Easy Monkey Bread

This easy monkey bread is tossed in cinnamon sugar and baked in a rich homemade caramel sauce for an irresistible pull-apart treat. Perfect for breakfast, brunch, or dessert, this sweet and gooey monkey bread recipe is always a family favorite.

Easy Monkey Bread from Biscuits

This recipe gives me all the feels. I have made this recipe for Christmas morning breakfast for over 10 years, and my kids’ cheer every single time. It’s not a hard recipe and by no means is it fancy either, but it’s the memories that we associate food with that I love the most.

This easy monkey bread is made from 2 cans of biscuit dough and a few pantry ingredients. I always make it the day before and pop it in the fridge. On Christmas morning, I pull it out of the fridge and place it in the oven while we open gifts. By the time we are done opening presents, the house smells heavenly and we are ready for a sweet Christmas breakfast.

Each bite is soft, gooey, and coated in warm cinnamon sugar with a rich homemade caramel sauce dripping into every crevice. It’s perfectly sweet, incredibly comforting, and one of those treats everyone keeps pulling apart until the pan is empty.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Easy Monkey Bread?

• Pilsbury Grands Homestyle Buttermilk Biscuit Dough – This brand is my favorite to use for this recipe. You however can use any type of canned biscuit dough you prefer.
• White Sugar – You are going to use both white sugar and brown sugar in this recipe. You will mix the white sugar with cinnamon to coat the biscuits and the brown sugar to make a homemade caramel sauce.
• Brown Sugar
• Cinnamon
• Butter – Every single recipe is better with butter.

Tools You’ll Need

• Small Saucepan
• Measuring Cups and Spoons
• Bundt Pan
• Heat Resistant Whisk
• Gallon Ziploc Bag
• Kitchen Shears

Easy Monkey Bread Recipe

1. Preheat the oven to 375°F.
2. In a medium saucepan, melt the butter over medium heat.
3. Once melted, add the brown sugar and 1/2 cup white sugar. Bring the mixture to a boil, then reduce the heat to medium-low. Whisk frequently and cook until the sauce thickens and becomes syrup-like. Remove from the heat and set aside.
4. Generously spray a Bundt pan with cooking spray and set aside.
5. Remove the biscuit dough from the cans and cut it into small, bite-sized pieces using kitchen shears.
6. Add the remaining 1/2 cup sugar and cinnamon to a gallon-size zip-top bag. Seal and shake until well combined. Add a few pieces of biscuit dough to the bag at a time and shake until evenly coated. Repeat until all the dough pieces are coated.
7. Pour one-third of the caramel sauce into the bottom of the prepared Bundt pan. Arrange half of the coated biscuit pieces evenly over the sauce. Pour another third of the caramel sauce over the biscuits, then layer the remaining biscuit pieces on top. Finish by pouring the remaining caramel sauce over everything.
8. Cover the pan loosely with aluminum foil and bake for 1 hour. Remove the foil and continue baking for an additional 10 minutes until the top is golden brown.
9. Remove from the oven.
10. Carefully place a heat-resistant plate over the Bundt pan and, using oven mitts, invert the pan to release the monkey bread onto the plate.
11. Let cool slightly and serve warm.
12. Enjoy!

Storage and Reheating

Storage: Store leftover monkey bread tightly covered or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 15–20 seconds until warm and gooey. For larger portions, cover loosely with foil and warm in a 300°F oven until heated through.