Monkey Bread With Canned Biscuits
Monkey bread with canned biscuits turns a tube of dough into a sticky, pull-apart loaf in under an hour. The brown sugar and butter bubble up around every piece, leaving a crisp, crackly top and soft insides.
It’s the kind of treat that fills the kitchen with the smell of a bakery, minus any proofing or kneading. You can have it on the table with barely 10 minutes of hands-on work.
Why This Monkey Bread Stays in the Rotation
This version is the one I reach for on a lazy Sunday. The canned biscuits do all the heavy lifting, so I can have warm monkey bread ready without waiting for dough to rise.
What really sells it is the contrast. The outer bits get almost crunchy from the sugar, while the centers stay pillowy and soft. And that buttery, brown-sugar sauce soaks into every nook, so you get a little sticky goodness in each pull.
I also love how forgiving it is. Don’t arrange the pieces neatly; just pile them in and the sauce fills the gaps. It always looks impressive when you flip it out.
Ingredients
- 2 (16.3 oz) cans refrigerated biscuits: the flaky layered kind like Grands gives the best pull, but homestyle works too
- 1 cup granulated sugar: to coat the dough pieces
- 2 teaspoons ground cinnamon: pairs with the sugar for that familiar warmth
- 1/2 cup unsalted butter: I prefer unsalted so I can control the salt, but salted is fine in a pinch
- 1 cup packed light brown sugar: for the buttery sauce
- 1/4 teaspoon fine salt: balances all that sweetness
- 1/2 cup chopped pecans or walnuts (optional): toasting them first adds more depth
Variations / Substitutions
- Dairy-free: Use vegan butter and check your biscuit label; some store brands are dairy-free.
- Deeper flavor: Swap light brown sugar for dark brown sugar.
- Spice it up: Add 1/4 teaspoon of nutmeg or a pinch of cardamom to the cinnamon sugar.
- No nuts: Just leave them out; the bread is every bit as sticky without them.
If you want a from-scratch take, my Classic Cinnamon Rolls recipe walks you through yeast dough.
How To Make Monkey Bread With Canned Biscuits
Step 1: Cut and Coat the Biscuits
Heat the oven to 350°F and grease a 10-cup bundt pan really well, getting into all the grooves. Open the biscuit cans, separate the dough rounds, and cut each biscuit into quarters.
Toss the pieces in a large bowl with the granulated sugar and cinnamon until they are dusty and completely coated. If a few spots need more coverage, shake a little extra cinnamon sugar over them.
Step 2: Make the Brown Sugar Sauce
In a small saucepan, melt the 1/2 cup butter over medium heat. Stir in the brown sugar and salt, then bring the mixture to a boil and cook for 1 minute, stirring constantly.
The sauce will look glossy and smell like caramel. It thickens slightly as it cools, which is exactly what gives the bread its sticky hold.
Step 3: Layer the Dough and Pour the Sauce
If you are using nuts, scatter half of them in the bottom of the greased pan. Layer half of the coated dough pieces on top, then drizzle half of the warm sauce over everything. Repeat with the remaining dough, nuts, and sauce.
The pan will look messy, and that’s the point. The sauce pools in the crevices, creating those gooey pockets everyone goes for first.
Step 4: Bake Until Deep Golden
Place the pan in the oven and bake for 30 to 35 minutes, until the top is deep golden and a skewer inserted into the dough comes out mostly clean. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
When it is ready, the sauce will be bubbling up around the edges. If you gently press a dough piece, it should feel set but not doughy.
Step 5: Invert and Serve
Cool the bread in the pan for exactly 10 minutes, no longer. Run a thin knife around the edges to loosen, then place a serving plate over the pan and flip it over.
Lift the pan away slowly and spoon any sauce left behind over the bread. Serve right away while it is still warm, because that is when the strands stretch the prettiest.
A Few Tips for Your Best Monkey Bread
- Grease the pan generously with butter, not just cooking spray, for the best release. The butter also adds flavor to the crust.
- Use a bundt pan with a smooth interior if possible; intricate designs can trap the sticky sugar and make unmolding tricky.
- Do not open the oven door during the first 20 minutes of baking, or the bread may not rise as high.
- Let the bread cool exactly 10 minutes before flipping; any longer and the sugar can harden, any less and it might fall apart.
Bake times for different pans:
| Pan Type | Oven Temp | Bake Time |
|---|---|---|
| 10-cup bundt pan | 350°F | 30-35 mins |
| 9×5 inch loaf pan | 350°F | 25-30 mins |
| Mini bundt pans (6) | 350°F | 20-25 mins |
Storing Leftovers
- Refrigerate: Cover the bread tightly and refrigerate for up to 3 days. It will firm up, but reheating brings it back.
- Reheating: Warm individual portions in the microwave for 15 to 20 seconds, or place the whole loaf in a 300°F oven for about 10 minutes.
Frequently Asked Questions
Can I make monkey bread without nuts?
Yes, simply leave them out. The bread will still be sticky and satisfying.
Can I prep this the night before?
Yes, assemble the bread in the pan, cover it tightly, and refrigerate overnight. The next morning let it sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed.
Why did my monkey bread stick to the pan?
You likely need to grease the pan more thoroughly. Butter works better than cooking spray here because it creates a fatty barrier that caramelized sugar is less likely to cling to.
Can I use a tube pan instead of a bundt pan?
A tube pan with a removable bottom may leak sauce, so wrap the base with foil before assembling. An angel food pan will work, but the bread may not rise quite as high.
Monkey Bread With Canned Biscuits Recipe
Ingredients
Method
- Heat oven to 350°F and generously grease a 10-cup bundt pan. Cut each biscuit into quarters and toss with granulated sugar and cinnamon until well coated.
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and salt, bring to a boil, and cook 1 minute, stirring constantly. Remove from heat.
- If using nuts, scatter half in the bottom of the pan. Layer half the dough pieces, then half the nuts and half the sauce. Repeat with remaining dough, nuts, and sauce.
- Bake until the top is deep golden and a skewer inserted into the dough comes out mostly clean, 30 to 35 minutes. If it browns too quickly, tent loosely with foil for the last 10 minutes.
- Cool in the pan for 10 minutes. Run a thin knife around the edges, then invert onto a serving plate. Spoon any sauce left in the pan over the bread and serve warm.
