t’s sticky. It’s fluffy. It’s dripping in buttery cinnamon sugar. And it’s meant to be pulled apart with your hands like a delicious, chaotic little carb celebration.
Monkey bread isn’t sliced. It’s shared. It’s the centerpiece of lazy Sunday mornings, holiday brunch tables, and late-night “we deserve something sweet” moments.
And the best part? It looks impressive but is surprisingly easy to make.
What Is Monkey Bread, Really?
If you’ve never made it before, here’s the vibe:
Imagine soft balls of dough rolled in cinnamon sugar, stacked into a bundt pan, drenched in a buttery brown sugar glaze, then baked until caramelized and golden. When you flip it out of the pan, the glaze becomes this sticky, glossy coating that seeps into every crevice.
Each piece pulls apart like a warm cinnamon roll bite — but better. Because there’s more caramel. Always more caramel.
Ingredients You’ll Need
This version keeps it classic and approachable.
For the Dough:
2 cans refrigerated biscuit dough (16 oz total)
(Or homemade dough if you’re feeling ambitious — both work beautifully.)
For the Cinnamon Sugar Coating:
1 cup granulated sugar
2 tablespoons ground cinnamon
For the Buttery Caramel Sauce:
¾ cup unsalted butter (1½ sticks)
1 cup packed brown sugar
Optional but delightful additions:
½ cup chopped pecans or walnuts
1 teaspoon vanilla extract
How to Make Classic Cinnamon & Sugar Monkey Bread
