Easy Monkey Bread with Canned Biscuits (Gooey Cinnamon Pull-Apart Recipe)

Growing up in the late ’80s and early ’90s, our weekends were filled with potlucks — school events, 4-H meetings, Indian Princesses, family gatherings, you name it. The moms would always bring a dish to share, and the dessert table was my favorite place to hover.

Without fail, there was almost always a gooey pull-apart cinnamon sugar bread sitting there — Monkey Bread. Sticky, warm, and impossible to eat just one piece.

I’m sure at some point my mom was gifted the recipe, but it wasn’t until middle school Home Economics class (now called Family & Consumer Sciences) that I made my very first batch myself. And I still remember pulling it out of the oven thinking… this is delicious!!!

It was sweet, buttery, perfectly cinnamon-y — and completely unforgettable.

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How to Make Monkey Bread with Canned Biscuits

Step 1: Start with Buttered Biscuits

I used buttered canned biscuits — because why not? The extra butter makes this pull-apart bread even more rich and delicious. You can use regular homestyle biscuits too, but the buttered ones add a little something special.

Step 2: Cut Into Bite-Sized Pieces

Open the cans and cut each biscuit into quarters (or slightly smaller if you prefer). You want nice bite-sized pieces that will bake evenly and pull apart easily.

Step 3: Mix the Cinnamon Sugar

In a medium-sized bowl, combine:

• ½ cup granulated sugar
• 3 tablespoons ground cinnamon

Stir until fully mixed.

Step 4: Coat the Dough

Add the biscuit pieces to the cinnamon sugar mixture and toss until they’re evenly coated. Make sure every piece gets covered — this is what gives monkey bread that classic gooey cinnamon flavor.

Step 5: Grease the Bundt Pan

Generously grease a Bundt pan with vegetable shortening. Be thorough — especially in the creases — so your monkey bread releases easily after baking.

Step 6: Layer the Dough

Drop the coated biscuit pieces into the Bundt pan, layering as you go. Fill the pan about ¾ full only.

Do not fill it any higher — the dough will rise as it bakes and can overflow if the pan is too full.

Step 7: Make the Brown Sugar Butter Glaze

In a medium saucepan, combine:

• 1 stick (½ cup) butter
• 1 cup light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg

Step 8: Melt & Combine

Cook over medium heat until the butter is completely melted and the sugar and spices are fully combined. Stir continuously so the mixture becomes smooth and glossy.

Step 9: Pour Over the Dough

Carefully pour the melted butter mixture evenly over the biscuit pieces in the Bundt pan. This caramel glaze will seep down between the layers and create that gooey, sticky texture monkey bread is known for.

Step 10: Bake

Bake at 350°F for 30–45 minutes.

Since ovens vary, here’s how to bake it perfectly:

• Set a timer for 20 minutes.
• Check the center with a toothpick.
• Rotate the pan so the back is now facing the front.
• Bake another 10 minutes.
• Continue checking every 5 minutes until the center is fully cooked and no raw dough remains.

The top should be deep golden brown and slightly crisp.

Step 11: Cool & Invert

Once fully baked, remove from the oven and let it cool in the pan for 15–20 minutes.

Then carefully invert onto a serving platter or cutting board.

Step 12: Serve & Enjoy

Serve warm and pull apart piece by piece — it’s messy in the best way.

Printable Recipe Card

More Delicious Bundt Pan Recipes

• Copycat Nothing Bundt Lemon Cakes
• Copycat Hostess Baby Bundt Lemon Cakes
• Pumpkin-Shaped Mini Bundt Cakes with Cream Cheese Frosting
• Blueberry Breakfast Bundt Cake
• German Fruit Cake