Recipe

Classic Monkey Bread (Gooey Cinnamon Pull-Apart)

Biscuit dough bites rolled in cinnamon sugar, baked in a Bundt pan, and drenched in buttery brown sugar glaze. Includes an easy shortcut and a from-scratch dough option (plan about 2.5 to 3 hours total for the from-scratch version because of rising time).

By Matt Campbell

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4.8

A golden brown monkey bread loaf in a Bundt pan on a wooden counter with gooey caramel glaze pooling in the center

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Monkey bread is what happens when cinnamon rolls decide they want to be a party. You get crisp little edges, soft pull-apart middles, and that buttery brown sugar syrup that turns into a sticky caramel situation at the bottom of the pan. It is messy in the best way, and it makes your kitchen smell like you have your life together even if you are still wearing yesterday’s hoodie.

This recipe gives you two paths: the shortcut version using refrigerated biscuit dough (weekend brunch hero), and a from-scratch dough option when you want that extra-tender, bakery-style pull. Both end with the same goal: gooey cinnamon pull-apart pieces you cannot stop “taste testing.”

A hand pulling one sticky cinnamon sugar dough piece away from a monkey bread loaf with caramel stretching

Why It Works

Maximum gooeyness without raw dough: Cutting dough into small, even pieces helps everything bake through while staying soft.
Real caramel vibes: Butter plus brown sugar melts into a glossy glaze that seeps between layers and bakes into the edges.
Better flavor fast: A little vanilla in the glaze and a pinch of salt keeps the sweetness from turning one-note.
Flexible: Add nuts, swap spices, or go orange zest if you want it brighter.

Timing note: The prep and total time listed are for the shortcut biscuit version. If you make the from-scratch dough, plan about 2.5 to 3 hours total with rising time.

Pairs Well With

Storage Tips

Monkey bread is peak on day one, but leftovers are absolutely worth saving.

Room temperature

Cool completely, then cover tightly (plastic wrap or an airtight container).
Keep at room temp for up to 2 days.

Refrigerator

Store up to 5 days in an airtight container.
Reheat to bring back the goo. Cold monkey bread is fine, warm monkey bread is a personality.

Freezer

Wrap portions tightly, then freeze up to 2 months.
Thaw overnight in the fridge or on the counter for a few hours.

Best way to reheat

Microwave: 15 to 25 seconds per piece for quick stickiness.
Oven: Cover with foil and warm at 300°F for 10 to 15 minutes.

Common Questions

Why is my monkey bread doughy in the middle?

Usually the dough pieces are too large or the pan is packed too tightly. Cut into about 1-inch pieces, and bake until the top is deep golden and the center reads 190°F to 200°F on an instant-read thermometer (aim the probe into dough, not straight into syrup).

Do I have to use a Bundt pan?

No, but it helps the heat reach the center. You can use a 10 to 12 cup tube pan, or a 9x13-inch baking dish. In a 9x13, the bake time is often a little shorter, so start checking at 25 minutes.

How do I keep it from sticking?

Grease the pan aggressively. Butter works, but softened butter plus a light dusting of flour is extra insurance. Nonstick spray with flour also works well. Let it rest 5 to 10 minutes after baking, then invert. If you wait too long, the caramel sets and turns into glue.

Can I prep monkey bread the night before?

Yes. Assemble the coated dough in the pan, cover tightly, and refrigerate overnight. Keep the glaze separate, then pour it on right before baking. Add 5 to 10 minutes to bake time since you are starting cold.

Can I add nuts or extras?

Absolutely. Add 1 cup chopped pecans or walnuts between layers, or toss in a handful of raisins. For a warmer spice profile, add a pinch of cloves or cardamom to the cinnamon sugar.

Shortcut biscuits or from-scratch dough, which is better?

Biscuits are faster and still delicious. From-scratch dough is a little softer and more “pull-apart bread” than “biscuit bites.” If you want the quickest win, go biscuits. If you want the best texture, go from-scratch.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Bundt pan (10 to 12 cup) or tube pan
Mixing bowls (one for cinnamon sugar, one for glaze)
Small saucepan for the butter-brown sugar glaze
Measuring cups and spoons
Knife or kitchen shears for cutting dough
Wire rack (helpful for cooling and clean inversion)
Instant-read thermometer (optional but great for nailing doneness)

The first time I made monkey bread, I learned two things. One, it is impossible to be in a bad mood while ripping apart warm cinnamon bread with your hands. Two, you should absolutely put a sheet pan under the Bundt pan because that brown sugar butter will try to escape like it has places to be. Now it is my go-to when I want something that feels homemade and a little chaotic, but still totally doable with grocery store basics. It is the kind of bake that turns “just coffee” into “okay, we are hosting brunch now.”