Granny's Monkey Bread is a sweet, gooey, sinful cinnamon sugar breakfast treat made with store-bought canned biscuit dough (in a tube) and lots of butter. This recipe is incredibly easy to make and is seriously the best monkey bread recipe ever!
Why I Love This Recipe
This is one of my most popular recipes and has been viewed more than 3 Million times! Homemade monkey bread has similar flavors to cinnamon rolls but is much easier to make. Here are just a few reasons why everyone loves this recipe.
Perfect for Holidays
We always looked forward to Granny making this monkey bread every summer when we had an extended family vacation. It was a highlight for everyone!
But it definitely makes a great treat on holiday mornings too. Especially on Christmas morning.
You can even make monkey bread in a Dutch Oven over a campfire.
Basically, I'm saying you should find any excuse to make it.
Make It Ahead of Time
This recipe can be prepared the night before so you can easily pop it in the oven in the morning. It's an easy recipe that even the most novice bakers can master.
Canned Biscuit Dough
The heart of monkey bread lies in its dough. Using refrigerated biscuit dough, you'll create small balls of dough that will transform into heavenly bites of goodness. Not only does using canned biscuit dough make this recipe super quick and easy to make, but the butter in the dough melts during the baking process.
This is definitely a treat everyone should experience at least once. It is gooey, perfectly sweet, and everyone's favorite.
- Canned biscuit dough
- Granulated sugar
- Golden brown sugar
- Melted butter
- Ground cinnamon
How To Make This Easy Monkey Bread Recipe:
Prepare the Dough
Separate the biscuits and cut each one into four equal bite-sized pieces. Clean kitchen scissors work better than a knife.
Combine the white sugar and cinnamon in a small bowl or plastic bag. Drop each of the dough pieces in the sugar-cinnamon mixture and shake it around to coat. Gently arrange the cinnamon-sugar biscuit pieces into a greased pan.
Make the Brown Sugar Mixture
In a small saucepan, combine the brown sugar and butter. Add ½ cup of the remaining sugar-cinnamon mixture to the butter mixture (you can discard the remaining sugar mixture or use it for another recipe).
Gently heat the mixture to melt the butter and bring it just to a boil. Then, immediately remove it from heat. Stir the mixture until the sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve.
Bake the Monkey Bread
Carefully drizzle the warm buttery brown sugar sauce over the rolled dough balls in the pan.
Arrange the pan in the center of the preheated oven and bake for about 30 minutes. The cooking time may vary depending on the oven and the type of pan used.
Continue cooking until the 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°F.
If the top is browning too much and the center is still not at 190°F, lower the monkey bread in your oven and/or cover it with foil to prevent over-browning.
Once you take the monkey bread out of the oven, allow the pan to rest for about 5 minutes, then cover it with a large serving plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.
Although there are endless variations, monkey bread is basically bite-sized pieces of dough baked with other ingredients that tie all the flavors together. The most common variation is exactly what you see here, made with butter, sugar, and cinnamon.
It is believed that monkey bread got its name because it is eaten by people picking off pieces and putting them straight into their mouths. Much like you would picture how a monkey eats! This delightful treat, also known as bubble bread or pull-apart bread, has been a staple in many households for generations.
It is sometimes difficult to tell when the monkey bread has cooked through. Cooking times can always vary depending on the size of the pan, starting temperature of the dough, placement in the oven, etc.
For best results, place the pan in the center of the oven and cook roughly 30 minutes until the top is golden brown. Most importantly, ensure the internal temperature has reached 190°F by using a digital thermometer.
Yes. You can make it ahead of time and cook it the next day. 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.
This recipe really is easy enough to make the morning of, though.
This monkey bread recipe is best enjoyed in a Bundt pan or a fluted tube pan because of the round shape with an open center. You can also use other variations of deep baking dishes. Just be sure they are at least a 12-cup capacity.
I get asked this question all the time. Unless you have a baking dish with a 24-cup capacity, you cannot double the recipe. You can, however, make two batches and use two separate pans.
My loyalty will always lie with Granny's old-fashioned monkey bread because it is overflowing with buttery cinnamon-sugar goodness.
If you want to get creative, though, you can certainly add fresh fruit or pie filling, nuts, chocolate chips, caramel sauce, or even marshmallows!
You can also try my Pumpkin Spice Monkey Bread and Apple Fritter Monkey Bread which I made using homemade dough from scratch.
Full Recipe Instructions
Granny's Monkey Bread Recipe
CLICK TO PLAY RECIPE VIDEO
- 24 ounces refrigerated biscuit dough (I used three 8-ounce packages of buttermilk biscuits - use whatever size as long as it totals around 24oz)
- 1 cup granulated sugar
- 2 teaspoons cinnamon (or you can use pumpkin pie spice)
- 1 cup butter (salted or unsalted)
- ½ cup golden brown sugar (packed )
- Prepare pan: Heavily grease Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.
- Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.
- Heat syrup: In a small saucepan, combine brown sugar and butter. Add ½ cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.
- Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.
- Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) 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°F. If the top is getting overly cooked and the center is still not at 190°F, lower the monkey bread in your oven or cover with foil to prevent over-browning.
