Cinnamon Pull Apart Monkey Bread with Biscuits

Make this easy Monkey Bread with biscuits in under an hour. It’s rich, gooey, buttery and full of warm cinnamon-sugar flavor. The shortcut? Refrigerated biscuits as the base, so you get the same cozy, crowd-pleasing treat without hours of mixing and proofing. Perfect for breakfast or a relaxed brunch.

I’ve made monkey bread from scratch before and it was delicious, but it took forever. This canned-biscuit version gives you the same pull-apart, sticky-sweet loaf in about an hour—no advanced planning required. If kids are around, have them help coat the dough pieces; it’s a simple, hands-on activity they love.

Why you’ll love making monkey bread with canned biscuits

• Using refrigerated biscuits speeds up prep and keeps the recipe simple—ready to serve in under 60 minutes.
• Monkey bread is a fun, shareable breakfast or brunch centerpiece that appeals to both kids and adults.
• The recipe is forgiving and easy to customize with nuts, spices, or alternative toppings.

Ingredients for monkey bread with biscuits

This easy monkey bread uses basic pantry ingredients plus plenty of butter for a rich glaze.

For the monkey bread

• Canned biscuits – 2 (16.3 oz) cans of refrigerated biscuits, such as Grands! Homestyle. If you use smaller 12 oz cans, use 3 cans to fill the pan.
• Granulated sugar and ground cinnamon – combined to coat the biscuit pieces.
• Chopped pecans – optional, for crunch and contrast against the sweet glaze.

For the glaze

• Butter – salted or unsalted. If using salted butter, reduce any added salt in the recipe slightly.
• Light brown sugar – firmly packed; dark brown sugar also works.
• Coarse kosher salt – a small pinch helps balance the sweetness.

How to make monkey bread

Below is a concise version of the full recipe steps. For best results, follow the ingredient amounts and cooking times in the recipe card further down.

Step 1

Preheat the oven to 350°F and grease a 12-cup bundt pan thoroughly with cooking spray or butter.

Mix the granulated sugar and ground cinnamon in a bowl or a zip-top bag and set aside.

Step 2

Cut each biscuit into quarters. With two full-size cans you’ll have about 64 bite-sized pieces.

Work in batches: toss about 16 biscuit pieces in the cinnamon-sugar until evenly coated. Place them in an even layer in the bottom of the prepared bundt pan and sprinkle with a quarter of the chopped pecans. Repeat until all biscuit pieces and pecans are layered in the pan.

Sprinkle any remaining cinnamon sugar over the top and gently shake or wiggle the pan so the sugar distributes evenly.

Step 3

In a small saucepan over medium heat, melt the butter with the brown sugar. Bring to a gentle simmer for about 30 seconds, whisking until the sugar dissolves and the mixture is smooth.

Pour the warm butter-and-sugar glaze evenly over the layered biscuits. Gently rotate the bundt pan so the glaze seeps into all the nooks and crannies.

Step 4

Bake at 350°F for 35–45 minutes, until the biscuits are risen and no longer doughy in the center. An instant-read thermometer should register about 190°F at the center pieces. If you don’t have a thermometer, test by pulling a center nugget free: if it separates cleanly without a gummy trail, it’s done.

Let the monkey bread cool in the pan for about 5 minutes. Then place a large plate or serving dish over the bundt pan and carefully flip so the loaf slides out. Do this while it’s still hot so the glaze releases cleanly. Reattach any pieces that may have stuck using a spoonful of the hot glaze.

Allow the monkey bread to cool slightly, then serve warm and enjoy the sticky, pull-apart goodness.

Tips to make the best monkey bread with biscuits

• After pouring the glaze, give the pan a gentle shimmy so the sauce reaches every bite—this creates the best sticky glaze on the finished loaf.
• Use an instant-read thermometer for a reliable doneness check: 190°F in the center is ideal. Otherwise, test a center piece to ensure it’s no longer gummy.
• Flip the bread within five minutes of coming out of the oven while the glaze is still fluid; waiting too long can cause sticking.
• If a few pieces remain in the pan, use a little warmed glaze to “glue” them back onto the loaf after flipping.

Substitutions & variations

• Nuts: Omit the pecans or swap with chopped walnuts or sliced almonds for different texture and flavor.
• Spices: Add a pinch of nutmeg or ginger to the cinnamon-sugar, or try apple pie spice or pumpkin pie spice for a seasonal twist.

Biscuits for monkey bread

Any refrigerated biscuit variety works—homestyle, flaky, buttermilk, or southern-style. You can also make a version using refrigerated cinnamon rolls for an even sweeter pull-apart treat.

Can you make monkey bread ahead?

You can assemble the pan up to an hour before baking, but I don’t recommend making it the day before. Once opened, biscuit dough begins to lose rise and the sugar can start to affect texture.

Make-ahead method: Toss the biscuit pieces in cinnamon sugar, layer with nuts, cover, and keep at room temperature for up to an hour. Make the glaze and pour it on just before baking.

If needed, bake a day ahead and reheat gently in a low oven (250°F–300°F) covered loosely with foil to soften the glaze and warm the biscuits.

What to serve with monkey bread

Serve warm on its own or with simple sides like fresh fruit salad, breakfast potatoes, or crispy maple bacon for a full breakfast spread.

How to store leftover monkey bread

Store leftovers in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for 15–30 seconds or warm in a low oven to loosen the glaze before serving.

FAQs

More delicious breakfast bakes

• Pumpkin Streusel Coffee Cake
• Overnight Brioche French Toast Casserole
• The Best Cranberry Bread
• Cinnamon Roll Monkey Bread (pull-apart cinnamon bread)