Monkey Bread with Canned Biscuits
A Sweet Memory Behind Monkey Bread
I still remember the first time I made Monkey Bread. I was barely tall enough to see over the kitchen counter, standing beside my grandmother as the air filled with the warm scent of cinnamon and caramel. She would hand me little dough balls, and I’d roll them in sugar, giggling when it stuck to my fingers.
When the bread finally came out of the oven, its sticky, golden top glistened in the light. The first bite was pure magic—soft, warm, and sweet. Today, I’m sharing this same family recipe so you can bring that same joy into your home and make your own sweet memories.
Learn more about our hearty breakfast recipes to pair perfectly with your morning monkey bread.
What Is Monkey Bread?
A Brief History of Monkey Bread
Monkey Bread has a fascinating history that goes far beyond the kitchen. This soft, sticky pull-apart bread is believed to have been inspired by Hungarian coffee cakes brought to America by immigrants in the mid-20th century.
Over time, it transformed into the cinnamon-sugar treat we know today. Its name, “Monkey Bread,” comes from the way it’s eaten—people pull it apart with their fingers, much like monkeys picking at food.
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Why It’s Called “Monkey Bread”
The name might make you smile, but it’s surprisingly literal. Monkey Bread is meant to be enjoyed communally, with everyone pulling off bite-sized pieces. This fun, casual way of eating is what makes it perfect for family breakfasts, holiday gatherings, or cozy weekend mornings. It’s not just bread—it’s an experience.
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Monkey Bread with Canned Biscuits
This homemade Monkey Bread is soft, gooey, and coated in cinnamon-sugar with a buttery caramel glaze. Perfect for holiday breakfasts, brunch, or a cozy weekend treat.
- Total Time: 50 minutes
- Yield: 1 Bundt pan (about 12 servings)
Ingredients
1 1/2 tablespoons unsalted butter (for greasing pan)
2 packages (16 oz each) refrigerated biscuit dough (Pillsbury Grand’s Buttermilk Biscuits – not flaky layers)
1 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom (optional)
1 cup chopped pecans (optional)
16 tablespoons (1 cup) unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat and Prepare the Pan
Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan generously with softened butter, making sure to coat all crevices. Sprinkle half of the pecans on the bottom if using.Prepare Dough Balls
Cut each biscuit into 4 quarters. Roll each piece into a ball for a softer, more uniform texture.Make Cinnamon-Sugar Mixture
In a large resealable plastic bag, combine granulated sugar, cinnamon, and cardamom. Add dough balls in batches and shake to coat evenly. Layer coated balls in the Bundt pan, sprinkling pecans between layers.Prepare Caramel Sauce
In a small saucepan, combine 1/2 cup of the leftover cinnamon-sugar mix, brown sugar, butter, and salt. Heat over medium, stirring until butter melts and mixture just comes to a boil. Remove from heat, stir in vanilla.Assemble and Bake
Pour caramel sauce evenly over the dough balls in the pan. Bake for 30–35 minutes, or until the top is golden and the center reaches 190°F (88°C).Cool and Serve
Let bread rest for 10 minutes before inverting onto a large serving plate. If any caramel remains in the pan, drizzle it over the top. Serve warm and enjoy.
Notes
Don’t use flaky-layer biscuits — they don’t hold together well.
You can assemble this recipe the night before, refrigerate, and bake in the morning.
If the top browns too quickly, loosely cover with foil for the remaining bake time.
Leftovers can be reheated in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Popular Variations Across the USA
While the classic Monkey Bread is coated in cinnamon sugar and drizzled with buttery caramel sauce, creative bakers across the USA have developed countless variations. In the South, you might find pecan-laden versions; in the Midwest, savory pull-apart breads with cheese and herbs are popular. Some modern recipes even include cream cheese fillings or chocolate drizzles for an extra indulgent twist.
Discover great ideas like this flavorful zucchini cheese bread for another soft and savory bake.
Ingredients for the Best M.Bread
Essential Core Ingredients
The magic of Monkey Bread starts with a few simple yet powerful ingredients. For the dough base, refrigerated biscuit dough is the most convenient choice, especially Pillsbury Grand’s Buttermilk Biscuits.
Avoid the flaky-layer style as it won’t hold together as well when baked. You’ll also need granulated sugar, ground cinnamon, and just a hint of cardamom to add depth.
Butter—preferably unsalted—melts into the sugar to create that irresistible caramel sauce that defines a perfect Monkey Bread.
Optional Add-Ins for Flavor and Texture
While classic Monkey Bread is already rich in taste, you can elevate it with optional ingredients. Chopped pecans add crunch and a nutty aroma that pairs beautifully with cinnamon.
You could also experiment with walnuts or even a handful of dried cranberries for a festive touch. For a gooey, indulgent variation, mix in small chunks of cream cheese between the dough layers before baking.
