Easy Monkey Bread with Canned Biscuits

Monkey bread is a classic pull-apart treat that’s sweet, sticky, and absolutely irresistible. It’s perfect for breakfast, brunch, or even dessert. The best part? This recipe uses canned biscuits, making it incredibly easy and quick to prepare! With just a handful of ingredients and minimal prep time, you can have a warm, gooey, and cinnamon-sugar-coated delight ready to enjoy. Whether you’re serving it for a family gathering, holiday morning, or just because, this monkey bread is guaranteed to impress.

Ingredients

2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1 cup unsalted butter, melted
1 cup brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon salt
½ cup chopped pecans (optional)
½ cup raisins (optional)
Non-stick cooking spray

How to Make Monkey Bread with Canned Biscuits ?

Step 1: Prepare the Baking Pan

Preheat the oven to 350°F (175°C).
Grease a bundt pan generously with non-stick cooking spray or butter to prevent sticking.

Step 2: Cut & Coat the Biscuits

Open the biscuit cans and separate each biscuit.
Cut each biscuit into quarters.
In a large Ziploc bag or bowl, combine granulated sugar and cinnamon.
Toss the biscuit pieces in the cinnamon-sugar mixture until fully coated.

Step 3: Layer the Biscuits in the Bundt Pan

If using pecans or raisins, sprinkle some at the bottom of the pan.
Layer the coated biscuit pieces in the pan, evenly distributing them.

Step 4: Prepare the Caramel Sauce

In a saucepan over medium heat, melt the butter.
Stir in brown sugar, vanilla extract, and salt.
Cook until the sugar dissolves and the mixture becomes smooth.
Pour the caramel sauce evenly over the biscuit pieces.

Step 5: Bake the Monkey Bread

Place the bundt pan in the preheated oven and bake for 35–40 minutes, or until golden brown and bubbly.
Let it cool in the pan for 10 minutes, then carefully invert it onto a serving plate.

Variations

Chocolate Monkey Bread: Add chocolate chips between the biscuit layers for an extra sweet treat.
Caramel Apple Monkey Bread: Mix in diced apples for a fruity twist.
Pumpkin Spice Monkey Bread: Replace cinnamon with pumpkin spice for a fall-inspired version.
Savory Monkey Bread: Skip the sugar and cinnamon, and instead coat the biscuit pieces with garlic butter and cheese.

Cooking Notes

Be sure to coat the pan well to prevent sticking.
Let the monkey bread rest for a few minutes before flipping to avoid a sticky mess.
If the top starts browning too quickly, cover it loosely with foil while baking.

Serving Suggestions

Enjoy warm, straight from the oven.
Serve with a drizzle of cream cheese glaze or caramel sauce.
Pair with coffee or hot chocolate for a cozy breakfast.
Top with a scoop of vanilla ice cream for a decadent dessert.

Helpful Tips

Use a bundt pan for the best pull-apart effect, but a loaf or cake pan works too.
For extra crunch, mix in chopped nuts.
Store leftovers in an airtight container for up to 3 days and reheat before serving.
Freeze for up to 3 months and reheat in the oven for a fresh taste.

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FAQs

Q: Can I use homemade biscuit dough instead of canned biscuits?

A: Yes! If you prefer homemade dough, just cut it into small pieces and follow the same steps.

Q: Can I make this ahead of time?

A: Yes! Assemble the monkey bread, cover, and refrigerate overnight. Bake when ready to serve.

Q: How do I store leftovers?

A: Store in an airtight container at room temperature for up to 3 days. Reheat in the oven or microwave before serving.

Q: Can I make this in a slow cooker?

A: Yes! Cook on low for 2–2.5 hours until fully cooked and golden brown.

Conclusion

Monkey bread with canned biscuits is an easy, crowd-pleasing treat that’s perfect for any occasion. With its gooey cinnamon-sugar coating and buttery caramel sauce, it’s impossible to resist. Whether you enjoy it for breakfast, dessert, or a special gathering, this simple recipe will become a family favorite. Try different variations and make it your own! Enjoy!