out.
- Glaze too runny. Add a little more powdered sugar to thicken, or chill it briefly before drizzling so it clings instead of soaking in.
Unique Flavor Variations to Try
I test flavor variations often. Here are the ones that made it into regular rotation in my kitchen.
- Classic cinnamon-sugar. The original and timeless — stick to the recipe and add a tiny pinch of nutmeg for warmth if you like.
- Chocolate chip. Toss a handful of mini chocolate chips into each layer for gooey pockets of chocolate. They melt and create little ribbons of chocolate through the bread.
- Apple cinnamon. Small dice of peeled apple folded into the layers make it feel like an apple pie in pull-apart form. Reduce butter slightly to account for the fruit’s moisture.
- Maple pecan. Swap half the brown sugar for maple syrup and sprinkle chopped pecans between layers for crunch and depth.
- Savory herb. For a brunch twist, skip the sugar, brush with garlic butter, and sprinkle rosemary and parmesan between the pieces — serve warm with soup or eggs.
For a classic cinnamon-sugar twist on monkey bread, try our cinnamon donut bread for inspiration.
Serving Suggestions and Pairings
Monkey bread is best served warm and slightly messy. I usually set it on the table with a small stack of plates and let everyone pull off pieces. Here are ways I like to present it:
- With warm dipping sauces. Simple caramel, chocolate sauce, or a little warmed cream cheese dip go beautifully with this bread.
- Beverage pairings. Strong coffee or a lightly spiced cider balances the sweetness; for brunch, serve with lightly sweetened tea or a latte.
- For gatherings. Slice into wedges if you used a bundt pan and place on a platter with small bowls of toppings (nuts, extra glaze, chocolate chips).
Looking for creative fillings and presentation ideas? See our breakfast-stuffed puff pastry bars for inspiration that can translate to monkey bread fillings.
Storage and Leftovers
Expect leftovers to be less sticky but still tasty. Monkey bread keeps well at room temperature for a day in an airtight container. For longer storage, refrigerate for up to 3 days — reheat gently in a low oven (about 300°F) until warm. It also freezes well for up to 2 months; thaw overnight in the fridge and warm before serving.
Common Questions (FAQs)
Can I use fresh or homemade biscuit dough instead of canned?
Yes — homemade or fresh biscuit/crescent dough works fine. Baking time can vary a few minutes, so check for a golden top and a fully set center with a toothpick.
How do I avoid a doughy center or overbrowned top?
Bake at 350°F and test with a toothpick — if it comes out mostly clean the center is done. If the top browns too fast, tent with foil and finish baking until cooked through.
Can I make this ahead or freeze monkey bread?
Yes. You can assemble and refrigerate the unbaked pan overnight (cover tightly). Baked monkey bread freezes well for up to 2 months — thaw and reheat in a low oven (about 300°F) until warm.
Are there substitutions for butter or sugar to make it lighter or dietary-friendly?
You can reduce butter to the smaller amount noted (many bakers cut it roughly by a third with good results) or swap coconut oil or a light baking spread. For less sugar, reduce brown sugar or try a light maple syrup glaze; for gluten-free, use GF biscuit dough.
Should I use a bundt pan or a loaf pan?
Both work. A bundt pan gives the classic ring and more even baking; a deep-dish loaf pan is fine for smaller batches. Don’t overfill — leave room for the dough to expand.
Final Thoughts and Family Memories
Monkey bread is one of those recipes that’s more about the memory than perfection. I’ve served imperfect-looking loaves that everyone loved because they were warm and shared. I’ve also learned small habits — uniform dough pieces, a steady eye on the oven, a quick tent of foil — that save the recipe from common pitfalls. Make it your own: add mix-ins you love, serve it with whatever dip makes your family smile, and don’t be afraid of the sticky hands that follow.
I’d love to hear about your variations or the mornings you make this — tag a friend, pull a piece apart, and make a small ritual out of it. Try this easy monkey bread recipe for your next gathering and see how many little traditions it starts around your table.
Recipe yield: about 6 people. Detailed ingredient measurements and step times are included above in the instructions section so you can follow precisely in your kitchen.
Easy Monkey Bread
Ingredients
Method
- Break the biscuits into small balls of dough.
- Roll the dough into small balls, about 3 tablespoons per ball.
- Grease an entire deep-dish loaf pan with butter.
- Combine cinnamon and sugar in a medium bowl and stir.
- Roll each dough piece in the cinnamon mixture.
- Add a single layer of dough balls to the bottom of the pan. Then sprinkle with brown sugar.
- Continue creating layers until all dough is used.
- Melt the butter and pour it over the top before baking.
- Sprinkle on some of the leftover cinnamon and sugar mixture.
- Bake in a 350-degree oven for about 45 minutes.
- To make the glaze, mix powdered sugar with milk until smooth and pour over the monkey bread.
