20 Monkey Bread Recipes Made with Canned Biscuits

Nothing says comfort like pull-apart monkey bread, and with canned biscuits, it’s a breeze. Whether you crave sweet cinnamon or savory garlic, these 20 recipes turn simple ingredients into irresistible treats. Dive in for your new favorite breakfast or dessert!

Classic Cinnamon Sugar Monkey Bread

Dive into this irresistible pull-apart treat made from canned biscuit dough. Each piece is coated in cinnamon sugar and baked until golden and sticky, creating a caramelized crust that's perfect for sharing.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits

For the Coating

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick spray – don't skimp, or the bread will stick.
2. Open the biscuit cans and separate each biscuit. Use a sharp knife or kitchen shears to cut each biscuit into quarters. (Tip: Keep the pieces uniform for even baking).
3. In a medium bowl, whisk together the granulated sugar and cinnamon until evenly combined.
4. Place the melted butter in a separate shallow bowl. Working in batches, dip a few biscuit pieces into the butter, then roll them in the cinnamon sugar mixture until fully coated. Shake off excess sugar.
5. Arrange the coated biscuit pieces in the prepared bundt pan, layering them evenly. (Tip: Don't pack them too tightly – they need room to puff).
6. Pour any remaining melted butter over the top of the arranged dough, and sprinkle any leftover cinnamon sugar mixture evenly over the butter.
7. Bake for 30–35 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, tent loosely with foil halfway through).
8. Remove from oven and let cool in the pan for exactly 5 minutes. Place a serving plate upside down over the pan, then carefully invert the monkey bread onto the plate. Lift the pan off gently.
9. Serve warm – pull apart with your hands or a fork.

The sticky, caramelized exterior gives way to tender, fluffy bites. This monkey bread is perfect for brunch or dessert. Try drizzling with extra icing for a sweeter touch.

Chocolate Hazelnut Monkey Bread

A gooey, pull-apart bread loaded with chocolate hazelnut spread and baked until golden. Each piece is coated in a buttery cinnamon sugar and finished with a silky ganache. No fuss, just pure indulgence.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Monkey Bread

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon

For the Ganache

• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup bundt pan with butter or nonstick spray.
2. Open the biscuit cans and separate each biscuit. Cut each biscuit into quarters (4 pieces).
3. In a small bowl, stir together the brown sugar and cinnamon. Set aside.
4. Place about 1/2 teaspoon of chocolate hazelnut spread on each biscuit quarter. Don't overfill—just a dab in the center.
5. Roll each piece into a ball, sealing the spread inside. Repeat with all pieces.
6. Dip each ball into the melted butter, then roll in the cinnamon-sugar mixture. Place in the prepared bundt pan, layering evenly.
7. Pour any remaining butter and cinnamon-sugar over the top. Tip: Use a spatula to scrape every bit of butter into the pan for extra moisture.
8. Bake for 25-30 minutes, until the top is deep golden brown and the center is puffed. Let cool in the pan for 5 minutes, then invert onto a serving plate.
9. While the bread cools, make the ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second bursts, stirring after each, until smooth. Tip: If using a stovetop, heat cream until simmering, then pour over chips and stir.
10. Drizzle the ganache over the warm monkey bread. Serve immediately. Tip: For cleaner slices, let the ganache set for 2 minutes before serving.

Pull apart each buttery, hazelnut-filled piece and watch the chocolate ganache stretch. The contrast of soft dough, crunchy sugar coating, and silky ganache makes every bite addictive. Serve warm with a scoop of vanilla ice cream for an over-the-top treat.

Apple Pie Monkey Bread

Zest up your brunch with this Apple Pie Monkey Bread. Biscuit chunks coated in cinnamon sugar, layered with spiced apples, and drenched in homemade caramel. Baked until golden and sticky—it's a crowd-pleaser.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For Cinnamon Sugar Coating

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

For Apple Filling

• 1 can (21 oz) apple pie filling
• 1/2 cup chopped pecans (optional)

For Biscuit Base

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits (8 count each)

