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Homemade Monkey Bread served on a dish, with gooey cinnamon and sugar topping.

Monkey Bread

A warm, sticky pull-apart loaf made with refrigerated biscuit dough, perfect for brunch or a sweet treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (16 oz each) refrigerated biscuit dough Look for flaky, not overly dense, biscuits.
  • 1/4 cup brown sugar, packed Use packed brown sugar for a sticky syrup.
  • 1/8 cup ground cinnamon Fresh cinnamon provides the best flavor.
  • 1/4 cup granulated sugar
  • 3/4 cup unsalted butter Reduce to 1/2 cup for less oily finish.
  • 1/4 cup powdered sugar For glaze.
  • 1 tbsp milk For glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a deep-dish loaf pan or a standard Bundt pan thoroughly.
  2. Open the cans of biscuits and break each into smaller pieces. Roll them into balls about the size of 3 tablespoons.
  3. In a medium bowl, combine the granulated sugar and ground cinnamon.
  4. Coat each dough ball in the cinnamon-sugar mixture.
  5. Place a layer of dough balls in the prepared pan and sprinkle half of the brown sugar over them.
  6. Add the remaining dough balls as another layer and top with the rest of the brown sugar.
  7. Melt the butter and pour it over the layered dough balls.
  8. Sprinkle any leftover cinnamon-sugar mixture on top.
Baking
  1. Bake for 45 minutes until golden and bubbly.
  2. While cooling, whisk the powdered sugar and milk together to create a glaze.
  3. Drizzle the glaze over the warm monkey bread and serve immediately.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator or at room temperature before reheating.