Easy Monkey Bread

Easy Monkey Bread cover

I didn’t realize that this was an “easy” monkey bread recipe until I started reading other recipes and saw how involved they were. This takes me about 10-12 minutes from the fridge into the oven and is DELICIOUS! I made this last minutes this week to take to a bible study. I generally do not have any self-control when it comes to monkey bread so I always make sure to take it where I can share it and not bring it back home with me. ūüėČ

2 large cans of refrigerated flakey biscuits (16oz)
1 cup brown sugar
1 tsp cinnamon
3/4 cups of butter (1 and a half sticks)
1/2 cup chopped nuts, optional
bundt pan, 12 cups or larger

If you don’t have a bundt pan, this is a great option by Nordic Ware (the original maker of the bundt pan).

Easy Monkey Bread biscuit cans

Pre-heat your oven to 350 degrees. Put your butter, sugar and cinnamon in a small sauce pan on low. While that is melting, grease your bundt pan with the butter wrappers or some extra butter.

Easy Monkey Bread Saucpan

Using kitchen shears (or a knife and cutting board) cut your biscuits into quarters or sixths and drop them loosely into your greased pan. If you are adding nuts to your recipe sprinkle them in-between the biscuits as you add them to your pan.

Easy Monkey Bread dough in pan

Once you are done with the biscuits,  turn the heat up a little on the butter and sugar and stir constantly until it is combined and the lumps are out. There is no need to completely dissolve the sugar but you can if you want to.

Easy Monkey Bread butter and sugar

Pour the hot butter and sugar mixture over the biscuits trying to distribute as evenly as possible.

Note: if your monkey bread is coming out a little dry in the center and the butter sugar mixture is not getting between all the pieces, keep half of the biscuit pieces out and alternate¬†drizzling the butter and adding the¬†biscuit pieces. I do not have an issue with this but some readers have¬†voiced this concern. ūüėČ

Easy Monkey Bread butter sugar dough

Place a cookie sheet on the rack below to catch drips and bake for 30-35 minutes (I sometimes let mine go as long as 40 minutes if I don’t want the center to be doughy at all).

Easy Monkey Bread cooling

Allow to cool for at least 10 minutes before inverting it onto a plate, it can fall apart if you remove it too soon.

Easy Monkey Bread Finished

Serve warm. Enjoy!

Easy Monkey Bread
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 large cans of refrigerated flakey biscuits (16oz)
  • 1 cup brown sugar
  • 1 tsp cinnamon
  • ¾ cups of butter (1 and a half sticks)
  • ½ cup chopped nuts (optional)
Instructions
  1. Pre-heat your oven to 350 degrees
  2. Put your butter, sugar and cinnamon in a small sauce pan on low
  3. Grease your bundt pan with the butter wrappers or some extra butter
  4. Cut your biscuits into quarters or sixths and drop them loosely into your greased pan. If you are adding nuts to your recipe sprinkle them in-between the biscuits as you add them to your pan
  5. Turn the heat up a little on the butter and sugar and stir constantly until it is combined
  6. Pour the hot butter and sugar mixture over the biscuits
  7. Place a cookie sheet on the rack below to catch drips and bake
  8. Allow to cool for at least 10 minutes before inverting it onto a plate
  9. Serve warm. Enjoy!
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Comments

  1. Susan says:

    This recipe is definitely easier than others that I have seen. Thanks for posting!

  2. This looks soooo yummy! And simple to make. Must try my hand!

    xo
    Eesh | The Other Side of Paradise

  3. Monica says:

    I pinned this. I love Monkey Bread, but it’s usually too much work. Not anymore. :) (visiting from Cast Party Wednesday)

    • Ashley says:

      Thanks for stopping by Monica! Let me know how it turns out when you give it a try!

  4. Looks delicious! I don’t have a bundt pan though. Do you think this would work well in a casserole dish? Seems like it would be fine…just wondering if there’s something I’m not aware of.

    • Ashley says:

      Candy, I would try a loaf pan before a casserole dish. Or if you try the casserole dish reduce the temperature by 25 degrees and bake for 5-10 minutes longer. It is ok to have it a little doughy in the middle but you don’t want it to be too raw and a casserole dish might be hard to get it to cook in the center. Give it a try and let me know how it comes out.

    • Anita says:

      Candy, when I didn’t have a bundt pan, I used a large ceramic bowl with a glass inverted in the middle. It worked great.

  5. plutrell says:

    Tradition in my home is that this recipe is our Christmas morning breakfast…easy and delicious. Thanks for sharing on the Thursday Blog hop!