This recipe has been viewed over 3 million times since it was originally posted in September 2014 and has been updated with more helpful tips based on reader questions. Don't worry - the recipe hasn't changed!
Krissy - i’m with ya on opening the dough cans!! 😱. I now carefully stab them at the end, closest to the metal, with my
kitchen scissors and start from there! Much less intimidating and nary a biscuit is wasted! 🤗
One of the best recipes I have found for monkey bread!
My son requested this for his birthday! 5 stars
What if I have 3 16.3 oz cans of dough? Do I only use 2 cans instead?
you want around 24oz total of dough or you'll have to scale the recipe and the pan size (or use two pans)
I’m making this right now but made a little mistake! I didn’t pay attention to the weight on the TJs refrigerated biscuit package. The recipe calls for 24oz and you said you used three 8oz TJs biscuits. The only refrigerated biscuits TJs has where I’m at are 16oz. So instead of paying attention to weight, I only paid attention that it said three TJs packages of biscuits. Soooo what I have baking is now 48oz. Yikes! I was wondering why it was so incredibly undercooked after 30 minutes! I’ve just got it covered with foil and am checking on it. Crossing my fingers it’ll cook without burning so it doesn’t go to waste and I’ll try again another time! Bummed because that means the syrup ratio is only going to be half as yummy and gooey and sticky! Next time! Ha!
Oh no! I first made this recipe 8 years ago (holy smokes, time flies) and that's what they carried at the time. I'll update the recipe to avoid confusion. Thanks for pointing that out!
Is there a way to make this but with less butter?
You could try reducing the butter, but I've only ever made this recipe as-is.
I made this monkey bread recipe this morning for my family’s Christmas breakfast and it was a huge hit! It was my first time making monkey bread and it came out perfect! I’m glad I read in the notes to make sure the inside of the bread is at 190° before removing from the oven because after the recommended time, mine was only 170° in the middle, so I let it bake another 6 minutes and it reached 190° on the dot, so it was baked through and perfect! I also had to cover it loosely with foil to stop the top from browning much more and that helped tremendously! Make sure you butter whatever pan you are using generously! I did just that and it popped out of the pan in perfect form with lots of gooey yummy syrupy goodness on top! We will definitely be making this every Christmas from now on! Ty so much for this recipe! 10/10!!
Simple and delicious, the way it should be! I've made a variation where I used larger pieces of biscuit stuffed with cream cheese rolled in common sugar & it worked fine, so I imagine this recipe could be used in combination with other flavoured fillings as well. Thank you so much for sharing!
Delicious and easy to make.
Added more cinnamon, used layers biscuits. Saved lot of time cutting them with sissors! Must try, used my fluted pan..
Do you use regular busily dough or flaky biscuit dough?
This is such a great recipe! Easy to put together and always a hit with friends and neighbors when I share. I've made monkey bread with many different recipes (including making homemade dough) and this is the best. The sauce is the secret!!
Wow. We've made monkey bread for years, but this one was even better. My new go to dessert.
Have you attempted to double the recipe? If so how did the cooking time vary?
I don't recommend doubling the recipe unless you use two separate pans
Can you make this with crescent dough? I can’t find this buttermilk biscuit dough here in Concord, NH.
You can, but it will be really decadent and buttery. You can use any kind of canned biscuit dough (like Pillsbury).
Monkey bread tasted just like my Mom’s. That’s a compliment. Very rich and wonderful with milk or coffee. I had to feed 7 people and it was GREAT!
Fantastic so delicious made for breakfast at church..everybody loved it I added pecans to mine.
I live in Australia so I can't get the pre maid biscuits dough. Found recapie and made my own tastes great . Easy to make . Kids went nuts.
Sounds so yummy! Getting ready to make for Christmas breakfast! When do you add the pecans?
Should I put a cookie sheet directly underneath the Bundt pan or on the rack just under the rack Bundt pan is on?
Great recipe! Lots of butter!!
I’ve read a lot of the comments, I also love this recipe. The one question I have is why doesn’t anyone put their Bundt pan or cake pan on top of an aluminum foil covered cookie sheet to fix the problem of anything overflowing into the oven. everything I cook including casseroles I put on top of a aluminum foil covered cookie sheet to alleviate any spills in the oven. Also other than apples I have put raisins into my monkey bread. It is absolutely delicious!
I made the Monkey bread and it came out so good. Going to make more often. I used a pizza cutter to slice the biscuits, really easy.
I don’t have a bunt pan would a 9x13 casserole dish work?
It should but it may take less time to cook
Where is the video for the monkey bread?
It autoplays as you scroll down the post. It's possible you clicked the "x" and closed it.
How did your monkey bread in jars turn out? would Kathyyou do it again?
Is it ok to use croissant dough instead of biscuit dough?
I think that will work, but it might end up even more buttery? Not that that's a bad thing.
What do you preheat the oven to?
What would be the measurements for 2 6oz cans ?
That would be 12oz biscuit dough which would cut the recipe in half. You can use the slider on the recipe card to go from 12 servings down to 6 and it will reduce all of the ingredients by half. Enjoy!
For a non-baker, this was easy peasy! Thank you for this.
it's a matter of preference
I don't have a bundt cake pan, am I able to use a regular 9x13 pan?
Yep! Cooking time might be shorter.