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+ servings
monkey bread and a glass of orange juice

Monkey Bread

Jennie Duncan
This recipe is so simple and so good! I used canned biscuit dough and lots of butter for this classic Monkey Bread recipe. 
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 12 servings
Calories 443 kcal


  • 24 oz refrigerated can biscuits ( I used 3 8oz cans)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup butter
  • ½ cup brown sugar (packed)


  • Preheat oven to 350 degrees F. Prepare a bundt pan with a good amount of nonstick cooking spray or with additional butter.
  • Add granulated sugar and ground cinnamon to a large plastic baggy. Cut or tear biscuits into 4ths and place them into the bag. Shake and coat all biscuit pieces with cinnamon sugar. Set aside. 
  • Place butter and brown sugar into a small saucepan. Over medium heat bring to a boil then immediately remove from heat. 
  • Add a layer of coated biscuits to your bundt pan and spoon in some of your butter and brown sugar sauce. Keep doing this until your pan and full and then add all remaining sauce to the top. 
  • Bake for 30-40 minutes or until cooked through and golden brown. Allow resting in the pan for several minutes before removing it. 


Cooking Tip:

To remove monkey bread from the pan cover the top with a large place then flip over so the plate is on the bottom. Allow it to sit for several minutes then pick up the bundt pan and your monkey bread should be sitting on the plate. This can get very sticky so before cooking make sure you are putting a good amount of butter or spray on your pan before baking.


Calories: 443kcalCarbohydrates: 53gProtein: 4gFat: 25gSaturated Fat: 11gCholesterol: 41mgSodium: 672mgPotassium: 144mgFiber: 1gSugar: 28gVitamin A: 473IUCalcium: 43mgIron: 2mg
Keyword monkey bread
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