Homemade Monkey Bread Recipe with Gooey Cinnamon Sugar is a pull-apart bread made from soft biscuit pieces rolled in cinnamon sugar and baked in a buttery caramel pool, the kind of thing that disappears before the coffee finishes brewing.

You just need refrigerated biscuit dough, cinnamon sugar, and butter, about 45 minutes start to finish, great for Christmas morning or a weekend brunch table. Save it for later!

Prep	Cook	Total	Servings	Difficulty
15 min	35 min	50 min	12 servings	Medium

Quick Facts

Homemade Monkey Bread Recipe with Gooey Cinnamon Sugar

Why You'll Love This Recipe

Five ingredients: Nothing fancy, mostly pantry staples and a tube of biscuits.
Hands-on time is short: You're cutting dough and shaking a bag, not kneading anything.
Kid-friendly job: Little hands love shaking the cinnamon sugar bag and arranging pieces in the pan.
One pan, big payoff: A bundt pan or cast iron skillet does all the work.
Make-ahead friendly: Assemble the night before and bake it fresh in the morning.

Monkey Bread Ingredients

Ingredients for Homemade Monkey Bread Recipe with Gooey Cinnamon Sugar

Refrigerated biscuit dough: The shortcut that makes this bread fast. Homemade biscuit dough works too if you have an extra 20 minutes.
Granulated sugar: Coats each piece and caramelizes at the edges. Swap in coconut sugar for a slightly deeper flavor.
Ground cinnamon: The backbone flavor of monkey bread. Use a touch of cardamom alongside it if you want something warmer.
Unsalted butter: Melted and mixed with brown sugar, it pools into the glossy caramel sauce. Salted butter works fine, just skip the pinch of salt.
Brown sugar: Gives the caramel its deep, molasses-y color. Light or dark brown sugar both work.
Vanilla extract: Rounds out the caramel without adding alcohol flavor since it bakes off anyway.
Pecans (optional): Add crunch and a toasty note between the soft dough pieces.

Find exact amounts in the recipe card below.

Ways to Change It Up

Add fruit: Toss in small chunks of apple or a handful of raisins between layers.
Go chocolate: Sprinkle mini chocolate chips over the dough before the final layer goes in.
Spice it up: A pinch of cayenne or extra cinnamon gives it a warmer kick.
Try the slow cooker: Layer everything in a greased crockpot and cook on low for about 2 hours instead of using the oven.
Savory swap: If you want something less sweet, our Pizza Monkey Bread uses the same pull-apart idea with cheese and herbs instead.

How to Make Monkey Bread

Prep the pan. Grease a bundt pan or cast iron skillet generously, no bare spots or the bread will stick.
Cut and coat the dough. Quarter each biscuit, then toss the pieces in a bag with cinnamon sugar until every side is covered.
Layer the pieces. Scatter the coated dough into the pan in loose, random layers, adding pecans if using.
Make the caramel. Melt butter with brown sugar and vanilla until smooth, then pour it evenly over the dough.
Bake until golden. Bake at 350°F for 30 to 35 minutes, until the top is deep golden brown and the center no longer looks doughy when you cut into a middle piece.
Cool briefly, then invert. Let the pan rest 5 minutes before flipping it onto a plate so the caramel can soak back into the bread.

Forecipes Team Tips

Don't skip the rest time: Flipping it too soon causes the caramel to run off instead of soaking in.
Check the center piece: Pull one from the middle of the pan; if it's still pale and wet inside, give it another 5 minutes.
Use room-temperature butter for the dough coating: Cold butter clumps instead of coating evenly.
Grease every groove: In a bundt pan, missed spots mean stuck bread. Use a pastry brush to get into the ridges.

What to Serve With It

Monkey bread is sweet enough to anchor a brunch spread on its own, but it pairs well with something savory alongside. Serve it next to the HOCO Brunch Casserole for a full breakfast table, or set it near the Thanksgiving Garlic Butter Bread Rolls for a holiday bread basket. A simple fruit bowl and hot coffee finish it off.

Storage and Reheating

Keep leftover monkey bread covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap cooled pieces tightly and freeze up to 2 months; thaw overnight in the fridge. Reheat in a 300°F oven for about 10 minutes, or microwave individual pieces for 15 to 20 seconds until warm and soft again.

Monkey Bread FAQ

Can I use homemade dough instead of canned biscuits?

Yes, any soft yeast dough or biscuit dough works; just cut it into similar-sized pieces so they bake evenly.

Can I assemble it the night before?

Yes, layer the coated dough and caramel in the pan, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20 minutes before baking.

What pan works best?

A 10-inch bundt pan gives the classic shape, but a cast iron skillet or regular tube pan both work fine.