Easy Monkey Bread With Canned Biscuits Recipe

Intro

There are some recipes that feel like pure childhood. Sticky fingers. Cinnamon sugar on your lips. Laughter around the kitchen table. For me, Monkey Bread With Canned Biscuits is one of those recipes.

The first time I made it, I was not trying to be fancy. I was tired. I wanted something warm, sweet, and comforting without spending hours in the kitchen. I opened the fridge, saw canned biscuits, and remembered the pull-apart cinnamon bread my aunt used to make on Sunday mornings. That was the beginning of my obsession.

As a female chef, I love complicated recipes. I really do. But I also deeply appreciate simple magic. And this recipe? It is simple magic. Soft biscuit dough rolled in cinnamon sugar, baked in a buttery brown sugar glaze, turning into a golden, sticky, pull-apart masterpiece. It smells like a bakery and tastes like celebration.

If you’ve never made it before, don’t worry. I’m going to walk you through every step, every tip, and every little secret that makes this version absolutely irresistible.

What is Monkey Bread With Canned Biscuits?

Monkey Bread With Canned Biscuits is a pull-apart sweet bread made by cutting refrigerated biscuit dough into pieces, coating them in cinnamon sugar, layering them in a bundt pan, and baking everything in a buttery brown sugar sauce.

When it bakes, the sugar melts. The butter bubbles. The biscuits puff and stick together. Once flipped onto a plate, you get this glossy, caramel-coated tower of soft dough balls that you pull apart with your hands.

It’s sticky. It’s sweet. It’s warm. It’s slightly crisp on the outside and fluffy inside.

Traditionally, monkey bread was made from scratch dough. But using canned biscuits makes it approachable, quick, and foolproof. You get that homemade taste without kneading or waiting for dough to rise.

The flavor profile is cozy and nostalgic:

• Cinnamon warmth
• Deep brown sugar caramel notes
• Rich buttery glaze
• Soft, fluffy interior
• Slight crisp edges where sugar caramelizes

It’s the kind of dessert that disappears fast.

Equipment List

You don’t need complicated tools. Just simple baking basics:

• Bundt pan (10–12 cup capacity)
• Mixing bowls (2 medium)
• Small saucepan
• Knife or kitchen scissors
• Measuring cups and spoons
• Cooling rack
• Serving plate (large enough to flip the bread onto)

That bundt pan is important. It gives the monkey bread its classic ring shape and helps everything cook evenly.

Recipe Card Info

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Serves: 8
Cuisine: American
Course: Dessert
Calories: Approximately 420–480 kcal per serving

Ingredients

• 2 cans refrigerated biscuit dough (16.3 oz each, 8 biscuits per can)
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar
• ¾ cup unsalted butter (1½ sticks)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional additions:

• ½ cup chopped pecans or walnuts
• ¼ cup heavy cream (for extra rich sauce)

Ingredient notes from my kitchen:

Use regular (not flaky layer) biscuits for best texture. The fluffy style holds together better when baked.

Dark brown sugar gives a deeper caramel flavor, but light brown sugar works beautifully too.

Real butter makes a big difference here. This recipe depends on that rich flavor.

Instructions (Step by Step)

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or nonstick spray. Make sure you get into every curve.

Step 2: Cut the Biscuits

Open the cans of biscuit dough. Separate each biscuit and cut each one into four equal pieces. You’ll end up with small dough chunks that bake into pull-apart bites.

Step 3: Make Cinnamon Sugar

In a bowl, mix together 1 cup granulated sugar and 2 teaspoons ground cinnamon. Stir until evenly combined.

Step 4: Coat the Dough

Roll each biscuit piece in the cinnamon sugar mixture until fully coated. Shake off excess and place into the prepared bundt pan. Layer them evenly. If using nuts, sprinkle some between layers.

Step 5: Make the Caramel Sauce

In a small saucepan over medium heat, melt ¾ cup butter. Stir in 1 cup brown sugar and salt. Cook for 2–3 minutes until smooth and slightly bubbling. Remove from heat and stir in vanilla extract.

If you want extra richness, add ¼ cup heavy cream here and stir until smooth.

Step 6: Pour the Sauce

Carefully pour the hot brown sugar butter mixture evenly over the biscuit pieces in the pan.

Step 7: Bake

Bake for 35–40 minutes, until the top is deep golden brown and the center is cooked through.

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 8: Cool and Flip

Let the monkey bread cool in the pan for 10 minutes. Then carefully invert it onto a serving plate. Lift the pan slowly. The caramel should drip beautifully over the sides.

Serve warm.

The Texture and Flavor Experience

When you pull apart the first piece of Monkey Bread With Canned Biscuits, you’ll see steam rise from the center. The outside is glossy and sticky from the caramelized brown sugar. The inside is soft and fluffy.

The cinnamon sugar creates tiny pockets of sweetness in every bite. The butter sauce soaks into the dough while baking, making it tender and rich.

There’s contrast in every bite:

• Slight crisp edges
• Gooey caramel coating
• Soft pillowy centers

It’s messy in the best way.

Why I Love This Recipe

This recipe reminds me that good food doesn’t need to be complicated.

When I host brunch, this is the first thing people reach for. When my family visits, they request it before anything else. When I need comfort after a long day in the kitchen, this is what I bake.

It fills the house with the smell of cinnamon and butter. And honestly, that smell alone is therapy.

Tips for Perfect Monkey Bread

Grease the Pan Well

If you skip this, the caramel can stick. Be generous.

Don’t Overbake

If baked too long, it can dry out. Check at 35 minutes.

Let It Rest Before Flipping

Too soon, and it falls apart. Too late, and the caramel hardens.

Use Fresh Cinnamon

Old cinnamon loses flavor. Fresh spice makes a huge difference.

Delicious Variations

Apple Cinnamon Version

Add 1 cup small diced apples between layers. It becomes cozy and slightly fruity.

Chocolate Chip Monkey Bread

Sprinkle mini chocolate chips between layers for melty pockets.

Cream Cheese Stuffed

Add small cubes of cream cheese inside some dough pieces for creamy surprises.

Maple Pecan

Replace vanilla with maple extract and add toasted pecans.

Make It for Holidays and Gatherings

Monkey Bread With Canned Biscuits is perfect for:

• Christmas morning
• Easter brunch
• Weekend sleepovers
• Potluck desserts
• Birthday breakfasts

It travels well and looks impressive when flipped onto a cake stand.

Storage and Reheating

Store leftovers covered at room temperature for up to 2 days.

To reheat, microwave individual portions for 15–20 seconds. It becomes soft and gooey again.

You can also warm it in the oven at 300°F for about 10 minutes.

Frequently Asked Questions

Can I prepare it the night before?

Yes. Assemble everything in the pan, cover tightly, and refrigerate overnight. Bake in the morning.

Can I freeze it?

It’s best fresh, but you can freeze baked monkey bread for up to 1 month. Reheat gently.

What if I don’t have a bundt pan?

You can use a loaf pan, but baking time may vary.

Final Thoughts

Monkey Bread With Canned Biscuits proves that comfort food doesn’t need to be complicated.

It’s warm. It’s sticky. It’s sweet. It brings people together around the table.

As a chef, I love refined desserts. But as a woman who grew up in a busy kitchen full of laughter, I treasure recipes like this even more. The ones you pull apart with your hands. The ones that leave sugar on your fingertips. The ones that make everyone reach for “just one more piece.”

If you make this, serve it warm. Let the caramel drip. Let it be messy.

And most importantly, enjoy every bite.