Easy Monkey Bread with Canned Biscuits has been my Sunday morning salvation more times than I can count. There’s something magical about the way those cinnamon-sugar coated biscuit pieces transform into a gooey, pull-apart masterpiece that fills the house with the most intoxicating aroma. I still remember the first time I made this for my nieces—their little fingers couldn’t wait to pull apart the warm, sticky pieces. This recipe is my go-to when I need comfort food that doesn’t demand hours in the kitchen. The best part? You probably have everything you need already!
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Easy Monkey Bread with Canned Biscuits
- Total Time: 45 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Easy Monkey Bread with Canned Biscuits is gooey, sweet, and unbelievably soft. Made in just minutes with shortcut dough, buttery cinnamon-sugar, and a rich glaze, it’s the ultimate pull-apart treat for holidays, brunch, or anytime cravings!
Ingredients
2 cans (16 oz total) refrigerated biscuit dough (homestyle or flaky)
1 cup granulated sugar
2 tsp ground cinnamon
1/2 cup unsalted butter (1 stick)
1/2 cup packed brown sugar
Optional glaze: 1/2 cup powdered sugar + 1 tbsp milk + 1/4 tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Grease a bundt pan well with butter or nonstick spray.
2. Cut each biscuit into 4 quarters and set aside.
3. In a gallon-size zip-top bag, combine granulated sugar and cinnamon. Add biscuit pieces, seal, and shake until evenly coated.
4. Layer the sugar-coated biscuit pieces evenly into the prepared bundt pan.
5. In a small saucepan, melt butter and brown sugar together over medium heat, stirring until smooth.
6. Pour the buttery mixture evenly over the biscuit pieces.
7. Bake for 35–40 minutes, or until golden brown and bubbly.
8. Cool in the pan for 10 minutes, then carefully invert onto a plate.
9. (Optional) Drizzle with glaze before serving.
Notes
Use flaky layers biscuits for more texture.
Add chopped nuts or mini chocolate chips between layers for a fun twist.
Store leftovers covered at room temp for 1–2 days (if it lasts that long!).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Why You’ll Love This Easy Monkey Bread with Canned Biscuits
Simple Ingredients, Maximum Impact
This recipe requires just six basic ingredients that transform into something extraordinary. The humble canned biscuits become the foundation for this gooey masterpiece, while brown sugar and cinnamon create that irresistible caramel coating. I love how accessible this recipe is—no special trips to the store required! The butter melts into every nook and cranny, creating pockets of molten goodness that make each bite pure bliss. Even on my most exhausted mornings, I can manage to toss these ingredients together and create something that makes everyone think I spent hours in the kitchen.
Foolproof for Beginners
I’ve yet to meet someone who couldn’t master this Easy Monkey Bread with Canned Biscuits. The beauty lies in its forgiving nature—even if you’re not precise with your measurements or your biscuit cutting isn’t perfect, it still turns out amazing. My friend Sarah, who claims she can burn water, made this as her first-ever baking project and it was a stunning success! The recipe follows a simple pattern: cut, coat, arrange, pour, bake. That’s it! The oven does all the heavy lifting while you take all the credit. It’s the perfect confidence-builder for kitchen newbies.
Essential Tips & Tricks
Perfecting the Caramel Sauce
The secret to truly exceptional monkey bread lies in the caramel sauce that forms as it bakes. For the richest flavor, use dark brown sugar instead of light—those extra molasses notes make all the difference. Make sure your butter is completely melted and well-mixed with the sugar before pouring over the biscuits. I learned the hard way that rushing this step leads to uneven sweetness! Let the mixture come to a gentle bubble on the stove before removing it. This activates the caramelization process that will continue in the oven, creating that sticky-sweet coating that makes banana bread cinnamon rolls seem almost plain by comparison.
