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, non-flaky); 1 cup granulated sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon cardamom; 1 cup chopped pecans (optional); 1 1/2 tablespoons butter; 16 tablespoons unsalted butter (or salted butter, omit salt); 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract

There’s something truly magical about pull-apart bread that’s warm, sticky, and bursting with cinnamon goodness. This Easy Cinnamon Monkey Bread Recipe is perfect for mornings when you want something special without fuss—a gooey, sweet, and perfectly spiced treat everyone will love.

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

I have to admit, monkey bread wasn’t something I made often until I found this straightforward, no-fuss version. It’s easy to put together, yet feels indulgent enough to impress guests or just treat your family on a cozy weekend.

Simplicity: Uses refrigerated biscuit dough, making prep quick and eliminating any tricky yeast rising times.
Flavor Boost: Adding cardamom alongside cinnamon adds an unexpected warmth that really elevates the flavor.
Textural Delight: Rolling dough into balls creates fluffy, perfectly coated bites that pull apart effortlessly.
Customizable: Easy to add nuts, swap spices, or even drizzle glaze for your own special twist.

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 here plays a pivotal role in making this monkey bread both delicious and manageable. From the buttery biscuit dough providing that tender base, to the spices making every bite lively, these components come together effortlessly.

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 recommend Pillsbury Grand’s buttermilk biscuits—avoid the flaky layers type because they don’t hold the shape well in this recipe.
Granulated sugar: Provides the base sweetness for coating the dough balls and balances the spices perfectly.
Cinnamon: The classic spice that infuses the bread with that warm, comforting taste we crave.
Cardamom: A subtle spice that adds a slightly floral, unique warmth, raising this beyond your typical cinnamon bread.
Chopped pecans (optional): Add crunch and a nuttiness that contrasts beautifully with the gooeyness.
Butter: Both for greasing and the buttery caramel sauce, it creates richness and prevents sticking.
Brown sugar: Offers deeper, molasses-like sweetness to the sauce that caramelizes perfectly.
Salt: Helps balance the sweetness so the flavors don't become cloying.
Vanilla extract: Adds a sweet aromatic note that ties all the flavors together.

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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 tweaking this monkey bread depending on the season or who I’m serving it to. Sometimes I swap pecans for walnuts, or sprinkle a little powdered sugar glaze on top for extra drama. You can easily adjust it to be less sweet or nut-free, too.

Nut-Free Variation: Simply skip the pecans and replace with extra cinnamon sugar coating for a kid-friendly, allergy-safe treat—I’ve done this, and it’s just as good!
Spiced Up: Add a pinch of nutmeg or ginger in the sugar mix for a cozy fall version.
Glaze Topping: Drizzle a quick mix of powdered sugar, milk, and vanilla for a sweet crown on the monkey bread—great for brunch presentations.

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

Step 1: Prep Your Pan Like a Pro

Preheat your oven to 350°F and generously grease a 12-cup Bundt pan with softened butter. I like to use a pastry brush or even a crumpled piece of parchment paper to make sure every nook and cranny is covered. Trust me, you don’t want that sticky caramel to glue your bread to the pan. Sprinkle a handful of pecans on the bottom for a crunchy surprise.

Step 2: Cut and Roll the Dough

Grab your biscuit dough and cut each biscuit into four quarters. I find a pizza wheel perfect for quick, neat cuts. Now, roll each piece into a ball—this little step makes the pieces fluffier and gives your monkey bread that charming, chunky look when baked.

Step 3: Coat the Dough Evenly

Mix granulated sugar, cinnamon, and cardamom in a large freezer bag. Working in batches (I usually do about 12 balls at a time), put the dough balls in and shake well until each piece is coated in sugary spice goodness. This step is fun—and you get to see the dough balls transform into something magical.

Step 4: Layer and Add Nuts

Place the coated dough balls into the Bundt pan in a staggered way rather than stacking them straight up. This gives more room for the caramel sauce to seep through. Sprinkle chopped pecans between layers for crunch, but if you’re nut-free, just tuck the balls close together.