For Caramel Sauce

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Generously grease a 12-cup bundt pan with butter or nonstick spray.
2. In a small bowl, mix 1 cup sugar and 2 tsp cinnamon. Set aside.
3. Open biscuit cans, separate biscuits, cut each into quarters. Place in a large bowl.
4. Sprinkle cinnamon sugar mixture over biscuit pieces; toss to coat evenly. (Tip: Use your hands for even coating.)
5. In a separate bowl, roughly chop any large apple pieces from pie filling. Stir in pecans if using.
6. Layer half the coated biscuit pieces in the bottom of the greased bundt pan. Spoon apple mixture over the top.
7. Top with remaining biscuit pieces.
8. In a small saucepan over medium heat, melt butter. Add brown sugar and cream; stir until smooth. Bring to a gentle boil, then remove from heat. Stir in vanilla.
9. Pour caramel sauce evenly over the biscuit layers in the pan. (Tip: Sauce will seem thin but thickens as it bakes.)
10. Bake for 35-40 minutes, until bread is deep golden and caramel is bubbly. (Tip: Cover loosely with foil after 25 minutes if browning too fast.)
11. Remove from oven and let cool in pan for 10 minutes. Place a serving plate upside down over pan, then invert together. Lift off pan.
12. Serve warm.

Result is a perfectly gooey bread with tender apples and rich caramel flavor. Serve warm with vanilla ice cream or a drizzle of extra caramel for an indulgent finish.

Savory Cheesy Garlic Monkey Bread

Here's a savory pull-apart bread that doubles as a party appetizer or side dish. Fluffy biscuit pieces get coated in garlic butter and melted cheese, then baked until golden and bubbly. It’s sharp, cheesy, and utterly addictive.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Garlic Butter

• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 tsp garlic powder
• 1 tbsp fresh parsley, chopped

For the Cheese Coating

• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning

For the Base

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• Nonstick cooking spray

Instructions

1. Preheat oven to 350°F. Spray a 10-inch Bundt pan with nonstick cooking spray.
2. Open both cans of biscuits and cut each biscuit into quarters. Set aside.
3. In a small saucepan over low heat, melt the butter. Stir in minced garlic, garlic powder, and parsley. Remove from heat.
4. In a medium bowl, combine shredded mozzarella, grated Parmesan, and Italian seasoning. Mix well.
5. Working in batches, toss biscuit pieces in the garlic butter, then roll them in the cheese mixture until coated. Place coated pieces evenly in the prepared Bundt pan. Pour any remaining garlic butter over the top.
6. Bake for 25–30 minutes, until the top is golden brown and the cheese is bubbly. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
7. Let cool in the pan for 5 minutes, then invert onto a serving plate. Serve warm.

Layers of buttery, garlicky goodness with melted cheese make this monkey bread irresistible. The pull-apart texture is perfect for dipping in warm marinara or ranch. It’s a guaranteed crowd-pleaser at any gathering.

Caramel Pecan Monkey Bread

Finally, a monkey bread that's as easy as it is impressive. Using canned biscuits and a quick homemade caramel coating, this pull-apart treat comes together in minutes.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Caramel Coating

• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon

For the Pan

• 1/2 cup chopped pecans

For the Dough

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits

Instructions

1. Preheat oven to 350°F.
2. Generously grease a 10-inch Bundt pan with nonstick spray.
3. In a small bowl, mix brown sugar, melted butter, and cinnamon until well combined.
4. Open both cans of biscuits. Separate each biscuit.
5. Cut each biscuit into quarters. (Tip: Cold biscuits cut more cleanly.)
6. Add biscuit pieces to the brown sugar mixture and toss gently to coat evenly.
7. Sprinkle half the chopped pecans evenly into the bottom of the prepared pan.
8. Spoon half of the coated biscuit pieces over the pecans.
9. Sprinkle remaining pecans over the biscuit layer.
10. Top with remaining biscuit pieces.
11. Pour any remaining caramel mixture over the top. (Tip: Use a rubber spatula to scrape every bit.)
12. Bake for 30-35 minutes until golden brown and puffed.
13. Let cool in the pan for 5 minutes. (Tip: Don't skip this—it helps the caramel set slightly, making release easier.)
14. Place a serving plate over the pan and quickly invert to release.
15. Serve warm. (Tip: If it sticks, run a knife around the edges and let cool a few more minutes before inverting.)

Sticky, caramel-coated layers pull apart effortlessly, revealing tender biscuit bites and crunchy pecans. It's perfect for brunch or dessert—serve with vanilla ice cream or a drizzle of extra caramel.

