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Monkey Bread Recipe (Soft, Gooey, and Irresistibly Pull-Apart)
Isla Marie

Monkey Bread

Soft, gooey pull-apart monkey bread coated in cinnamon sugar and drenched in a buttery brown sugar sauce. Warm, sticky, and made for sharing, this classic bake is perfect for brunch, holidays, or cozy weekends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cans 16 oz each refrigerated biscuit dough
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ¾ cup packed brown sugar
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: ½ cup chopped pecans or walnuts

Equipment

  • Bundt pan (10–12 cup)
  • Mixing bowls
  • Saucepan or microwave-safe bowl
  • Knife
  • Measuring cups and spoons

Method
 

Step 1. Prep the Pan
  1. Preheat oven to 350°F (175°C). Generously grease a bundt pan, coating all crevices.
Step 2. Cut the Dough
  1. Cut each biscuit into quarters, keeping pieces similar in size.
Step 3. Coat with Cinnamon Sugar
  1. In a bowl, mix granulated sugar and cinnamon. Toss dough pieces until evenly coated.
Step 4. Layer the Dough
  1. Place coated dough pieces into the bundt pan, layering evenly. Add nuts between layers if using.
Step 5. Make the Sauce
  1. In a saucepan, melt butter and brown sugar together over medium heat until smooth. Remove from heat and stir in vanilla.
Step 6. Pour and Bake
  1. Pour the warm sauce evenly over the dough. Bake for 35–40 minutes, until puffed and golden.
Step 7. Rest and Flip
  1. Let rest for 5–10 minutes, then invert onto a serving plate while warm.

Video

Notes

  • Grease the pan thoroughly to prevent sticking.
  • Flip while warm so the sauce releases cleanly.
  • Serve warm for best texture and pull-apart softness.