Ingredient Substitutions for Dietary Needs
Monkey Bread can easily adapt to suit different diets. For a dairy-free version, use plant-based butter and dairy-free biscuit dough. If you’re watching your sugar intake, swap some of the granulated sugar for a natural sweetener like coconut sugar. Gluten-free Monkey Bread is also possible by using a gluten-free biscuit dough and ensuring all other ingredients are certified gluten-free.
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Step-by-Step Monkey Bread Recipe
Prepping Your Pan and Dough
To make the perfect pull-apart bread, start by preheating your oven to 350°F. Take a 12-cup Bundt pan and coat it generously with softened butter, making sure you cover every little groove—this prevents sticking and ensures a smooth release later. If you want extra crunch, sprinkle about half a cup of chopped pecans into the bottom of the pan before adding the dough. For the dough itself, cut each biscuit into four quarters. Rolling each piece into a ball gives your loaf a fluffier, more uniform texture.
Creating the Perfect Cinnamon-Sugar Coating
In a large resealable plastic bag, mix together 1 cup of granulated sugar, 1 tablespoon of cinnamon, and a pinch of cardamom.
Add the dough balls in small batches and shake the bag until they’re evenly coated. As you layer them into the Bundt pan, scatter more pecans between the layers to create that delicious nutty surprise in every bite. This coating is what gives this sweet bread its signature sweetness and aroma, so take your time to make sure each piece is covered.
Making the Rich Caramel Sauce
In a small saucepan, combine half a cup of the leftover cinnamon-sugar mixture with 1 cup of packed brown sugar, 16 tablespoons of butter, and a pinch of salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture just starts to boil. Remove from the heat and stir in 1 teaspoon of vanilla extract. This caramel sauce will seep into every layer of your sticky cinnamon loaf, creating that gooey, indulgent texture we all love.
Once everything is ready, pour the sauce evenly over the coated dough balls in the Bundt pan, tilting the pan slightly to help it spread. Bake in the center of the oven for 30–35 minutes, until the internal temperature reaches 190°F to 200°F. Let it cool for 10 minutes, then invert onto a large serving plate. If there’s any caramel left in the pan, drizzle it right over the top before serving warm.
Looking for inspiration? Try this juicy million dollar baked chicken breast for a savory dinner option.
Baking Tips for Perfect M.Bread Every Time
How to Avoid Sticking in the Pan
One of the biggest frustrations when making Monkey Bread is having it stick to the Bundt pan. The solution? Butter generously—every nook, every cranny. Use softened butter and a pastry brush (or even a piece of wax paper) to make sure you coat the entire surface. Nonstick spray can help, but real butter adds flavor and creates a golden crust. Also, letting your Monkey Bread rest for about 10 minutes before unmolding gives the caramel a chance to settle, making release much smoother.
Ideal Baking Time and Temperature
The perfect Monkey Bread bakes at 350°F for 30 to 35 minutes. Keep in mind that ovens vary—so start checking at the 28-minute mark. An instant-read thermometer inserted into the center should read between 190°F and 200°F. If you see the top browning too quickly, loosely tent the bread with foil to prevent overcooking while allowing the inside to finish baking.
How to Tell When It’s Perfectly Cooked
Undercooked Monkey Bread can be doughy in the middle, while overbaked bread loses its signature gooey texture. To strike the perfect balance, look for a deep golden color on top and caramel bubbling up around the edges. The bread should pull apart easily but still hold its shape.
Serving and Storing Monkey Bread
Best Ways to Serve Warm Monkey Bread
Monkey Bread is at its absolute best when served fresh from the oven. The caramel is still molten, the bread is pillowy soft, and the cinnamon aroma fills the air. Place the Monkey Bread in the center of the table and let everyone pull apart their favorite pieces—it’s a hands-on, family-friendly treat that sparks conversation and smiles. For an extra indulgent touch, serve it with a side of cream cheese glaze or a scoop of vanilla ice cream.
How to Store Leftovers Without Losing Freshness
If you somehow have leftover Monkey Bread (which is rare!), store it in an airtight container at room temperature for up to two days. To keep the bread soft, wrap it in parchment paper before placing it in the container. This prevents the caramel from hardening too much and helps retain that gooey texture.
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Freezing and Reheating Tips
Monkey Bread also freezes beautifully. Let it cool completely, then wrap the entire loaf tightly in plastic wrap followed by foil. It will keep for up to three months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven at 300°F for about 15 minutes. Avoid microwaving if possible—it can make the bread chewy instead of soft and pull-apart tender.
Reducing Sugar Without Losing Sweetness
Monkey Bread is naturally indulgent, but you can make it lighter without sacrificing flavor. Replace part of the granulated sugar with coconut sugar or maple sugar for a more natural sweetness. These options add depth to the caramel sauce while lowering the glycemic load. You can also cut back on the sauce by a few tablespoons—your Monkey Bread will still be gooey, but slightly less rich.
