This Monkey Bread with Biscuits transforms the perfect blend of cinnamon, brown sugar, and butterscotch pudding mix into a sticky, caramelly pull-apart bread with just 15 minutes of hands-on time and only 5 ingredients! Plus, with our convenient make-ahead instructions, you can prep this crowd-pleaser in advance, allowing you to spend less time in the kitchen on busy mornings.
Traditional versions of monkey bread are made with bite-sized pieces of dough, either a yeast dough or biscuit dough, that get tossed in a cinnamon-sugar mixture and baked. What makes this the best monkey bread recipe is instead of tossing in cinnamon sugar, the biscuits (in a tube) get covered in a cinnamon sugar sauce for a super simple recipe reminiscent of sticky buns but without the hassle.
Monkey bread is a staple around here especially on holiday mornings. It's always a toss up between this quick monkey bread or our overnight Rhodes Roll Monkey Bread (Bubble Bread) made with frozen dough balls.
If you want more quick and easy or make-ahead menu ideas check out all our breakfast recipes.
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Why this recipe is great
- So simple: Very few ingredients and very few dishes!
- No extra steps: Most recipes require tossing the biscuits in a separate cinnamon sugar mixture. For this one, you simply pour over a cinnamon sugar sauce. Way less mess!
- Impressive: The finished product is a super smooth, very caramelly pull-apart bread. This is a decadent monkey bread recipe that is sure to impress!
Ingredients for monkey bread with biscuits
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Canned biscuits: We like to use two of the 8 count Pillsbury Grands biscuits in Southern Homestyle flavor, but any flavor should work.
- Butterscotch pudding mix: It is very important to get the cook and serve version and not the instant for a smooth sauce.
- Brown sugar: Instead of plain granulated sugar, we upped the flavor profile by using brown sugar. Either light or dark brown sugar will work.
- Cinnamon: Makes for the classic monkey bread flavor.
- Heavy cream: We found melted butter produced a grainy sauce, but heavy cream produced the best caramelly monkey bread.
- Walnuts (Optional): I love mine full of walnuts but feel free to leave out or use less.
Helpful kitchen tools
How to make monkey bread with biscuits
Preheat the oven to 350º F and prepare a 12-cup Bundt pan by spraying generously with nonstick baking spray.
Time to assemble this easy monkey bread recipe!
Mix together the pudding mix, brown sugar, ground cinnamon, and heavy cream in a small bowl.
Add chopped walnuts evenly (if using) across the bottom of the pan.
Pour ¼ a cup of the butterscotch and brown sugar mixture over the nuts.
Layer in half of the canned biscuit dough pieces. Make sure they are all touching each other.
Take half of the remaining caramel sauce mixture and pour it over the pieces of dough.
Evenly distribute the rest of the biscuits.
Finish with the remaining sauce making sure each biscuit is covered with sauce.
Place in the oven for a bake time of 30-40 minutes.
Allow to cool for 5 minutes. Invert onto a cooling rack or serving plate. I like to eat this warm, but it is also delicious at room temperature.
Hint: How to tell when it is done baking? I find that the best way to know when it's done baking is to go by visual cues. The top should be quite golden brown and looking baked. Gently pull back a middle piece and look down in where it connects to the other pieces. It is done if the small pieces inside are moist but not raw. If any part is still looking raw it will need a while longer.
How to prep ahead
Being able to prep ahead means less time in the kitchen in the morning which makes this recipe perfect for Christmas morning! The entire homemade monkey bread recipe can be prepped until the point of baking. For full instructions see the recipe card.
Be sure all edges of the store-bought biscuit dough are covered to ensure they don't dry out. Cover the pan with plastic wrap and refrigerate up to 24 hours in advance.
When it is time to bake, pull it out and leave on the counter for 30 minutes. In the meantime preheat the oven. Uncover and bake as instructed. The cooking time might need to be increased by a few minutes depending on how cold it is going into the oven.
How to serve monkey bread
Monkey bread is best served warm for the best texture. It can be pulled apart piece-by-piece or sliced.
For a crowd
If you need to double this recipe, the best way is to make it in two separate pans. Be sure to switch the racks the pans are on halfway through baking to help them cook more evenly.
FAQs
Store any leftovers in an airtight container at room temperature for 3-4 days.
Leftovers will taste warm and fresh if they take a 10-15 second spin in the microwave.
Any 12-cup capacity Bundt pan or tube pan will work.
For this recipe it's best to stick with canned biscuit dough for a guaranteed finished product.
Tips and tricks
- Prepare the pan really well by spraying it thoroughly with nonstick baking spray.
- Cover every biscuit piece in the second layer with the sauce. This will help the pieces brown evenly and stay moist.
- Only let it sit in the pan for 5 minutes before flipping it over. If it cools too long it will get stuck in the pan.
- Occasionally bits of the topping stay in the pan once it is flipped over. Don't worry about it! Just scoop it out and spread it from where it was missing. Chances are you will not be able to tell. It all just blends in.
Other great recipes
- Chicken Apple Sausages with maple glaze are a savory and sweet treat. Plus it's an easy recipe!
- For savory make-ahead option, try this Breakfast Egg Bake with bacon and green chilis.
- Apple Pie Biscuits are an amazingly delicious breakfast treat!
Recipe
Caramelly Monkey Bread with Biscuits - Straight From Heaven!
Equipment
Ingredients
- baking spray
- 2 tubes 8 count Pillsbury Grands Biscuits (16.3 ounces) cut into quarters
- ½ - 1 cup chopped walnuts optional
- 1 box 3.5 ounce cook & serve butterscotch pudding do not use instant
- ½ cup brown sugar light or dark
- ½ cup heavy cream
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350℉. Spray 12-cup Bundt pan with nonstick baking spray.baking spray
- Mix pudding mix, brown sugar, heavy cream, and cinnamon together.1 box 3.5 ounce cook & serve butterscotch pudding, ½ cup brown sugar, ½ cup heavy cream, 1 teaspoon cinnamon
- Add chopped walnuts evenly across bottom of the Bundt pan. Pour ¼ cup of sauce evenly over walnut layer.½ - 1 cup chopped walnuts
- Add half the biscuits making sure they all fit even if it is a little scrunched. Pour over ½ of the remaining liquid mixture.2 tubes 8 count Pillsbury Grands Biscuits (16.3 ounces)
- Repeat with remaining biscuits and sauce mixture. Be sure to cover every biscuit with sauce to ensure that they don't dry out while baking.
- Bake for 30-40 minutes until cooked through. See tips below for testing doneness.
- Let cool for 5 minutes. Invert onto a wire rack or serving plate.
Notes
-
- Prepare the pan really well by spraying it thoroughly with nonstick baking spray.
-
- Cover every biscuit piece in the second layer with the sauce. This will help the pieces brown evenly and stay moist.
-
- Only let it sit in the pan for 5 minutes before flipping it over. If it cools too long it will get stuck in the pan.
-
- Occasionally bits of the topping stay in the pan once it is flipped over. Don't worry about it! Just scoop it out and spread it from where it was missing. Chances are you will not be able to tell. It all just blends in.
- Prepare through step 5. Cover tightly with plastic wrap and refrigerate. Pull out of the refrigerator as the oven is preheating. Uncover and bake as instructed. The cooking time might need to be increased by a few minutes depending on how cold it was going into the oven.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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