Granny’s Monkey Bread is a sweet, gooey, sinful cinnamon sugar treat made with canned biscuit dough and lots of butter. It’s perfect for Christmas morning!
This recipe is incredibly easy to make because it uses store bought biscuit dough (in a tube). If you want to make money bread from scratch, check out my Apple Fritter Monkey Bread and Pumpkin Spice Monkey Bread recipes!
This recipe can be prepared the night before so your kids can wake up to the heavenly smell of taste bud heaven. Or, because this is a pretty quick and easy recipe to put together, you can easily assemble and bake the same morning you plan on devouring it.
There are lots of variations of monkey bread out there. You can go all out and make it with dough from scratch like I did for my other variations. Or you can cheat, like I do for this recipe, and make it with cans of biscuit dough.
Ever heard of monkey bread?
I never experienced anything like this until my mother-in-law (my kids’ granny) made it for us during one of our family vacations.
- According to Wikipedia, Monkey bread is known by many names including: monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake
- It is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It tastes very much like the inside of a cinnamon roll, only with lots of that buttery cinnamon sugar syrup.
- It consists of pieces of soft baked dough sprinkled with cinnamon and sugar and lots and lots of butter.
This is basically the opposite of healthy, but definitely a treat everyone should experience at least once. It’s sweet. It is gooey. It’s incredibly naughty. It is my favorite.
This recipe isn’t just for the holidays.
Want to be a rock star parent? Next time you go camping, delight your kids when you make Monkey Bread on the campfire in the dutch oven. Can you imagine a better treat to wake up to?
How about enjoying a batch on a vacation morning? This is one of those recipes that just becomes tradition.
Five simple ingredients:
- You’ll need a total of 24 ounces of buttermilk biscuit dough. I use three 8-ounce tubes from Trader Joe’s. Opening those pressurized cans is like torture for me, but I put on a brave face and do it anyway. For my readers outside of the US that can’t find canned biscuit dough, you can make your own homemade dough or use pizza or bread dough, although it will taste a bit more dry.
- You’ll use both granulated sugar and golden brown sugar.
- One cup of butter. That’s two sticks! I wasn’t joking when I said this recipe was naughty.
- And, of course, cinnamon. If you’re familiar with my recipes, you’ll know that I often substitute pumpkin pie spice for cinnamon, so feel free to do so with this recipe if you wish.
Easy steps to make my Monkey Bread:
- I find that this monkey bread cooks best in a bundt pan. I’m sure you can use any other kind of baking dish, but the bundt pan gives it a great shape. You’ll need to preheat the oven and heavily grease (more butter!) the pan.
- The biscuit dough will need to be cut into small bite sized pieces. Clean kitchen shears work better than a knife. You’ll toss these dough pieces in a mixture of sugar and cinnamon and then set them in the prepared pan.
- The syrup is made by combining 1/2 cup of that sugar cinnamon mixture with the brown sugar and butter in a saucepan. You’ll bring it to a boil to dissolve the sugars and then drizzle it over the dough in the pan.
- Pop it in the oven and cook and bake until it’s done. When it’s still warm, you’ll cover the pan with a plate and invert it. Take care not to burn those fingers when fighting for the first bite!
You can make it ahead of time.
I actually prefer preparing this recipe on the same morning I want to bake it. Watching the kids and their anticipation for this annual treat is so much fun!
But, if you want to be able to just wake up and pop it in the oven, you can simply prepare the recipe as written and store it in the refrigerator until you’re ready to bake it.
Keep in mind you’ll either need to increase the cooking time or allow it to come closer to room temperature before baking.
Full RECIPE and VIDEO is below!
Watch me re-create this gooey masterpiece.
Granny's Monkey Bread Recipe
- 24 ounces buttermilk biscuits I used three 8-ounce packages
- 1 cup sugar
- 2 teaspoons cinnamon or you can use pumpkin pie spice
- 1 cup butter salted or unsalted
- 1/2 cup brown sugar packed
- Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.
- Cut each biscuit into four equal bite-sized pieces.
- Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
- In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture (discard remaining or use for another recipe) with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
- Bake in center of preheated oven for 30 minutes. Time may vary, see note below.
- Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.
- To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold).
- Use the kids! Although the heating and melting of the butter should be handled by the adults, let the little ones cut the dough with kitchen scissors and dip each dough ball in the cinnamon sugar mixture!
- Cooking time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown. To be entirely sure that the monkey bread is fully cooked and not doughy in the center, use a thermometer to verify that the middle has reached 190 degrees F. If the top is getting overly cooked and the center is still not at 190F, lower the monkey bread in your oven or cover with foil to prevent over-browning.
This recipe has been viewed over 2 million times since it was originally posted in September 2014 and was most recently updated in November 2019 for your reading pleasure.