Easy Monkey Bread

Easy Monkey Bread

Ready in 1 hour
79 review(s) averaging 4.5. 86% would make again

Top-ranked recipe named "Easy Monkey Bread"

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Absolutely the most scrumptious concoction ever! Live a little...get sticky. Grab a napkin if you must, but resist the urge to grab a fork...eat like a monkey, use your hands as your utensils. Monkey Bread is well worth the mess every time. Kids love the gooey goodness! Adults gobble up the delicious--hot, buttery cinnamon sugar that melts in the mouth. This simple monkey bread recipe, made with refrigerator biscuits, will please all.

"This recipe was very easy and simply incredible. The refrigerated biscuits worked out great. I ended up making it without the nuts since one of my kids doesn't care for them but I think it would have beed better to include them. We had it as a weekend breakfast and everyone loved it.

The only trouble I had was the top dried out somewhat but when you flip it over and the sauce runs down it helps to cover that up.

I will be making this recipe again!"

- wineguy818


Are you making this? 
4 8-oz tubes Refrigerator Biscuits; (or two 16-oz tubes like Grands)
3/4 cup Granulated sugar
3/4 cup Granulated Sugar; Additional
1/3 cup Brown sugar
1/4 cup Evaporated milk
1 cup Butter or margarine
1 teaspoon Vanilla; (optional)
1 1/2 cups Pecans; chopped
2 teaspoons Cinnamon

Original recipe makes 8



Preheat oven to 350 degrees F. Grease, butter or spray a bundt, tube or bread pan; preferably a pan with non-stick coating.

Mix 3/4 white sugar and cinnamon in a plastic bag. Cut biscuits into quarters (if using large biscuits like Grands, cut into 6-8 pieces). Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. Do not pack pieces together, but leave some space between the dough pieces. If using pecans, arrange them in and among the biscuit pieces as you go along.

In a saucepan, slowly bring milk, remaining 3/4 cup white sugar, brown sugar, and butter to a boil and cook for 1 minute. Remove from heat, stir in vanilla. Pour over biscuits in the pan. Bake at 350 degrees F for 30-40 minutes, or until golden brown on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread. Do not cut! The bread just pulls apart.

Makes 8 to 10 servings.


Some variations to give your monkey bread some originality:

While the classic monkey bread recipe calls for pecans, you can substitute walnuts, or almonds, or omit the nuts altogether.

Layer prepared biscuits with apple chunks, apple butter and walnuts... mmmm!

Layer biscuits with strawberry jam and fresh strawberry slices. For this variation, you would want to cut out the cinnamon and maybe replace the pecans with almonds. Of course, you can also use this same idea with other fruits for example: apricot jam and apricot jelly or raspberry jam and mixed berries. Just remember to cut out the cinnamon! Unless you're using apple or pear jam with apples or pears! Apple, pear and pumpkin butters work great as well. Have fun creating your own fruit combos!

Chocolate lover? Layer with chocolate chunks or chocolate chips. Just remember to cut out the cinnamon. Enjoy whatever monkey bread recipe you come up with! You can't go wrong because they are all so good!


Added on Award Medal
Verified by stevemur



Looks so good!


Monkey bread with pecans

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Calories Per Serving: 910 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Sinful. Such a delicious treat!!
JessiL 5 months ago

Soo good! I think the next time I make this, I'll pour a layer or two of glaze in the middle, as I felt it was a bit dry as compared to the outside pieces.
Megsta3 1 year ago

Mmm is all I have to say. Very easy and always delicious!
kellyjohnson2 1 year ago

My kids gobbled this up!!! It just makes more glaze than you need.
sarahblair 1 year ago

We made these for breakfast this am. I cut the amount of sugar, and used almonds instead of pecan since my son doesn't like them. So I added a dash of almond extract. Awesome! We will be making these again. Thanks for sharing!
michellebolhuis 1 year ago

Clifton33 1 year ago

martinwolniakowski 2 years ago

laciberry7 2 years ago

JRowler 2 years ago

A treat from heaven....thank you for this delicious and gooey recipe....this is definitely a keeper..
angelia262 2 years ago

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