Name: Easy Cinnamon Sugar Monkey Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 tablespoons butter for greasing; 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 ground cardamom; 1 cup chopped pecans (optional); 16 tablespoons unsalted butter (or salted butter, omit salt below); 1/2 cup light brown sugar, packed; 1/4 teaspoon salt; 1 teaspoon vanilla extract

There’s something so comforting about pulling apart soft, sticky bites of cinnamon-coated sweetness. This Easy Cinnamon Sugar Monkey Bread Recipe is my go-to when I want a crowd-pleasing, no-fuss treat that smells like warm hugs and tastes like pure nostalgia. It’s quick to assemble, makes your kitchen smell amazing, and brings smiles all around the table.

A white plate holds a thick ring of monkey bread made of many soft, sticky, golden brown dough balls clumped together, each coated in a shiny, dark caramel sauce with small bits of chopped pecans scattered generously over the top. The dough pieces show a lightly spongy texture inside where some have been pulled apart. The plate sits on a white marbled surface, and some pecan bits and smaller dough balls are scattered around the main ring. 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 Sugar Monkey Bread Recipe
Top Tip
How to Serve Easy Cinnamon Sugar Monkey Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Cinnamon Sugar Monkey Bread Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Easy Cinnamon Sugar Monkey Bread Recipe because, trust me, it’ll become a staple in your home like it did in mine. Not too fussy, big on flavor, and perfect for sharing (or sneaking bites solo). Plus, it’s made from pantry-friendly ingredients, which is always a win.

Super Simple to Make: You’re mostly just cutting, rolling, and tossing biscuit dough — no complicated dough to knead or proof.
Deliciously Gooey & Fluffy: The combo of cinnamon, cardamom, and that buttery caramel sauce makes every bite melt in your mouth.
Customizable: Want nuts, skip ‘em; maybe add vanilla or cardamom — it’s flexible and forgiving.
Perfect for Any Occasion: Breakfast, dessert, brunch, or just because — it’s always a hit.

A round, bundt-shaped cake with a deep brown color is shown on a white plate, placed on a white marbled surface. The cake has many thick layers stacked close together with a sticky, shiny brown glaze covering the whole top and sides. On top, there are many pieces of chopped pecans spread evenly, adding texture and a contrasting light brown color. The glaze looks smooth and thick, dripping slightly over the edges of the cake. The center hole of the bundt cake is clearly visible, showing the cake’s curved shape. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple ingredients that come together beautifully — the buttery biscuits soak up the cinnamon sugar and warm caramel sauce for that signature gooey pull-apart texture. I always stock up on the right kind of biscuit dough so I’m never caught without it.

Flat lay of two stacks of fluffy pale buttermilk biscuit dough rounds, a small mound of golden granulated sugar, a small heap of warm brown ground cinnamon powder, a tiny pile of light green whole cardamom pods, a small cluster of shelled chopped pecans, a pat of creamy pale yellow unsalted butter, a small white ceramic bowl filled with light golden melted butter, a small white ceramic bowl holding packed light brown sugar, a small white ceramic bowl of fine white salt, and a small white ceramic bowl containing clear vanilla extract liquid, all arranged in perfect symmetry 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

Biscuit Dough: I use Pillsbury Grand’s Buttermilk Biscuits (not the flaky ones!). The fluffier dough holds together well and bakes up soft and tender.
Granulated Sugar: Provides a nice texture when tossed with cinnamon and cardamom for coating the dough balls.
Ground Cinnamon: Classic warm spice that pairs perfectly with the sweetness.
Cardamom: A subtle twist that adds fragrant complexity — I find it elevates the flavor beautifully.
Pecans (Optional): Adds crunch and nuttiness — my family loves it, but feel free to skip or swap with walnuts or almonds.
Unsalted Butter: Essential for greasing the pan and creating that luscious caramel sauce.
Light Brown Sugar: Gives the sauce its deep molasses flavor and sticky texture.
Salt: Just a pinch to balance the sweetness and amplify all the flavors.
Vanilla Extract: Brings warm sweetness and rounds out the caramel sauce perfectly.

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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 experimenting with this Easy Cinnamon Sugar Monkey Bread Recipe by swapping nuts or spices — sometimes I add a sprinkle of nutmeg or swap pecans for chopped hazelnuts. It’s your playground, and an easy swap here or there keeps it exciting.

Nut-Free Variation: Simply omit the pecans and maybe add mini chocolate chips between the layers for a fun twist — I did this once for my niece, and it was an instant hit.
Spice Boost: Add a pinch of ginger or nutmeg to the cinnamon-sugar mix for a warm, cozy holiday vibe.
Healthier Swaps: Use a sugar alternative or reduced butter to lighten it up, though I’ll admit the richness is part of the charm!

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

Step 1: Grease Your Pan Super Well

This step can’t be rushed! I use softened butter and a pastry brush to get deep into all the nooks and crannies of my Bundt pan. When you don’t grease enough, the caramel sauce sticks like glue, and trust me, that makes the final product a sticky mess to remove. If you don’t have a brush, scrunch up a piece of wax paper and smear the butter in there — it works wonderfully.

