Easy Monkey Bread Recipe (With Canned Biscuit Dough)

Easy Monkey Bread Recipe: The Ultimate Pull-Apart Treat for Breakfast or Dessert

With rich brown sugar syrup, cinnamon sugar, and fluffy biscuit dough, this monkey bread is the go-to indulgent dish for holidays, brunch, or cozy mornings.

When it comes to easy and impressive breakfast recipes, few things compete with classic monkey bread. This pull-apart favorite is sticky, sweet, and bursting with cinnamon flavor—and thanks to one simple trick, this version tastes completely homemade, even though it starts with canned biscuit dough. Whether you’re hosting brunch, prepping for a holiday morning, or simply craving something indulgent, this monkey bread delivers all the comforting flavors you love with minimal effort.

Why You’ll Love This Monkey Bread

Monkey bread is more than just a nostalgic treat—it’s a sharable, fun-to-eat dish that’s as suitable for special occasions as it is for weekend mornings. This version enhances the ease of store-bought dough with a homemade touch: a generous drizzle of heavy cream and a gooey brown sugar glaze that transforms basic biscuits into bakery-level bites.

Recipe Highlights:

• No mixer, no proofing: Thanks to biscuit dough, it’s ready in under an hour.

• Secret upgrade: A splash of heavy cream adds richness and a soft, fluffy texture.

• Versatile: Perfect as a brunch centerpiece, holiday breakfast, or crowd-pleasing dessert.

• Kid-friendly: Easy to pull apart and fun to eat, no utensils required.

Ingredients You’ll Need

Here’s what goes into this easy monkey bread recipe:

• 3 (16 oz) cans refrigerated buttermilk biscuit dough (avoid flaky layers)

• 1 cup granulated sugar

• 2 tablespoons cinnamon

• ¾ cup heavy cream

• ½ cup unsalted butter

• ½ cup light brown sugar

• Pinch of fine sea salt

• 2 teaspoons vanilla extract

Optional additions include raisins, chopped pecans, or apple pie spice for seasonal variation.

How to Make Easy Monkey Bread

1. Prep and Coat the Dough

Preheat oven to 350°F. Grease a 12-cup bundt pan with nonstick spray. Cut biscuit dough into quarters. In a zip-top bag, combine cinnamon and sugar, then toss in the biscuit pieces until fully coated.

2. Assemble in Pan

Arrange the coated dough evenly in the prepared bundt pan. Pour the heavy cream slowly over the top. Let sit for 5 minutes to soak.

3. Make the Brown Sugar Syrup

In a saucepan, melt butter with brown sugar. Stir until the mixture is bubbling slightly. Remove from heat and add salt and vanilla. Drizzle syrup evenly over biscuit dough.

4. Bake

Place the bundt pan on a rimmed baking sheet. Bake for 45–55 minutes, or until the center reaches 200°F. Let rest for 5–10 minutes before inverting onto a serving platter.

Make-Ahead Tips

Want to prep it the night before? Assemble the dish through the syrup stage, cover, and refrigerate overnight. Let it come to room temperature while the oven preheats in the morning, then bake as usual.

Variations to Try

• Spice it up: Use chai, pumpkin pie, or apple pie spice blends for extra depth.

• Add texture: Sprinkle in chopped pecans, walnuts, or dried fruit.

• Sweeten it more: Drizzle a vanilla glaze or cream cheese icing on top after baking.

How to Store and Reheat

Monkey bread is best the day it’s made but can be stored in an airtight container at room temperature for up to 2 days. Reheat slices in the microwave for 15–30 seconds to revive the gooey texture.

Sticky, sweet, and perfectly spiced, this monkey bread turns a few pantry staples into an irresistible breakfast or dessert. Simple enough for a cozy morning, but decadent enough for any celebration.

Stay tuned to The Horizons Times for more comfort food favorites, brunch recipes, and seasonal baking inspiration that will keep your kitchen full and your table warm.