This post may contain affiliate links. Please read our privacy policy<\/a>.<\/p>\n<\/div>\n<\/div>\n With a sticky brown sugar syrup and plenty of cinnamon and sugar, this easy monkey bread makes for a decadent breakfast or dessert. Thanks to one simple trick, your family will never guess that this recipe started with canned biscuit dough!<\/em><\/p>\n I don\u2019t start every day with a decadent breakfast. We don\u2019t even have fancy breakfasts every weekend!\u00a0<\/p>\n Most of the time, I\u2019m lucky to get a batch of\u00a0bisquick pancakes<\/a>\u00a0made for the kids.\u00a0<\/p>\n But for holiday mornings? That\u2019s a time to pull out all of the stops for a special breakfast treat.<\/p>\n Whether it\u2019s Easter, Christmas morning, Thanksgiving, or someone\u2019s birthday, that\u2019s when I will make something like this easy monkey bread.<\/p>\n The kids can pick off bites of the cinnamon-y, caramel-y bread while I sip a\u00a0dirty chai<\/a>\u00a0or\u00a0iced shaken espresso<\/a>\u00a0while we all stay in our pajamas a bit longer than normal. It\u2019s a great way to start the day!<\/p>\n <\/p>\n Have you ever had monkey bread?<\/p>\n No, there aren\u2019t any monkeys in it (promise!), and it\u2019s not made with bananas.<\/p>\n Monkey bread is made from small balls of dough that are coated in\u00a0cinnamon sugar<\/a>\u00a0and baked together in a bundt pan. Sometimes the dough is topped with a sugary syrup before baking, and sometimes the finished bread is topped with a powdered sugar glaze.<\/p>\n Once you turn it out of the pan, you can kind of pick off the pieces of dough and eat them one at a time. Some people think that\u2019s why it\u2019s called monkey bread, but I don\u2019t think anyone really knows for sure.<\/p>\n It\u2019s a sweet pull-apart bread that can be served for a special holiday breakfast or brunch. But it\u2019s also decadent enough that it can make a delicious dessert. You really can\u2019t go wrong either way!<\/p>\n Some monkey bread recipes are made with a yeast dough, similar to\u00a0overnight cinnamon rolls<\/a>, while others are made with biscuit dough.<\/p>\n I love the texture of homemade dough but want the ease of using refrigerated biscuit dough.\u00a0So here\u2019s my trick:<\/strong><\/p>\n Remember how we used heavy cream to make our\u00a0cinnamon rolls with heavy cream<\/a>\u00a0taste homemade? We\u2019re going to use that exact same method here with canned biscuit dough to make this easy monkey bread taste homemade, too.<\/p>\n A few cans of buttermilk biscuit dough get paired with cinnamon sugar, then topped with heavy cream. Before baking, we\u2019ll add a brown sugar syrup all over the top.<\/p>\n You get the rich flavors of cinnamon and caramel notes from the brown sugar syrup with the fluffy biscuit pieces. The syrup is a bit gooey, the bread is fluffy, and the entire thing is so, so delicious.<\/p>\n (If this is a combo you really love, you should try my\u00a0pecan sticky buns<\/a>\u00a0too!)<\/p>\n As the name suggests, this is an easy recipe to put together! You can even prep it the night before if you want.\u00a0<\/p>\n After all, I\u2019m always looking for ways to make holiday mornings even easier.<\/p>\n The ingredients for my easy monkey bread are really simple. There\u2019s a good chance you have most of what you need in your pantry already:<\/p>\n For the best texture, I recommend skipping the \u201cflaky layers\u201d biscuit dough. Look for buttermilk biscuit dough instead; you can usually find it in 16-ounce cans.\u00a0<\/p>\n I pack 2 full tablespoons of cinnamon into this recipe. It might sound like a lot, but you don\u2019t want to skimp on that cinnamon flavor!\u00a0<\/p>\n Brown sugar is the base of the syrup and helps give the whole thing a rich caramel flavor. If you are out of brown sugar, make a simple\u00a0brown sugar substitute<\/a>\u00a0to use instead.\u00a0<\/p>\n You can also learn\u00a0how to soften brown sugar<\/a>\u00a0if yours hardened in the pantry.<\/p>\n This easy monkey bread gets baked in a bundt pan. Because the bread is so dense, using a bundt pan helps the bread bake more evenly.<\/p>\n I recommend using a\u00a012-cup bundt pan<\/strong><\/a>\u00a0if you have one, but a 10-cup will work as well. Spray the pan with nonstick cooking spray.<\/p>\n Pop open all 3 cans of biscuits and cut each biscuit into quarters.\u00a0<\/p>\n Put the granulated sugar and the cinnamon into a large zip-top bag and shake to combine. Add the biscuit pieces and shake the bag to coat all of the biscuit pieces in the cinnamon sugar.