Name: Monkey Bread (Classic and Variations)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cans (16.3 oz / 460 g each refrigerated biscuit dough); 1 cup 200 g granulated sugar; 2 teaspoons ground cinnamon; ½ cup 115 g unsalted butter; ¾ cup 165 g packed brown sugar; Optional: ½ cup (60 g chopped pecans or walnuts); Nonstick spray or extra butter for greasing pan

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I’ll never forget the first time I made Rhodes Rolls Monkey Bread. It was the dead of winter, the kind of morning when slippers are a must and coffee tastes like heaven. I remember pulling the first sticky, cinnamon-sugar coated piece apart and thinking—how have I never made this before? That was over a decade ago. Since then, I’ve baked every version you can imagine—from the no-fuss canned biscuit type to a labor-of-love monkey bread from scratch that took all afternoon (and was worth every minute).

So, what exactly is Monkey Bread? Also known as pull-apart bread, it’s a sticky, buttery, sweet bread made by stacking small balls of dough, coating them in cinnamon sugar, and drowning them in melted butter and brown sugar. Some say it originated from Hungarian coffee cakes; others simply call it breakfast dessert. Either way, it’s a beloved classic.

What makes this recipe the best? It’s not just about following steps. I’ll show you how to get that golden-crispy outside with a gooey, soft center. We’ll walk through pro-tips, share a few mishaps I’ve had (like the time it wouldn’t come out of the pan—yikes), and explore tasty variations like Rhodes rolls monkey bread, chocolate chip spins, and even savory options. Sound good? Let’s dive in.

Why You’ll Love This Rhodes Rolls Monkey Bread

Crispy meets gooey: That contrast is everything.
Beginner-friendly: Perfect even if you’ve never baked a thing in your life.
Fun to make with kids: It’s hands-on, messy, and they love the sticky payoff.
Customizable: Go classic, nutty, fruity, or even savory.
Impressive: Pull it out at brunch and watch the eyes widen.

I’ve brought Monkey Bread to office parties, family holidays, even brunch clubs, and it never makes it past the first 15 minutes.

The Magic in the Ingredients (and the Substitutes)

Here’s your classic Monkey Bread shopping list, with notes I’ve learned from trial and (sweet) error.

Ingredients (US & Metric)

2 cans (16.3 oz / 460 g each) refrigerated biscuit dough
1 cup (200 g) granulated sugar
2 tsp ground cinnamon
½ cup (115 g) unsalted butter
¾ cup (165 g) brown sugar (packed)
Optional: ½ cup (60 g) chopped pecans or walnuts

Why These Work

Unsalted butter gives you flavor control. You don’t want an overly salty finish.
Brown sugar creates that syrupy, caramel-like texture. If you skip it? The sauce turns bland.
Biscuit dough: The canned kind works wonders when you’re short on time. But I also love the springy bite that Rhodes rolls monkey bread offers. For a more artisanal touch, go with a homemade yeast dough—more on that in the next section.

Ingredient Swaps

No biscuit dough? Try thawed Rhodes rolls or make it from scratch.
No brown sugar? Use a mix of white sugar and molasses.
Avoiding nuts? Totally optional—dried fruits work too.

Equipment You’ll Need

This is one of those recipes where having the right gear makes a real difference. Here’s what I always use:

Bundt pan (a must for that ring shape and even bake)
Mixing bowls (at least two)
Zip-top bag (for sugar coating the dough)
Saucepan (for the butter-sugar melt)
Measuring cups & spoons
Cooling rack
Oven mitts (trust me, things get HOT)

How to Make Monkey Bread – Step by Step

I’ve broken this into clear, beginner-proof steps with tips baked in. Follow this once and you’ll feel like a pro.

1. Preheat and Prep

Heat oven to 350°F (175°C). Grease your Bundt pan thoroughly—I use both nonstick spray and butter to be safe.

2. Cut and Coat the Dough

Cut biscuits into quarters. Toss them in a zip-top bag with sugar and cinnamon. Shake until everything’s well-coated.

Pro tip: Don’t overcrowd the bag. Do it in two batches for better coating.

3. Assemble Layers

Sprinkle half of your nuts in the bottom of the pan. Add half of the coated dough. Repeat with remaining nuts and dough.