  6. amanda says:

    I make this in a 9×13 cake pan or mini muffin pans works just fine. I did the 9×13 today baked at 350 about 20/30 minutes. Only difference is I sprinkle cinnamon sugar on the dough and dont add the sauce part till the last 10 minutes( seems to cook faster with out sauce on tdchi chi tohe whole time). ( I cook the sauce till its slightly thick, will coat a spoon )

  7. I’m trying this recipe right now to take to a friend’s for dinner. It looks delicious! I can’t wait to pull it out of the oven:)

  8. Erica says:

    You can melt your bitter in the microwave then just whisk in the sugar and cinnamon. One less pan to wash and makes it even quicker to make.

  9. Iris says:

    It is freaking awesome!!! Added cream cheese frosting bc I just ‚̧ԳŹ crea, cheese w everything!!! And it was amaze!!! Thank u so much my fav!!!

  10. Joanne says:

    how is this warmed up the next day? I have a potluck I may want to bring this too

    • Ashley says:

      Joanne, I usually pop it onto the oven at 350 for 15-20 minutes, that tends to work the best. But if you can’t warm it in an oven you can put it into the microwave for 30 second intervals until it is warmed. Bread tends to heat very quickly in the microwave, so use caution. The oven method is the best! ūüėČ

  11. Sandy Dee says:

    Hey Ashley, Saludos! This looks amazing!! and before I make I have a question I have seeing this recipe from other bloggers and I noticed that they coat the bread in sugar and cinnamon. I see that you do not do this. I’m not too much into sweets, so I was wondering do you not coat the bread because it is too much sugar. Have you tried it coating the bread with sugar? Or maybe your readers could answer this for me. To me it seems that the brown sugar melted in the butter is enough. P.S. I’m going to add walnut and raisins in mine. Gracias y disfruta de mi isla bella. I wish I was there right now.

    • Ashley says:

      Sandy, I use the butter and brown sugar melted with cinnamon because that is how my momma made it! I never knew that people took the time to roll each individual piece in sugar and cinnamon until a friend questions my method when she watched me make it and I decided to look it up!
      I’m not sure if this version will be any less sweet than the other mentioned method. When I pour the melted mixture over the dough it gets in-between 95% of the pieces and only lease a few that are not coated in sugar. If you want it less sweet maybe just reduce the overall sugar that you add! I’m sure that will help. The Walnuts and raisins sound delicious!! Let me know how it turns out!
      Ashley

  12. Marleen Smith Henry says:

    Thanks for posting this, i have made this most every Christmas Morning for the last 15 years, but have always coated the biscuit pieces in the sugar mixture and then melting the butter and adding the sugar mixture to the butter and pouring into the bundt pan before cooking. Can’t wait to try this “shortcut” this year.
    Merry Christmas to the Beach family!!

  13. Hi Ashley! That monkey bread looks scrumptious! Thanks for the recipe. I can’t wait to try it. ūüėÄ

  14. Veronica says:

    I have this in the oven as I type, I used a deep dish pie glass, so I’m hoping it cooks up fine. Thanks for such an easy yet delicious looking recipe! :)

  15. paula says:

    can you use honey butter biscuits

    • Ashley says:

      Paula, You can you any canned biscuits that you want. I saw some canned cinnamon rolls last week that had orange flavor icing that came with them and I thought that would be a great combination!! I have added pumpkin pie spice rather than plain cinnamon and that is pretty yummy too! Change things up and see what fun creations you come up with! Let me know if you find a new favorite.

  16. Ashlee says:

    Idk what I did wrong… I made this with my son and when I got it out of the oven NONE of the cinnamon sugar butter mixture got more than half way down the bottom what did I do wrong?

    • Ashley says:

      Hmm… Not sure. Sometimes I have noticed if i let the biscuits sit of the fridge out more than 5 minutes or so they warm up tot much and kinda squish together and don’t let the icing mixture get to the bottom all the way. The other thing you can do is cut your biscuits up and put them in a separate bowl, pour a little of the cinnamon sugar mixture into the bottom of your bundt pan, then a layer of biscuits and repeat so you have 2 or 3 layers of the cinnamon mixture through out the pan. It shouldn’t take too much extra time but it will guarantee the yummy stuff gets all the way through the cake.

  17. waed says:

    hello, i loved ur recipe but i was wondering if the grand dough is the same as the puff pastry dough ?

    • Ashley says:

      Wade, I don’t think it is the same but you can always give it a try. I have used several brands of canned biscuits and even a can of cinnamon rolls with the biscuits when I didn’t have enough but not the puff pastry. If you try it, let me know how it turns out!

