Easy Monkey Bread with Canned Biscuits
Monkey bread is pure joy on a plate. Soft little balls of dough rolled in cinnamon sugar, baked in a bundt pan with a buttery brown sugar caramel, then flipped out into a sticky, glossy ring that everyone pulls apart with their fingers. My family makes it every Christmas morning and on birthdays, and it never lasts more than 20 minutes on the table. This version uses canned biscuits, so it is ready for the oven in about 15 minutes.
Quick answer: To make monkey bread, cut 2 cans (16 oz / 450g each) of refrigerated biscuits into quarters and toss them in a bag with 1 cup (200g) of sugar and 2 tsp of cinnamon. Layer them in a greased bundt pan. Melt ½ cup (115g) of butter with 1 cup (200g) of brown sugar and pour it over the dough. Bake at 350°F (175°C) for 35 to 40 minutes, rest for 10 minutes, then flip it onto a plate.
It serves 10 to 12 people, and I share a make ahead method so you can bake it fresh on a busy holiday morning.
Why You Will Love This Monkey Bread
- It takes 15 minutes to prep. Canned biscuits do all the hard work.
- It is so much fun to eat. Everyone pulls off their own sticky, cinnamon sugar pieces.
- It is perfect for holidays. It looks impressive on a brunch table but is truly easy.
- Kids can help. Shaking the dough in the cinnamon sugar bag is their favorite job.
- You can make it ahead. Assemble it the night before and bake it in the morning.
Ingredients
This makes one 10 to 12 cup bundt pan, 10 to 12 servings.
For the dough
- 2 cans (16 oz / 450g each) refrigerated buttermilk biscuits, 8 large biscuits per can (not the flaky layered kind)
- 1 cup (200g) granulated sugar
- 2 tsp ground cinnamon
For the caramel sauce
- ½ cup (115g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1 tsp vanilla extract
- Pinch of salt
Optional extras
- ½ cup (60g) chopped pecans or walnuts
- Cream cheese glaze: 2 oz (55g) soft cream cheese, 1 cup (120g) powdered sugar (icing sugar) and 2 tbsp milk
A few notes on the ingredients
Biscuits: Use the big, fluffy buttermilk style biscuits, not the flaky layered ones, which separate and turn greasy. In the UK, refrigerated biscuit dough can be hard to find. Use the homemade dough below or ready made pizza or bread dough cut into small pieces.
Brown sugar: Light brown sugar gives a gentle caramel. Dark brown sugar makes it richer and more molasses like.
Bundt pan: A bundt pan gives the classic ring shape and helps the center bake through. A tube pan or a 9×13 inch (23×33 cm) dish also works (see the FAQs).
How to Make Monkey Bread (Step by Step)
Heat the oven and grease the pan. Heat your oven to 350°F (175°C). Grease a bundt pan really well with butter or baking spray, getting into every groove. If using nuts, scatter them in the bottom of the pan.
Make the cinnamon sugar. Put the granulated sugar and cinnamon in a large zip top bag and shake to mix.
Cut the biscuits. Open the cans and cut each biscuit into 4 pieces with kitchen scissors or a knife.
Coat the dough. Drop about 10 pieces at a time into the bag, seal and shake until coated. Layer the coated pieces in the pan. Save any leftover cinnamon sugar.
Make the caramel. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, any leftover cinnamon sugar and the salt. Bring to a gentle boil and cook for 1 minute, stirring, until smooth. Take it off the heat and stir in the vanilla.
Pour it over. Pour the hot caramel evenly over the dough in the pan.
Bake. Bake for 35 to 40 minutes until deep golden brown. The dough in the center should not look raw when you poke it with a knife. If the top browns too fast, cover loosely with foil.
Rest and flip. Let it rest in the pan for exactly 10 minutes. Place a large plate on top and carefully flip it over. Lift off the pan and scrape any leftover caramel onto the bread.
Glaze (optional). Whisk the cream cheese, powdered sugar and milk until smooth and drizzle over the warm bread. Serve right away.
Homemade Dough Option (No Canned Biscuits)
If you cannot find canned biscuits, or you want to make it from scratch, this simple yeast dough works beautifully.
