I love recipes that feel fancy but are actually fast and forgiving. This Monkey Bread with Canned Biscuits is one of those — sticky, pull-apart comfort that looks like you spent hours in the kitchen, but really starts with refrigerated biscuit dough and a few pantry staples. It’s a great weekend treat or a simple dessert to bring to brunch.

The texture is soft and pillowy inside, with a caramel-like sauce that soaks into every piece. You can make most of it ahead, and the steps aren’t fussy. If you can measure, shake, and pour, you’ll have a show-stopping pull-apart bread in under an hour.

Below I walk you through the exact ingredients and steps I use, plus tips to avoid common mistakes and options to customize. Follow the directions as written for a reliable result, and read the notes to tweak the flavor to your liking.

Gather These Ingredients

1 1/2 tablespoons butter for greasing — used to heavily grease a 12-cup Bundt pan so the monkey bread releases cleanly.
2 16 oz. packages refrigerated biscuit dough (I use Pillsbury Grand’s Buttermilk Biscuits – do NOT use the flake ones – see Notes) — the base dough; gives the pull-apart texture and rise.
1 cup granulated sugar — combined with spices to coat the biscuit pieces and build the caramel base.
1 tablespoon ground cinnamon — the main warm spice for the coating.
1/2 teaspoon cardamom — adds a subtle fragrant note that lifts the flavor.
1 cup chopped pecans (optional) — sprinkled in the pan and between layers for crunch and flavor.
16 tablespoons unsalted butter (or salted and omit the salt) — melts into the brown sugar to make the sauce that bakes into the dough.
1/2 cup light brown sugar, packed — works with the butter to create the caramel-like sauce.
1/4 teaspoon salt — balances the sweetness; omit if using salted butter as noted.
1 teaspoon vanilla extract — stirred into the sauce after it’s removed from heat to boost flavor.

Monkey Bread with Canned Biscuits, Made Easy

Preheat the oven to 350°F. Heavily grease a 12-cup Bundt pan with 1 1/2 tablespoons softened butter, using a pastry brush or a crumpled piece of wax/parchment paper to get into all the nooks and crannies. Sprinkle 1/2 cup chopped pecans evenly across the bottom of the pan and set the pan aside.
Mix the cinnamon-sugar: in a bowl or large resealable plastic bag, whisk together 1 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon cardamom. Set aside 1/2 cup of this cinnamon-sugar mixture in a small bowl for the sauce; leave the remaining mixture for coating the biscuits.
Prepare the biscuit pieces: open the refrigerated biscuit dough called for in the ingredients and separate the biscuits. Cut each biscuit into 4 quarters. Optionally roll each quarter into a small ball (rolling is optional but gives a fluffier, prettier result).
Coat and layer the biscuits: working in batches (about 12 pieces at a time), place the biscuit quarters/balls into the bag or bowl with the remaining cinnamon-sugar and shake or toss to coat evenly. Arrange the coated pieces in the Bundt pan, placing them so they are offset and not stacked directly on top of each other. As you layer the dough pieces, sprinkle the remaining 1/2 cup chopped pecans between the layers. Continue coating and layering until all biscuit pieces are in the pan.
Make the caramel-like sauce: in a small saucepan combine the reserved 1/2 cup cinnamon-sugar mixture, 1/2 cup packed light brown sugar, 16 tablespoons unsalted butter (if using salted butter, omit the 1/4 teaspoon salt below), and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil. Remove the pan from the heat immediately, stir in 1 teaspoon vanilla extract, and stir until the sugars are fully dissolved.
Pour the sauce over the dough: slowly and evenly pour the hot sauce over the dough balls in the pan. Pause occasionally to tilt and gently shake the pan so the sauce distributes and reaches the bottom and between pieces.
Bake: place the pan in the center of the preheated oven and bake at 350°F for 30–35 minutes, until the dough is cooked through. An instant-read thermometer inserted into the biscuits should read 190°F–200°F.
Cool and unmold: let the monkey bread cool in the pan on a wire rack for 10 minutes. Place a large plate over the pan and invert the pan to release the bread. If any sauce remains in the pan, spoon or brush it over the top of the monkey bread. Serve warm.

