Easy Pull-Apart Monkey Bread
If there’s one recipe guaranteed to make my kitchen smell like heaven and my daughters come running, it’s Monkey Bread. Picture soft, fluffy bites of biscuit dough coated in cinnamon-sugar, baked together with buttery brown sugar caramel until golden, sticky, and pull-apart perfection. It’s not just breakfast—it’s dessert disguised as breakfast, and honestly, that’s the best kind.
Why You’ll Love It
- Crowd-pleaser alert: Kids, adults, neighbors, and probably your mailman will all ask for seconds.
- Easy, peasy biscuits: Store-bought dough keeps things quick with no yeast drama.
- Hands-on fun: If you can get teenagers to volunteer in the kitchen, you know this recipe has serious pull.
- That sauce: Butter + brown sugar = gooey caramel that makes this bread downright irresistible.
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans (16.3 oz) refrigerated biscuits (8 Count)
- 1/2 cup chopped pecans, optional
- 3/4 cup salted butter or margarine, cut into pieces
- 1 cup firmly packed brown sugar
Instructions
- Preheat oven to 350°F and generously grease a bundt pan with cooking spray.
- In a large gallon-sized food storage bag, combine granulated sugar and cinnamon.
- Separate the biscuits, then cut each into six pieces. Toss 8–10 pieces at a time in the sugar mixture until coated.
- Layer the coated dough balls into the pan. Sprinkle pecans in between layers if using. Any leftover cinnamon sugar? Sprinkle it over the top like confetti.
- In a small saucepan, melt butter over low heat. Remove from heat, whisk in the brown sugar, and pour evenly over the dough in the pan.
- Bake for 30–40 minutes until golden and no longer doughy in the center. (Pro tip: pull one piece apart near the middle to check.)
- Let the bread cool in the pan for 5 minutes, then invert onto a serving plate. If it sticks, give the pan a little tap. Serve warm and watch it disappear.
Pro Tips
- Add-ins welcome: Pecans are classic, but walnuts, raisins, or even mini chocolate chips are fair game.
- No bundt pan? No problem. A 9×13 dish works too—just keep an eye on the bake time.
Pairing Suggestions
- Coffee or hot cocoa: You’ll need something warm to wash down all that cinnamon sugar goodness.
- Fresh fruit: Because balance, right?
- Crispy bacon or sausage links – sweet + salty is the breakfast dream team.
- Scrambled eggs – a savory protein side to keep the sugar rush from hitting too hard, too fast.
Favorite Tools Used
- Bundt pan – for that iconic ring shape.
- Small saucepan – for the butter-brown sugar magic sauce.
Final Thoughts
Monkey Bread is one of those recipes that feels nostalgic, cozy, and downright fun all at once. Whether you serve it for brunch, dessert, or just because you want your house to smell like a bakery, this one’s always a win.
Easy Pull-Apart Monkey Bread
Easy Pull-Apart Monkey Bread is the ultimate gooey, cinnamon-sugar breakfast treat. Made with biscuit dough, butter, and brown sugar, it bakes up golden, soft, and irresistibly sticky-sweet. Perfect for holidays, weekend brunch, or anytime you need a crowd-pleasing comfort food.
Equipment
- Bundt Pan – for that iconic ring shape.
- Small Sauce Pan – for the butter-brown sugar magic sauce.
Ingredients
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans 16.3 oz refrigerated biscuits (8 Count)
- 1/2 cup chopped pecans optional
- 3/4 cup salted butter or margarine cut into pieces
- 1 cup firmly packed brown sugar
Instructions
- Preheat oven to 350°F and generously grease a bundt pan with cooking spray.
- In a large gallon-sized food storage bag, combine granulated sugar and cinnamon.
- Separate the biscuits, then cut each into six pieces. Toss 8–10 pieces at a time in the sugar mixture until coated.
- Layer the coated dough balls into the pan. Sprinkle pecans in between layers if using. Any leftover cinnamon sugar? Sprinkle it over the top like confetti.
- In a small saucepan, melt butter over low heat. Remove from heat, whisk in the brown sugar, and pour evenly over the dough in the pan.
- Bake for 30–40 minutes until golden and no longer doughy in the center. (Pro tip: pull one piece apart near the middle to check.)
- Let the bread cool in the pan for 5 minutes, then invert onto a serving plate. If it sticks, give the pan a little tap. Serve warm and watch it disappear.
Notes
Pro Tips
- Add-ins welcome: Pecans are classic, but walnuts, raisins, or even mini chocolate chips are fair game.
- No bundt pan? No problem. A 9×13 dish works too—just keep an eye on the bake time.
- Coffee or hot cocoa: You’ll need something warm to wash down all that cinnamon sugar goodness.
- Fresh fruit: Because balance, right?
- Crispy bacon or sausage links – sweet + salty is the breakfast dream team.
- Scrambled eggs – a savory protein side to keep the sugar rush from hitting too hard, too fast.
Nutrition
Serving: 8 ServingsCalories: 355kcalCarbohydrates: 41gProtein: 1gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 46mgSodium: 145mgPotassium: 72mgFiber: 1gSugar: 39gVitamin A: 537IUVitamin C: 0.1mgCalcium: 36mgIron: 0.4mg
Tried this recipe?Let us know how it was!