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Monkey Bread (Classic and Variations)

This pull-apart Monkey Bread is sticky, sweet, and perfect for brunch or dessert. Make it with biscuit dough, from scratch, or Rhodes rolls!
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Course: Baking
Cuisine: American
Keyword: biscuit dough, Monkey Bread, Rhodes rolls
Servings: 12 Servings

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.

Nutrition Information (Per Serving - Estimated)

  • Calories: 330
  • Protein: 4g
  • Fat: 14g
  • Total Carbs: 48g
  • Fiber: 1g
  • Net Carbs: 47g