Bundt Pan Secrets
A properly prepared pan is non-negotiable for monkey bread success. I once skipped the thorough greasing step and spent 20 minutes chiseling my creation out in pieces—learn from my mistake! Spray every crevice of your Bundt pan with cooking spray or butter it generously. For easy release, wait 10 minutes after baking before inverting onto a plate. The slight cooling allows the caramel to set just enough to stay with the bread instead of pooling on your serving plate. If you don’t have a Bundt pan, a 9×13 baking dish works too, though you’ll lose the classic ring shape that makes presentation so impressive.
Serving Ideas & Creative Variations
Beyond Breakfast
While Easy Monkey Bread with Canned Biscuits shines as a breakfast treat, it’s versatile enough for any occasion. Serve it as a showstopping dessert at dinner parties with a scoop of vanilla ice cream melting into the warm crevices. For brunch gatherings, pair it with a savory egg casserole to balance the sweetness. I’ve even served it at baby showers alongside fresh fruit and coffee—the pull-apart nature makes it perfect for grazing events. For an extra-special touch, drizzle with cream cheese glaze while still warm, creating something that rivals those cheesecake brownie bites everyone loves so much.
Flavor Twists to Try
The classic cinnamon-sugar version is just the beginning of your monkey bread journey. Add chopped nuts (pecans or walnuts) between layers for delightful crunch and nutty flavor. Chocolate lovers can tuck mini chocolate chips into the biscuit pieces before arranging them. For a fruity version, add diced apples tossed in lemon juice between layers—they soften perfectly while baking. My personal favorite variation includes orange zest in the sugar mixture and a splash of bourbon in the caramel sauce for a sophisticated twist. You can even go savory with herbs, cheese, and garlic butter instead of the sweet coating!
Storage & Troubleshooting Guide
Keeping It Fresh
Monkey bread is at its absolute best when fresh from the oven, but leftovers (if you’re lucky enough to have any!) can be stored effectively. Cover tightly with plastic wrap or transfer to an airtight container and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave individual portions for 15-20 seconds—it revives that fresh-baked texture surprisingly well! If you want to prepare ahead, you can assemble everything the night before, refrigerate unbaked, and simply add 5-10 minutes to the baking time in the morning.
Fixing Common Problems
Even the most experienced bakers encounter hiccups! If your monkey bread seems doughy in the center, it likely needs more time—cover with foil to prevent over-browning and continue baking. For bread that’s stuck to the pan, run a butter knife gently around the edges and bottom, then place a warm, damp towel over the pan for a few minutes to help loosen the caramel. If your caramel sauce separates or crystallizes, it was likely heated too quickly or at too high a temperature. Next time, melt the butter and sugar together slowly over medium-low heat, stirring constantly until smooth.
Frequently Asked Questions
Can I make Easy Monkey Bread with Canned Biscuits without a Bundt pan?
Absolutely! A 9×13 baking dish works well, though the baking time may decrease slightly. You can even use a loaf pan for a smaller batch—just reduce the ingredients proportionally.
How do I know when my monkey bread is fully baked?
The top should be golden brown, and a skewer inserted into the thickest part should come out clean with no raw dough. The internal temperature should reach about 190°F.
Can I freeze monkey bread?
Yes! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warm.
What’s the best way to cut the biscuits?
Kitchen scissors work wonderfully! Simply snip each biscuit into quarters. A bench scraper or sharp knife works well too—just don’t use a serrated knife, which can compress the dough.
Can I make this Easy Monkey Bread with homemade biscuit dough instead of canned?
Certainly! Prepare your favorite biscuit recipe, but skip the final shaping and baking. Instead, pinch off small portions to use exactly as you would the canned biscuit pieces.
Final Thoughts
This Easy Monkey Bread with Canned Biscuits has saved countless weekend mornings in my home, bringing smiles and creating memories around my table. There’s something deeply satisfying about watching someone’s face light up as they pull apart their first warm, gooey piece. It’s become more than just a recipe in my household—it’s a tradition, a comfort, and sometimes, a peace offering. I hope it brings the same joy to your kitchen! For more delicious breakfast ideas, check out my Pinterest collection where I’m always adding new favorites.