Sweet Cinnamon Monkey Bread

This irresistible monkey bread transforms simple refrigerated biscuit dough into a magical pull-apart treat that's guaranteed to make your kitchen smell like a bakery. Each bite-sized piece is lovingly coated in cinnamon sugar, then bathed in a rich butter and brown sugar sauce that creates sticky, gooey perfection. The beauty of this recipe lies in its simplicity—just five ingredients and minimal prep time result in a show-stopping breakfast or dessert that brings people together around the table.

I made this for Christmas morning last year, and my family declared it the new holiday tradition! My mother-in-law, who's quite the accomplished baker, couldn't believe something so delicious came together so easily. Even my teenage son, who typically grabs a granola bar and runs, sat at the table pulling apart pieces and asking when I'd make it again.

Ingredients

• Refrigerated buttermilk biscuit dough: The genius shortcut that makes this recipe so accessible. The pre-made dough eliminates hours of mixing, rising, and kneading while still delivering homemade taste and texture.
• Ground cinnamon: Provides that essential warm spice that defines monkey bread. Its aromatic quality fills your kitchen with the most inviting scent as it bakes.
• White granulated sugar: Works with the cinnamon to create the signature coating that becomes perfectly caramelized during baking. Its fine texture ensures even distribution over each piece of dough.
• Unsalted butter: Forms the base of the rich sauce that makes this bread so indulgently sticky and moist. The butter also helps create that irresistible golden-brown top.
• Light brown sugar: Adds molasses notes and creates the caramel-like sauce that soaks into every crevice of the bread. Its moisture content helps keep the finished bread tender and gooey.

Instructions

Step 1:

Prepare your workspace by preheating your oven to 350°F (175°C) and generously greasing a 10-inch bundt pan or tube pan with cooking spray. Make sure to coat all the nooks and crannies thoroughly—this prevents sticking and ensures easy removal later. For extra insurance against sticking and easier cleanup, consider placing the bundt pan on a parchment-lined baking sheet to catch any drips during baking.

Step 2:

Prepare the biscuit pieces by removing the biscuit dough from the refrigerator and separating the individual rounds. Using a sharp knife or kitchen shears, cut each biscuit into quarters, creating bite-sized pieces that will bake evenly and provide the perfect pull-apart texture. You should have about 32 pieces total from two cans of biscuits. Try to keep the pieces roughly the same size for consistent baking.

Step 3:

Create the cinnamon sugar coating by combining 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a large zip-top bag. Seal the bag and shake well to distribute the cinnamon evenly throughout the sugar. Add the biscuit pieces to the bag, seal tightly, and shake vigorously until every piece is completely coated with the cinnamon sugar mixture. This bag method ensures even coating without the mess of a bowl and makes the process fun for kids to help with.

Step 4:

Arrange in the pan by transferring all the coated dough pieces to your prepared bundt pan, distributing them as evenly as possible. Don't worry about perfect placement—the rustic, random arrangement is part of monkey bread's charm. The pieces will expand and connect during baking, creating that signature pull-apart texture that makes this bread so satisfying to eat.

Step 5:

Make the butter sauce by combining 1/2 cup (1 stick) of unsalted butter with 1/2 cup packed light brown sugar in a small saucepan. Cook over medium heat, stirring frequently, until the mixture begins to bubble and the butter is completely melted. Continue cooking for about 1 minute after it starts bubbling to ensure the sugar is fully dissolved. The mixture should be smooth and syrupy. Remove from heat immediately to prevent overcooking.

Step 6:

Combine everything together by carefully pouring the hot butter and brown sugar mixture evenly over the biscuit pieces in the bundt pan. The sauce will seem like a lot, but it's essential for creating that signature gooey texture. Use a spoon to gently drizzle the sauce into any gaps, ensuring it reaches all the dough pieces. Don't worry if it pools at the bottom—it will be absorbed during baking.

Step 7:

Bake to golden perfection by placing the bundt pan in the preheated oven for 40-45 minutes, or until the top is deep golden brown and the sauce is bubbling around the edges. The bread should sound hollow when tapped gently, and the internal temperature should reach about 190°F. If the top is browning too quickly, tent it loosely with aluminum foil for the last 10-15 minutes of baking.

Step 8:

Cool and serve properly by removing the monkey bread from the oven and placing the pan on a wire cooling rack for exactly 10 minutes—no longer. This brief cooling period allows the bread to set slightly while still being warm enough to release from the pan easily. After 10 minutes, place a large serving plate upside down over the bundt pan, then quickly and carefully flip both together. Let the pan sit for a minute before gently lifting it away, allowing any remaining sauce to drip onto the bread. Serve warm while the sauce is still gooey and the bread is at its peak deliciousness.

