Name: Easy Cinnamon Monkey Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 16 oz. packages refrigerated biscuit dough (Pillsbury Grand's Buttermilk Biscuits, not flaky layers); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon cardamom; 1 cup chopped pecans (optional); 16 tablespoons unsalted butter (or salted and omit salt); 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 1/2 tablespoons butter for greasing the pan

There’s something irresistibly nostalgic about pulling apart warm, sticky-sweet bread with friends or family. This Easy Cinnamon Monkey Bread Recipe brings that cozy magic right to your kitchen, with buttery, cinnamon-speckled bites that are as fun to eat as they are to make.

A white plate holds a ring of sticky monkey bread made of many small, soft dough balls stuck together, coated in shiny brown cinnamon glaze. The top of the bread is covered with scattered chopped pecans, adding a crunchy texture. One dough ball is pulled away, showing the soft, light inside and the gooey glaze holding the pieces together. Extra chopped pecans are scattered around the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cinnamon Monkey Bread Recipe
Top Tip
How to Serve Easy Cinnamon Monkey Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cinnamon Monkey Bread Recipe

Why You'll Love This Recipe

I’m always amazed how such simple ingredients come together to create something spectacular. This Easy Cinnamon Monkey Bread Recipe is one of those treats that tastes like love on a plate—ooey, gooey, and absolutely satisfying.

Effortlessly impressive: You don’t need to be a bread-baking pro to nail this sweet treat.
Kid-friendly and shareable: The pull-apart style makes it a hit with everyone at the table.
Customizable flavors: I add cardamom for a subtle twist, but you can play around with spices or nuts.
Perfect for any occasion: Breakfast, brunch, or a cozy dessert—monkey bread fits right in.

A round bundt cake with a rich brown color, covered in a shiny dark caramel glaze that coats the top and drips down the sides. The surface is sprinkled generously with chopped pecans, adding a textured layer of light and dark brown pieces. The cake sits on a white plate placed on a white marbled surface, emphasizing the warm tones of the cake and the nuts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this recipe lies in the harmony between the buttery dough and the cinnamon-sugar coating, balanced with just the right amount of richness and spice. Choosing the right biscuit dough is your first key to success.

Flat lay of two stacks of fluffy buttermilk biscuit dough rounds, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cardamom, a small white ceramic bowl of chopped pecans, a few tablespoons of unsalted butter pieces, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl of salt, a small white ceramic bowl of vanilla extract, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated biscuit dough: Use Pillsbury Grand's Buttermilk Biscuits that are fluffy—not the flaky layered kind—to hold together beautifully.
Granulated sugar and ground cinnamon: The classic duo for that irresistible sugary-spice coating on each bite.
Cardamom: I love adding this warm spice to deepen the flavor without overpowering it—it’s a subtle game-changer.
Chopped pecans: Optional but highly recommended for crunch and nuttiness; mix them in between layers as you build.
Unsalted butter and light brown sugar: These create the luscious caramel sauce that glazes the bread, melding everything together.
Vanilla extract: Adds a sweet, floral note that rounds out the caramel sauce perfectly.
Salt: Balances the sweetness and enhances all those flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Easy Cinnamon Monkey Bread Recipe by swapping in different nuts or spices depending on the season—there’s something so satisfying about making it your own.

Variation: One time, I mixed in some chopped walnuts instead of pecans and added a pinch of nutmeg—totally delicious and a great way to use what’s on hand.
Dietary tweak: For a dairy-free version, try vegan butter. The texture shifts slightly but the flavor stays heavenly.
Add-ins: Raisins or dried cranberries add a juicy pop that I adore for holiday gatherings.

Step-by-Step: How I Make Easy Cinnamon Monkey Bread Recipe

Step 1: Prep Your Pan and Dough

I start by preheating the oven to 350°F and generously greasing my 12-cup Bundt pan with softened butter. Don’t skimp on this step—cover every nook so the caramel won’t stick stubbornly. I like to use a pastry brush, but a crumpled piece of wax paper works in a pinch. Then, I sprinkle half a cup of chopped pecans at the bottom for a little extra crunch under the bread.

Step 2: Shape and Coat the Dough

Next up: the biscuit dough. I cut each biscuit into four quarters—using a pizza cutter makes this super quick—and roll each into a ball. Forming the balls is optional, but it gives a fluffier, prettier finished loaf. Into a big plastic bag, I whisk together granulated sugar, cinnamon, and cardamom, then add about a dozen dough balls at a time, shaking until each one wears a perfect sugary coat.