<\/p>\n If it\u2019s easier for you, feel free to do this in batches.<\/p>\n Add all of the coated biscuit pieces to your prepared bundt pan, arranging them evenly in the pan. Slowly pour the heavy cream over the top. Set aside for at least 5 minutes to allow the heavy cream to soak into the dough.<\/p>\n In a small saucepan over medium heat, add the butter and brown sugar. Cook, stirring occasionally, until the butter is melted and the mixture just starts to bubble around the edges.<\/p>\n Take the pan off the heat and stir in a pinch of salt and the vanilla. Slowly drizzle this mixture over the top of the biscuit pieces.<\/p>\n Set the bundt pan on a rimmed baking sheet \u2013 this will help catch any syrup that bubbles over in the oven.<\/p>\n Bake the monkey bread at\u00a0350\u00b0F for 45-55 minutes. Let it rest for 5-10 minutes before inverting it onto a serving platter.<\/p>\n If you are using a smaller (10-cup) bundt pan, the monkey bread may start to get very browned around the top edges before it is done baking. If this happens, simply tent a piece of foil over the top of the pan to prevent further browning while it finishes baking.<\/p>\n Monkey bread is a pretty dense bread, which is why it\u2019s most often baked in a bundt pan. But this can make it hard to know when the inside is done baking!<\/p>\n You can use a skewer or cake tester to check the inner biscuit pieces; it should come out clean when the bread is done.<\/p>\n But the most reliable way is to use an\u00a0instant-read thermometer<\/strong><\/a>\u00a0to check. The internal temperature of the biscuit pieces should read at least\u00a0200\u2109 when it is baked through.<\/p>\n<\/div>\n This recipe is for a super classic version of monkey bread. But you can easily change it up with a few ingredient swaps and additions.<\/p>\n To incorporate even more flavor, try swapping the cinnamon for\u00a0apple pie spice<\/a>,\u00a0pumpkin pie spice<\/a>, or\u00a0chai spice<\/a>. The additional spices such as cardamom, ginger, and nutmeg pair really well with the rich caramel sauce.<\/p>\n You can also add other ingredients to the bread, such as raisins, chopped nuts, dried cranberries, or dried apple pieces. Sprinkle these in when you add the dough pieces to the pan, making sure to evenly incorporate them throughout.\u00a0<\/p>\n If you\u2019ve been reading MBA for a while, you know that I love breakfast recipes that can be made ahead of time.\u00a0<\/p>\n You can assemble this easy monkey bread recipe the night before you plan to serve it and bake it in the morning.\u00a0<\/p>\n Assemble the bread through step 6. After topping with the syrup, cover the pan tightly with plastic wrap and place it in the refrigerator overnight.<\/p>\n The next morning, let the pan rest at room temperature while the oven preheats. Bake as directed.<\/p>\n \u200bMonkey bread is one of those treats that is best the same day it is baked, but leftovers can be stored in an airtight container at room temperature for 1-2 days.<\/p>\n I like to reheat leftover monkey bread in the microwave for 15-30 seconds before enjoying.<\/p>\n<\/div>\n Preheat oven to 350\u00b0F. Spray (1<\/span>) 10-cup or 12-cup bundt pan with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n Open the cans of biscuits and use a sharp knife to cut each biscuit into quarters.<\/p>\n<\/li>\n Add the granulated sugar and cinnamon to a gallon-size zip-top bag, shaking to combine. Add the biscuit pieces and shake to coat in the cinnamon-sugar mixture. (Do this in batches if needed.)<\/p>\n<\/li>\n Transfer the coated biscuit pieces to the bundt pan, arranging evenly. Slowly pour the heavy cream over the top. Allow to rest at least 5 minutes while you work on the syrup.<\/p>\n<\/li>\n Add the butter and brown sugar to a saucepan over medium heat. Cook, stirring occasionally, until the butter is melted and the mixture just starts to bubble around the edges. Remove from the heat and stir in the salt and vanilla extract.<\/span><\/p>\n<\/li>\n Slowly drizzle the syrup over the top of the biscuit pieces.<\/p>\n<\/li>\n Place the bundt pan on a rimmed baking sheet. Bake for 45-55 minutes, or until the internal temperature of the biscuit pieces reads at least 200\u2109 on an instant read thermometer.<\/p>\n<\/li>\n Let rest for 5-10 minutes before turning out onto a platter.