Oh my goodness, you guys! If you haven’t tried making Monkey Bread yet, you are in for such a treat! This recipe is super special to me because it takes me back to family get-togethers when we would all gather around the table, and that warm, gooey goodness would just disappear in a flash. It’s perfect for cozy weekend mornings or even a fun dessert that’ll make everyone smile!
The best part? This Monkey Bread is made with good old canned biscuits, which means it’s incredibly easy to whip up—seriously, even if you’re not a kitchen whiz! Imagine pulling apart soft, buttery pieces of bread coated in cinnamon and sugar, warm from the oven, with a drizzle of buttery topping just waiting to be devoured. It’s fluffy, sweet, and oh-so-satisfying! Plus, it’s a hit with kids and adults alike; you really can’t go wrong! If you love easy and delicious recipes, you might also want to check out my Cinnamon Roll Bake. It’s another family favorite that’s just as fun! Happy baking!
Why You’ll Love This Monkey Bread with Canned Biscuits
- Irresistibly gooey and sweet, it’s a total crowd-pleaser!
- Super easy to prepare with just a few simple ingredients.
- Uses canned biscuit dough—no from-scratch baking skills needed!
- Warm, buttery goodness with a delightful cinnamon sugar crunch.
- Perfect for brunch, dessert, or a fun snack with friends and family.
- Customization options galore: add nuts, chocolate chips, or even raisins!
- Easy to double the recipe for larger gatherings or special occasions.
This monkey bread is all about that fun factor—perfect for sharing and pulling apart piece by piece, making it a hit for both kids and adults alike!
How to Make Easy Monkey Bread with Canned Biscuits
This monkey bread recipe is a total crowd-pleaser and super simple to whip up—perfect for weekend brunches or your next get-together! With gooey biscuit bites coated in cinnamon sugar, it’s like a warm hug for your taste buds.
What You’ll Need:
- Refrigerated biscuit dough – 2 cans (16.3 oz each), I prefer Pillsbury Grands for their fluffy texture.
- Granulated sugar – 1 cup, for that sweet coating.
- Ground cinnamon – 2 teaspoons, to give the monkey bread its cozy flavor.
- Unsalted butter – 1/2 cup (1 stick), melted. I always use unsalted so I can control the saltiness.
- Brown sugar – 1 cup packed, for that rich, caramel-like sweetness.
- Chopped nuts – 1/2 cup (optional), like pecans or walnuts, for a nice crunch.
- Cooking spray or additional butter – for greasing the pan to make sure everything comes out smoothly.
The Directions:
- Preheat your oven to 350°F (175°C). Don’t forget to grease your bundt pan with cooking spray or some butter—this is key so the monkey bread doesn’t stick!
- In a medium bowl, combine the granulated sugar and ground cinnamon. This mixture is what makes every bite deliciously sweet and spiced.
- Open the cans of biscuit dough and cut each biscuit into quarters. Roll each piece into a little ball with your hands—this part is fun!
- Toss the biscuit balls in the cinnamon sugar mixture until they’re well coated. Make sure each one gets a good dusting!
- Layer half of the coated biscuit balls in the greased bundt pan, spreading them out evenly.
- If you’re using nuts, sprinkle half of them over the first layer of biscuit balls for extra flavor and crunch.
- In a small saucepan over medium heat, combine the melted butter and brown sugar. Stir until it’s well combined and a bit bubbly, then pour half of this mixture over the first layer of biscuit balls.
- Add the remaining biscuit balls on top, along with the rest of the nuts (if using) and the remaining brown sugar mixture for that added gooey goodness.
- Bake in the preheated oven for 30-35 minutes. You’ll know it’s ready when the top is golden brown and a skewer inserted comes out clean.
- Once baked, let the monkey bread cool in the pan for about 10 minutes. Then, carefully invert the bundt pan onto a serving plate to let it release.
- Serve warm and enjoy pulling apart those delicious doughy pieces!
Pro Tip: You can always add raisins or chocolate chips if you want an extra touch of sweetness. And if you’re expecting a crowd, feel free to double this recipe—trust me, it’ll disappear before you know it!
Can I Use Another Type of Dough Instead of Biscuit Dough?
Absolutely! You can use other types of refrigerated dough, like crescent roll dough or even homemade biscuit dough if you prefer. Just keep in mind that the texture might vary slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week. To reheat, just pop it in the microwave for a few seconds until warmed through, or bake it at a low temperature for a few minutes.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the monkey bread ahead of time! Assemble it in the bundt pan, cover it tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake it, simply remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
What Can I Substitute for Nuts?
If you or your guests have nut allergies, you can easily skip the nuts or substitute them with seeds, such as sunflower seeds. You could also add in some shredded coconut or dried fruit like cranberries or chopped dried apricots for extra flavor and texture!
