Pull-apart cinnamon monkey bread is a fun and tasty treat made with soft, gooey dough pieces coated in cinnamon and sugar. Each little bite melts in your mouth with warm, buttery sweetness that everyone loves. It’s the kind of bread you can’t help but tear apart with your hands and share with friends or family.
I love making monkey bread because it’s both simple and exciting to eat. The smell of cinnamon and sugar baking fills the house and makes it feel cozy right away. One tip I always follow is to use plenty of butter and cinnamon sugar for that perfect sticky, sweet coating that keeps the pieces stuck together without being too messy.
My favorite way to enjoy monkey bread is fresh out of the oven, with a cup of hot coffee or milk nearby. It’s perfect for weekend mornings or whenever you want a little special treat. Plus, everyone always smiles when they get to pull it apart themselves—it’s kind of like the best part is eating and sharing it all together!
Key Ingredients & Substitutions
Refrigerated biscuits: These are the base of monkey bread and give that soft, pillowy texture. I find buttermilk biscuits work best because they’re tender and slightly tangy. If you can’t find them, flaky biscuit dough or even dinner rolls cut up can work.
Cinnamon sugar: This combo is the heart of flavor. Use a mixture of granulated sugar and cinnamon for coating. For a twist, try adding a little nutmeg or pumpkin spice.
Butter and brown sugar: These make the sticky, caramel-like sauce. Unsalted butter is ideal so you can control saltiness. If needed, swap brown sugar for coconut sugar for a different flavor.
Vanilla extract: Just a splash adds warmth to the sauce and glaze. It’s subtle but makes a big difference. If you’re out, almond extract is a fun substitute.
Glaze: A simple powdered sugar glaze with milk and vanilla brightens the top. For a richer finish, add cream cheese or drizzle with caramel sauce instead.
How Do You Get Perfectly Sticky and Pull-Apart Monkey Bread?
The key to monkey bread’s charm is its gooey, sticky layers. Here’s how to nail it every time:
- Coat biscuit pieces well: Toss each piece thoroughly in cinnamon sugar so every bite is flavorful.
- Layer evenly: Place biscuit pieces in the pan evenly, so the heat cooks them through without dense spots.
- Butter-sugar sauce: Pour half the sauce before layering and the rest on top to distribute gooeyness throughout.
- Don’t rush cooling: Let the bread cool for about 10 minutes before flipping it out. This helps the sauce set slightly so it’s sticky but not runny.
- Serve warm: Monkey bread tastes best warm when the sugar is melty and soft. You can warm individual pieces in the microwave for a few seconds if needed.
Equipment You’ll Need
- Bundt or tube pan – I recommend this because it helps shape the bread nicely and makes it easy to invert after baking.
- Mixing bowls – useful for coating the biscuit pieces and preparing the cinnamon sugar mixture.
- Saucepan – to melt the butter and brown sugar for the caramel sauce. I like it because I can control the heat easily.
- Whisk or spoon – to stir the glaze ingredients smoothly and evenly.
- Knife or kitchen scissors – for cutting the biscuits into pieces. Short and sharp works best!
Flavor Variations & Add-Ins
- Swap cinnamon for nutmeg, pumpkin pie spice, or cardamom to change the flavor profile for different seasons.
- Add chopped nuts like pecans or walnuts for crunch and extra flavor.
- Mix in chocolate chips or dried fruit with the biscuit pieces before layering for a sweet surprise.
- Drizzle with caramel or cream cheese frosting instead of glaze for extra richness.
Pull-apart Cinnamon Monkey Bread
Ingredients You’ll Need:
Main Ingredients:
- 3 cans (16.3 oz each) refrigerated biscuits (buttermilk style works best)
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- ½ cup unsalted butter (1 stick)
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or as needed)
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 35-40 minutes to bake. Add an extra 10 minutes for cooling before serving, so plan on about an hour total.
Step-by-Step Instructions:
1. Prepare Your Pan and Dough:
First, preheat your oven to 350°F (175°C). Generously grease a bundt or tube pan with butter or non-stick spray to keep the monkey bread from sticking. Open the cans of biscuits and cut each biscuit into 4-6 bite-sized pieces.
2. Coat the Biscuit Pieces:
In a large bowl, combine the granulated sugar and cinnamon. Toss each biscuit piece in this mixture until well coated. Set the coated pieces aside on a plate while you prepare the sauce.
3. Make the Buttery Brown Sugar Sauce:
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and vanilla extract until the sugar completely dissolves and the sauce becomes smooth and bubbly.
4. Assemble the Monkey Bread:
Layer half of the coated biscuit pieces in the bottom of your prepared pan. Pour about half of the butter and brown sugar sauce over the layer. Next, add the remaining biscuit pieces on top and pour the rest of the sauce evenly over everything.
5. Bake and Cool:
Bake your monkey bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the biscuit pieces are cooked through. Once done, remove from the oven and let it cool for about 10 minutes. Carefully run a knife around the pan’s edges if needed, then invert the bread onto a serving plate.
6. Make the Glaze and Serve:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the warm monkey bread. Serve immediately so everyone can pull apart the warm, sticky, cinnamon-sugar goodness!
Can I Use Frozen Biscuit Dough for This Monkey Bread?
Yes, you can use frozen biscuit dough but make sure to thaw it completely in the refrigerator overnight before cutting and coating the pieces. Working with thawed dough helps it bake evenly and prevents it from being doughy inside.
How Should I Store Leftover Monkey Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want it softer, reheat individual portions in the microwave for 10-15 seconds to warm up the gooey goodness.
Can I Make This Monkey Bread Ahead of Time?
Absolutely! Assemble the coated biscuit pieces in the pan, cover tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed. This makes breakfast prep super easy!
What Can I Use Instead of a Bundt Pan?
If you don’t have a bundt pan, a tube pan or even a deep cake pan works well. Just make sure it has enough depth to hold all the dough pieces and the sauce without spilling during baking.