This monkey bread with biscuits recipe is soft, gooey, and coated in buttery cinnamon sugar. Using refrigerated biscuit dough makes this classic pull-apart breakfast quick, easy and perfect for sharing!

Monkey bread made with Grands biscuits coated in cinnamon sugar and baked until gooey for a breakfast treat.

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Jamielyn Nye

This Easy Monkey Bread is a Family Favorite

I use refrigerated biscuit dough, like Pillsbury Grands, to turn this monkey bread with biscuits into the easiest shortcut recipe. As it bakes, the biscuits turn soft and pull-apart tender, with a gooey cinnamon sugar coating every time.

Over the years, I’ve made fun variations like cinnamon roll monkey bread and caramel apple monkey bread. Still, this classic cinnamon sugar version is the one I always come back to. It’s simple and familiar, yet it never fails to please a crowd, whether I’m feeding hungry kids at breakfast or hosting brunch for friends and family.

XO - Jamielyn

Ingredients Notes

Ingredients for monkey bread with biscuits including refrigerated biscuits, cinnamon, sugar, butter, cream, and brown sugar.

Find the full printable recipe with specific measurements below.

  • Biscuit dough: I used Pillsbury Grands biscuits. I didn’t need the full two cans. Any homestyle non-flaky canned biscuit dough can be used.
  • Sugar and cinnamon: For rolling the individual pieces of dough before putting them back together again. This way, each one has coating all around.
  • Gooey brown sugar topping: Butter, brown sugar, and heavy cream.

How to Make Monkey Bread with Biscuits

Cut each biscuit from the can into 6 even pieces. You may not need all the biscuits. I had two biscuits left.

Next, add the cinnamon sugar mixture to a large Ziploc bag. Place the biscuit pieces inside, seal the bag, and shake to coat.

Cutting refrigerated biscuit dough into bite-size pieces on a cutting board.
Biscuit dough pieces coated in cinnamon sugar inside a sealed plastic bag.

Next, place the bite-size pieces of dough in the prepared Bundt pan and sprinkle any remaining cinnamon sugar from the bag over the top.

Meanwhile, melt the butter, cream, and brown sugar over medium heat. Once the butter melts, bring the mixture to a low boil and cook for 1 minute. Then, pour the mixture evenly over the dough and bake for 30 to 35 minutes.

Biscuit dough pieces coated in cinnamon sugar arranged in a Bundt pan before baking.
Cinnamon sugar biscuit dough topped with melted butter and brown sugar sauce in a Bundt pan.

Once the edges are lightly golden and the center is cooked, remove it from the oven and cool for 10 minutes before flipping it out onto a large plate or serving platter. Enjoy!

Monkey bread with biscuits baked in a Bundt pan and coated in a gooey cinnamon sugar glaze.

Recipe Tips

  • For an extra special finish, drizzle with powdered sugar icing or dust with powdered sugar.
  • In the fall and winter months, coat the dough in pumpkin pie spice for a seasonal flavor.
  • Layer in chopped nuts for an easy twist inspired by my sticky buns recipe.
  • While you can eat it with a fork, monkey bread is meant to be pulled apart and eaten with your hands, just like a monkey would.
  • Enjoy this the day you make it, as it tastes best fresh.
Monkey bread with biscuits drizzled with powdered sugar icing on a white plate.

More sweet breakfast favorites include snickerdoodle muffins, overnight cinnamon rolls and French toast sticks.

More Sweet Breakfast Recipes

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Monkey bread made with Grands biscuits coated in cinnamon sugar and baked until gooey for a breakfast treat.

Monkey Bread with Biscuits

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 15
This monkey bread with biscuits is soft, gooey, and coated in buttery cinnamon sugar. Using refrigerated biscuit dough makes this classic pull-apart breakfast so easy!
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Video

Ingredients 

  • 2 packages Pillsbury Grands biscuit dough (16 ounces each)
  • ¾ cup sugar
  • 1 Tablespoon cinnamon
  • ½ cup butter
  • 1 cup brown sugar
  • ⅓ cup heavy cream

Instructions

  • Prepare: Preheat oven to 350°F and spray a 9 inch bundt pan with nonstick cooking spray.
  • Cut biscuit dough: Cut each piece of biscuit dough into 6 pieces. I didn't end up using 2 biscuits (makes the pan a little full).
  • Shake dough: Pour and mix 3/4 cup sugar and 1 Tablespoon cinnamon into a large zip-top bag. Add biscuit dough, seal the bag, and shake well.
  • Put biscuit dough in pan: Place the sugary biscuit pieces evenly in the bottom of the prepared bundt pan. Sprinkle any extra cinnamon sugar over top.
  • Make topping: In a small saucepan, mix 1/3 cup heavy cream, 1/2 cup butter and 1 cup brown sugar. Heat over medium heat until the butter is melted, then low boil for 1 additional minute. Pour over biscuit dough.
  • Bake: Bake for 30 – 35 minutes, or until edges are lightly golden and center is cooked.
  • Cool: Cool for 10 minutes, the flip onto a large plate or serving platter.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Optional glaze: Mix together 1 cup powdered sugar and 2 Tablespoons milk. Drizzle over top once flipped out. 
Store: This can be kept at room temperature for up to 1 day, but after that, keep any leftover monkey bread store in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
Make ahead: You can prep up to step 5 and then cover and refrigerate overnight. Let come to room temperature in the morning while the oven preheats then bake accordingly. 

Nutrition

Calories: 180kcal, Carbohydrates: 27g, Protein: 0.3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 60mg, Potassium: 31mg, Fiber: 0.3g, Sugar: 26g, Vitamin A: 288IU, Vitamin C: 0.1mg, Calcium: 25mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.