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.
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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.

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.

- 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.
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

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:
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.
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.
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.
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.
Print
Easy Cinnamon Monkey Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy Monkey Bread recipe features fluffy biscuit dough coated in a cinnamon-cardamom sugar mixture, layered with pecans, and doused in a homemade caramel-like sauce before baking to golden perfection. Perfect for a sweet breakfast or dessert, it’s best served warm and offers a delightful mix of soft, sticky, and nutty flavors.
Ingredients
Dough and Coating
- 2 16 oz. packages refrigerated biscuit dough (Pillsbury Grand's Buttermilk Biscuits, non-flaky)
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon cardamom
- 1 cup chopped pecans (optional)
For Greasing
- 1 ½ tablespoons butter
Caramel-Like Sauce
- 16 tablespoons unsalted butter (or salted butter, omit salt)
- ½ cup light brown sugar, packed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Grease the Pan: Preheat the oven to 350°F. Heavily grease a 12-cup Bundt pan with softened butter using a pastry brush or crumpled parchment paper, ensuring full coverage to prevent sticking. Sprinkle ½ cup of pecans evenly on the bottom of the pan and set aside.
- Prep the Biscuits: Cut each biscuit into 4 quarters using a pizza wheel or knife. Optionally, roll each quarter into a ball for fluffier, more uniform pieces.
- Coating and Layering: In a freezer-size plastic bag, whisk together granulated sugar, cinnamon, and cardamom. Working in batches of about 12 biscuit balls at a time, add them to the bag and shake well to coat evenly. Layer the coated biscuit balls in the Bundt pan, scattering pecans between layers and offsetting pieces so they don’t pile directly on one another. Reserve leftover cinnamon-sugar mixture for sauce.
- Caramel-Like Sauce: In a small saucepan, combine half a cup of the reserved cinnamon-sugar mixture, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally until butter melts and mixture boils. Remove immediately from heat, stir in vanilla extract, and continue stirring until sugars fully dissolve.
- Drizzle the Sauce: Pour the warm caramel sauce evenly over the layered dough balls in the Bundt pan, shaking and tilting the pan occasionally to ensure even sauce distribution reaching the bottom.
- Bake: Place the Bundt pan in the center of the oven and bake at 350°F for 35 minutes until dough is cooked through; an instant-read thermometer should register 190°F to 200°F in the center.
- Cool and Invert: Allow the Monkey Bread to cool in the pan for 10 minutes, then invert it onto a large plate. If any sauce remains at the bottom, brush or spoon it over the top. Serve warm for best results.
Notes
- Use the Pillsbury Grand's Buttermilk Biscuits that do not advertise "flaky layers"; flaky biscuits won't hold together well for this recipe.
- If you prefer nut-free Monkey Bread, omit pecans entirely.
- Rolling biscuit quarters into balls is optional but helps achieve a fluffier, more uniform texture.
- Ensure thorough greasing of the Bundt pan to prevent sticking, especially in the pan’s crevices.
- Leftover cinnamon-sugar mixture can be reserved to adjust sweetness or add extra topping after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg



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