If you’re looking for a fast and easy sweet breakfast, this recipe is as much fun to make as it is to eat!
Monkey bread is super fast to prepare with balls of biscuit dough are tossed in cinnamon sugar, topped with a buttery brown sugar sauce.
A Sweet Pull Apart Bread
Monkey bread is a sweet and sticky pull-apart bread that’s perfect as a weekend treat or for Christmas morning.
- This recipe is super fast to prepare and needs just a few ingredients.
- Sweet and sticky, this monkey bread recipe can be served for breakfast or dessert!
- Using biscuit dough means no rising, no yeast, and quick prep.
- This recipe is easy enough for kids in the kitchen, a fun way to get everyone involved.
Ingredients for Monkey Bread
Biscuits – Choose any variety of canned biscuits – I most often use Pillsbury, but any brand will do. You can also make this with homemade biscuit dough as well.
Cinnamon Sugar – Cinnamon sugar flavors and sweetens the bite-size pieces of dough.
Nuts – Pecans are my first choice but you can leave them out to make it nut-free or replace them with walnuts, macadamia nuts, or slivered almonds.
Caramel Mixture – A simple mixture of brown sugar and butter creates a caramel-type sauce making it sticky delicious!
How to Make Monkey Bread
- Toss cut biscuits in cinnamon sugar (per the recipe below).
- Layer the sugared biscuits with nuts (optional) in a prepared pan. Mix brown sugar and melted butter and pour over the biscuits.
- Bake until fluffy and invert the monkey bread on a serving plate.
Storing Monkey Bread
- To store: Keep leftover monkey bread in an airtight container for up to 3 days.
- To freeze: Wrap monkey bread tightly in plastic wrap and aluminum foil after it cools for up to 3 months.
Sweet Breakfast Treats
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Monkey Bread
Monkey Bread is super fun to make and so delicious!
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Combine melted butter and brown sugar in a bowl (or small saucepan). Set aside.
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Preheat the oven to 350°F. Grease a bundt pan or spray with cooking spray.
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Cut each biscuit into 4 pieces using kitchen scissors or a pizza cutter. Combine sugar and cinnamon and toss the biscuit pieces in the cinnamon sugar mixture. Shake off excess sugar.
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Layer sugared biscuits and pecans in a greased bundt pan. Top with brown sugar topping.
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Bake for 35 minutes or until golden. While warm, invert onto a serving platter and serve warm with whipped cream.
Place the cinnamon sugar in a small bowl and toss the biscuits to add it to a freezer bag or plastic bag and toss the biscuit pieces.
Serve with whipped cream or drizzle with caramel sauce.
Monkey bread will keep in an airtight container for 3 days. It also freezes well and will keep in the freezer for 3 months.
Calories: 378 | Carbohydrates: 44g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 223mg | Potassium: 84mg | Sugar: 39g | Vitamin A: 530IU | Calcium: 40mg | Iron: 0.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