Gluten-Free Monkey Bread Options
If you’re avoiding gluten, there’s no reason to miss out. Simply choose a gluten-free biscuit dough or make your own using certified gluten-free flour blends. For more information about gluten and its effects on baking, see this article on gluten. It’s important to also verify that your cinnamon, baking powder, and other ingredients are labeled gluten-free to prevent cross-contamination.
Using Whole Grains for Added Nutrition
For a healthier twist, swap part of the white flour (if making dough from scratch) for whole grain flour. This boosts fiber content and makes your Monkey Bread more filling without losing the soft, pull-apart texture. Whole grains are rich in vitamins, minerals, and antioxidants—learn more about their benefits in this Wikipedia article on whole grains. Even using half whole grain and half white flour creates a satisfying balance between health and indulgence.
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Common Mistakes When Making Monkey Bread
Why Monkey Bread Sometimes Turns Out Dry
Dry Monkey Bread is often the result of overbaking. While you want a golden crust, leaving it in the oven too long causes the caramel to harden and the bread to lose moisture. Always check your Monkey Bread a few minutes before the recipe’s suggested time. If it’s already golden and the center reaches 190°F, it’s ready to come out.
How to Fix Undercooked Centers
Nobody wants to pull apart their Monkey Bread and find raw dough in the middle. This usually happens when the dough balls are packed too tightly or stacked directly on top of each other. To prevent this, stagger the layers so heat can circulate. If you realize your Monkey Bread is undercooked after removing it from the oven, simply return it (covered with foil) for an additional 5–10 minutes at a slightly lower temperature of 325°F.
Avoiding Overly Sweet or Burnt Caramel
The beauty of Monkey Bread is its balance between sweetness and buttery richness. Too much sugar in the caramel sauce or overheating it can lead to bitterness. Heat the sauce only until the butter melts and the sugar dissolves—don’t let it boil for too long. If you want extra flavor without excessive sweetness, consider adding a pinch of sea salt or even a splash of bourbon for a grown-up twist.
Monkey Bread Around the World
Similar Recipes in Other Cultures
While Monkey Bread is a beloved American favorite, many cultures have their own pull-apart bread traditions. In Hungary, for example, a sweet yeast bread called arany galuska features layers of dough balls coated in sugar and nuts—very similar to Monkey Bread’s concept. In the Middle East, date-filled pull-apart breads are a festive staple, while in Eastern Europe, poppy seed fillings are common.
Sweet vs. Savory Pull-Apart Breads
Although Monkey Bread is almost always sweet, the same technique can be used for savory creations. Imagine layers of dough brushed with garlic butter, herbs, and cheese—perfect for serving alongside soups or pasta dishes. In fact, pull-apart breads of various flavors appear in cuisines all over the world. You can explore different bread traditions in this Wikipedia article about bread to inspire your next twist.
Creative Flavor Inspirations from Global Cuisines
Traveling through flavors is one of the joys of baking. Try adding tropical notes to your Monkey Bread with shredded coconut and pineapple glaze, or give it an Italian flair with espresso and cocoa in the sugar coating. For a cozy autumn version, use pumpkin spice and a maple glaze. By drawing from international recipes, you can keep Monkey Bread exciting for every occasion.
FAQs About Monkey Bread
Can I Make Monkey Bread Ahead of Time?
Yes. You can assemble Monkey Bread the night before, cover it tightly with plastic wrap, and refrigerate it. Bake it the next morning, adding an extra 5–10 minutes to the bake time if it’s going straight from the fridge to the oven. This makes Monkey Bread a great make-ahead breakfast for holidays or brunch gatherings.
What’s the Best Pan for Monkey Bread?
A 12-cup Bundt pan is the traditional choice for Monkey Bread because its shape helps the caramel sauce flow evenly through the dough layers. However, you can also use a tube pan or even a deep loaf pan if that’s what you have on hand—just adjust the baking time accordingly.
Can I Use Homemade Dough for Monkey Bread?
Absolutely. While refrigerated biscuit dough is convenient, homemade yeast dough can give your Monkey Bread a softer, more artisan texture. Just make sure to proof the dough fully before shaping it into balls and coating it with cinnamon sugar.
How Do I Keep Monkey Bread Soft and Moist?
The key to keeping Monkey Bread soft is not overbaking it and storing it correctly. Wrap leftovers in parchment paper and keep them in an airtight container. Reheat in the oven, not the microwave, to maintain the soft, pull-apart texture and gooey caramel.
Bring the Magic of Monkey Bread to Your Table
Monkey Bread isn’t just a recipe—it’s an experience. From the moment you start rolling the dough balls in cinnamon sugar to the instant you pull that golden, sticky masterpiece out of the oven, it’s pure joy. This pull-apart treat is perfect for holiday mornings, cozy family breakfasts, or anytime you want to make an ordinary day feel special. The beauty of Monkey Bread is that it’s versatile, forgiving, and endlessly customizable. Now it’s your turn—gather your ingredients, preheat that oven, and create your own sweet memory one piece at a time. The first warm bite will convince you why Monkey Bread has been loved for generations.
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