Classic Monkey Bread Recipe – Gooey, Sweet, and Irresistible

Introduction

If you love warm, gooey, pull-apart treats, this Classic Monkey Bread Recipe is about to become your new favorite. Made with soft biscuit dough coated in cinnamon sugar and drenched in a buttery caramel sauce, every bite is pure comfort. Whether you serve it for breakfast, brunch, or dessert, this monkey bread is guaranteed to be a hit.

Why You’ll Love This Recipe

Key Benefits

• Easy to Make – Uses refrigerated biscuit dough for quick prep
• Perfect for Sharing – Great for family gatherings, brunches, and holidays
• Kid-Friendly – Fun to make and eat with little hands

Taste & Texture

• Soft, pillowy dough with a slight crisp on the edges
• Rich cinnamon-sugar flavor balanced with buttery caramel
• Gooey, sticky, and melt-in-your-mouth delicious

Dietary Attributes

• Can be made nut-free by omitting pecans or walnuts
• Easily adaptable to dairy-free with plant-based butter

Ingredients & Substitutions

Ingredient List

• 3 cans (16 oz each) refrigerated biscuit dough (such as Pillsbury Grands)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter (melted)
• 1 cup packed brown sugar
• Optional: 1/2 cup chopped nuts (pecans or walnuts)

Notes on Quality

• Dough choice: Buttermilk or flaky biscuit dough both work, but flaky biscuits give extra texture
• Cinnamon: Use Ceylon cinnamon for a sweeter, less spicy flavor or Cassia cinnamon for a bold kick
• Butter: For the richest caramel flavor, use high-quality unsalted butter

Possible Substitutions

• Swap granulated sugar for coconut sugar for a slightly caramelized taste
• Replace butter with vegan butter for a dairy-free version
• Use crescent roll dough instead of biscuits for a lighter, more pastry-like texture

Step-by-Step Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or nonstick spray.

Prepare the Dough

Open the biscuit dough cans and cut each biscuit into quarters.

Coat the Dough

In a large zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces in batches, seal the bag, and shake to coat evenly with the cinnamon sugar mixture.

Layer the Dough

Arrange the coated biscuit pieces in the prepared Bundt pan, layering them evenly. If using nuts, sprinkle some between the layers.

Make the Caramel Sauce

In a small saucepan, melt the butter and brown sugar over medium heat. Stir until smooth, about 2-3 minutes. Do not boil.

Assemble and Bake

Pour the caramel sauce evenly over the biscuit pieces. Bake for 35-40 minutes, or until golden brown and a toothpick inserted near the center comes out clean.

Cool and Invert

Let the monkey bread cool for 10 minutes in the pan, then carefully invert it onto a serving plate.

Serve and Enjoy

Pull apart the warm, gooey pieces and serve immediately. For extra sweetness, drizzle with a simple powdered sugar glaze.

Expert Tips & Tricks

Best Practices

• Grease the Bundt pan well to prevent sticking
• Shake the dough in small batches to ensure even coating
• Use room temperature butter for a smoother caramel sauce

Common Mistakes

• Not cooling before inverting – The caramel needs time to set
• Overbaking – This can make the bread too dry
• Skipping the sauce – The caramel is key to the gooey texture

Time-Saving Tips

• Prep the night before – Assemble the dough and store it in the fridge, then bake fresh in the morning
• Use pre-mixed cinnamon sugar to cut down on prep time

Serving Suggestions

Pairings

• Breakfast or brunch: Serve alongside a French omelette (try this French Omelette with Fines Herbes)
• Casual snack: Enjoy with a cup of coffee or hot cocoa
• Brunch buffet: Pair with Classic French Toast (here’s the recipe)

Presentation Ideas

• Sprinkle with powdered sugar for a bakery-style finish
• Serve in individual muffin cups for easy portions

Beverage Pairings

• Coffee: A rich espresso or cinnamon latte
• Tea: Chai or vanilla rooibos for a warming contrast
• Milk: A glass of cold milk balances the sweetness

Storage & Reheating

Leftover Storage

• Store in an airtight container at room temperature for up to 2 days
• Keep in the fridge for up to 5 days for a longer shelf life

Reheating Methods

• Microwave: Heat in 15-second intervals until warm
• Oven: Reheat at 300°F (150°C) for 5-10 minutes to restore crispness

Frequently Asked Questions

Substitutions & Adjustments

Can I make this without a Bundt pan?
Yes! Use a 9×13-inch baking dish instead, but reduce baking time by 5-10 minutes.

What if I don’t have refrigerated biscuit dough?
You can use homemade yeast dough or crescent roll dough as an alternative.

Troubleshooting

My monkey bread stuck to the pan!
Make sure you grease the pan well and let it cool for 10 minutes before inverting.

Why is my monkey bread dry?
It may have been overbaked or not enough sauce was added. Try reducing bake time or increasing caramel sauce.

Variations & Customizations

Dietary Adaptations

• Dairy-free: Use plant-based butter
• Gluten-free: Use gluten-free biscuit dough

Flavor Twists

• Apple cinnamon monkey bread – Add diced apples between layers
• Chocolate chip monkey bread – Sprinkle chocolate chips throughout
• Pumpkin spice monkey bread – Replace cinnamon with pumpkin pie spice

Seasonal/Holiday Versions

• Christmas version – Add red and green sprinkles
• Fall version – Mix in caramelized pecans and nutmeg

Conclusion

This Classic Monkey Bread Recipe is the ultimate pull-apart treat that’s simple to make and impossible to resist. Whether you’re making it for a holiday breakfast, weekend brunch, or just a sweet indulgence, it’s sure to be a crowd-pleaser. If you loved this recipe, check out more delicious ideas like Heart-Shaped Grilled Cheese Sandwiches for a fun and easy snack.

For more tasty recipes, visit my Pinterest page here and start pinning your favorites. Happy baking!

Print