Warm, soft, and dripping with buttery caramel, monkey bread is one of those desserts that pulls everyone in. Each bite-sized piece is coated in cinnamon sugar and baked until golden brown, creating a pull-apart masterpiece that’s both playful and satisfying.
The name “monkey bread” comes from the way it’s eaten. Just like monkeys pick at their food, people pull apart the pieces with their fingers. It’s fun, messy in the best way, and made for sharing.
Table of Contents
Why You’ll Love This Recipe
- Quick to make using refrigerated biscuit dough, no rising time needed
- Uses simple ingredients you likely already have in your kitchen
- Perfect for brunches, holidays, or any time you want to impress guests
- Bakes into a golden, caramel-coated masterpiece with minimal effort
- The pull-apart style makes it fun for kids and adults alike
- Can be prepped ahead for stress-free mornings or entertaining
What makes this version stand out is the option to take it up a notch with brown butter, which adds a deep, nutty flavor. It’s soft on the inside, crispy around the edges, and every bite is drenched in cinnamon-sugar goodness. Whether you’re serving it at a family breakfast or bringing it to a potluck, it’s always a hit.
Ingredients Needed
For the Dough Base
- Three 16.3-ounce cans of refrigerated buttermilk biscuit dough
Cut each biscuit into quarters for easy coating and even baking
For the Cinnamon Sugar Coating
- One cup granulated sugar (200 grams)
- One tablespoon ground cinnamon
Mix these together to coat the biscuit pieces evenly
For the Caramel Sauce
- One cup unsalted butter (226 grams)
Let it soften slightly to melt evenly - Three-fourths cup packed light brown sugar (165 grams)
Adds the rich caramel flavor that soaks into every layer
These ingredients create the classic sweet pull-apart monkey bread with a sticky, golden finish. Using canned biscuits makes prep fast, while the simple caramel sauce delivers that crave-worthy gooey texture.
How to Make Monkey Bread
- Preheat your oven to 350°F
This ensures the oven is fully heated by the time your pan is ready to go in - Prepare the biscuit dough
Open each can and separate the biscuits
Cut each biscuit into four equal pieces using a sharp knife or kitchen scissors
Place the pieces into a large zip-top bag - Coat with cinnamon sugar
In a small bowl, mix the granulated sugar and cinnamon
Pour the mixture into the bag with the biscuit pieces
Seal the bag tightly and shake until all pieces are fully coated
If the bag is too full, coat the pieces in batches for even coverage - Grease the pan and layer the dough
Lightly grease a 10-inch Bundt pan with butter or nonstick spray
Drop the coated biscuit pieces evenly into the pan, layering as you go - Make the caramel sauce
In a small saucepan, add the butter and brown sugar
Place over medium heat and stir occasionally
Heat until the butter is fully melted and the mixture starts to bubble gently
This step blends the sugar and butter into a smooth, pourable glaze - Pour the sauce over the dough
Slowly pour the hot caramel sauce over the layered biscuit pieces in the pan
Try to coat all sections evenly for consistent flavor throughout - Bake until golden and bubbling
Place the Bundt pan on the center rack of the oven
Bake for 40 to 45 minutes or until the top is deep golden brown and crisp
A toothpick inserted into the center should come out clean
- Cool slightly before flipping
Remove from the oven and set the pan on a wire rack
Let it cool for about 10 minutes
Place a large plate or serving platter over the top of the pan
Hold both together and flip quickly but carefully to release the bread
Let the monkey bread cool for another few minutes before serving warm
Each step in this process builds on the last to create a gooey, cinnamon-coated dessert that’s both simple and satisfying.
Pro Tips For Making This Recipe
Brown the butter for deeper flavor
Before making the caramel sauce, melt the butter in a saucepan and cook it a little longer until the milk solids turn golden and smell nutty. This adds a toasted richness that takes the sauce to the next level.
Bake without the mess
Place your Bundt pan on a parchment-lined baking sheet before putting it in the oven. This catches any caramel that might bubble over and keeps your oven clean.
Make it ahead for easy mornings
Assemble everything through the step where the sauce is poured over the dough. Cover the pan tightly and refrigerate overnight. Let it sit at room temperature for about 30 minutes before baking in the morning.
Test for doneness the smart way
Instead of guessing by color alone, use an instant-read thermometer. Insert it into the center of the bread. When it reaches at least 190°F, it’s ready to come out of the oven. This helps avoid raw dough in the middle.
Flavor Variations and Mix-ins
Add fruit or texture
Tuck fresh berries like blueberries or chopped strawberries between the biscuit layers for a pop of color and natural sweetness. Chopped toasted pecans or walnuts add crunch and a nutty flavor. You can also mix in mini chocolate chips for a melty surprise in every bite.
Spice it up
Blend in a pinch of ground cardamom, nutmeg, or allspice with the cinnamon to create a warm, seasonal aroma. A dash of ground ginger adds a gentle heat that pairs well with the brown sugar sauce.
