Name: Easy Cinnamon Monkey Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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); 1 1/2 tablespoons butter for greasing; 16 tablespoons unsalted butter; 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract

There’s something utterly irresistible about warm, sticky, pull-apart bread that fills the kitchen with cinnamon’s cozy embrace—and that’s exactly why this Easy Cinnamon Monkey Bread Recipe has become my go-to treat for any occasion. It’s simple to make, insanely delicious, and perfect for sharing (or sneaking bites on your own!).

A white plate holds a ring of sticky monkey bread made of many small, soft dough balls stuck together, coated in shiny brown cinnamon glaze. The top of the bread is covered with scattered chopped pecans, adding a crunchy texture. One dough ball is pulled away, showing the soft, light inside and the gooey glaze holding the pieces together. Extra chopped pecans are scattered around the plate. The plate sits on a white marbled surface. 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

This Easy Cinnamon Monkey Bread Recipe is a total crowd-pleaser because it brings together buttery dough balls rolled in cinnamon sugar, baked until golden and dripping with caramel sauce. I’ve made it countless times, and every single batch comes out perfectly soft, gooey, and irresistible.

Simplicity at its best: uses refrigerated biscuit dough for quick prep without sacrificing flavor or texture.
Cinnamon sugar magic: the combo of cinnamon, sugar, and a hint of cardamom makes it uniquely fragrant and delicious.
Perfect for sharing: this pull-apart bread invites hands to dive in, making it fun for breakfast, brunch, or dessert.
Customizable: add nuts or leave them out, and play around with the topping to make it your own.

A round bundt cake with a rich brown color, covered in a shiny dark caramel glaze that coats the top and drips down the sides. The surface is sprinkled generously with chopped pecans, adding a textured layer of light and dark brown pieces. The cake sits on a white plate placed on a white marbled surface, emphasizing the warm tones of the cake and the nuts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a special role here—simple pantry staples come together to create something far greater than the sum of their parts. The biscuit dough lays the soft, fluffy foundation, cinnamon and cardamom build layers of warm spice, and that buttery brown sugar sauce seals the deal with luscious sweetness.

Flat lay of two stacks of fluffy buttermilk biscuit dough rounds, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cardamom, a small white ceramic bowl of chopped pecans, a few tablespoons of unsalted butter pieces, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl of salt, a small white ceramic bowl of vanilla extract, placed 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: I prefer Pillsbury Grand’s Buttermilk Biscuits (not the flaky layers) because they hold their shape well and bake to tender perfection.
Granulated sugar: combines with cinnamon to create the essential coating that crunches up just right.
Ground cinnamon: brings that classic warmth and aroma we all love in monkey bread.
Cardamom: a subtle spice that adds a delightful twist making this monkey bread stand out.
Pecans (optional): toasty crunch and nutty flavor, though you can omit if you prefer a nut-free version.
Butter: two types here—one to grease the pan and the other melted into the caramel sauce, vital for richness and that luscious mouthfeel.
Light brown sugar: enhances the caramel flavor depth in the sauce.
Salt: balances the sweetness perfectly.
Vanilla extract: rounds out the flavor with just a touch of warmth and aroma.

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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 love to keep this Easy Cinnamon Monkey Bread Recipe classic and cozy, but that doesn’t mean you can’t add your own flair. I’ve experimented with different nuts or swapped in raisins for a chewy surprise. Sometimes I throw in a handful of chocolate chips for an indulgent twist that my family can’t resist.

Nut-free version: Simply skip the pecans — it’s just as tasty without them and great for kids or nut allergies.
Chocolate chip monkey bread: Add mini chocolate chips between the dough layers for melty pockets of chocolate goodness.
Spice it up: Increase the cardamom or add a pinch of ground nutmeg for a festive twist in fall or winter.
Vegan swap: Use plant-based butter and a dairy-free biscuit dough alternative to make it vegan-friendly.

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

Step 1: Prep and Grease Like a Pro

Start by preheating your oven to 350°F. Next, grease a 12-cup Bundt pan well with softened butter. I like to use a pastry brush or, if you don’t have one, crumpled wax paper works too. Be thorough—this step is key to preventing that divine caramel from sticking and saves you from a messy pan later! I also sprinkle half a cup of pecans at the bottom if I’m including nuts, so they get nice and toasty in the bake.

Step 2: Cut and Coat the Biscuit Dough

Cut each biscuit into four pieces—using a pizza cutter makes this quick and clean. I like to roll each quarter into a small ball because it gives the finished monkey bread a fluffier, more polished look, but if you’re short on time, you can skip that. Toss the dough pieces in a big freezer bag with the cinnamon sugar mixture (granulated sugar, cinnamon, and cardamom whisked together), shake it up until they're all evenly coated, and you’re halfway there!