Step 2: Cut and Roll the Biscuits

I find that cutting each biscuit into quarters makes the perfect bite-sized pieces. Rolling them into little balls is my secret for fluffier, more evenly baked bites — it also helps the coating stick better. A pizza cutter is my trusted tool here because it glides through the dough easily.

Step 3: Shake ‘Em Up in Cinnamon Sugar

Whisk together the granulated sugar, cinnamon, and cardamom, then toss about 12 dough balls at a time in the mixture inside a plastic freezer bag. Shake it like you mean it! This step ensures each piece gets just the right amount of spice and sweetness.

Step 4: Layer with Love

Place the coated dough balls in your Bundt pan in a slightly offset pattern, not stacked directly on top of each other. This creates room for the caramel sauce to seep through. Don’t forget to sprinkle pecans between the layers if you’re using them — they add delightful texture.

Step 5: Make the Caramel Sauce

In a saucepan, combine half the remaining cinnamon sugar, brown sugar, butter, and salt. Stir it over medium heat until it melts and begins to boil — once boiling, take it off the heat right away. Stir in vanilla extract until the sugars dissolve fully. This sauce is where all the magic happens!

Step 6: Drizzle and Bake

Pour the caramel sauce over the layered dough balls, tilting the pan now and then so the sauce reaches every nook. Bake at 350°F for 30 to 35 minutes until the biscuits are baked through and golden. I always double-check with an instant-read thermometer — it should hit around 190-200°F inside.

Step 7: Cool and Invert

Let the monkey bread cool in the pan for about 10 minutes so the caramel firms up a little, then flip it onto a plate. If any sauce remains in the pan, I like to brush or spoon it over the top for extra glossy, sticky goodness. Serve warm — it’s best enjoyed fresh and cozy.

Top Tip

From my many batches, I’ve learned a few must-dos that make all the difference between sticky, gooey perfection and a messy flop. These tips have saved my monkey bread more than once!

Don’t Skip Greasing the Pan Well: I can’t stress this enough — it helps the bread release cleanly and keeps your presentation picture-perfect.
Use the Right Biscuits: The fluffy (non-flaky) Pillsbury biscuits hold the dough balls together much better for that pull-apart effect.
Distribute Sauce Evenly: Drizzle slowly and rotate the pan so every ball gets coated — otherwise you’ll have dry patches.
Check Doneness With a Thermometer: It helps to avoid undercooked dough in the center while preventing over-baking the edges.

How to Serve Easy Cinnamon Sugar Monkey Bread Recipe

cinnamon sugar monkey bread - Serving Suggestion

Garnishes

I usually keep it simple with a dusting of powdered sugar or a light drizzle of vanilla glaze for extra sweetness. Sometimes I sprinkle chopped toasted pecans on top for crunch and a little visual wow. It’s yummy either way!

Side Dishes

This monkey bread shines on its own but pairs beautifully with fresh fruit, a scoop of vanilla ice cream, or even a side of scrambled eggs for brunch. I’ve also served it alongside coffee or hot cocoa for cozy mornings with friends.

Creative Ways to Present

For special occasions, I’ve put the monkey bread in small mini Bundt pans for individual servings — it’s adorable and mess-free. You can also sprinkle edible gold dust or cinnamon sticks as garnish for a festive look that impresses without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftovers tightly with foil or plastic wrap. It will keep at room temperature for 1-2 days and is best reheated gently before serving. I’ve found leaving it on the counter wrapped helps the bread stay soft and gooey without drying out.

Freezing

You can freeze monkey bread either whole or in portions. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready, thaw overnight in the refrigerator and warm it in the oven before serving for that freshly baked taste.

Reheating

I reheat leftovers at 300°F for about 10-15 minutes, covered loosely with foil to keep moisture in. This method keeps the bread soft and melty without drying it out or making the caramel sauce hard.

Frequently Asked Questions:

Can I use homemade biscuit dough instead of store-bought?

Absolutely! If you prefer homemade biscuit dough, just make sure it's fluffy and not too flaky to hold the monkey bread together well. Homemade dough might need slight adjustments in baking time.

What’s the best pan to use for monkey bread?

A 12-cup Bundt pan works best because it creates the classic shape and allows heat to circulate evenly for thorough baking. Make sure to grease it thoroughly to prevent sticking.

Can I make this recipe dairy-free?

Yes! Use dairy-free margarine or coconut oil instead of butter, and opt for dairy-free biscuit dough if available. The flavor might vary slightly but will still be delicious.

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

Greasing the Bundt pan generously and making sure to cover every nook and cranny is key. You can also dust it lightly with granulated sugar or flour after buttering to create a non-stick surface. Let it cool before inverting to help it release cleanly.

Final Thoughts

This Easy Cinnamon Sugar Monkey Bread Recipe has a special place in my kitchen and my heart. It’s one of those feel-good recipes that brings everyone together, whether it’s a lazy weekend breakfast or a festive holiday table centerpiece. Give it a try and watch it disappear — I promise the smiles and compliments will be worth every sticky, delicious bite!