Monkey Bread – Pull-Apart Cinnamon Sugar Bread Recipe
Quick Answer
Cut 4 cans biscuit dough into quarters. Coat in cinnamon sugar. Layer in a buttered Bundt pan. Pour melted butter-brown sugar sauce over top. Bake at 350°F for 35-40 minutes. Flip onto a plate.
By RecipesQueen Kitchen • June 15, 2026
Monkey bread is a pull-apart bread made from small balls of dough coated in cinnamon sugar and baked in a Bundt pan with a buttery caramel sauce. Each piece tears off easily, making it the ultimate shareable treat for breakfast, brunch, or dessert.
This easy version uses refrigerated biscuit dough (like Pillsbury Grands), making it a 15-minute prep project. The caramel sauce on the bottom of the pan becomes a gooey topping when you flip it out.
Ingredients
- 4 cans (16.3 oz each) refrigerated biscuit dough (Pillsbury Grands or similar)
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 cup unsalted butter
- 1 cup packed brown sugar
Instructions
- 1
Preheat oven to 350°F (180°C). Generously grease a Bundt pan with butter.
- 2
Mix granulated sugar and cinnamon in a large zip-top bag or bowl.
- 3
Open biscuit cans and cut each biscuit into quarters. Toss the pieces in the cinnamon sugar until coated.
- 4
Layer the coated dough pieces in the Bundt pan, distributing evenly.
- 5
Melt butter and brown sugar together in a small saucepan over medium heat, stirring until combined and bubbly. Pour evenly over the dough.
- 6
Bake 35-40 minutes until the top is deep golden brown and the dough is cooked through.
- 7
Let cool in the pan for 5 minutes (no longer or the caramel will harden). Place a plate on top and carefully flip. Serve immediately — pull pieces off with your fingers!
Nutrition Facts (per serving)
Frequently Asked Questions
Can you make monkey bread the night before?
Assemble the dough in the pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature 30 minutes while the oven preheats, then pour the caramel sauce over and bake.
Reviews
No reviews yet. Be the first to review this recipe!
