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A plate of monkey bread with sauce drizzling of it.
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Monkey Bread

If you're in search of a cozy, comforting breakfast treat that's as easy to make as it is to devour, this warmly spiced cinnamon Monkey Bread is for you.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 822kcal
Author John Kanell

Equipment

  • Large Bundt Pan

Ingredients

  • 3 (16.3-ounce) package refrigerated buttermilk biscuit dough
  • 1 cup granulated sugar (200g)
  • 1 tablespoon ground cinnamon
  • 1 cup unsalted butter (226g)
  • ¾ cup packed light brown sugar (165g)

Instructions

  • Preheat oven to 350F.
  • Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
  • Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
  • In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
  • Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Video

Notes

  • Easy cleanup. The buttery brown sugar sauce may drip a touch, which can be difficult to clean from the bottom of an oven. For easy clean-up, place the pan on a parchment-lined sheet pan before baking.
  • Make extra cinnamon sugar. It’s perfect for adding a seasonal sprinkle to things like overnight oats or Irish coffee.
  • Meal prep. If you’re not much of a morning person, you’re welcome to assemble the pull-apart monkey bread through step 5, cover it well with plastic wrap, and refrigerate overnight. The next day when you're ready to back, pull the Bundt pan out of the refrigerator to come to room temperature as the oven preheats. Remove the plastic wrap and bake as directed! I love using this trick so I can bake it off first thing Christmas morning before the kids are awake!
  • Brown butter for extra flavor. In step 5, add the butter to the pan without the sugar. Cook until the milk solids brown and the butter smells toasty, then stir in the sugar until combined. This easy extra step adds a load of extra flavor!
  • Add mix-ins or additional spices for endless variations. Layer in the small balls of dough with fresh cranberries or blueberries, chocolate chips, toasted nuts, or small pieces of candied fruit. Some additional spices I like to add to the cinnamon sugar include ground cardamom, all-spice, ginger, or a baking blend like pumpkin pie spice. Have fun with the flavors!

Nutrition

Calories: 822kcal | Carbohydrates: 127g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 824mg | Potassium: 39mg | Fiber: 4g | Sugar: 45g | Vitamin A: 712IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 0.2mg