Monkey Bread

January 4, 2011 by Ali

Ok, I know I just did a post about making 2011 a healthy new year. But hey…traditions are traditions. :) And this is one of my all-time favorites! So allow me to present to you…the famous….monkey bread!!!

I admit that I only allow myself to make this utter deliciousness three times a year — for Sunday brunch on Thanksgiving, Christmas and Easter weekends. And I only make it when lots of friends/family are coming over to help eat it (and spread out the calories!). But my friends and I eagerly look forward to it every year!

For anyone out there who has never tried monkey bread before, you must. This buttery, cinnamon-and-sugary goodness is wonderfully irresistible! (I’m pretty sure we have never had leftovers!) It’s also quite simple to make too — perfect especially for any kiddos who like to help out in the kitchen. And it only calls for 5 ingredients. Always a nice plus. :)

So for anyone out there who has never tried monkey bread, or for anyone who’s looking for an excuse to try it again (“all things in moderation!”), here is my favorite tried-and-true recipe. I guarantee you’ll love it!

Monkey Bread

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 12-16 servings


  • 2 large cans (16 oz.) refrigerated buttermilk biscuits
  • 1 cup (2 sticks) butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar (be sure that clumps are broken up)
  • 2 Tbsp. ground cinnamon
  • (Optional: 1 cup pecan halves or walnuts)


Preheat the oven to 350 degrees F. Grease a bundt pan generously with non-stick spray.

Prepare two dipping bowls. In the first, pour the melted butter. In the second, whisk together the sugars and cinnamon until well-mixed.

Place the biscuits on a cutting board, and use a large knife to cut them into quarters. Then dip each piece first in the melted butter, then transfer it to the second bowl and roll it in the sugar until well-coated on each side. Then place each piece loosely in the bundt pan. (Don't press the pieces together -- they will expand when baked!) Repeat. If you would like to add in pecans/walnuts, just add them in with the dough at random. Then pour the extra butter over the top.

Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto a plate, and serve immediately.

Ali’s Tip:

Be sure that your butter stays well-melted and thin during the dipping process. If it begins to cool and thicken, just pop it in the microwave for another 10-15 seconds to warm it up.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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29 thoughts on “Monkey Bread

  1. Great recipe, Ali! I just love the name you gave – Monkey bread :) I tried in last weekend and my kids and wife just loved it. Keep up with the fine recipes.

    - Oven Master Bishop

  2. What can one use if one cannot get tubes of refrigerated biscuits? I live in Europe and such things do not exist.

    - Stranger

  3. Do NOT use one of those two piece pans. O.O I did, and I caught my oven on fire.

    - Ryann

  4. Do you think this recipe would work with a meatloaf pan? i don’t have a bundt cake pan so i was thinking of using the meatloaf pan but wasn’t sure if it would work?

    - Jennifer

  5. I wanted to thank you so much for this recipe!
    I’ve been hearing about my mother in law’s monkey bread from my Hubs for YEARS…like 20 to be exact. I made this tonight. Not only was it super easy and fast…it was a HUGE hit.
    I was told it’s better than his mom’s!
    Thanks!!!! Think I’ll be following you on pinterest!

    - ericamcc

  6. This is amazing! Just make sure to use the bundt pan, otherwise the biscuits will rise up and the goo will overflow into the oven (First time making it mistake) :)

    - Ashleigh

  7. I have company coming and I am going to try this. I know they will love it. Thanks so much!!

    - Lila

  8. I made this tonight. So amazingly delicious and fun to make! I was concerned that your picture had that beautiful glaze, but imagine my excitement when I realized that the butter melted to the bottom of the bundt pan! The only issue I had was that the pieces did not stick together very well, and when I tried to cut it they all tumbled down. Any idea why this happened?

    - Sarah @ A dash and a pinch

  9. What is the glaze that is on top of the first picture?

    - Jackie

  10. didn’t you forget to put in the recipe that you need to melt the stick of butter with the brown sugar on the stove and pour over the biscuits before you bake it. that is what makes the yummy sauce.

    - jen

  11. hi, can someone tell me which refrigerated buttermilk biscuits brand u used?

    - nuna

  12. For an even more indulgent dessert, cut the biscut dough in half. Wrap a Hershey Kiss (caramel, pepperment, milk, or dark etc.) in each half. Continue with the remaining steps. Everyone I’ve served this to have loved the bread plus the little surprise inside! :)

    - Whit

  13. We make this every year for Christmas brunch…best family tradition ever! Yum!

    - Megan

  14. We make it every new years and call it Midnight Monkey bread. The kids love it!!

    - Heather

  15. I just made this and featured it on my blog! You should check it out! Great recipe thanks!

    - Kai Mercado

  16. Thank you for posting this. My husband has never had it, and every time I mention it, he thinks I’m nuts. I think I’ll need to make it for the family soon, just to turn him to the dark side I mean show him what he’s missing.

    - Andrea

  17. I made this once and ate the entire thing, my husband didn’t like it. I don’t know what is wrong with him. I should never make it again if I’m bymyself.

    - Emily

  18. I make monkey bread for my coworkers every Friday before a holiday weekend. It’s sooooo good. I’ve never used the dipping in butter method. Sounds good!

    - Erika Beth

  19. Oh no, I actually have buttermilk biscuits in the fridge. You’re killing me with this.

    - Michelle

  20. I love monkey bread. Love it.
    AND I finally got a bundt pan – so I can make it for reals, yo!
    Yeah. Bundt pan for Christmas. Merry Christmas.

    - here be dragons

  21. Ali –

    This is just the recipe my mother used to make.
    On another note — have you seen the Cook’s Country version of Monkey Bread. I love the show, but it it just hysterical how they can make something so complicated out of something so simple. They make their own dough – why, I ask you? I’m sure it’s great tasting, but I don’t have an army of helpers to make, measure, and especially clean up.

    Thanks again for the recipe – I know what I’m making this weekend.


    - Jenn

  22. I’ve had this before but never made it…who knew something so delicious could be made with refrigerated biscuits?! I think I’ll make it for breakfast on Saturday with a side of fruit…that’ll balance out all of the butter and sugar, right? :)

    - Taylor

  23. Yummm! My mom makes this excellent stuff. Those pictures are reminding me of how good it is and my mouth is watering already!

    - Caroline

  24. LOVE this stuff! Have you tried Gorilla Bread? It is TOO DIE FOR! :o)

    - Stephanie

  25. YUM!!!!!

    i’ve made a recipe similiar to this before. i actually make mine in mini loaf pans or cupcake pans for my b&b guests… this way everyone had their own individual monkey bread!

    yours looks divine!

    - Michael - Innkeeper

  26. This sounds so mouthwatering yummy!! Wi$l it still work if I prep this the night before and throw it in the oven in the morning?

    - ann