Try a savory twist
Swap the cinnamon sugar for garlic butter, shredded cheese, and chopped herbs like parsley or rosemary. This turns the recipe into a perfect snack or appetizer. You can even serve it with marinara or ranch on the side.
Serving and Storage Tips
How to serve it right
Monkey bread looks best when flipped onto a large plate while still warm. Let it sit for a few minutes to settle before pulling pieces apart. If you want to dress it up, drizzle a simple vanilla glaze over the top or sprinkle with powdered sugar.
Best time to serve
This recipe is perfect for breakfast, brunch, or dessert. Serve it warm while the caramel is still gooey and the edges are crisp.
Storing leftovers
If you have any pieces left, place them in an airtight container. Keep them at room temperature for up to two days or in the fridge for up to five days.
How to reheat
To reheat, place a serving on a plate and microwave for 15 to 20 seconds. If reheating a larger portion, cover with foil and warm in a 300°F oven for about 10 minutes until soft and sticky again.
Conclusion
This monkey bread recipe brings together everything you want in a crowd-pleasing treat. It’s gooey, golden, and full of warm cinnamon-sugar flavor. Whether you’re baking it with store-bought dough or taking the extra step to brown the butter, the result is always worth it.
The pull-apart style makes it perfect for sharing, and the flexibility to make it sweet or savory means there’s something for everyone. You’ll love how easy it is to prep and how quickly it disappears once served.
Tried this recipe? Leave a comment and a star rating below to let others know how it turned out. Share your creation on Pinterest or Facebook so more people can enjoy it too.
What flavor twists did you try? Did you go for a classic sweet version or switch it up with herbs and cheese? Let us know in the comments.
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Monkey Bread Recipe
Ingredients
Dough Base
- 3 cans refrigerated buttermilk biscuit dough (16.3 oz each) cut each biscuit into quarters
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Caramel Sauce
- 1 cup unsalted butter softened slightly to melt evenly
- 0.75 cup packed light brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Open each can of biscuit dough and separate the biscuits. Cut each biscuit into four equal pieces using a sharp knife or kitchen scissors. Place the pieces into a large zip-top bag.
- In a small bowl, mix together granulated sugar and cinnamon. Pour the mixture into the bag with the biscuit pieces. Seal and shake until all pieces are fully coated. Work in batches if needed.
- Lightly grease a 10-inch Bundt pan with butter or nonstick spray. Layer the coated biscuit pieces evenly in the pan.
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Heat until the mixture bubbles gently and forms a smooth caramel sauce.
- Slowly pour the hot caramel sauce over the biscuit layers in the pan, ensuring even coverage.
- Place the Bundt pan on the center rack of the oven and bake for 40 to 45 minutes, until the top is deep golden brown. A toothpick inserted in the center should come out clean.
- Remove from oven and let the pan cool on a wire rack for 10 minutes. Place a serving plate over the pan and carefully flip it to release the monkey bread.
- Let it cool slightly before serving warm. Pull apart to enjoy!
Notes
Nutrition Facts (Per Serving)
- Calories: 822 kcal
- Carbohydrates: 127 g
- Protein: 10 g
- Fat: 28 g
- Saturated Fat: 15 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 61 mg
- Sodium: 824 mg
- Potassium: 39 mg
- Fiber: 4 g
- Sugar: 45 g
- Vitamin A: 712 IU
- Vitamin C: 0.04 mg
- Calcium: 34 mg
- Iron: 0.2 mg
FAQs
What is monkey bread and why is it called that?
Monkey bread is a pull-apart pastry made from small pieces of dough coated in cinnamon sugar and baked together in a pan. The name comes from the way people eat it by picking off pieces with their fingers, similar to how monkeys might pick at food.
What is monkey bread made of?
It’s typically made from biscuit dough, cinnamon, sugar, butter, and brown sugar. The dough pieces are coated in the sugar mixture, layered in a pan, and covered with a buttery glaze before baking.
Is monkey bread traditionally sweet or savory?
Monkey bread is most often sweet, with cinnamon and brown sugar being the standard flavors. However, savory versions using garlic, cheese, and herbs have become popular and are just as delicious.
Can you prepare monkey bread the night before?
Yes, you can assemble everything the night before. Cover the pan and refrigerate overnight. Let it sit at room temperature for about 30 minutes before baking to help it rise and bake evenly.
What’s another word for monkey bread?
Some people refer to it as pull-apart bread or bubble bread. In certain recipes, it’s also called gorilla bread, especially when filled with cream cheese or nuts.
When to flip monkey bread?
Let the bread rest in the pan for about 10 minutes after baking. Then place a serving plate over the pan and carefully flip it while the bread is still warm but not too hot. This helps the sticky glaze pour down over the top without making a mess.