Name: Easy Cinnamon 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); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon cardamom; 1 cup chopped pecans (optional); 16 tablespoons unsalted butter (or salted and omit the salt); 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract

Imagine soft, pillowy bites sweetened with cinnamon sugar and drizzled in a gooey caramel sauce—that's exactly what makes this Easy Cinnamon Monkey Bread Recipe a total crowd-pleaser. It's one of those comforting treats that feels special but is surprisingly simple to pull off at home.

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 Monkey Bread Recipe
Top Tip
How to Serve Easy Cinnamon Monkey Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cinnamon Monkey Bread Recipe

Why You'll Love This Recipe

I’ve made a lot of monkey bread recipes, but this one stands out because it’s easy to assemble, bakes up beautifully soft, and comes out looking like you spent hours in the kitchen—without the fuss. Honestly, it’s become my go-to for weekend breakfasts or sweet gatherings.

Simple Ingredients: Using refrigerated biscuit dough means minimal prep and no yeast headaches.
Flavor Layers: The combo of cinnamon, cardamom, and pecans adds warmth and texture to every bite.
Textural Delight: Coating each dough piece separately creates a fluffy, pull-apart bread that’s irresistibly soft.
Impressive Presentation: The caramel glaze settles into every nook of the Bundt pan, giving you that stunning, sticky-sweet finish.

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

This recipe's magic comes from balancing simple pantry staples with a few cozy spices and buttery sweetness. Knowing why each ingredient is important will help you shop smarter and maybe even get creative.

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 keeps things fluffy and sturdy enough to hold the caramel. Skip the flaky layers version—they just don’t hold together as nicely.
Granulated Sugar: Key for coating the dough balls evenly, creating that addictive crunchy cinnamon crust.
Ground Cinnamon & Cardamom: Cinnamon is the superstar here, but the little cardamom kick adds unexpected warmth and complexity.
Chopped Pecans (Optional): Adds a lovely crunch that contrasts with the soft dough and gooey sauce.
Unsalted Butter: Melts into a caramel sauce, providing that rich, buttery base.
Light Brown Sugar: Offers deeper molasses notes that make the caramel sauce irresistibly sticky.
Salt & Vanilla Extract: Salt balances out sweetness, and vanilla adds that cozy aroma and flavor depth.

📝

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

One of the best things about this Easy Cinnamon Monkey Bread Recipe is how flexible it is. I often tweak it to suit different occasions or cravings, and you totally can too!

Add More Nuts: Personally, I love sprinkling extra pecans or even walnuts between the biscuit layers for a nutty crunch — it transforms the texture in the best way.
Go Tropical: Try folding in shredded coconut or chopped dried pineapple for a tropical twist I experimented with last summer—it was surprisingly delicious!
Make It Vegan: You can substitute vegan butter and use a plant-based biscuit dough to accommodate dietary preferences without losing much of the charm.
Spice It Up: For a little zing, I sometimes sprinkle a pinch of nutmeg or ginger along with the cinnamon.

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

Step 1: Butter Up That Bundt Pan

First things first: preheat the oven to 350°F and give your Bundt pan a generous coating of softened butter. Honestly, I use a pastry brush or just a crumpled piece of parchment paper to get every nook and cranny covered. This is non-negotiable because it prevents the sticky caramel from sticking and wrecking that beautiful pull-apart effect. Sometimes, I'll also scatter some pecans on the bottom—it adds an extra layer of flavor and texture that creeps into the bread once baked.

Step 2: Prepare the Dough Balls

Grab those biscuits and cut each one into four equal quarters—I use a pizza wheel for a quick cut. Now, you can simply toss the pieces in the sugar mixture, but I like to roll each quarter into a small ball. It sounds fussy, but trust me, it makes the final bread fluffier and prettier. If you're in a rush, cutting and coating is fine too.

Step 3: Cinnamon Sugar Coating

Mix the granulated sugar with cinnamon and cardamom in a large freezer bag—this combo is what gives the monkey bread its addictive aroma. Working in batches of about a dozen dough balls, toss them into the bag and shake to coat evenly. Don’t worry if some sugar clumps at the bottom—that means plenty of flavor! Hold onto any leftover cinnamon-sugar for the sauce.

Step 4: Layer, Layer, Layer

Pop the coated dough balls into the Bundt pan, layering pecans between the layers where you can. I always try to offset the balls slightly so they aren’t just stacked straight on top of each other. This makes it easier to pull apart later and helps the caramel sauce seep into every bit.

