There’s no easier breakfast than this monkey bread with biscuits! Made with just 5 ingredients, it couldn’t be quicker to put together. Canned biscuits make things super simple, which is great for busy moms like me. Whenever I’m craving something sweet but don’t have the energy to go all-out, I make this quick and easy monkey bread, and everyone loves it!
Monkey Bread Recipe with Biscuits
This monkey bread with biscuits is ridiculously easy to make. All you need are canned biscuits, brown and white sugar, cinnamon, and butter. Yep, that’s it! Just 5 ingredients. I highly recommend Pillsbury Grands! Flaky Layers for super fluffy monkey bread, but any large biscuits will work.
It takes literally 30 seconds to whip up a deliciously sweet dipping sauce, too! I make it with powdered sugar and milk, and it’s so yummy with the cinnamon-sugar coated monkey bread!
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How to Store and Reheat
When covered tightly and stored in the refrigerator, your monkey bread with biscuits should remain fresh for up to 1 week.
Tips for Success
- While you don’t necessarily need to use a bundt pan, it does produce the best monkey bread possible. It allows the bread to bake more evenly due to the hole in the center. If you don’t have a bundt pan, you can use a 9×13-inch baking pan and place a ramekin in the center to simulate the hole like I did in the photos.
- You can also make this monkey bread in individual portions by placing pieces of bread into cupcake liners in a muffin tin. You will need to reduce your bake time to 8-11 minutes due to the smaller size of the muffins. They are great to add to lunches or as a quick breakfast!
- Some people like to add raisins and/or chopped nuts to their Monkey Bread, so you can always add those ingredients for extra flavor and texture if you’d like.
- Be sure to let the bread cool for at least 10 minutes before you remove it from the pan.
Monkey Bread Recipe with Biscuits
Ingredients
- 48.9 ounces refrigerated biscuit dough (3 (16.3-ounce) cans)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (2 sticks)
- ¾ cup brown sugar
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan (optional)
- Bundt cake pan (optional)
- Baking Sheet
Instructions
- Preheat oven to 350°F. Prepare a bundt pan or a 9×13-inch baking pan by spraying it with nonstick spray. If using a 9×13 pan, spray an oven-safe ramekin and place it in the center of the pan.
- Cut the biscuits into bite-sized pieces.48.9 ounces refrigerated biscuit dough
- Place the sugar and cinnamon in a large Ziplock bag.1 cup granulated sugar, 1 teaspoon ground cinnamon
- Toss the biscuit pieces in the cinnamon-sugar mixture until they are well coated.
- Place the coated pieces into the prepared baking pan.
- In a small bowl, melt the butter. Stir in the brown sugar until it is uniform.1 cup unsalted butter, ¾ cup brown sugar
- Pour butter/sugar mixture over top of the biscuit pieces.
- Bake for 30-35 minutes, or until biscuits are cooked through and the top is golden brown.
- Allow to cool for 10 minutes. Remove ramekin (if using) and flip monkey bread onto a baking sheet.
- Optional: Make a simple dipping sauce by combining 1 cup powdered sugar and 2-3 tablespoons of milk. Place sauce in a small bowl in the middle of your monkey bread.
Notes
How to Make Monkey Bread with Biscuits Step-by-Step
Cut the Biscuits: Preheat your oven to 350°F. Prepare a bundt pan or a 9×13-inch baking pan by spraying it with nonstick spray. If using a 9×13 pan, spray an oven-safe ramekin and place it in the center of the pan. Cut 48.9 ounces (3 cans) of biscuits into bite-sized pieces.
Coat the Biscuits: Place 1 cup of granulated sugar and 1 teaspoon of ground cinnamon in a large Ziplock bag. Toss the biscuit pieces in the cinnamon-sugar mixture until they are well coated.
Place the Biscuits: Place the coated pieces into the prepared baking pan.
Melt the Butter: In a small bowl, melt 1 cup of unsalted butter. Stir in ¾ cup of brown sugar until it is uniform.
Cover the Biscuits: Pour the butter/sugar mixture over top of the biscuit pieces.
Bake the Monkey Bread: Bake for 30-35 minutes, or until biscuits are cooked through and the top is golden brown.
Flip and Serve: Allow to cool for 10 minutes. Remove the ramekin (if using) and flip the monkey bread onto a baking sheet. Optional: Make a simple dipping sauce by combining 1 cup of powdered sugar and 2-3 tablespoons of milk. Place sauce in a small bowl in the middle of your monkey bread.
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