If the aroma of this freshly baked Pillsbury Monkey Bread Recipe can’t get you out of bed in the morning, nothing can! This sticky sweet pull-apart bread is breakfast heaven. A buttery cinnamon sugar topping turns a can of biscuits into an irresistibly delicious morning treat.
Just like with cinnamon rolls, this quick and easy monkey bread recipe makes your house smell amazing. Even late sleepers will magically appear in the kitchen when you pull this out of the oven! Prefer to make your monkey bread completely from scratch instead? Check out my Cinnamon Pull-Apart Bread recipe!
Why We Love Pillsbury Monkey Bread
- Only 5 ingredients. A can of biscuit dough and a few simple toppings are all you need.
- Quick and easy. This monkey bread recipe takes 15 minutes of prep time. One hour later, it’s ready to eat!
- Caramel topping. A combination of melted butter and brown sugar creates an ooey-gooey caramel layer.
- Impressive breakfast. This cinnamon sugar treat looks as impressive as it tastes. Be prepared for the pull-apart bread to disappear before you can snap a photo!
No one can resist “just one more piece” when this is on the table!
How to Make Pillsbury Monkey Bread
Refrigerated biscuit dough is the key to making monkey bread easy. As much as I love monkey bread made from scratch, you can’t beat the convenience of a can of biscuits.
Truth be told, this is one of those recipes where I don’t feel that making it from scratch makes a big difference in the final product.
For this Pillsbury monkey bread recipe, we use a combination of white sugar, brown sugar, cinnamon and melted butter to create the sticky topping for the biscuits. When you pull a chunk of this bread, gooey ribbons of caramel stretch between pieces. It’s completely irresistible!
The hardest part of the recipe is waiting for the bread to bake. The cinnamon sugar aroma will have everyone running to the kitchen for a piece. While it bakes, brew yourself a pot of coffee and get ready for a delicious breakfast treat. This recipe is so delicious it’s the one The Pioneer Woman bases her monkey bread off of!
Why is it called Monkey Bread?
This breakfast pastry gets its name from the way monkeys eat–with their fingers! You use your hands to pull apart pieces of the sticky cinnamon sugar coated bread. The process of pinching one piece of fluffy bread and pulling it away from the others is said to look like the way monkeys pick up their food.
Kids always get a kick out of eating a breakfast inspired by monkeys!
What’s Needed For This Recipe
Ingredients at a glance, the full printable recipe is found below.
- Brown Sugar and Granulated Sugar
- Refrigerated biscuits
- Non-Stick Cooking Spray
- Bundt Pan: I love the way the monkey bread in a bundt pan looks on the table! We love bundt cake recipes, so I use my pan often. That said, it’s not required. You can make this delicious Pillsbury Monkey Bread in 9 x 5 loaf pans instead. You will need two loaf pans to fit all the biscuit pieces.
Steps To Take
Steps at a glance, full printable recipe found below.
- Combine granulated sugar and cinnamon in a gallon size freezer bag.
- Remove biscuits from the can, then cut each biscuit into quarters
- Place biscuit pieces into cinnamon sugar mixture in the bag and gently shake to coat.
- Layer biscuits into prepared baking pan.
- Combine melted butter and brown sugar. Pour over biscuit pieces in pan, then bake.
Questions and Answers
Can I make this with other brands of biscuits?
Absolutely. Any kind of refrigerated biscuit dough you like works well with this monkey bread recipe.
Why did my monkey bread fall apart?
If your monkey bread got stuck in the pan and fell apart, it’s likely that you did not grease the pan well before baking. Be sure to coat the inside of the pan generously with baking spray.
Can you make monkey bread the night before?
Monkey bread can definitely be assembled the night before. Follow all the steps in the recipe below up until baking. Cover the pan with plastic wrap and store in the refrigerator overnight. When you wake up in the morning, just pop the whole pan in the oven and bake.
How do you store Pillsbury Monkey Bread?
Store any leftovers (as if!) covered at room temperature for up to 3 days. Monkey Bread tastes best eaten fresh!
More Recipes You’ll Love
Can’t get enough of this delicious Monkey Bread? You’ll love these other cinnamon baked goods as well!
- Cinnamon Sugar Pretzel Bites
- Giant Cinnamon Rolls
- Cinnamon Vanilla Bean Cupcakes
- Caramel Pecan Rolls
- No Yeast Cinnamon Rolls
- Cinnamon Caramel Swirl Bars
Pillsbury Monkey Bread
- Bundt Pan (optional)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 2 12 oz cans refrigerated biscuits unbaked
- 3/4 cup packed brown sugar
- 1/2 cup melted butter or margarine
- Preheat oven to 350 F. Coat the inside of a 12 cup bundt pan with baking spray.
- In a gallon sized plastic bag, combine the granulated sugar with the cinnamon. Separate the dough into biscuits. Cut each biscuit into quarters. Add the quartered biscuits to the bag with the cinnamon sugar. Shake to coat biscuits in the cinnamon sugar.
- Layer the biscuits into the prepared baking pan. Combine the melted butter and brown sugar in a separate bowl. Pour mixture over the biscuits.
- Bake for 35 – 45 minutes or until the top of the monkey bread is golden brown. Remove and let cool in the pan for 5 minutes. Turn the bread out of the bundt pan onto a heat proof plate. Serve warm.
- Any brand of refrigerated biscuits can be used. (Does not have to be Pillsbury.)
- Be sure to remove the monkey bread from the pan before it fully cools. If you let it cool in the pan for too long, it’s likely to stick to the pan.
- This recipe can also be baked in two 9 x 5 loaf pans.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe is an “easy winner” every time. I appreciate that this version of the recipe slightly reduces the amount of butter and sugar used in the sauce and it still comes out great.
A couple of quick tips that make this go more smoothly for me:
1. Typically, I cut the biscuits into 6 pieces if I am using the “Grands” size, it just makes the bite sizes a bit more manageable, in my opinion.
2. After about 25 minutes of baking, I loosely tent a piece of tin foil over the top of the pan to keep the exposed layer from burning. (Generally, in my oven it takes about 35 minutes total for the inside to finish baking, but by that time the exposed edges are all much darker than I prefer.)
The last thing I wanted to mention was how WONDERFULLY easy it is to make this dairy free. I have a sister-in-law who can’t have milk products. By using a vegetable butter alternative (like earth balance sticks) this is something she can have! I like to put a bit of powdered sugar icing on mine, and I just use non-dairy milk when I make it for my sister-in-law.
Anyway, easy recipe to follow with good results! So thanks!
You’ll want to fix your print template! The times are all
Stacked up and take half a page.
Christi Johnstone says
Might want to check your settings on your computer. I just tested it in Chrome, Safari and from my phone, and all printed fine.
My family loves this recipe at all functions!!
Shirley Chavis says
How many cans of biscuits should you use at a time and how long do you cook it when it’s more than just one can because I have a big family and every time I use three to four cans of biscuits or croissant they’re never done I just can’t get it right
Christi Johnstone says
Hi Shriley, all the specific details for the recipe are at the bottom of the page, so just above where you left this comment. You can even print the recipe out there. Hope that helps.
So DELICIOUS. My family ABSOLUTELY LOVES this!!!🙃