Step 3: Layering the Magic

Time to build your layers! I arrange the coated dough balls in the Bundt pan, sprinkling pecans between layers. I also keep the balls offset so they don’t squash together directly on top—this helps them bake evenly and makes those delightful pull-apart sections.

Step 4: Make the Caramel Sauce

Into a small saucepan goes half a cup of the leftover cinnamon-sugar mix, along with brown sugar, butter, and salt. I melt it down over medium heat until it boils, then immediately take it off the heat before it burns. Stirring in vanilla at the end gives this caramel sauce a warm depth that ties everything together.

Step 5: Combine and Bake

Pour the caramel sauce evenly over the dough balls, tilting the pan gently to make sure it soaks into all the corners. Bake for 30–35 minutes until the dough is cooked through. I always check with an instant-read thermometer; it should read 190°F to 200°F right in the center.

Step 6: Cool and Serve

After baking, I pop the monkey bread out onto a plate once it cools for about 10 minutes. If there’s syrup left in the pan, I brush it over the top like a glaze. It’s best enjoyed warm—every sticky, pull-apart bite is worth waiting for!

Top Tip

Making this Easy Cinnamon Monkey Bread Recipe for the first time, I learned a few tricks that save me every time. These tips help you get that perfect gooey texture and easy release from the pan.

Butter frenzy: Don’t be shy with the butter when greasing the Bundt pan; thorough coating prevents the caramel from sticking badly.
Dough balls matter: Rolling the biscuit quarters into balls is totally optional, but it really makes the texture fluffier and the pull-apart pieces more uniform.
Caramel timing: Remove the caramel sauce from heat as soon as it boils to avoid burning—this keeps the sauce smooth and sweet without bitterness.
Layer evenly: Offset the dough balls rather than stacking straight up; this lets heat circulate for even baking and prettier layers.

How to Serve Easy Cinnamon Monkey Bread Recipe

Cinnamon Monkey Bread - Serving Suggestion

Garnishes

I usually keep it simple—sometimes a quick dusting of powdered sugar or a drizzle of icing if it’s a special breakfast. A handful of extra toasted pecans on top adds a little crunch and looks so pretty!

Side Dishes

This bread is delicious on its own but pairs wonderfully with fresh fruit, scrambled eggs, or a cup of spiced coffee. Whenever I make it for brunch, I always add some berries and a creamy yogurt to balance the sweetness.

Creative Ways to Present

For holiday mornings, I serve the monkey bread straight in the Bundt pan with a decorative ribbon tied around it for a charming touch. Playing with colorful nuts or seasonal spices like cloves or pumpkin pie spice easily makes it festive.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap and store them at room temperature for up to two days. Monkey bread tends to stay soft and flavorful, but it’s definitely best enjoyed fresh or warm.

Freezing

I’ve frozen monkey bread after baking by wrapping it well in foil and placing it in a freezer bag. When ready to enjoy, I thaw it overnight in the fridge then warm it gently in the oven—still tastes amazing!

Reheating

The best way to reheat is to cover the bread with foil and warm it in a 325°F oven for 10-15 minutes. This keeps it moist without drying out the edges, bringing back that fresh-from-the-oven feel.

Frequently Asked Questions:

Can I make this Easy Cinnamon Monkey Bread Recipe ahead of time?

Absolutely! You can prepare the dough balls coated with the cinnamon sugar the night before and keep them covered in the fridge. Just assemble and bake the next morning. This makes breakfast stress-free.

What’s the best biscuit dough to use?

I recommend Pillsbury Grand's Buttermilk Biscuits labeled "fluffy" rather than the flaky ones. They hold together better and give a tender, soft texture perfect for monkey bread.

Can I skip the nuts or substitute them?

Yes! Nuts are optional. You can leave them out for a nut-free version or swap pecans for walnuts or almonds depending on what you prefer or have on hand.

How do I prevent the monkey bread from sticking to the pan?

Generously greasing the Bundt pan is key. Make sure to coat all the nooks and crannies well with softened butter. Using a pastry brush or crumpled parchment paper helps. This prevents caramel stickiness and ensures an easy release.

Final Thoughts

This Easy Cinnamon Monkey Bread Recipe has found a regular spot in my kitchen rotation because it feels like such a comforting hug in food form. Whether you’re making it for a weekend brunch or a sweet surprise, it’s one of those recipes that brings smiles around the table and makes memories. Give it a try—you’re going to love how easy and rewarding it is!