How to Make Monkey Bread with Canned Biscuits

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If you’ve ever wanted a homemade monkey bread recipe that feels impressive but takes almost no effort, you’re in the right place. This easy monkey bread with canned biscuits is the kind of recipe you make when you want something warm, sweet, and cozy—but don’t want to spend hours in the kitchen (or deal with yeast 🙃).

Made with simple pantry ingredients and store-bought biscuit dough, this pull-apart monkey bread is perfectly gooey, cinnamon-sugary, and impossible to stop eating. It’s the kind of treat that magically disappears at brunch, holiday mornings, or casual get-togethers—and everyone asks for the recipe. Best part? You don’t have to be a baker to pull it off.

Whether you’re making this for a weekend breakfast, a last-minute dessert, or just because you’re craving something sweet, I’ll walk you through exactly how to make monkey bread with canned biscuits, step by step, so it turns out soft, sticky, and golden every single time.

What Is Monkey Bread?

Monkey bread is a classic pull-apart sweet bread made from small pieces of dough coated in cinnamon sugar, baked together in a buttery brown sugar sauce, and flipped out into a sticky, caramelized masterpiece. Instead of slicing, you grab a piece with your fingers—hence the name. It’s casual, cozy, and meant to be shared.

This version uses canned biscuit dough, which means all the flavor and texture without the extra steps. No kneading. No proofing. No stress. You still get those soft, fluffy interiors with crisp, caramelized edges—just with way less effort. It’s the kind of recipe that feels nostalgic and approachable, even if you’ve never baked anything from scratch before.

Ingredients You’ll Need

One of the best things about this easy monkey bread recipe is how short and familiar the ingredient list is. You likely already have most of this in your kitchen.

• 2 cans refrigerated biscuit dough
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ¾ cup brown sugar (packed)
• ¾ cup unsalted butter
• 1 teaspoon vanilla extract (optional)

Optional add-ins:

• Chopped pecans or walnuts
• Mini chocolate chips
• A pinch of nutmeg or pumpkin spic

Tools & Equipment

You don’t need anything fancy here, which makes this a great beginner-friendly recipe.

• Bundt pan – Helps the monkey bread bake evenly and look extra pretty
• Large bowl or zip-top bag – For tossing the dough in cinnamon sugar
• Small saucepan – For melting the butter and brown sugar
• Knife or kitchen scissors – To cut the biscuits cleanly
• Measuring cups and spoons

If you don’t have a bundt pan, a deep round baking dish can work—just make sure it’s well-greased and deep enough for the dough to rise.

Step-by-Step Instructions (Detailed + Foolproof)

Step 1: Preheat + Prep Your Pan (Do This First)

• Preheat your oven to 350°F so it’s fully ready when your pan is.
• Grab your bundt pan and grease it thoroughly. Like, more than you think you need.
  • Use softened butter or nonstick spray (baking spray with flour is especially helpful).
  • Get into every curve and ridge, plus the center tube—that’s where sticking loves to happen.
• Optional but smart: lightly dust the greased pan with a spoonful of sugar. It adds a tiny bit of crunch and helps with release.

Why this matters: Monkey bread is basically caramel + dough, and caramel is clingy.

Step 2: Open the Biscuits + Cut into Even Pieces

• Open your canned biscuits and separate them.
• Cut each biscuit into 4 pieces (quarters).
  • If you’re using big “Grands”-style biscuits, cut into 6–8 pieces instead.
• Try to keep the pieces roughly the same size so they bake evenly.

Pro tip: Kitchen scissors work surprisingly well here and feel less messy than a knife.

Step 3: Mix the Cinnamon Sugar Coating

• In a large bowl (or zip-top bag), mix:
  • Granulated sugar
  • Cinnamon
• Stir until the cinnamon looks evenly distributed (no big cinnamon clumps).

Optional flavor upgrade: Add a tiny pinch of salt or nutmeg. It makes everything taste more “bakery.”

Step 4: Coat the Biscuit Pieces (The Fun Part)

• Drop a handful of biscuit pieces into the cinnamon sugar.
• Toss/roll them until coated on all sides.
  • If using a bag: seal it and shake gently.
  • If using a bowl: use clean hands or a spatula and toss like salad.
• Transfer coated pieces into the bundt pan as you go.

Goal: Every piece should have a visible cinnamon-sugar “jacket.” That’s what gives you flavor in every bite.

Step 5: Layer the Dough in the Pan (So It Bakes Evenly)

• Add the coated pieces to the pan in an even layer, then continue until you’ve added them all.
• Don’t press them down—just let them settle naturally.
• If you’re adding mix-ins (nuts/chocolate chips), this is where you do it:
  • Sprinkle a small handful between layers so it’s evenly distributed (instead of all sinking to one spot).

Why layer: It helps the monkey bread pull apart beautifully instead of turning into one dense lump.

Step 6: Make the Brown Sugar Butter Sauce (AKA The Magic)

• In a small saucepan over medium heat, melt the butter.
• Add the brown sugar (and optional vanilla).
• Stir constantly until:
  • the sugar is mostly dissolved,
  • the mixture looks smooth and glossy,
  • and it starts to look like a thin caramel.