Step 5: Whip Up That Caramel Sauce

In a small saucepan, combine half a cup of the leftover cinnamon sugar mixture, brown sugar, butter, and salt. Cook on medium heat until the butter melts and the mixture bubbles—once it boils, remove it from the heat right away. Stir in vanilla extract and keep stirring until everything dissolves and blends beautifully into a thick caramel glaze.

Step 6: Drizzle and Bake

Pour the caramel sauce over the dough balls evenly, pausing often to tilt and shake the pan so the sauce trickles down and fills all the crevices. Then bake in the oven for 30 to 35 minutes until golden and cooked through—using a thermometer can be really reassuring. You're aiming for about 190°F to 200°F in the middle to be sure it's done but still tender.

Step 7: Cool, Flip, and Devour

Allow the monkey bread to cool just 10 minutes before flipping it out onto a large plate. This is the exciting moment to see how that sticky, caramel goodness drapes over the bread. Any caramel left in the pan? Use a brush or spoon to glaze the top for ultimate gooeyness! Serve it warm, and brace yourself for all the cheers.

Top Tip

From my few dozen monkey bread adventures, here are some tips to make sure your Easy Cinnamon Monkey Bread Recipe turns out perfect every time.

Butter the Pan Well: I can’t stress this enough—undergreasing leads to sticky disaster. Use softened butter and get in all the grooves of your Bundt pan.
Don’t Skip Rolling: Rolling the biscuit pieces into balls might sound tedious, but it gives your monkey bread that classic fluffy, uniform texture.
Watch the Caramel Heat: Once the sauce boils, remove it from heat immediately; heating too long burns the sugars and makes it bitter.
Let It Cool Slightly: Inverting the bread too hot can break it apart—but ten minutes is just right for easy flipping and maximum gooey beauty.

How to Serve Easy Cinnamon Monkey Bread Recipe

Cinnamon Monkey Bread - Serving Suggestion

Garnishes

I usually keep garnishes simple—a light dusting of powdered sugar after cooling lifts the sweetness without overpowering, and a few toasted pecans on top add a nice crunchy contrast. Sometimes, I add a drizzle of cream cheese glaze for an extra indulgence.

Side Dishes

Pair your monkey bread with a scoop of vanilla ice cream or a side of fresh fruit for breakfast or dessert. For brunch, I love serving it alongside scrambled eggs and crisp bacon to balance the sweetness.

Creative Ways to Present

Hosting a brunch? Try serving this monkey bread in mini Bundt pans for individual servings—it’s a crowd-pleaser and looks super cute. You can also set it up as a pull-apart centerpiece on your table, encouraging everyone to grab a bite and chat.

Make Ahead and Storage

Storing Leftovers

I wrap leftover monkey bread tightly in plastic wrap and store it at room temperature for up to two days. It still tastes great reheated, but for best texture, eat it fresh the next day.

Freezing

This monkey bread freezes beautifully—just wrap it well in foil and freeze for up to 2 months. When you're ready, thaw overnight in the fridge, then warm it in a 350°F oven for about 10 minutes.

Reheating

I reheat leftovers in a warm oven rather than the microwave to keep the crust a bit crisp and caramel still sticky. About 10 minutes at 350°F usually does the trick.

Frequently Asked Questions:

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Homemade biscuit dough can work well, just make sure it’s sturdy and not too flaky to hold the caramel coating effectively.

What’s the best way to prevent monkey bread from sticking in the pan?

I always heavily butter the Bundt pan and make sure to coat every nook and cranny with softened butter before adding the dough. This is the most effective way to prevent sticking. Some people swear by spraying with non-stick spray as an extra step.

How can I make this gluten-free?

For a gluten-free version, try using a gluten-free biscuit dough that holds together well. Just keep in mind that texture may differ slightly but it will still deliver that irresistible sweetness and pull-apart appeal.

Can I prepare monkey bread the night before?

Yes! You can assemble the monkey bread in the Bundt pan, cover it tightly with plastic wrap, and refrigerate overnight. Then bake it straight from the fridge—you might need to add a few extra minutes to the baking time.

Final Thoughts

This Easy Cinnamon Monkey Bread Recipe feels like a warm hug straight from your oven. It's an effortless way to treat yourself or impress friends with a sweet, shareable delight. For me, every time I make it, the smell fills the house with a cozy vibe that’s hard to beat. I really can’t recommend it enough — so grab those biscuits and get baking, you’ll love the way it turns out!