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I discovered through experimentation that browning the butter before adding the brown sugar creates an incredible depth of flavor that transforms this simple recipe into something truly extraordinary. The nutty aroma of browned butter combined with the caramel notes from the brown sugar creates a sauce that's restaurant-quality. My grandmother always said that the difference between good and great cooking often lies in one small extra step—this is that step for monkey bread.

The Magic of Make-Ahead Preparation

One of the most brilliant aspects of this monkey bread recipe is its make-ahead potential, especially valuable for holiday mornings or special occasions. To prepare ahead, complete all steps through arranging the coated dough pieces in the pan, then cover tightly with plastic wrap and refrigerate overnight. The next morning, remove the pan from the refrigerator while the oven preheats, allowing it to come to room temperature for about 30 minutes. Then proceed with making the butter sauce and baking as directed. This technique allows you to enjoy fresh, warm monkey bread without any morning prep work. Some bakers even prefer the make-ahead method, as the extended time allows the flavors to meld and intensify. For Christmas morning, I often prepare two pans on Christmas Eve—one to bake fresh for breakfast and another to pop in the oven when afternoon guests arrive.

Creative Variations and Add-Ins

While the classic cinnamon-sugar version is perfection in its simplicity, monkey bread serves as an excellent canvas for creative variations. For a more sophisticated flavor, try adding 1/4 teaspoon of cardamom or a pinch of nutmeg to the cinnamon sugar. During fall, replace half the cinnamon with pumpkin pie spice for seasonal warmth. For special occasions, layer in 1/2 cup of mini chocolate chips, dried cranberries, or chopped toasted pecans between the dough pieces—just sprinkle them in as you arrange the coated pieces in the pan. A cream cheese version can be created by adding small cubes of cream cheese throughout the dough, which melt during baking to create pockets of tangy richness. For a tropical twist, substitute coconut sugar for half the brown sugar and add 1/4 cup of toasted coconut flakes. The key with any variation is not to overload the bread—a little enhancement goes a long way in maintaining the proper texture and balance.

Troubleshooting Common Issues

While monkey bread is generally foolproof, a few common issues can arise. If your bread sticks to the pan despite greasing, the cooling time may have been too long, or the pan wasn't sufficiently greased. For future batches, try using butter instead of cooking spray for even better release. If the top browns too quickly while the center remains undercooked, reduce the oven temperature to 325°F and extend the baking time by 10-15 minutes. For bread that seems too dry, the biscuit dough may have been old or the butter sauce wasn't distributed evenly. Always check expiration dates on refrigerated dough and ensure the sauce reaches all areas of the pan. If your monkey bread is too sweet, reduce the cinnamon sugar coating by half next time, or use dark brown sugar instead of light brown sugar for deeper, less cloying sweetness. For troubleshooting sticky situations, warming the pan briefly in the oven can help with release, but be careful not to overheat.

I first made this monkey bread on a rainy Saturday morning when I was craving something warm and comforting but didn't want to spend hours in the kitchen. The transformation from simple refrigerated biscuits to this magical, pull-apart masterpiece felt almost too good to be true. What makes this recipe special is how it delivers maximum satisfaction with minimal effort—the kind of cooking win that makes you feel like a kitchen wizard. Over the years, it's become my go-to recipe for creating memorable moments, whether it's Christmas morning with family, a sleepover with my daughter's friends, or simply a weekend treat that makes an ordinary day feel special. There's something uniquely satisfying about watching people's faces light up when they pull apart that first warm, gooey piece—it's pure joy in edible form.

Frequently Asked Questions

→ Can I make monkey bread the night before?

Yes! Assemble everything in the bundt pan, cover with plastic wrap, and refrigerate overnight. Let it come to room temperature before baking.

→ What size bundt pan do I need?

Use a 10-inch bundt pan for best results. Make sure to grease it well so the bread releases easily after baking.

→ How do I know when monkey bread is done?

The top should be deep golden brown and the caramel should be bubbling. This usually takes 40-45 minutes at 350°F.

→ Can I add other flavors to monkey bread?

Absolutely! Try adding chocolate chips, berries, nuts, or spices like cardamom or nutmeg to the cinnamon sugar mixture.

→ How long does monkey bread stay fresh?

Store covered at room temperature for 2-3 days. You can reheat individual pieces in the microwave for 15-20 seconds.

→ Why is my monkey bread soggy on the bottom?

This happens when there's too much caramel sauce or the pan isn't greased well. Try using less sauce or placing the pan on a baking sheet.