Easy Monkey Bread Recipe

Easy Monkey Bread is a sweet, sticky, pull-apart treat that’s perfect for breakfast, brunch, or a fun dessert. The combination of warm, soft dough and cinnamon sugar, all coated in a gooey glaze, makes it a family favorite. I love how simple it is to put together, and it’s always a hit whenever I serve it at gatherings or make it for a cozy morning treat.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to make but tastes like it came straight from a bakery. The gooey cinnamon-sugar coating is irresistible, and the best part is pulling apart those soft dough pieces. It’s the perfect balance of sweet, sticky, and comforting, and it comes together in no time with minimal effort. Plus, it’s always a crowd-pleaser, whether I’m enjoying it with family or serving it at a brunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough (about 8 biscuits)

• Granulated sugar

• Ground cinnamon

• Butter, melted

• Brown sugar

• Vanilla extract (optional)

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a bundt pan or a round cake pan with butter or non-stick spray.

2. I cut the biscuit dough into quarters and roll them into balls.

3. In a separate bowl, I mix the granulated sugar and cinnamon together.

4. I dip each dough ball into the cinnamon-sugar mixture until it’s well-coated, then layer them in the prepared pan.

5. In a small saucepan, I melt the butter, then stir in the brown sugar and vanilla extract (if using). I pour this buttery mixture evenly over the dough balls in the pan.

6. I bake the monkey bread for 25–30 minutes, or until the dough is golden and cooked through. The glaze will bubble up around the dough, creating that signature sticky, gooey texture.

7. Once the monkey bread is done, I let it cool in the pan for a few minutes before inverting it onto a serving plate.

8. I serve it warm, and enjoy pulling apart the delicious, gooey pieces!

Servings and timing

This recipe makes about 6–8 servings. It takes around 10 minutes to prepare and 25–30 minutes to bake, so I can have it ready in about 40 minutes.

Variations

I sometimes mix in chopped nuts (like walnuts or pecans) or mini chocolate chips between the dough layers for added flavor and texture. If I’m craving a fruity twist, I add fresh berries or apple slices to the layers before baking. For a richer flavor, I swap in maple syrup instead of vanilla extract or even drizzle it over the bread after baking.

Storage/reheating

Leftover monkey bread can be stored in an airtight container at room temperature for up to 2 days. If I have any left after that, I refrigerate it and reheat it in the microwave for a few seconds to warm it up. It’s best eaten fresh, but still tasty the next day!

FAQs

Can I make this ahead of time?

Yes, I can prepare the dough and cinnamon-sugar layers the night before, then refrigerate them overnight. In the morning, I just pour over the butter and brown sugar mixture and bake.

Can I use homemade biscuit dough?

Definitely! If I have homemade dough, I can cut it into quarters and follow the same steps.

Can I use a different pan?

Yes, a round cake pan or even a muffin tin can work if I want individual servings. I just need to adjust the baking time accordingly.

How do I know when the monkey bread is done?

I look for golden, bubbly dough and check with a toothpick in the center. If it comes out clean, it’s done!

Can I freeze monkey bread?

Yes, I can freeze the unbaked monkey bread. I just wrap it tightly and store it in the freezer for up to 1–2 months. To bake, I let it thaw in the fridge overnight and then bake as usual.

Conclusion

Easy Monkey Bread is the ultimate comfort food—a warm, gooey, sweet treat that’s perfect for any occasion. Whether I’m making it for a weekend breakfast or a special dessert, it’s always a hit. With minimal prep and ingredients, it’s the kind of recipe I keep coming back to whenever I need something that’s both simple and indulgent.