Picking apart monkey bread for breakfast or dessert is a delight. This quick, semi‑homemade version uses refrigerated biscuit dough coated in a blend of butter, granulated and brown sugars, cinnamon, and a touch of allspice. A simple glaze or drizzle finishes it off for a warm, sticky treat everyone will love.
Monkey bread is an easy, family-friendly recipe that works equally well as a cozy breakfast or a shareable dessert. Kids are drawn to its playful name and the hands-on fun of pulling it apart. It’s perfect for holiday mornings, brunches, or any gathering where you want a warm, nostalgic treat that invites everyone to grab a bite.
As it bakes, the aroma of butter and sugar combined with cinnamon and allspice fills the house. The finished loaf is soft and pillowy inside, with pockets of caramelized sweetness. Serve it warm, straight from the pan, or top with a simple icing to make it even more indulgent.
How to Make Monkey Bread
This monkey bread using refrigerated biscuit dough comes together quickly. The full ingredient amounts and step-by-step instructions are in the recipe box below, but here’s the overview:
- Prepare. Preheat the oven to 350°F. Whisk the sugars and spices together in a bowl. Cut each biscuit into quarters and roll into balls. Grease a bundt pan with cooking spray.
- Coat the dough. Roll each biscuit ball in the sugar‑spice mixture, then place the coated balls evenly in the prepared bundt pan.
- Add butter. Combine any remaining sugar mixture with the melted butter and stir to combine. Pour the butter mixture over the arranged biscuit balls.
- Bake. Bake for about 35–40 minutes, until the top is puffed and golden brown.
- Finish. Let the monkey bread cool in the pan for about 5 minutes, then invert onto a serving plate. Serve warm, optionally drizzled with icing.
Simple Ingredients To Get You Started
Below are notes on the main ingredients used in this recipe. See the recipe card for exact measurements.
- Sugars: This recipe calls for both granulated and brown sugar. If you don’t have brown sugar, you can make a quick substitute by mixing 1 cup granulated sugar with 1 tablespoon molasses.
- Spices: Ground cinnamon and a pinch of allspice provide warm, cozy flavors—like the center of a cinnamon roll in pull-apart form.
- Biscuit dough: Two cans of refrigerated biscuit dough make this recipe fast and easy—no kneading required.
- Butter: Use salted or unsalted melted butter based on your preference or what you have on hand.
How to Store Leftovers
Monkey bread is best served warm the day it’s made. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat portions briefly in the microwave or a low oven to restore some of the fresh, gooey texture.
Enjoy more of the best dessert recipes!
- The Best Chocolate Chip Cookies
- Homemade Cinnamon Rolls
- Easy Dirt Pudding
- Funnel Cake
- The Best Rice Krispie Treats
For more easy brunch ideas and dessert recipes, check the recipe card below and try this monkey bread for your next gathering.
Monkey Bread Recipe
Equipment
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1 Bundt pan
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground allspice
- 2 cans refrigerated biscuits
- 1/2 cup butter, melted
Instructions
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Preheat the oven to 350°F.
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Whisk the granulated sugar, brown sugar, cinnamon, and allspice together in a bowl.
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Cut each biscuit into quarters and roll each piece into a ball.
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Roll the dough balls in the sugar‑spice mixture and place them into a greased bundt pan.
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Combine any remaining sugar mixture with the melted butter and stir well.
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Pour the butter mixture over the arranged biscuit balls and transfer the pan to the oven.
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Bake for 35–40 minutes, until the dough is puffed and the top is golden brown.
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Remove from the oven and let it cool in the pan for about 5 minutes.
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Invert the pan onto a serving plate and serve the monkey bread warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.