Step 3: Layer and Add Pecans

Place a layer of coated dough balls in the Bundt pan—not stacked directly on top of each other to help even baking—as you build up. I sprinkle pecans between layers for added crunch and texture, but you can leave those out if you prefer. Don’t toss the leftover cinnamon sugar mixture in the bag since you’ll use some for the caramel sauce shortly.

Step 4: Make the Buttery Caramel Sauce

In a small saucepan, melt together half a cup of the cinnamon sugar mixture left over, brown sugar, butter, and salt over medium heat. Stir gently until the butter melts and the mixture starts to boil. Right when it bubbles, take it off the heat and stir in the vanilla. The goal here is a smooth, shiny sauce that will soak beautifully into the dough.

Step 5: Pour, Bake, and Wait

Pour the caramel sauce evenly over the biscuit balls in the pan. Tilt and shake the pan a bit to make sure the sauce gets everywhere it needs to—don’t worry if it pools at the bottom. Bake for 30-35 minutes in the center rack until the dough is cooked through and an instant-read thermometer reads 190-200°F. The smell while it’s baking? Pure bliss.

Step 6: Cool and Flip

Once out of the oven, let your monkey bread cool for about 10 minutes—trust me, it’s worth the wait to avoid a caramel lava situation. Then invert it onto a large plate gently. If there’s sauce left in the pan, brush or spoon it over the top to get that extra shine and sweetness. Serve warm and watch it disappear.

Top Tip

From making this recipe multiple times, I’ve learned a few things to help ensure your Easy Cinnamon Monkey Bread Recipe turns out great every time. These tips come from both successes and a couple of sticky learning moments!

Grease Generously: Don’t skimp on the butter when greasing your Bundt pan—this prevents sticking and helps the caramel coat every bite.
Use the Right Biscuits: The fluffy kind, not flaky layers. Flaky biscuits tend to fall apart and won’t pull apart as nicely after baking.
Roll the Dough: Rolling the biscuit pieces into balls makes the monkey bread pull apart incredibly easily and looks prettier too.
Don’t Ignore the Cooling Time: Let the bread rest before flipping to avoid losing that golden caramel drip all over your counter.

How to Serve Easy Cinnamon Monkey Bread Recipe

cinnamon monkey bread - Serving Suggestion

Garnishes

I usually keep garnishes simple—sometimes a light dusting of powdered sugar just before serving adds a snowy, sweet finish. Occasionally, if I’m serving it for brunch, I add a drizzle of cream cheese glaze on top for extra indulgence. It’s these little touches that make it feel extra special without much fuss.

Side Dishes

This monkey bread is fantastic on its own, but I love pairing it with fresh fruit like berries or sliced apples to balance the richness. For a brunch spread, scrambled eggs or a simple frittata complement it well and make the meal feel complete.

Creative Ways to Present

For special occasions, I’ve baked individual monkey bread muffins using a mini Bundt or muffin tin—perfect for gift boxes or party platters. Sandwiching a few pieces between layers of whipped cream and fruit makes an easy yet elegant monkey bread trifle, which always gets raves.

Make Ahead and Storage

Storing Leftovers

I store leftover monkey bread covered loosely with foil or plastic wrap at room temperature overnight if I plan to eat it the next day. It stays soft and delicious, but if your kitchen is warm, the fridge is fine too—just bring it back to room temp before serving.

Freezing

You can freeze the monkey bread after baking and cooling. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When you’re ready to eat it, thaw overnight in the fridge and warm gently in the oven for that fresh-baked taste.

Reheating

To reheat, I pop slices in the microwave for 15-20 seconds or heat the whole loaf in a 300°F oven for 10-15 minutes. This brings back the gooey, melty texture without drying out the bread.

Frequently Asked Questions:

What type of biscuit dough should I use?

For the best texture and hold, use Pillsbury Grand’s Buttermilk Biscuits labeled as fluffy rather than flaky layers; flaky biscuits tend to fall apart and won’t yield the classic pull-apart texture.

Can I make this recipe nut-free?

Absolutely! Just omit the pecans. The monkey bread is delicious on its own without nuts, and leaving them out makes it safe for those with nut allergies or preferences.

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

The key is to heavily grease your Bundt pan with softened butter, paying extra attention to all the nooks and crannies. Using a pastry brush or crumpled wax paper helps coat the whole surface. This prevents the caramel from sticking and makes flipping easier.

Can I prepare this recipe ahead of time?

You can assemble the dough balls coated in cinnamon sugar in the pan the night before, cover tightly, and refrigerate. Let the bread sit at room temperature a bit before baking to encourage even cooking. This makes for a convenient morning treat!

Final Thoughts

This Easy Cinnamon Monkey Bread Recipe holds such a special place in my kitchen because it’s a hands-down winner every time, with just the right balance of sweet, spice, and buttery goodness. I encourage you to try it out, whether for a festive brunch or a cozy weekend breakfast—once you make it, I’m sure it’ll become a beloved tradition. Grab your Bundt pan, roll up your sleeves, and get ready for warm, comforting bites of pure joy!