Monkey Bread Recipe – The Best Soft & Gooey Treat

Scale

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

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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.

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.