Monkey Bread with Canned Biscuits

Monkey Bread with Canned Biscuits is one of those delightful treats that brings warmth and comfort with every pull-apart bite. It’s sticky, sweet, and perfectly spiced with cinnamon and cardamom, making it a crowd-pleaser for breakfast, brunch, or dessert. What makes this recipe truly magical is how easy it is to assemble using refrigerated biscuit dough, cutting down prep time without compromising on flavor or texture. Whether you’re hosting a holiday gathering or just craving something cozy, this Monkey Bread will quickly become your go-to.

Why This Recipe Belongs in Your Rotation

There’s something undeniably fun about Monkey Bread—the way its soft, buttery pieces come apart with your fingers, revealing a gooey, caramelized center. Using canned biscuits elevates this classic treat into an accessible, weeknight-friendly recipe. You don’t need to make dough from scratch, and the results are just as tender and flaky as homemade. Plus, the addition of cardamom adds a subtle complexity that sets this apart from your typical cinnamon sugar pull-apart.

This recipe is perfect for sharing with family or friends during a lazy weekend morning or holiday brunch. It’s adaptable, allowing you to toss in nuts or even experiment with different spices. If you love the comforting warmth of Cinnamon Raisin Swirl Bagel Bread or the indulgent layers of Maple Pecan Sticky Buns With Caramel Glaze, you’ll appreciate how this Monkey Bread fits perfectly into that sweet, stick-to-your-fingers category of treats.

Ingredients at a Glance

• 1 1/2 tablespoons butter (for greasing)
• 2 (16 oz.) packages refrigerated biscuit dough (I use Pillsbury Grand’s Buttermilk Biscuits—do NOT use the flake ones, see Notes)
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon cardamom
• 1 cup chopped pecans (optional)
• 16 tablespoons unsalted butter (or salted butter and omit added salt)
• 1/2 cup light brown sugar, packed
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Recommended Tools

• Bundt pan – For that classic Monkey Bread shape and even baking.
• Mixing bowls – To combine your sugars and spices, and toss biscuit dough pieces.
• Measuring spoons and cups – Accuracy matters, especially with spices and sugars.
• Sharp knife or kitchen scissors – To cut biscuit dough into bite-sized pieces.
• Oven mitts – Safety first when handling hot pans.

Monkey Bread with Canned Biscuits in Steps

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Generously grease your bundt pan with 1 1/2 tablespoons of butter, making sure every nook and cranny is coated. This will help your Monkey Bread release easily and add a subtle buttery flavor to the crust.

Step 2: Cut and Coat the Biscuit Dough

Open your refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters using a sharp knife or kitchen scissors. In a large bowl, combine the granulated sugar, ground cinnamon, and cardamom. Toss the biscuit pieces in the sugar-spice mixture until each piece is fully coated.

Step 3: Assemble with Pecans (Optional)

If you’re using pecans, sprinkle a layer of chopped nuts at the bottom of the greased bundt pan. Then add a few coated biscuit pieces, followed by another sprinkle of pecans, layering until all dough pieces are used. This adds a lovely crunch and nutty depth to the Monkey Bread.

Step 4: Make the Sticky Butter Sauce

In a small saucepan, melt the 16 tablespoons of butter over medium heat. Stir in the light brown sugar, salt, and vanilla extract until the sugar dissolves and the sauce is smooth. Pour this sticky mixture evenly over the layered biscuit dough in the bundt pan, ensuring every piece will soak up that luscious caramel flavor.

Step 5: Bake to Perfection

Place your bundt pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few sticky crumbs.

Step 6: Cool and Serve

Let your Monkey Bread cool in the pan for about 10 minutes. Then carefully invert it onto a serving plate. The sticky sauce will continue to thicken as it cools, making every bite irresistibly gooey. Serve warm for the best experience.

Season-by-Season Upgrades

• Fall: Add chopped dried apples and swap pecans for walnuts. A dash of nutmeg enhances the autumnal vibe.
• Winter: Mix in crystallized ginger and orange zest for a festive twist.
• Spring: Toss in chopped fresh strawberries or raspberries post-bake for a fresh, tangy contrast.
• Summer: Add a handful of shredded coconut and pineapple bits for a tropical flair reminiscent of Zucchini Bread with a twist.

Don’t Do This

• Don’t use the flake-style biscuit dough; it won’t give you the fluffy, tender texture essential for Monkey Bread with Canned Biscuits.
• Don’t skip greasing the bundt pan thoroughly. The sticky sauce can make it tough to release without enough butter.
• Avoid overbaking. Monkey Bread should be golden and gooey, not dry or hard.
• Don’t stir the biscuit pieces once the buttery sugar sauce is poured over. You want the layers to stay intact for that signature pull-apart effect.

Shelf Life & Storage

Monkey Bread with Canned Biscuits is best enjoyed fresh and warm, but it can be stored for up to 2 days at room temperature, covered tightly with plastic wrap or foil. For longer storage, refrigerate it in an airtight container for up to 4 days. Reheat slices in the microwave for about 20 seconds or in a low oven to bring back the gooey magic.

Ask & Learn

Can I make Monkey Bread ahead of time?

Yes! You can assemble the Monkey Bread the night before, cover it tightly, and refrigerate. When you’re ready to bake, bring it to room temperature for about 30 minutes before placing it in the oven. This helps the dough bake evenly and maintain its texture.

What if I’m allergic to nuts or don’t like pecans?

You can simply omit the pecans for a nut-free version, or substitute with seeds like pumpkin or sunflower seeds for added crunch. The Monkey Bread will still be deliciously sticky and flavorful.

Can I use other types of biscuit dough?

While Pillsbury Grand’s Buttermilk Biscuits are ideal for their size and texture, you can experiment with other similar refrigerated biscuit doughs. Just avoid the flake-style biscuits, as they tend to separate and won’t provide the tender pull-apart texture we want.

How do I get the Monkey Bread out of the bundt pan without it sticking?

Generous greasing with butter before assembly is key. After baking, let the bread cool for about 10 minutes, then place a plate over the bundt pan and invert quickly but carefully. If it sticks, gently tap the pan and use a thin spatula around the edges to loosen the bread.

Try These Next

• Cinnamon Raisin Swirl Bagel Bread – A twist on classic bagels with swirls of cinnamon and raisins.
• Maple Pecan Sticky Buns With Caramel Glaze – Sticky buns with a rich maple glaze and crunchy pecans.
• Zucchini Bread – Moist and flavorful bread packed with fresh zucchini and warm spices.

Final Thoughts

Monkey Bread with Canned Biscuits is a simple yet indulgent way to satisfy your sweet tooth with minimal effort. The combination of cinnamon, cardamom, and that luscious brown sugar butter sauce makes every bite a mini celebration. Its versatility means you can customize it to suit any season or occasion, and its ease of preparation ensures it’s a recipe you’ll turn to again and again. Whether you’re making it for a special brunch or a cozy weekend treat, this Monkey Bread will bring smiles and sticky fingers to the table every time.

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