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Calories: <\/span>637<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>82<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>8<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>32<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>38<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>1076<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>290<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>30<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>461<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>89<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" This post may contain affiliate links. Please read our privacy policy. With a sticky brown sugar syrup and plenty of cinnamon and sugar, this easy monkey bread makes for a decadent breakfast or dessert. Thanks to one simple trick, your family will never guess that this recipe started with canned biscuit dough! I don\u2019t start […]<\/p>\n","protected":false},"author":1,"featured_media":187096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[4394,2884,14675,281,8093],"dealstore":[],"offerexpiration":[],"class_list":["post-187095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-addiction","tag-baking","tag-bread","tag-easy","tag-monkey"],"yoast_head":"\n![\"Easy](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/3-4-210x315.jpg\")
<\/div>\n![\"Several](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/1-4-210x315.jpg\")
<\/div>\n![\"Cooled](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/2-4-210x315.jpg\")
<\/div>\n![\"Several](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/bite-from-monkey-bread.jpg\")
<\/figure>\n![\"Overhead](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/overhead-cooling-monkey-bread.jpg\"\/)
![\"Overhead](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/overhead-cooling-monkey-bread.jpg\")
<\/figure>\nWhat is monkey bread?<\/h2>\n
![\"Hand](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/hand-holding-monkey-bread.jpg\"\/)
![\"Hand](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/hand-holding-monkey-bread.jpg\")
<\/figure>\nMy trick for the best easy monkey bread<\/h2>\n
How to make this recipe<\/h2>\n
Ingredients you\u2019ll need<\/h3>\n
\n
![\"Ingredients](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/easy-monkey-bread-ingredients.jpg\"\/)
![\"Ingredients](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/easy-monkey-bread-ingredients.jpg\")
<\/figure>\nMaking my easy monkey bread<\/h3>\n
![\"Canned](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/cut-biscuit-pieces.jpg\"\/)
![\"Canned](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/cut-biscuit-pieces.jpg\")
<\/figure>\n![\"Biscuit](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/coated-biscuit-pieces.jpg\"\/)
![\"Biscuit](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/coated-biscuit-pieces.jpg\")
<\/figure>\n<\/figure>\n![\"Biscuit](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/heavy-cream-over-biscuit-pieces.jpg\"\/)
![\"Biscuit](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/heavy-cream-over-biscuit-pieces.jpg\")
<\/figure>\n![\"Brown](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/brown-sugar-syrup.jpg\"\/)
![\"Brown](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/brown-sugar-syrup.jpg\")
<\/figure>\n![\"Assembled](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/assembled-monkey-bread.jpg\"\/)
![\"Assembled](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/assembled-monkey-bread.jpg\")
<\/figure>\n<\/figure>\n![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/baked-easy-monkey-bread.jpg\"\/)
![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/baked-easy-monkey-bread.jpg\")
<\/figure>\n![\"Easy](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/monkey-bread-on-platter.jpg\"\/)
![\"Easy](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/monkey-bread-on-platter.jpg\")
<\/figure>\nHow do you know when it\u2019s done?<\/h3>\n
Easy monkey bread variations<\/h2>\n
![\"Several](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/plated-easy-monkey-bread.jpg\"\/)
![\"Several](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2025\/04\/plated-easy-monkey-bread.jpg\")
<\/figure>\nMake-ahead tip<\/h2>\n
Storage and reheating<\/h2>\n
\n
\nMonkey bread is best the same day it is baked, but leftovers can be stored in an airtight container at room temperature for 1-2 days. Reheat in the microwave for 15-30 seconds.<\/span><\/div>\n<\/div>\n