Easy Monkey Bread

Pull-apart perfection is just minutes away! This easy monkey bread transforms simple canned biscuits into a gooey, cinnamon-sugar masterpiece that’ll have everyone gathering around the table. No fancy baking skills required—just the promise of warm, caramelized goodness that’s impossible to resist.

The magic happens when those butter-soaked, cinnamon-dusted biscuit pieces fuse together in the oven, creating those signature tearable chunks with crispy edges and soft, pillowy centers. It’s the breakfast treat that doubles as dessert, and honestly, who could blame you for serving it both ways? Each bite delivers that perfect balance of sweet, warm spice and rich buttery flavor.

Ingredients

For the bread:

• 3 cans buttermilk biscuits (the non-flaky ones)
• 1 cup granulated sugar
• 2 to 3 tsp. cinnamon

For the caramel sauce:

• 1 cup butter
• 1/2 cup brown sugar

Equipment needed:

• Bundt pan
• 1-gallon zip-top bag
• Small saucepan

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a Bundt pan to prevent sticking—this is crucial as the caramel sauce can make removal challenging without proper preparation.
2. Open all 3 cans of biscuits and cut each biscuit into quarters using a sharp knife or kitchen scissors. Working with cold biscuits makes this easier as they won’t stretch or deform as much during cutting.
3. Combine the 1 cup white sugar with 2 to 3 teaspoons of cinnamon in a 1-gallon zip-top bag and shake to combine. (Use 3 teaspoons for a stronger cinnamon flavor or 2 teaspoons for a milder taste.) The bag method ensures even coating without creating extra dishes to wash.
4. Drop all the biscuit quarters into the cinnamon-sugar mixture. Once all pieces are in the bag, seal it completely and give it a vigorous shake for about 30 seconds. This separates any stuck pieces and ensures each one gets evenly coated. Spread these sugar-coated nuggets evenly in the prepared Bundt pan—don’t press them down, as the air pockets help the bread bake properly.
5. Melt the 1 cup butter together with 1/2 cup brown sugar (light or dark) in a saucepan over medium-high heat. Stir continuously for about 3-4 minutes until the mixture becomes uniform in color and slightly thickened. Watch carefully to prevent burning—properly combined, the mixture should look like a smooth caramel sauce. Pour this evenly over the biscuit pieces, allowing it to seep down between the crevices.
6. Bake for 35 to 40 minutes until the top crust develops a deep, dark brown color and the center reaches about 200°F (93°C) if tested with an instant-read thermometer. Underbaking will result in doughy centers, while overbaking can make the bread dry. When finished, remove from the oven and place on a cooling rack. Allow to cool for 15 to 30 minutes before inverting onto a serving plate—this cooling time allows the caramel to set slightly so it doesn’t all run out when flipped.

Smart Swaps

• Use whole wheat biscuits for added fiber (may need extra 2 tbsp of butter in the sauce for moisture)
• Substitute coconut sugar for brown sugar (1:1 ratio) for a lower glycemic option
• Add 1/2 cup chopped nuts (pecans or walnuts) between layers for extra crunch and protein

Make It Diabetes-Friendly

• Replace granulated sugar with 3/4 cup allulose or monk fruit sweetener (reduces carbs by approximately 16g per serving)
• Use light butter to cut fat content by 50% without sacrificing the caramel texture
• Add 1 tsp ground flaxseed to the cinnamon mixture to slow sugar absorption
• Serve smaller portions (1/12 of the bread instead of 1/8) alongside protein like eggs to reduce blood sugar impact

Pro Tips

• Refrigerate the biscuits until ready to use—cold dough is easier to cut cleanly
• For extra flavor, add 1/2 tsp vanilla extract or 1/4 tsp almond extract to the butter mixture
• Let the bread rest in the pan for exactly 15 minutes before flipping—too short and it’s too hot to handle, too long and the caramel might stick
• If any pieces stick to the pan after turning out, simply place them back on top of the bread—no one will notice!