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A freshly baked Monkey Bread in a bundt pan, golden brown and glistening

Classic Monkey Bread

This classic monkey bread recipe features soft, pull-apart biscuit pieces coated in cinnamon sugar and drenched in a warm, buttery brown sugar sauce, perfect for a sweet breakfast or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 people
Calories 450 kcal

Equipment

  • Bundt pan
  • Knife or kitchen scissors
  • Medium-sized bowl
  • Small saucepan
  • Wire rack
  • Serving plate

Ingredients
  

For the Dough

  • 2 cans refrigerated biscuit dough (like Pillsbury Grands!) 16.3 ounces each

For the Cinnamon Sugar Coating

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

For the Sauce

  • 1/2 cup unsalted butter 1 stick
  • 1 cup light brown sugar, packed

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan to ensure easy release.
  • Cut each biscuit from two cans of refrigerated dough into 4-6 smaller pieces.
  • Combine granulated sugar and ground cinnamon in a bowl, then toss the biscuit pieces until well coated.
  • Arrange the coated biscuit pieces evenly and loosely in the prepared Bundt pan.

Cooking

  • Melt butter in a small saucepan over medium heat, then stir in brown sugar until dissolved and bubbling.
  • Pour the hot brown sugar-butter sauce evenly over the biscuit pieces in the Bundt pan.
  • Bake for 30-35 minutes, or until the monkey bread is golden brown and cooked through when tested with a knife.

Finishing

  • Cool the monkey bread in the pan on a wire rack for 10 minutes to allow the sauce to set.
  • Invert the Bundt pan onto a serving plate, carefully lifting the pan to release the monkey bread.
  • Serve immediately while it is still warm and gooey.