There is a reason cinnamon monkey bread disappears from the table faster than anything else at brunch. Soft bites of dough are rolled in cinnamon sugar, tucked into a bundt pan and baked in a buttery brown sugar caramel until sticky, golden and impossible to resist. Everyone pulls off their own piece, which makes it as fun as it is delicious.
This easy version starts with refrigerated biscuit dough, so there is no rising and no kneading. Below you will find the best pan to use, how to keep the bottom from sticking, a handful of variations and ideas for serving it at holidays. The printable recipe card with exact measurements is at the bottom.
Why This Cinnamon Monkey Bread Works
Monkey bread is simple, but a few details separate gooey and tender from dry or greasy. These are the points I pay attention to every time I make it for my family.
- Refrigerated biscuit dough. It bakes up soft and buttery, and the small pieces are ideal for pulling apart.
- A thick cinnamon sugar coating. Shaking the pieces in a bag coats them evenly with no mess.
- A brown sugar butter sauce. Poured over the top, it sinks down and turns into a sticky caramel at the bottom of the pan.
- Plenty of room in the pan. A 10-cup bundt pan lets the heat reach the center so nothing is doughy.
The result is a warm, sweet, pull apart bread that tastes like a cinnamon roll but takes a fraction of the effort.
It is also a budget friendly recipe. Two cans of biscuits, a little sugar and a stick of butter feed a table of ten, which is hard to beat for a weekend brunch or a school morning treat.
Ingredients You Will Need
You only need a short list, and most of it is already in the pantry.
- Refrigerated biscuit dough: Two cans, about 16 ounces each, with 8 large biscuits per can. Use the flaky layers style for the fluffiest bites.
- Granulated sugar and cinnamon: The classic coating. Use fresh ground cinnamon for the best flavor.
- Unsalted butter: Melted into the caramel sauce so you can control the salt.
- Light brown sugar: Gives the sauce its deep caramel flavor.
- Vanilla and a pinch of salt: Round out the sauce and keep it from tasting flat.
- Powdered sugar and milk: For the optional vanilla glaze on top.
Choosing the Right Pan for Monkey Bread
The pan matters more than you might think. A tube or bundt pan lets heat reach the middle of the bread, which keeps the center from turning raw while the outside browns. Here is a quick guide to what works.
| Pan | Result | Notes |
|---|---|---|
| 10 to 12-cup bundt pan | Best, even baking with a pretty shape | Grease very well, including the center tube |
| Tube pan | Very good, tall and even | Use a nonstick one or line the bottom |
| 9×13-inch baking dish | Good, no flipping needed | Bake 30 to 35 minutes, serve from the pan |
| Muffin tin | Individual servings | Bake 15 to 18 minutes |
I prefer a nonstick bundt pan sprayed generously with baking spray that contains flour. It releases the caramel without leaving the best part behind.
How to Make Cinnamon Monkey Bread
Once the dough is cut, the rest goes quickly. Clear a little counter space and enlist a helper if you have one.
- Prep the pan. Heat the oven to 350°F (175°C). Spray a 10-cup bundt pan very well with baking spray and set it on a baking sheet to catch drips.
- Cut the dough. Open the biscuit cans and cut each biscuit into quarters, for 64 pieces total.
- Make the coating. Combine the granulated sugar and cinnamon in a large zip-top bag.
- Coat the pieces. Add the dough pieces in batches, shake to coat and layer them in the pan.
- Make the caramel sauce. Melt the butter with the brown sugar, vanilla and salt in a small saucepan over medium heat, stirring until it bubbles, about 1 minute.
- Pour and bake. Pour the sauce over the dough, scatter any leftover cinnamon sugar on top and bake for 35 to 40 minutes, until deep golden and no raw dough shows in the center.
- Rest and flip. Cool in the pan for 10 minutes, then invert onto a serving plate. Drizzle with glaze if you like.
Do not let the bread cool for longer than 10 minutes in the pan, or the caramel will set and glue it in place. If any pieces stick, scoop them out and press them back on top.
Tips for the Best Cinnamon Monkey Bread
- Grease generously. Every inch of the pan, including the center tube, needs coating.
- Loosely layer the dough. Do not press the pieces down. Gaps let the caramel flow through.
- Check the center. Push a piece near the middle aside with a knife. If it looks doughy, bake a few minutes longer and tent with foil.
- Use a plate with a rim. The caramel runs when it is first turned out.
- Serve warm. The caramel is at its best in the first 30 minutes.
One more trick I love is to cut the dough pieces a little smaller than you think you need. Smaller pieces mean more surface area to hold cinnamon sugar and caramel, and they bake more evenly through the center of the pan.
More breakfast ideas are on the way. Try my soft homemade cinnamon rolls, my baked apple cinnamon French toast or the make ahead baked oatmeal cups. You can find more morning favorites in my breakfast recipes collection.
Easy Variations
- Apple cinnamon monkey bread: Tuck 1 cup of finely diced apples between the layers.
- Pecan monkey bread: Sprinkle 1/2 cup chopped pecans into the pan before adding the dough.
