Name: Monkey Bread
Yield: 6

This Monkey Bread Recipe is a sweet, sticky treat made with cinnamon sugar coated dough baked in a rich syrup, reliable for breakfast or dessert.

author’s note

My Kids Birthday Breakfast Request!

Christmas morning growing up meant two things at our house: cinnamon rolls and Monkey Bread with from-scratch Orange Julius. It is pure nostalgia for me, so I still make it every year.

This Monkey Bread recipe started with my mom’s version. I tweaked it over time with a pecan sugar topping. It is skippable, but it adds the best caramel crunch.

Now my kids ask for it all the time. We still keep it for Christmas morning, but it shows up on birthdays and random Saturdays, too.

Why It’s Called Monkey Bread?

Monkey Bread gets its name because you pull it apart with your fingers, similar to how a monkey might eat.

If you love it, try my Cinnamon Roll Monkey Bread next.

Ingredients

Here’s what you’ll need to make this from-scratch Monkey Bread recipe:

Ingredient	Tip or Swap
Biscuits	Use flaky-style for the best soft layers. Cut evenly so everything bakes at the same rate.
Butter & brown sugar	This combo creates that rich, caramel-like sauce. Let butter cool slightly before mixing.
Cinnamon & white sugar	Adjust cinnamon to taste or add a pinch of nutmeg for extra warmth.
Vanilla	Use a high quality pure vanilla extract for the best flavor!
Pecans	skippable but adds crunch. Swap with walnuts or leave out for nut-free.

Mix pecans, sugar, and butter, then place them in a buttered bundt pan for the monkey bread.

How To Make Monkey Bread Recipe

Prep the pan: Grease a 12-cup Bundt pan; Heat oven to 350°F.
Melt butter: Microwave until melted; let cool to room temp.
Coat biscuits: Cut into pieces, toss with cinnamon and sugar.
Mix syrup: Stir butter with brown sugar, vanilla, and pecans.
Assemble: Add some syrup to the pan, layer biscuits, and pour the rest on top.
Bake: Bake 30–40 minutes; cover with foil if browning too fast.
Cool and serve: Let cool 10 minutes, then invert onto a plate.

Quick Tip

Grease the Bundt pan really well to prevent sticking. I cover my hand with a plastic bag to spread butter or shortening, then finish with cooking spray.

Mix biscuits with sugar and layer everything into a bundt pan over the pecan topping.

Storage

Monkey Bread Recipe Storage: Store at room temperature, in a airtight container for up to two days.

Make-Ahead: To make ahead, refrigerate quartered biscuits in Bundt pan, then let stand 30 minutes at room temperature before baking.

Freezing: Freeze wrapped leftovers up to 3 months; expect texture and flavor changes. Do not freeze uncooked dough.

chelsea’s recipe tip

Monkey Bread Recipe Without A Bundt Pan

Monkey Bread in a 9×13 pan: This recipe works evenly in a 9×13-inch baking dish or casserole dish. Follow the same steps as the original recipe, place the sugared biscuit pieces in a greased pan and drizzle the sauce over the top. Bake at 350°F for 25–30 minutes.