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.
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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.

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.

- 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.
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

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:
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.
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.
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.
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!
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Easy Cinnamon Monkey Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Easy Monkey Bread recipe features soft, fluffy biscuit dough pieces coated in a warm cinnamon-sugar-cardamom mixture, layered with chopped pecans, and drizzled with a rich caramel-like sauce made from butter, brown sugar, and vanilla. Baked to golden perfection in a Bundt pan, this indulgent treat is perfect for breakfast or dessert and best served warm.
Ingredients
Biscuit Dough
- 2 16 oz. packages refrigerated biscuit dough (Pillsbury Grand's Buttermilk Biscuits, not flaky layers)
Coating
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon cardamom
- 1 cup chopped pecans (optional)
Caramel Sauce
- 16 tablespoons unsalted butter (or salted and omit salt)
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Other
- 1 ½ tablespoons butter for greasing the pan
Instructions
- Grease the Pan: Preheat the oven to 350°F. Heavily grease a 12-cup capacity Bundt pan with softened butter using a pastry brush or crumpled wax/parchment paper, ensuring all nooks and crannies are covered to prevent sticking. Sprinkle ½ cup of chopped pecans on the bottom of the pan and set aside.
- Prep the Biscuits: Cut each biscuit into 4 quarters and roll each quarter into a ball to form fluffy, evenly shaped dough pieces.
- Coating and Layering: In a freezer-size plastic bag, whisk together granulated sugar, cinnamon, and cardamom. Working in batches of about 12 dough balls, add them to the bag and shake to coat evenly in the cinnamon-sugar mixture. Layer the coated balls evenly in the Bundt pan, adding pecans between layers and offsetting pieces so they do not stack directly on top of each other. Reserve leftover cinnamon-sugar mixture.
- Make the Caramel-Like Sauce: In a small saucepan, combine half a cup of the reserved cinnamon-sugar mixture, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil. Immediately remove from heat and stir in vanilla extract until sugars fully dissolve.
- Drizzle the Sauce: Pour the caramel sauce evenly over the dough balls in the pan, shaking and tilting the pan occasionally to distribute the sauce thoroughly and ensure it reaches the bottom.
- Bake: Place the Bundt pan in the center of the preheated oven and bake for 35 minutes until the dough is cooked through; an instant-read thermometer inserted into the biscuits should read between 190°F and 200°F.
- Cool and Invert: Let the monkey bread cool in the pan for 10 minutes, then invert it onto a large plate. Use a pastry brush or spoon to brush any remaining caramel sauce from the pan over the top. Serve warm for best enjoyment.
Notes
- Use Pillsbury Grand's Buttermilk Biscuits that are fluffy, not the flaky layers variety, to ensure the dough holds together well.
- The bundt pan should be heavily greased to prevent the caramel from sticking in the crevices.
- Rolling biscuit quarters into balls is optional but creates fluffier and prettier pieces.
- Adding pecans is optional but provides a nice crunch and flavor contrast.
- If leftover caramel sauce remains after baking, brush it on top to enhance sweetness and moisture.
- Serve the monkey bread warm for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg


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