Description

This homemade Monkey Bread is a soft, sticky, and pull-apart delight made with refrigerated biscuit dough, cinnamon sugar, and a rich brown sugar glaze. Perfect for brunch, holidays, or cozy mornings at home, it’s an easy crowd-pleaser that’s sure to disappear fast. The buttery caramelized coating and soft interior make each bite totally addictive. Best of all? You don’t need to be a pro baker to get amazing results.

Ingredients

Scale

2 cans refrigerated biscuit dough (16.3 oz each)
1 cup granulated sugar
2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
Optional: chopped nuts, chocolate chips, dried fruit

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Instructions

Preheat oven to 350°F. Grease a bundt pan generously with butter or nonstick spray.
Mix granulated sugar and cinnamon in a bowl.
Cut biscuits into quarters. Toss in cinnamon sugar until well coated.
Layer coated dough balls in bundt pan.
In a saucepan, melt butter and stir in brown sugar. Simmer until smooth.
Pour the glaze evenly over the dough in the pan.
Bake for 35–40 minutes, or until golden brown and bubbling.
Cool for 10 minutes, then invert onto a serving plate.
Serve warm and enjoy!

Notes

Use fresh cinnamon for the boldest flavor.
For added crunch, toss in chopped nuts or mini chocolate chips.
To make it vegan, use plant-based butter and dairy-free dough.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 410
Sugar: 24g
Sodium: 520mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg