Pull-apart monkey bread is made with bite-sized biscuits coated in cinnamon sugar then drenched in a buttery brown sugar syrup and baked to golden perfection!
Easy Monkey Bread
Monkey bread, otherwise known as pull-apart biscuits is such addition to brunch! I’ve made cinnamon roll monkey bread and caramel apple monkey bread, but this time I thought I’d go with the classic cinnamon sugar monkey bread recipe.
Why I Love This Recipe
- It’s impressive and simple to make, which is great when hosting a crowd.
- Easy to make and feeds my hungry teenagers!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Biscuit dough: I used (almost) 2 packages of Pillsbury Grands biscuit dough. I didn’t need quite the full amount, as my pan was full.
- Sugar and cinnamon: For rolling the individual pieces of dough before putting them back together again. This way, each one has coating all around.
- For the glaze: Butter, brown sugar, and heavy cream.
How to Make Monkey Bread
Canned biscuit dough comes in separate disks, each one the size of a biscuit. Cut each biscuit into 6 even pieces. You may not need all the biscuits. I had 2 biscuits left.
Add the cinnamon-sugar mixture to a large Ziploc bag, place the pieces of biscuit dough inside then seal the bag and shake shake shake to coat.
Place the bite-size pieces of dough in the prepared bundt pan and sprinkle any remaining cinnamon sugar from the bag on top.
Melt butter, cream, and brown sugar over medium heat. Once the butter is melted bring it to low boil for a minute. Pour the mixture over the dough and bake for 30-35 minutes.
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!
Recipe Tips and Variations
- For an extra special finish top it with a drizzle of powdered sugar icing or a dusting of powdered sugar.
- In fall and winter months, coat dough in pumpkin pie spice for a seasonal flavor.
- Enjoy this the day it’s made, it will taste best fresh!
Make Ahead and Storage
- Make ahead: To prepare ahead, assemble Pillsbury monkey bread up to the point of adding the buttery brown sugar sauce. Cover and refrigerate overnight. While preheating the oven, bring to room temperature and bake as directed.
- 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: Reheat it in the microwave for soft, warm, and gooey monkey bread!
More sweet breakfast favorites include snickerdoodle muffins, overnight cinnamon rolls and French toast sticks.
More Sweet Breakfast Recipes
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Monkey Bread
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Christmas, Kid-Friendly, Meal Prep, Nut-Free, Reader Favorites, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Monkey bread has always been one of my favorites since I was young. I hadn’t had it in a while…it was delicious! – recipe tester
So glad you enjoyed the monkey bread, I have fond memories too of eating it too when I was young!