How To Make Monkey Bread

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A close-up of a glazed monkey bread ring with pecans on a white plate, set on a striped cloth.

This easy monkey bread recipe is a classic family favorite—soft, sticky, and impossible to stop picking at. It’s the perfect easy breakfast for holiday mornings, feeding a crowd, or any time you want a fun, classic treat that never misses.

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Prep Time: 17

Cook Time: 40

Total Time: 57

Servings: Servings

Author: Michelle

Equipment

12 Cup capacity bundt pan

Ingredients

Biscuit Base

2 cans (16.3 oz each)of refrigerated biscuits, I like Pillsbury Grands! Homestyle Biscuits, but you can use any flavor.
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1 cup chopped pecans

For The Glaze

12 tablespoons (1 1/2 sticks) of unsalted butter
3/4 cup light brown sugar firmly packed
1/4 teaspoon coarse Kosher salt

Instructions

Preheat the oven to 350°F and grease a 12-cup capacity bundt pan really well with cooking spray.
Combine the granulated sugar with the cinnamon in a bowl or a zip top bag. Cut each biscuit into quarters—between the two cans, you’ll have 64 biscuit pieces total.
Toss 16 biscuit pieces into the cinnamon sugar and roll around until fully coated. Arrange them evenly in the bottom of the bundt pan and sprinkle with ¼ of the chopped pecans.
Repeat the process: dip 16 more biscuit pieces in cinnamon sugar, layer them in the pan, and sprinkle on another ¼ of the pecans. Continue layering until all the biscuit pieces and pecans are used.
Sprinkle any leftover cinnamon sugar over the top of the biscuits and wiggle the pan to shake the cinnamon sugar around evenly.
Next, make the glaze. In a small saucepan over medium heat, melt the butter and brown sugar together. Bring to a gentle simmer and cook for about 30 seconds, whisking continuously until the sugar dissolves.
Pour the butter-sugar mixture evenly over the biscuits in the pan. Swirl the bundt pan around to make sure the glaze coats all the biscuit pieces evenly and gets into every nook and cranny.
Bake at 350°F for 35–45 minutes, or until the biscuits have risen and are no longer doughy. To test, pull a piece of biscuit away from the middle of the pan—if it pulls away cleanly, it’s done. If it’s still stretchy or gummy, bake a little longer. If you have an instant-read kitchen thermometer, the monkey bread will be done when the center reaches 190°F.
Let the monkey bread cool in the pan for 5 minutes. Place a plate over the pan and carefully flip it so the bread slides out. Do this while it’s still hot, before the glaze sets, so it releases easily.
Reattach any chunks of biscuit that might have stuck in the pan, and let the monkey bread sit until just cool enough to eat. Serve warm and enjoy!

Notes

Biscuit Notes:

Use any flavor of Grands! Pilsbury Biscuits you like. I've used original, southern homestyle, and buttermilk flavored biscuits, and they all work. Flaky biscuits work too!
If you want to use the smaller 12 oz cans of refrigerated biscuits, you'll need 3 cans for this recipe.

Cuisine American, Childhood Recipes

Course Breakfast, Brunch

Nutrition