This takes about 2–3 minutes.

Don’t boil it too hard. A gentle simmer is perfect—too hot can make the sauce grainy or overly thick.

Step 7: Pour the Sauce the Right Way

• Slowly pour the warm sauce evenly over the dough in the pan.
• Aim for coverage across the whole surface.
• Tip the pan slightly (carefully) so the sauce can run down into the gaps.

Optional extra gooey move: After pouring, sprinkle 1–2 tablespoons of any leftover cinnamon sugar over the top.

Step 8: Bake (And How to Know It’s Actually Done)

• Bake at 350°F for 35–40 minutes.
• Start checking around minute 33–35 depending on your oven.

Signs it’s done:

• Top is deep golden brown
• You see bubbling around the edges
• A skewer/toothpick in the center comes out without wet dough (sticky caramel is fine—raw dough is not)

If the top is browning too fast: loosely tent with foil for the last 8–10 minutes.

Step 9: Rest (Not Too Long!) + Flip

This part is important for getting it out cleanly.

• Let the monkey bread cool in the pan for 5–10 minutes.
  • Less than 5 minutes: too loose, may fall apart.
  • More than 10–12 minutes: caramel sets and can glue it to the pan.
• Place a large plate over the pan.
• Flip confidently (one smooth motion), then lift the pan slowly.

If it sticks: Tap the pan gently, or run a butter knife carefully around the edges. Spoon any extra sauce left in the pan over the top like it was always the plan.

Step 10: Serve Warm + Gooey

• Monkey bread is best served warm, when it’s pull-apart soft and the caramel is still gooey.
• If you want to be extra: drizzle with a quick glaze (powdered sugar + milk) for a cinnamon-roll vibe.

How Long to Bake Monkey Bread

Monkey bread made with canned biscuits typically bakes at 350°F for 35–40 minutes, depending on your oven.

You’ll know it’s done when:

• The top is golden brown
• The sauce is bubbling around the edges
• The center dough looks set (sticky is fine, raw dough is not)

When in doubt, give it another few minutes—undercooked centers are the most common issue.

Storage & Reheating Tips

Monkey bread is best the day it’s baked, but leftovers can still be enjoyed.

• Store tightly covered at room temperature for up to 2 days
• Reheat individual portions in the microwave for 15–20 seconds
• Reheat larger portions in a 300°F oven, loosely covered, until warmed through

Reheating brings back the gooey texture without drying it out.

Common Mistakes to Avoid

• Not greasing the pan thoroughly
• Cutting biscuit pieces too large
• Pressing dough down tightly
• Letting the sauce boil too aggressively
• Waiting too long to flip the bread out of the pan

Avoid these, and your monkey bread will turn out soft, sticky, and perfectly pull-apart every time.

FAQs About How to Make Monkey Bread with Canned Biscuits

Can I make monkey bread without a bundt pan?

Yes, you can make monkey bread without a bundt pan. A deep round cake pan, loaf pan, or even a casserole dish will work. Just be sure to grease the pan very well and allow enough space for the dough to rise while baking.

Can I use any type of canned biscuits for monkey bread?

Most refrigerated canned biscuits work well for monkey bread, including flaky or homestyle biscuits. Larger biscuits should be cut into smaller pieces to ensure even baking. Avoid biscuits with built-in fillings or glazes, as they can affect texture.

Why is my monkey bread doughy in the middle?

Monkey bread can turn doughy if the biscuit pieces are too large or if the bread isn’t baked long enough. Cutting the dough evenly and baking until the center is fully set helps prevent undercooked spots.

Should monkey bread be served warm or cold?

Monkey bread is best served warm when the caramel sauce is still gooey and the dough is soft. While it can be eaten at room temperature, warming it slightly brings back the texture and flavor.

Can monkey bread be made ahead of time?

Monkey bread can be assembled ahead of time and stored covered in the refrigerator overnight. Bake it fresh the next day, adding a few extra minutes to the baking time if needed.

How do I keep monkey bread from sticking to the pan?

To prevent sticking, grease the pan generously, including the center tube and grooves. Let the bread cool for 5–10 minutes before flipping—cooling too long can cause the sugar to harden and stick.

Can I reheat leftover monkey bread?

Yes, monkey bread reheats well. Microwave individual portions for 15–20 seconds or warm larger portions in a low oven until heated through.

Can monkey bread be frozen?

Monkey bread can be frozen after baking and cooling completely. Wrap it tightly and freeze for up to 2 months. Thaw at room temperature and reheat gently before serving.

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ABOUT THE AUTHOR

Lisa, Slow Living Enthusiast

Hi, I’m Lisa. I write about slow living, nervous system care, and creating calm, intentional routines for everyday life. After spending 10 years living in Europe, I learned firsthand the art of savoring moments, embracing simplicity, and letting life unfold at a more human pace. My mission is to help you soften the edges of modern life and create space for a more intentional way of living.