Easy Monkey Bread

Introduction

The kitchen smelled like cinnamon and butter before I even put the pan in the oven. First, I tossed chilled biscuit pieces in cinnamon sugar, and then the whole house felt like a warm hug. This Simple, sticky loaf — Easy Monkey Bread — always takes me back to Sunday dinners. If you love pull-apart treats, try my take alongside a blueberry cream cheese bread for a crowd-pleasing spread.

Why You’ll Love This

• Fast: ready in under an hour, so you get results quickly.
• Kid-approved: everyone can pull a sticky piece and smile.
• Budget-friendly: pantry staples, little fuss.
• Crowd-pleaser: great for brunch or a casual dessert.

Quick Recipe Snapshot

• Servings: 8–10
• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: 45–50 minutes
• Skill level: Easy
• Taste: sweet + spiced

Warm confidence: if you can cut biscuits and stir a bowl, you can make this, and it also makes great leftover base for bread pudding.

Ingredients You’ll Need

• Refrigerated biscuit dough — use the flaky kind. (Easy shortcut.)
• Cinnamon sugar — about 1 cup total. (Adjust to taste.)
• Caramel sauce — store-bought or jarred. (Keeps it simple.)
• Butter — 4 tablespoons, melted. (Unsalted helps control salt.)

For more quick ideas see quick and easy recipes.

How to Make It

1. Preheat oven to 350°F (175°C). Grease a bundt pan well. First, avoid sticking by using butter or nonstick spray.
2. Cut each biscuit into quarters. Then place pieces in a medium bowl.
3. Toss biscuits with cinnamon sugar until each piece looks evenly coated. You’ll see sugar sparkle.
4. Layer the sugared pieces in the greased bundt pan. Press gently so they nestle but still pull apart later.
5. Drizzle caramel sauce over the layers, then pour the melted butter evenly. You should see glossy caramel pooling slightly.
6. Bake 30–35 minutes. Watch for golden edges and a puffed top. A skewer should come out mostly clean from the center.
7. Let the pan cool for 5 minutes. Then invert onto a plate. The top will glisten.
8. Serve warm. Pull pieces apart with your hands and enjoy the sticky, buttery pull.

You’ll smell caramel and cinnamon as it bakes, and the edges should crisp lightly while the inside stays soft.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use jarred caramel to skip making sauce from scratch.
2. Common mistake + fix: If pieces bake unevenly, rotate the pan halfway through for even color.
3. Simple variation: Add a pinch of nutmeg or swap caramel for maple syrup for a fall twist.

Also, for a fruity spin, fold in a few chopped apples between layers.

Serving Ideas

• Weekend brunch: pair with coffee and soft scrambled eggs.
• Holiday table: set beside roasted ham for a sweet contrast.
• Dessert: serve with vanilla ice cream and a drizzle of extra caramel.
• Snack: a warm piece with tea makes an afternoon treat.
• Garnish: sprinkle a little extra cinnamon sugar or flaked sea salt for texture.

Storing & Leftovers

• Fridge: store in an airtight container for 2–3 days.
• Freezer: wrap tightly and freeze up to 1 month; thaw overnight in the fridge.
• Reheat: microwave short bursts or warm in a 325°F oven to keep edges crisp.

Leftover idea: pull apart pieces into cubes and make a quick bread pudding.

Easy Monkey Bread

A warm, sticky pull-apart bread made with refrigerator biscuit dough, cinnamon sugar, and caramel sauce, perfect for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cans Refrigerated biscuit dough Use the flaky kind.
• 1 cup Cinnamon sugar Adjust to taste.
• 1 cup Caramel sauce Store-bought or jarred.
• 4 tablespoons Butter, melted Unsalted helps control salt.

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease a bundt pan well.
2. Cut each biscuit into quarters and place pieces in a medium bowl.
3. Toss biscuits with cinnamon sugar until evenly coated.
4. Layer the sugared pieces in the greased bundt pan, pressing gently.
5. Drizzle caramel sauce over the layers and pour the melted butter evenly.

Baking

1. Bake for 30–35 minutes until golden and a skewer comes out mostly clean.
2. Let cool for 5 minutes, then invert onto a plate.

Serving

1. Serve warm by pulling pieces apart with your hands.

Notes

For a fruity spin, fold in a few chopped apples between layers. Save time by using jarred caramel. Rotate the pan halfway through baking for even color.

FAQs

Q: Can I make this ahead?
A: Yes, you can assemble the pan and refrigerate for a few hours before baking; just add a few extra minutes in the oven if cold.

Q: What substitutions work?
A: You can use flaky canned biscuits or a butter-rich homemade biscuit dough; both work well for texture. For a lower-sugar option, reduce the cinnamon sugar and add less caramel. This version of Easy Monkey Bread stays forgiving.

Q: How do I know it’s done?
A: It should be golden on top and a skewer should come out with only a few moist crumbs. Also, the caramel will bubble slightly at the edges.

Q: Can I freeze it?
A: Yes, after baking and cooling, wrap tightly and freeze. Reheat from frozen in a low oven.

Final Thoughts

I make this when I want comfort without fuss. The house fills with a warm, cinnamon-sweet aroma, and everyone digs in right away. Try it, tweak the spices, and make it your own — you’ll find how easy and satisfying homemade pull-apart bread can be. Easy Monkey Bread

Conclusion

If you want another simple take on this idea, see Live Craft Eat’s Easy Monkey Bread Recipe for a slightly different method, and for a richer, classic guide check Easy Monkey Bread Recipe – How to Make Monkey Bread from The Pioneer Woman.