Blueberry Lemon Monkey Bread

Want a breakfast that feels like a treat but comes together fast? This blueberry lemon monkey bread delivers sticky, pull-apart goodness with minimal effort. Perfect for lazy weekends or holiday mornings.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the coating

• 1/2 cup granulated sugar
• 1 tablespoon lemon zest (from 2 lemons)
• 1/4 cup unsalted butter, melted

For the layers

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• 1/2 cup blueberry jam

Instructions

1. Preheat oven to 350°F. Generously grease a 10-inch bundt pan with nonstick spray.
2. Open biscuits and separate. Cut each biscuit into quarters (4 pieces).
3. In a small bowl, mix sugar and lemon zest until fragrant. Place melted butter in another bowl.
4. Working in batches, dip biscuit pieces in melted butter, then roll in sugar-zest mixture to coat evenly. Shake off excess.
5. Layer half the coated biscuit pieces in the prepared pan. Drop half the blueberry jam in small dollops over the pieces.
6. Add remaining biscuit pieces, then top with remaining jam dollops. Press down gently to even out.
7. Bake for 30–35 minutes, until deep golden brown and bubbly. If browning too fast, tent with foil halfway through.
8. Cool in pan for 5 minutes (no longer, or it will stick). Invert onto a serving plate and lift off pan.
9. Let cool for 5 more minutes before serving—the jam will be molten hot. Tip: Use a quality jam for the best fruit flavor.

With its golden, sticky exterior and tender, pull-apart interior, this monkey bread is a weekend winner. Serve it with a dollop of yogurt or a side of fresh blueberries for extra brightness. You'll be reaching for seconds before the first piece is gone.

Pumpkin Spice Monkey Bread

Cinnamon and sugar meet pumpkin spice in this pull-apart monkey bread. Soft biscuit pieces are coated in a warm spice blend, then baked until golden and gooey. A creamy glaze finishes it off.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Biscuit Coating

• 1/2 cup granulated sugar
• 1/4 cup pumpkin pie spice
• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• 1/2 cup unsalted butter, melted

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan.
2. In a small bowl, whisk together granulated sugar and pumpkin pie spice.
3. Open both cans of biscuits. Using a serrated knife (for clean cuts), cut each biscuit into 4 quarters.
4. Roll each biscuit quarter in the sugar-spice mixture until fully coated. Place the coated pieces into the prepared Bundt pan, distributing evenly.
5. Drizzle the melted butter evenly over the biscuit pieces in the pan.
6. Bake for 30 minutes, until the top is deep golden brown and the bread is cooked through. Tip: If the top browns too quickly, tent loosely with foil halfway through.
7. Cool in the pan for exactly 5 minutes. Carefully invert onto a serving plate. Tip: Place the plate over the pan and flip quickly—wear oven mitts.
8. While the bread cools slightly, make the glaze: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla; beat until silky. Tip: If glaze is too thick, add milk one teaspoon at a time.
9. Drizzle the cream cheese glaze over the warm monkey bread. Serve immediately.

Velvety cream cheese glaze seeps into every crevice, creating a decadent bite. The crunchy spiced exterior gives way to soft, pull-apart layers. Perfect for fall brunches or a cozy dessert.

S’mores Monkey Bread

For a no-fuss twist on campfire s'mores, this monkey bread delivers all the gooey, chocolatey goodness in a pull-apart cake. Perfect for parties or a cozy night in.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the biscuit base

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• 1/4 cup unsalted butter, melted

For the coating mixture

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

For the filling and topping

• 1 cup semisweet chocolate chips
• 1 cup mini marshmallows
• 1/2 cup graham cracker crumbs