4. Make the Sauce

In a saucepan, melt butter and brown sugar over medium heat until smooth. Pour evenly over the dough in the pan.

5. Bake

Bake for 35–40 minutes. Top should be golden and puffed. If it’s browning too fast, tent with foil.

6. Cool and Flip

Let it cool for 10 minutes. Then flip it onto a serving plate. If it sticks (and it might), tap the pan gently or run a knife around the edge.

My Best Expert Tips

Raw centers are the enemy: Always check the deepest section with a skewer.
Let it rest before flipping: Too soon and it collapses; too late and it sticks.
Make ahead tip: Assemble the night before and bake fresh. The flavor develops overnight.
Storage tip: Don’t refrigerate—it gets dry. Keep it wrapped at room temp.

Variations: The Monkey Bread Remix

Classic Canned Biscuit Monkey Bread

Fast, easy, and nostalgic. My go-to when I want comfort food now.

Monkey Bread From Scratch

Make your own yeast dough, let it rise, and proceed the same way. It’s chewier, more complex, and definitely worth a try if you’re a baker at heart.

Rhodes Rolls Monkey Bread

Frozen dough that rises overnight. You’ll get a fluffy, bakery-style texture.

Cinnamon Roll Monkey Bread

Use cinnamon rolls and drizzle with icing. Kids devour this.

Slow Cooker Version

Layer and cook on low for 2–3 hours. Great for freeing up the oven.

Savory Monkey Bread

Garlic butter, shredded mozzarella, and herbs. Totally changes the game.

Chocolate or Nutty Additions

Chocolate chips between layers? Yes. Caramel apple chunks? Absolutely.

Storage and Reheating

Room Temp: Keeps 2–3 days, wrapped tightly.
Reheating: 15 seconds in the microwave brings back the gooey magic.
Freezing: Wrap in foil and freeze up to 2 months. Thaw before reheating.

Frequently Asked Questions

Can I use a loaf pan instead of a Bundt?

Yes, but the bake time may vary. Watch the center for doneness.

Why did my Monkey Bread fall apart?

Too hot, too soon. Let it rest and invert carefully.

Can I make this the night before?

Definitely. Assemble and refrigerate. Bake in the morning.

Do I have to thaw Rhodes rolls?

Yes. Let them rise a bit before baking for the best texture.

Is it sweet enough without brown sugar?

It’ll still work, but you’ll lose that caramel depth.

Can I go savory with it?

Absolutely. Swap cinnamon for herbs and sugar for garlic butter.

Wrap-Up and More Delicious Ideas

If you’ve made it this far, you’re either very hungry or halfway to the kitchen already. Either way, I hope this guide gives you everything you need to make unforgettable Monkey Bread. Whether you keep it classic or try Rhodes rolls monkey bread, there’s something magical about pulling it apart with your hands and sharing it straight from the plate.

Let me know if you bake it—leave a comment, drop a rating, and share a picture. I’d love to see your creations!

Looking for more cozy baking inspiration? Try:

Ingredients

2 cans 16.3 oz / 460 g each refrigerated biscuit dough
1 cup 200 g granulated sugar
2 teaspoons ground cinnamon
½ cup 115 g unsalted butter
¾ cup 165 g packed brown sugar
Optional: ½ cup 60 g chopped pecans or walnuts
Nonstick spray or extra butter for greasing pan

Instructions

Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or nonstick spray.
Cut each biscuit into four equal pieces.
Combine sugar and cinnamon in a zip-top bag. Add biscuit pieces and shake until coated.
Layer half of the coated dough and nuts in the pan. Repeat with remaining dough and nuts.
In a small saucepan, melt butter and brown sugar over medium heat until smooth.
Pour the butter mixture evenly over the dough in the Bundt pan.
Bake for 35–40 minutes or until the top is golden brown and fully set.
Let cool for 10 minutes in the pan. Invert onto a serving plate. Serve warm.

Notes

Let Monkey Bread cool slightly before flipping to avoid collapse.
Assemble ahead and refrigerate overnight for an easy morning bake.
Try variations like chocolate chips, apple chunks, or garlic and cheese for savory twists.