I like monkey bread served warm, when each cinnamon-sugar piece pulls away with a little of the buttery coating. This easy homemade monkey bread recipe uses refrigerated biscuit dough, so you can make a cozy breakfast without mixing dough from scratch.
You cut the biscuits into small pieces, coat them in cinnamon sugar, then add a buttery brown sugar topping before baking. The finished bread has tender centers and sticky edges, with no kneading or rising time to plan around. Start with the right pan and a few simple ingredients, then watch the center near the end of baking.
Easy Homemade Monkey Bread Recipe With Cinnamon and Sugar
Plan on about 8 servings, depending on how generously you divide the bread. You’ll need a greased 12-cup Bundt or fluted tube pan and an oven heated to 350°F.
Gather these ingredients before starting:
- 2 cans refrigerated biscuits, with 8 biscuits per can.
- 1 cup granulated sugar.
- 2 teaspoons ground cinnamon.
- 1/2 cup butter.
- 3/4 cup packed brown sugar.
- Cooking spray or shortening for the pan.
- Up to 1/2 cup chopped walnuts or raisins, if you want.
The walnuts and raisins are optional; the bread doesn’t need either to turn out sweet and gooey. Allow roughly 30 to 40 minutes for baking, followed by a short rest before turning it onto a plate.
Keep a fork, oven mitts, and a serving platter nearby. Once the bread finishes baking, you’ll want everything ready for the warm topping and hot pan.
Read also: Easy Banana Zucchini Carrot Bread With Fresh Bananas and Veggies
What You Need for Soft, Gooey Cinnamon Sugar Monkey Bread
Refrigerated biscuits keep this recipe manageable because the dough is already mixed and portioned. Choose plain biscuits rather than a flavored variety, and use two cans containing 16 biscuits total.
Pillsbury Grands! biscuits are one familiar option. Biscuit sizes vary, though, so larger or thicker pieces can need more time in the oven. Keep the pieces similar in size so one section doesn’t stay doughy while another finishes.
Granulated sugar gives the dough pieces their sweet outer coating. Mix it thoroughly with the cinnamon before adding biscuits, so you don’t end up with patches of plain sugar or concentrated spice.
Butter and brown sugar form the sticky, caramel-like topping. Measure the brown sugar by pressing it into the measuring cup, then level the top. Breaking up firm lumps helps it combine with the melted butter.
The topping starts as a simple mixture rather than a cooked caramel, so you don’t need a candy thermometer. It spreads between the pieces as the bread bakes.
Cooking spray or shortening helps release the finished bread. Cover the grooves and center tube, even if your pan has a nonstick surface. The sugary coating can cling wherever the pan hasn’t been greased.
How to Make Monkey Bread Step by Step
Prepare the Pan and Cinnamon Sugar
Heat the oven to 350°F. Generously grease every inside surface of a 12-cup Bundt or fluted tube pan, including the center tube and deep grooves.
Mix 1 cup granulated sugar with 2 teaspoons ground cinnamon in a large food-storage bag or roomy bowl. Stir or shake until the cinnamon looks evenly distributed. Thorough greasing matters because the topping becomes sticky during baking and can catch in the pan’s details.
Cut and Coat the Biscuit Pieces
Separate the biscuits from both cans, then cut each biscuit into four pieces. With 16 biscuits, you’ll have about 64 pieces.
Add the pieces to the cinnamon sugar in small batches, about 8 to 10 at a time. Shake gently or turn them in the bowl until coated on all sides. If the dough becomes sticky, refrigerate it briefly before continuing.
Layer the Dough and Add the Brown Sugar Topping
Arrange the coated pieces loosely and evenly in the pan without pressing them down. Scatter up to 1/2 cup chopped walnuts or raisins between layers, if using.
Melt 1/2 cup butter over low heat, then remove it from the heat. Stir in 3/4 cup packed brown sugar until combined. Pour the mixture evenly over the dough, moving around the ring rather than concentrating it in one spot.
Read also: Easy Banana Zucchini Carrot Bread With Fresh Bananas and Veggies
Bake Until the Center Is Cooked, Then Turn It Out
Bake the assembled bread at 350°F for about 30 to 40 minutes. Your oven, pan, and biscuit size can change the timing, so begin checking near the lower end.
