Name: Easy Cinnamon Sugar Monkey Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 tablespoons butter for greasing; 2 16 oz. packages refrigerated biscuit dough (Pillsbury Grand's Buttermilk Biscuits, not flaky ones); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon cardamom; 1 cup chopped pecans (optional, plus 1/2 cup for the bottom of the pan); 16 tablespoons unsalted butter (or salted butter and omit additional salt); 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup reserved cinnamon-sugar mixture

There’s something utterly irresistible about warm, sticky, and sweet pull-apart bread—and this Easy Cinnamon Sugar Monkey Bread Recipe hits all those notes perfectly. It’s a total crowd-pleaser, whether for breakfast, brunch, or a cozy snack, and you don’t need to be a pro baker to pull it off.

A white plate holds a thick ring of monkey bread made of many soft, sticky, golden brown dough balls clumped together, each coated in a shiny, dark caramel sauce with small bits of chopped pecans scattered generously over the top. The dough pieces show a lightly spongy texture inside where some have been pulled apart. The plate sits on a white marbled surface, and some pecan bits and smaller dough balls are scattered around the main ring. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Cinnamon Sugar Monkey Bread Recipe
Top Tip
How to Serve Easy Cinnamon Sugar Monkey Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cinnamon Sugar Monkey Bread Recipe

Why You'll Love This Recipe

I love this recipe because it’s a no-fuss, hands-on treat that instantly fills your kitchen with the most cozy cinnamon aroma. Every time I make it, friends and family dig in eagerly, and the gooey caramelized crust just can’t be beaten.

Ridiculously Easy: Uses refrigerated biscuit dough, so you skip all the yeast proofing and dough-making drama.
Perfectly Caramelized: The buttery, brown sugar sauce clings to every bite for that classic sticky-sweet monkey bread experience.
Customizable: Love nuts? Add pecans for crunch. Prefer it plain? No problem, it still shines without.
Great for Sharing: Its pull-apart style makes it a fun centerpiece for breakfast tables or potlucks.

A round, bundt-shaped cake with a deep brown color is shown on a white plate, placed on a white marbled surface. The cake has many thick layers stacked close together with a sticky, shiny brown glaze covering the whole top and sides. On top, there are many pieces of chopped pecans spread evenly, adding texture and a contrasting light brown color. The glaze looks smooth and thick, dripping slightly over the edges of the cake. The center hole of the bundt cake is clearly visible, showing the cake’s curved shape. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here comes from simple ingredients working in harmony: buttery biscuit dough coated in cinnamon sugar and bathed in a luscious caramel sauce. Using refrigerated biscuit dough keeps things quick and foolproof, while a little cardamom adds an unexpected warmth.

Flat lay of two stacks of fluffy pale buttermilk biscuit dough rounds, a small mound of golden granulated sugar, a small heap of warm brown ground cinnamon powder, a tiny pile of light green whole cardamom pods, a small cluster of shelled chopped pecans, a pat of creamy pale yellow unsalted butter, a small white ceramic bowl filled with light golden melted butter, a small white ceramic bowl holding packed light brown sugar, a small white ceramic bowl of fine white salt, and a small white ceramic bowl containing clear vanilla extract liquid, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Refrigerated biscuit dough: Using Pillsbury Grand’s Buttermilk Biscuits ensures fluffy, soft bites; avoid flaky layered ones because they fall apart.
Sugar (granulated and brown): Granulated sugar coats the dough balls for texture; brown sugar melts into the sauce for that deep caramel flavor.
Cinnamon and cardamom: Cinnamon’s classic warmth pairs beautifully with cardamom’s floral-spicy notes for complexity.
Butter: Critical for greasing the pan and creating the rich caramel sauce that glazes the bread.
Pecans (optional): Add crunch and nuttiness that contrast the soft, gooey bread—totally optional but highly recommended if you like a little texture.
Vanilla extract: A splash brightens the caramel sauce and rounds out the flavors.
Salt: Balances the sweetness and enhances all the flavors, especially important if using unsalted butter.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to experiment a bit with this Easy Cinnamon Sugar Monkey Bread Recipe depending on the season and who I’m serving. A few tweaks can really make this recipe your own.

Nut-Free Version: When I have guests with allergies, I skip the pecans altogether. The bread is still phenomenal and super gooey!
Apple Cinnamon Twist: I sometimes tuck in small chunks of apple with the dough balls before coating them for a fruity surprise.
Chocolate Lovers’ Touch: Adding mini chocolate chips between layers is a personal favorite that makes it extra decadent.

Step-by-Step: How I Make Easy Cinnamon Sugar Monkey Bread Recipe

Step 1: Grease the Pan Like a Pro

First things first, preheat your oven to 350°F and grab your 12-cup Bundt pan. Using softened butter and a pastry brush (or a crumpled piece of parchment paper if you don’t have one), slather the butter into every nook and cranny. Trust me, this extra step saves you from the caramel sticking and makes the bread come out cleanly. Sprinkle about half a cup of pecans evenly in the bottom for that nice nutty base.