- Cream cheese filled: Wrap each dough piece around a small cube of cream cheese.
- Pumpkin spice: Swap the cinnamon for pumpkin pie spice for a fall version.
- Chocolate chip: Scatter mini chocolate chips between the layers.
- Dairy-free: Use a plant-based butter and check the biscuit dough label.
- Orange cinnamon: Add a teaspoon of orange zest to the cinnamon sugar and use orange juice instead of milk in the glaze for a bright citrus twist.
What to Serve with Cinnamon Monkey Bread
Because monkey bread is so sweet and rich, I like to balance it with something savory and something fresh. A breakfast spread with scrambled eggs, crispy bacon or breakfast sausage is the classic pairing, and the salty meat is a delicious contrast to the caramel.
Fresh fruit also helps. A bowl of berries, orange slices or sliced apples brightens the plate and keeps the meal from feeling too heavy. For a drink, strong coffee, hot tea or a glass of cold milk all work beautifully.
If you are serving dessert instead of breakfast, warm pieces of monkey bread are wonderful with a scoop of vanilla ice cream. The ice cream melts into the caramel and turns the bread into a sticky sundae.
Monkey Bread from Scratch
If you enjoy baking with yeast, you can swap the canned biscuits for a simple enriched dough. Use your favorite cinnamon roll dough, roll it out, cut it into 1-inch pieces and let them rise in the pan until puffy for about 45 minutes before pouring the sauce on top.
Bake it at the same temperature, but expect a longer time of 40 to 45 minutes. The texture is softer and more bread-like than the biscuit version, and the dough can be made the night before and refrigerated.
I love the speed of canned biscuits for busy mornings, but the scratch method is wonderful for a slow weekend or a holiday when you want to impress.
Monkey Bread for Holiday Mornings
Monkey bread is made for a crowd, and it needs no knife or plate. With Christmas on Friday, December 25 and Thanksgiving on Thursday, November 26, I like to make it for holiday breakfasts.
- Christmas morning: Assemble it the night before and bake it while you open gifts.
- Thanksgiving morning: It is a good breakfast for guests who are arriving before dinner.
- Overnight option: Prepare the dough pieces and sauce, cover the pan and refrigerate up to 12 hours. Bake straight from the fridge, adding 5 minutes.
- Brunch spread: Serve with scrambled eggs, bacon and fresh fruit.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Doughy center | Pan too small or not baked long enough | Use a bundt pan and tent with foil while baking longer |
| Bread sticks to pan | Pan not greased or cooled too long | Spray well and flip after 10 minutes |
| Dry bread | Overbaked or too little sauce | Pull at deep golden and use all of the sauce |
| Caramel too thin | Not boiled briefly | Bubble the sauce for a full minute before pouring |
| Burnt bottom | Sauce leaked onto the oven | Bake the pan on a sheet pan |
Make Ahead, Storage and Reheating
Monkey bread is best on the day it is baked, but leftovers keep. Cover tightly and store at room temperature for up to 2 days, or refrigerate for up to 4 days. For general guidance on handling leftovers, see the USDA guide to leftovers and food safety.
To reheat, microwave a portion for 20 to 30 seconds, or warm the whole loaf in a 325°F (165°C) oven for 10 minutes, covered with foil. You can freeze the baked bread for up to 2 months and thaw it overnight.
Frequently Asked Questions
Why is it called monkey bread?
The name most likely comes from the way people pull the pieces apart with their fingers. Nobody agrees on a single origin, but the pull apart style is the point.
Can I make cinnamon monkey bread without a bundt pan?
Yes. Bake it in a 9×13-inch dish for 30 to 35 minutes and serve from the pan, or use a tube pan.
Can I make monkey bread the night before?
Yes. Assemble it, cover it and refrigerate it overnight. Bake it straight from the fridge, adding a few extra minutes.
What biscuits are best for monkey bread?
Refrigerated flaky layers biscuits give the fluffiest results, but any large canned biscuit dough works.
How do I know monkey bread is cooked through?
The top should be deep golden and the dough pieces near the center should look cooked rather than pale and wet.
Ready to bake? Here is the full printable cinnamon monkey bread recipe with exact measurements and estimated nutrition.
Cinnamon Monkey Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray a 10-cup bundt pan generously with baking spray and set it on a baking sheet.
- Cut each biscuit into quarters to make 64 pieces.
- Combine the granulated sugar and cinnamon in a large zip-top bag, add the dough pieces in batches and shake to coat.
- Layer the coated pieces loosely in the pan.
- Melt the butter with the brown sugar, vanilla and salt in a small saucepan over medium heat and boil for 1 minute, stirring.
- Pour the sauce over the dough and bake for 35 to 40 minutes, until deep golden with no raw dough visible near the center.
- Cool in the pan for 10 minutes, then invert onto a rimmed plate.
- Whisk the powdered sugar, milk and vanilla for the glaze and drizzle over the warm bread.
Notes
I hope this gooey cinnamon monkey bread brings a happy crowd to your table. If you make it, please leave a comment and a star rating below. Happy baking, friends!
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