Check the Middle for Doneness
Look for a golden-brown top, then gently pull apart a piece near the center with a fork. The inside should look baked and tender, without wet dough or a pasty middle.
If you find an undercooked piece, return the pan to the oven and check again after a few minutes. A browned surface can hide doughy pieces underneath, especially where the biscuits sit close together.
Check the dough inside a center piece, not just the glossy sugar coating around it.
Rest Briefly and Release the Bread
Let the bread rest in its pan for about 5 minutes. This gives the topping a little time to settle without leaving it to firm up completely.
Gently loosen the edges with a spatula that won’t scratch your pan. Set a heat-safe serving plate over the opening, hold both securely with oven mitts, then carefully invert them together.
Tap the pan gently if the bread doesn’t release at once. Lift it away carefully, keeping your hands clear of the hot sugary topping. A platter with a small rim helps catch any syrup that runs down the sides.
Easy Ways to Serve, Store, and Change It Up
Serve It Warm and Try Simple Add-Ins
Serve monkey bread warm as a shared breakfast, brunch dish, or dessert. Let the topping cool enough to handle before inviting everyone to pull off pieces.
Walnuts add crunch, while raisins give you small pockets of chewy sweetness. Keep them between the dough layers rather than piling them on top. The plain cinnamon-sugar version remains a good choice when you’re serving people with different preferences.
A light drizzle of icing is optional, but the brown sugar topping already supplies plenty of sweetness. If you enjoy another shortcut dessert with a tender topping, try our easy Bisquick apple cobbler.
Store Leftovers and Prepare Ahead
Cover leftover bread or transfer it to an airtight container, then refrigerate for up to 3 days. Keep it covered to limit drying, and follow USDA guidance for handling leftovers when cooling and storing food.
Reheat only the portion you want to serve, stopping once it’s warm. Extended reheating can dry the biscuit pieces and make the coating harder around the edges.
For a short head start, coat and arrange the dough in the prepared pan. Cover tightly and refrigerate for up to 1 hour. Add the butter and brown sugar mixture before baking, then bake as directed and check the center before removing it.
Frequently Asked Questions
Can I Make Monkey Bread Without a Bundt Pan?
Another oven-safe pan may work, but its shape and depth change how evenly the bread cooks. A deep layer of dough can take longer to bake through than a shallow one. Watch the center closely rather than assuming the same baking time will apply.
Can I Use Homemade Biscuit Dough?
Yes, but homemade dough can differ in moisture, texture, and how much it rises. Cut it into evenly sized pieces, and use the center-piece doneness test before removing the pan. Expect the finished texture and baking time to differ from refrigerated biscuits.
Why Is My Monkey Bread Doughy in the Middle?
An underheated oven, oversized pieces, or removing the pan too early can leave the middle doughy. Let the oven finish preheating, and use an oven thermometer if its temperature seems inconsistent. Before turning out the bread, open a center piece with a fork and look for wet dough.
Can I Freeze Monkey Bread?
Let the bread cool, then wrap it well and place it in an airtight freezer container. Freeze individual portions if you want to reheat a little at a time. Follow USDA freezing and food safety guidance, and expect some texture change after thawing and reheating; the coating may soften rather than return to its freshly baked texture.
A Warm, Shareable Breakfast Without Homemade Dough
Refrigerated biscuit dough makes this easy homemade monkey bread recipe practical for a relaxed family breakfast or sweet treat. Cinnamon sugar coats each piece, while butter and brown sugar give the bread its familiar gooey finish.
Grease the pan thoroughly and check the center before turning it out. Those small steps help you serve tender pieces that release cleanly. Bring it to the table warm, with the topping still soft enough to pull apart and share.
Save the pin for later
I’m the creator of My Everyday Dish, a food blog focused on easy homemade recipes, comforting family meals, simple baking, and seasonal food ideas. I love finding practical ways to make everyday cooking less stressful and more enjoyable. Here, I share recipes with simple ingredients, clear instructions, and plenty of flavor, helping you make delicious meals and treats you’ll feel confident serving at home.
Leave a Reply