Instructions

1. Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan with nonstick spray.
2. Open the biscuit cans and separate each biscuit. Use kitchen shears to cut each biscuit into 4 equal pieces.
3. In a small bowl, whisk together the granulated sugar and cinnamon.
4. Place the melted butter in a separate bowl. Dip each biscuit piece into the butter, then roll in the cinnamon-sugar mixture to coat evenly. (Tip: Use one hand for wet, one for dry to avoid sticky fingers.)
5. Layer half of the coated biscuit pieces in the bottom of the prepared pan. Sprinkle with half of the chocolate chips and half of the mini marshmallows. Repeat with remaining biscuit pieces, chocolate chips, and marshmallows.
6. Sprinkle the graham cracker crumbs evenly over the top. (Tip: For extra crunch, toast the crumbs in a dry skillet for 2 minutes before adding.)
7. Bake for 28–30 minutes, until the bread is golden and the marshmallows are puffed and slightly browned. Let cool in the pan for exactly 5 minutes—no longer or it will stick.
8. Place a serving plate upside down over the pan, then carefully invert the monkey bread onto the plate. Lift the pan off. (Tip: Run a knife around the edges if needed to release.) Serve warm.

Leave it to cool slightly before pulling apart – the marshmallows will be molten hot. The gooey texture and crunchy caramelized bits make this a crowd-pleaser.

Bacon Maple Monkey Bread

A sweet-savory twist on classic monkey bread, this version loads tender biscuit pieces with crispy bacon and a sticky maple glaze. Perfect for brunch or a indulgent side dish.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the monkey bread

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits
• 6 slices thick-cut bacon

For the coating

• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon

For the glaze

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon milk

Instructions

1. Preheat oven to 350°F. Grease a 10-inch Bundt pan with nonstick spray.
2. Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels, let cool, then crumble into small pieces.
3. Cut each biscuit into quarters. In a large bowl, whisk together granulated sugar, maple syrup, and cinnamon. Add biscuit pieces and toss until evenly coated. (Tip: Work quickly so the sugar doesn't dissolve.)
4. Layer half the coated biscuit pieces in the prepared pan. Sprinkle with half the crumbled bacon. Repeat with remaining biscuit pieces and bacon. (Tip: Press down lightly to even out the layers.)
5. Bake for 30–35 minutes, until golden brown and the center is set. (Tip: Cover with foil if browning too quickly after 20 minutes.)
6. Let cool in the pan for 5 minutes, then invert onto a serving plate. (Tip: Run a knife around the edges first to loosen.)
7. Whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over warm monkey bread. Serve immediately.

Crunchy caramelized edges give way to soft, pull-apart bread, with salty bacon cutting the sweetness. Serve warm as a stunning brunch centerpiece or a playful dessert — it’s best the day it’s made.

Strawberry Cream Cheese Monkey Bread

Monkey bread gets a creamy, fruity upgrade with this strawberry cream cheese version. Using canned biscuits keeps it quick, while the gooey center and cinnamon coating make it irresistible. Perfect for brunch or dessert.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the filling

• 8 oz cream cheese, softened
• 1/2 cup strawberry jam
• 2 tbsp granulated sugar

For the coating

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted

For the dough

• 2 cans (16.3 oz each) refrigerated buttermilk biscuits

For serving

• Powdered sugar for dusting

Instructions

1. Preheat oven to 350°F. Generously grease a 10-inch Bundt pan.
2. In a small bowl, mix cream cheese, strawberry jam, and 2 tbsp sugar until smooth. (Tip: Ensure cream cheese is fully softened to avoid lumps.)
3. In a shallow bowl, combine 1/2 cup sugar and cinnamon. Place melted butter in another bowl.
4. Cut each biscuit into 4 quarters. Flatten each piece slightly. Place about 1 teaspoon of cream cheese mixture in the center. Pinch edges to seal into a ball. (Tip: Don't overstuff or filling may leak out during baking.)
5. Roll each ball in melted butter, then in cinnamon sugar. Shake off excess butter before coating. Arrange in prepared Bundt pan, layering evenly. (Tip: Leave small gaps for even rising.)
6. Bake for 30-35 minutes until golden brown and cooked through. Internal temperature should reach 200°F. Let cool in pan for 5 minutes, then invert onto a plate.
7. Dust generously with powdered sugar before serving. Serve warm.

Monkey bread emerges with a gooey strawberry-cheese center and crisp cinnamon crust. It’s perfect for weekend brunch or a sweet treat. Serve with fresh strawberries for extra flair.

Conclusion

Round up your favorite canned biscuits and get ready for gooey, cinnamon-sugar goodness! These 20 monkey bread recipes are perfect for brunch, dessert, or anytime. Try a few, then drop a comment with your top pick. Don’t forget to share this sweet collection on Pinterest!