Warm 1 cup (240 ml) of milk until it feels like a warm bath, about 110°F (43°C). Stir in 2¼ tsp (1 packet / 7g) instant yeast and 2 tbsp sugar. Let it sit for 5 minutes until foamy.
Add 3 tbsp melted butter, 1 egg, 1 tsp salt and 3¼ cups (405g) of flour. Knead for 6 to 8 minutes until smooth and soft.
Cover and let it rise in a warm spot for about 1 hour until doubled.
Pinch off walnut sized pieces (about 1 inch / 2.5 cm), roll them into balls and coat in cinnamon sugar as above.
Layer in the pan, pour over the caramel, cover and let rise 30 minutes more. Bake for 30 to 35 minutes.
Make Ahead Overnight Monkey Bread
This is my holiday morning trick. Assemble the monkey bread completely the night before, including the caramel. Cover the pan tightly with plastic wrap (cling film) and refrigerate for up to 12 hours. In the morning, let it sit on the counter for 30 minutes while the oven heats, then bake as directed, adding about 5 minutes. Pair it with an overnight breakfast casserole and you have a full holiday brunch with almost no morning work.
6 Monkey Bread Variations
- Cream cheese stuffed. Tuck a small cube of cream cheese into each piece of dough before coating it.
- Pecan caramel. Add 1 cup (120g) chopped pecans, half in the bottom of the pan and half between the layers.
- Apple cinnamon. Layer 1 diced apple between the dough pieces.
- Chocolate chip. Sprinkle ¾ cup (130g) mini chocolate chips between the layers.
- Pumpkin spice. Swap the cinnamon for pumpkin pie spice and use maple syrup in the caramel.
- Savory garlic monkey bread. Coat the dough in melted garlic butter, Parmesan and Italian herbs instead of sugar. It is great with soup at dinner.
My Tips for Perfect Monkey Bread
- Grease the pan really well. Every nook and cranny. This is the difference between a beautiful ring and a stuck mess.
- Do not overfill. Leave about 1 inch (2.5 cm) at the top so the dough can rise without spilling.
- Put a sheet pan underneath. The caramel can bubble over, and this saves your oven floor.
- Flip after 10 minutes. Too soon and it falls apart. Too late and the caramel hardens in the pan.
- Check the middle. The center is always the last part to cook. Gently pull a piece apart to make sure it is not doughy.
Common Mistakes
- Using flaky layered biscuits. They separate into thin layers and soak up too much butter.
- Underbaking. Golden on top does not always mean done inside. Give it the full time.
- Letting the caramel cool before pouring. Pour it hot so it soaks between the pieces.
- Forgetting to rest it. The caramel needs a few minutes to thicken so it clings to the bread when you flip it.
How to Store and Reheat
Room temperature: Cover leftovers and keep for up to 2 days.
Fridge: Up to 4 days, though it tastes best fresh.
Reheat: Microwave a few pieces for 15 to 20 seconds, or warm the whole ring covered in foil at 300°F (150°C) for 10 minutes.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm before serving.
Monkey Bread FAQs
Why is it called monkey bread?
Nobody knows for sure. The most popular idea is that you eat it by picking and pulling at the pieces with your fingers, a bit like a monkey.
Can I make monkey bread without a bundt pan?
Yes. Use a tube pan, two loaf pans, or a 9×13 inch dish. In a 9×13 inch dish, bake for 25 to 30 minutes and serve straight from the pan.
Why is my monkey bread doughy in the middle?
It needs more time. Cover with foil to protect the top and keep baking in 5 minute bursts until the center pieces are fully cooked.
Can I make monkey bread the night before?
Yes. Assemble it, cover it and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking.
How many people does monkey bread serve?
This recipe serves 10 to 12 as part of a brunch, or about 8 as the main sweet treat.
Can I use crescent dough?
Crescent dough is too thin and flaky. Biscuit dough, pizza dough or bread dough work much better.
Final Thoughts
Monkey bread is one of those recipes that makes people smile the moment you set it on the table. It is sticky, sweet, warm and so simple with canned biscuits. Add it to your egg breakfast recipes list, or make it next to a banana bread for the ultimate sweet brunch.