  18. April says:

    Such an quick easy recipe. My family loves it. I now have to make it 3 times a week. Thank you for sharing.

  19. I noticed cream cheese, but has anyone ever added chocolate? I’d like to but am not sure how it would turn out. Thoughts?

  20. I made this using a loaf pan with one roll of biscuits instead of two and kept everything else the same and it came out perfect. Thank you for the recipe

  21. Vivi Marioni says:

    I just made this for breakfast.. super easy and super yummy. My 6 years old son love it. Thank you for sharing!

  22. Kay says:

    Just made this. It is incredible. Looked beautiful and the taste over the top. I did as instructed with 1 add: I put some brown sugar and cinnamon in a Ziplock bag and put the biscuit pieces in, zipped up the bag and shook to coat and then put in the bundt pan. Also added some pecans in the center and on top. Will definitely be making again. Had to share with neighbor so my husband and I would not finish it off. Thank you for the recipe and tips.

  23. Kasie says:

    From your finished product picture it looks like you made another pot of the cinnamon sugar and butter mixture and poured it on top. Is this true? I made this recipe a few weeks ago and my husband LOVED it. As did i. I was missing missing the stickiness though that’s why I was wondering if u did another mixture over top after it was done.

  24. hmmm, look yummy dish
    thankyou for recipe, i’ll try cooking with this recipe

  25. Cursti says:

    This was great! We thinly sliced apple and tossed it in. SO GOOD!

  26. Thank you for the great idea!
    I was thinking I might buy some fresh pizza dough from the grocery store for doing this.
    They’d be just exactly like Pizza Hut’s Cinnaparts.

  27. Tammy Palmer says:

    JUst wondering if you can make this ahead of time and leave it in the refrigerator until the next day to bake it?

    • Ashley says:

      Tammy, since this recipe is pretty quick to throw together I have never tried putting it together the night before. I think the dough might start to dry out and they butter/sugar mixture might all seep to the bottom of the pan. I think it would be best to mix it up right before baking it. ūüėČ

  28. Lex says:

    Can you use croissant dough instead of biscuit dough?

  29. Beth Fedrick says:

    My mother made this for me when I was in middle school and for all her grandchildren. It is the best. We are all grown and still love it. Lol

  30. RuthAnn Gilliatt says:

    Could I used caramel sauce instead of butter and brown sugar?

  31. Brianne says:

    Hi, I am thinking about making a couple of these for my sister’s bridal shower. Do you think it would be okay if I baked them the night before and then transferred them to sternos for the party to warm them up and keep them warm? Thanks!

  32. Sheena Bahr says:

    I am not sure this has been answered yet, but can you make the night before and then cook in the morning?

Trackbacks

  1. […] A bundt pan has decorative sides and tops that range from ridges to fruit, or other still life scenes. It is usually used for pound cake and other dense moist cakes such a coffee cakes. Pound cake batter has a lot more moisture than a standard cake batter due to all the butter, milk and eggs. ¬†Because of the extra moisture, it takes longer to cook and usually uses a lower temperature. ¬†The bundt pan¬†allows¬†more of the cake to be in contact with the edges of the pan, and therefore¬†the heat is¬†transferred more evenly. ¬†If you put pound cake into a regular round cake pan, ¬†it will not cook in the center or it will burn on the edges. The hole in the middle of a fluted pan allows air and heat to rise through the center of the cake, and to cook evenly.¬†You can usually put pound cake into 2 medium loaf pans, and adjust the temperature down about 25 degrees, but it can be hit or miss to get the center cooked before the edges burn. Below is a picture of the bundt pan that I used when I made Easy Monkey Bread. […]

  2. […] Ashley has had a lot of fun over the last year putting this blog together and the¬†numbers are growing, I mean they are really growing‚Ķ¬† I never though so many people would be interested in our travels, antics and our collection of recipes, except for my smoked fish dip :). But we are growing, and during the holiday season, we are getting a lot of traffic on one post in particular, Easy¬†Monkey Bread. […]

  3. […] there the 24th and then celebrating the 25th with my immediate family.¬† I’m planning to make Monkey Bread in the morning, and then Cranberry Meatballs in the crock pot in the afternoon along with a […]

  4. […] Otra de las recetas que nos ha encantado es esta de Leaving the Rut‚Ķ […]

  5. […] you’re a family that likes to get messy, you’re welcome. Leaving the Rut’s monkey bread recipe¬†is the easiest, but greatest monkey bread you’re going to make for any occasion, be it an […]

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