Step 5: Make the Caramel Sauce

In a small saucepan, combine half of the reserved cinnamon sugar mix, brown sugar, butter, and salt. Heat over medium and stir occasionally until it melts and bubbles—then take it off the heat right away. Stir in the vanilla extract, making sure all the sugar dissolves completely. This sauce is what makes monkey bread irresistible.

Step 6: Drizzle and Bake

Pour the warm caramel sauce evenly over the dough balls. It helps to stop and tilt the pan occasionally so the sauce reaches every corner and the bottom. Pop the pan into the oven and bake for 30-35 minutes until the dough is golden and cooked through. I like to use a thermometer to check for 190°–200°F internally—it ensures perfect doneness.

Step 7: Cool, Unmold, and Serve

Once out of the oven, let the monkey bread cool in the pan for about 10 minutes before flipping it onto a plate. Any leftover sticky sauce can be brushed on top with a pastry brush or spoon. Serve it warm so everyone can pull apart those gooey, cinnamon-sugary bites.

Top Tip

After years of making monkey bread, I’ve learned a few tricks that always boost success and keep it mess-free.

Use the Right Biscuits: I can’t stress enough—avoid flaky layered biscuits. The fluffy type holds together beautifully during baking and pull-apart serving.
Generous Greasing: Take your time greasing the Bundt pan thoroughly, especially the tricky crevices. That caramel gets sticky fast, and you'll thank yourself when the bread slides out clean.
Shake It Good: Use a large resealable bag to coat the dough balls evenly. It makes the process quick, and you can coat smaller batches to avoid clumping.
Watch the Sauce: Don’t burn the caramel. Once it boils, remove it immediately. The vanilla added off-heat prevents bitterness and keeps the sauce silky.

How to Serve Easy Cinnamon Monkey Bread Recipe

cinnamon monkey bread - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar or an optional drizzle of vanilla glaze. Sometimes, I like to sprinkle a few toasted pecans on top after baking for extra crunch and eye appeal.

Side Dishes

This monkey bread pairs wonderfully with a cup of strong coffee or a hot mug of chai tea. For brunch, I serve it alongside scrambled eggs or fresh fruit to balance the sweetness.

Creative Ways to Present

For holidays or gatherings, I’ve baked individual mini monkey breads in muffin tins, which are perfect for gifting or portion control. Lining the pan with edible flowers or wrapping in a festive cloth basket adds a lovely touch for celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover monkey bread keeps well covered at room temperature for 1-2 days. I like to wrap it tightly in foil or store in an airtight container to maintain its softness without drying out.

Freezing

I’ve successfully frozen the baked monkey bread wrapped in foil and stored in a freezer bag for up to 2 months. Just thaw overnight at room temp, and it’s nearly as good as fresh.

Reheating

To reheat, I pop leftover pieces in the oven at 300°F for 10-15 minutes, tented with foil to avoid over-browning. It warms through nicely and brings back that melt-in-your-mouth texture.

Frequently Asked Questions:

Can I make this Easy Cinnamon Monkey Bread Recipe without nuts?

Absolutely! You can skip the pecans entirely—just layer the cinnamon-sugar coated dough balls directly in the pan. The bread still turns out deliciously sticky and sweet.

What’s the best biscuit dough to use?

For best results, use refrigerated buttermilk biscuit dough that isn’t labeled 'flaky layers.' Pillsbury Grand’s buttermilk biscuits work great because their texture holds up well during baking and coating with cinnamon sugar.

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

Generously butter the Bundt pan, making sure to coat every corner and crevice, either with a pastry brush or using parchment paper to spread the butter evenly. This creates a barrier and helps the bread release cleanly after baking.

Can I prepare the Easy Cinnamon Monkey Bread Recipe ahead of time?

Yes! You can assemble the monkey bread in the pan and refrigerate it overnight. Just bring it to room temperature before baking. Alternatively, bake ahead and reheat gently in the oven before serving.

Final Thoughts

I’ve made many monkey bread recipes, but this Easy Cinnamon Monkey Bread Recipe has earned a permanent spot in my brunch rotation. It’s simple, no-yeast, and makes a stunning centerpiece for mornings with friends or family. Give it a try—you’ll be pulling apart sweet, buttery bites in no time, and I guarantee it’ll bring a smile to your breakfast table.