Step 2: Cut and Roll Those Biscuits

Open your biscuit dough packages and cut each biscuit into quarters — I use a pizza wheel because it’s quick and neat. Then, roll those quarters into little balls. It might seem like an extra step, but it really helps the pieces puff up and look pretty when baked.

Step 3: Sugar, Spice, and Everything Nice

Mix the granulated sugar, cinnamon, and cardamom in a large freezer bag. Add about a dozen dough balls at a time, seal the bag, and give it a good shake so each ball is coated evenly. Layer the coated balls into the pan, sprinkling chopped pecans in between. I like to stagger the balls so they’re not stacked right on top of one another; this helps them bake evenly.

Step 4: Make the Caramel-Like Sauce

In a small saucepan, combine half a cup of your leftover cinnamon-sugar mix plus the packed brown sugar, butter, and salt. Heat it on medium, stirring occasionally until everything melts and then it just starts boiling. Pull it from the heat immediately and stir in the vanilla extract until the sugars dissolve completely—this keeps your sauce silky and rich.

Step 5: Drizzle, Bake, and Wait (Very Hard Step!)

Pour the sauce evenly over the dough balls in the pan. You might need to stop and gently shake or tilt the pan so the caramel sauce trickles down and settles at the bottom. Bake in the center of your oven for 30 to 35 minutes or until the bread centers reach about 190°F - 200°F on a thermometer. The smell while it’s baking? Absolutely heavenly.

Step 6: Cool, Flip, and Enjoy

Once out of the oven, let the monkey bread cool for 10 minutes—this helps the sauce set a bit so it doesn’t run everywhere when you flip it over. Then invert it carefully onto a plate. If you spot any extra sauce lingering in the pan, brush it over the top for that glossy, sticky finish.

Top Tip

Over the years of making this recipe, I’ve uncovered a few things that make a big difference between good monkey bread and truly unforgettable monkey bread.

Choose the Right Biscuits: Using the correct Pillsbury buttermilk biscuits (the fluffy kind, not flaky) is key to keeping your bread tender and cohesive.
Don’t Skip the Butter Grease: Don’t be shy with buttering the Bundt pan—it keeps all the caramel goodness from sticking and results in a perfect release.
Shake That Sugar Mixture Well: Making sure each dough ball is evenly coated creates consistent cinnamon flavor in every bite.
Bake to Temperature, Not Just Time: Using an instant-read thermometer takes the guesswork out and prevents under- or over-baking.

How to Serve Easy Cinnamon Sugar Monkey Bread Recipe

cinnamon sugar monkey bread - Serving Suggestion

Garnishes

I love dusting a little extra cinnamon sugar over the top just before serving to enhance the sparkle and sweetness. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream transforms it into a dessert sensation.

Side Dishes

This monkey bread pairs beautifully with scrambled eggs or a fresh fruit salad for a balanced brunch. On a special weekend, I serve it alongside a rich hot coffee or spiced chai—it’s breakfast and dessert, all in one!

Creative Ways to Present

For parties, I’ve made individual mini monkey bread "muffins" by using a muffin tin instead of a Bundt pan—perfect for grab-and-go guests. You can also drizzle a cream cheese glaze on top for added decadence on holidays.

Make Ahead and Storage

Storing Leftovers

I store leftover monkey bread covered tightly with foil or in an airtight container at room temperature for up to two days. It keeps surprisingly well, and reheating brings back most of the softness and that sticky goodness.

Freezing

Freezing this monkey bread is possible but I recommend freezing individual dough balls coated in cinnamon sugar before baking. Then thaw overnight in the fridge and bake fresh for best texture. Freezing the fully baked bread tends to make it a bit soggy.

Reheating

I warm individual pieces in the microwave for 15 to 20 seconds or reheat the whole loaf wrapped in foil in a 300°F oven for about 10-15 minutes. Adding a dab of butter before reheating revives that fresh-from-the-oven taste.

Frequently Asked Questions:

Can I use homemade biscuit dough instead of store-bought?

Absolutely! If you have a reliable homemade biscuit dough recipe, go for it. Just keep in mind the dough should be sturdy enough to hold together when coated and baked in this style.

Why should I avoid flaky biscuit dough for this recipe?

Flaky biscuit dough tends to separate into layers during baking, which causes the monkey bread pieces to fall apart. Using fluffy, buttermilk biscuit dough helps the pieces stick together better and stay tender and cohesive.

Can I make this recipe dairy-free?

You can try substituting dairy-free butter and ensure your biscuit dough is dairy-free as well. The procedure remains the same, but the flavor and texture might vary slightly depending on the products used.

How do I prevent the monkey bread from sticking to the pan?

Generously buttering every nook and cranny of the Bundt pan is the secret. Using a pastry brush or crumpled parchment paper to get into all corners makes unmolding much easier. Also, letting the monkey bread cool a bit before inverting helps it release cleanly.

Final Thoughts

This Easy Cinnamon Sugar Monkey Bread Recipe is one of my go-to comfort foods for when I want an effortless yet show-stopping treat. It’s cozy, nostalgic, and brings people together around the table every time I make it. Honestly, you’ll enjoy how easy it is to pull off and how everyone loves digging in piece by piece. So grab that biscuit dough and make a batch—you won’t regret it.