Why This Recipe Is Reliable

This version trusts refrigerated biscuit dough for consistent results. The dough is manufactured to rise evenly and bake to a tender crumb every time, so you don’t need to worry about complicated yeasted starters.

The method separates the coating sugar from the sauce sugar so you get both a flavorful crust on each piece and a rich caramel base. Layering the pieces offset rather than stacked prevents dense blobs and helps heat circulate during baking.

Lastly, the bake time and the instant-read temperature give you an objective endpoint. Oven times vary, so the thermometer ensures you bake to the right doneness without drying out the bread.

Ingredient Flex Options

Swap nuts: if pecans aren’t your thing, use chopped walnuts or omit nuts entirely. Pecans are optional in the ingredient list for a reason.
Biscuit type: use the specified refrigerated biscuit dough; avoid flake-style biscuits as noted. The recipe depends on the structural behavior of non-flake biscuits.
Butter salt preference: the recipe lists unsalted butter. If you use salted butter, omit the 1/4 teaspoon salt called for in the sauce.
Spice tweak: the cinnamon-cardamom mix is classic, but you can adjust the cardamom amount if you prefer a milder floral note. The proportions in the ingredient list are the baseline.

Essential Tools for Success

12-cup Bundt pan — the shape creates the pull-apart loaf and needs even greasing.
Pastry brush or crumpled wax/parchment — to fully grease the pan’s nooks and crannies.
Small saucepan — to melt butter and cook the sauce.
Instant-read thermometer — to check the internal dough temperature (190°F–200°F).
Large resealable plastic bag or mixing bowl — for tossing the biscuit pieces in the cinnamon-sugar.
Wire rack and a large plate — for the 10-minute cool and the inversion step.

Slip-Ups to Skip

Under-greasing the pan — if pockets aren’t well greased, the bread can stick. Use the full 1 1/2 tablespoons and get into the ridges.
Using flake-style biscuits — they behave differently and won’t give the same pull-apart texture; follow the ingredient note and choose non-flake refrigerated biscuits.
Layering the pieces directly on top of one another — stackless, offset placement helps even baking and sauce distribution.
Pouring the sauce and immediately baking without ensuring it reaches between layers — tilt and shake the pan as you pour to help the sauce settle in.
Skipping the thermometer — visual cues alone can be misleading; 190°F–200°F is the reliable indicator of doneness.

Customize for Your Needs

Want a less sweet version? Reduce the granulated sugar coating slightly, but keep the sauce quantities the same for that classic glaze. Need a nut-free option? Skip the pecans and increase the cinnamon mix for extra flavor. Serving a crowd? Double the recipe and use two Bundt pans rather than changing the bake size.

If you like a glaze on top, let the monkey bread cool for a few extra minutes and brush on any leftover sauce from the pan. For a richer finish, spoon warmed sauce over individual portions when serving.

Little Things that Matter

Rolling the quartered biscuits into balls is optional, but it improves presentation and creates a more uniform crumb. If you choose not to roll, expect a slightly more rustic look and texture.

Reserve exactly 1/2 cup of the cinnamon-sugar mix for the sauce; that split is intentional. Mixing all the sugar in the sauce or all in the coating will change how the final texture and sweetness distribute through the loaf.

Let the pan rest for the full 10 minutes before inverting. The structure firms enough in that time for a clean release but is still warm enough that sauce will glaze the top when you flip it out.

Keep It Fresh: Storage Guide

Room temperature: Store in an airtight container for up to 24 hours. Warmth keeps the bread soft, but prolonged exposure will dry it out.
Refrigeration: Wrap tightly and refrigerate up to 3 days. Reheat in a low oven (300°F) for 8–12 minutes to restore warmth and loosened sauce.
Freezing: You can freeze portions wrapped well for up to 1 month. Thaw in the fridge overnight and reheat gently in the oven.

Reader Questions

Can I use a different sized pan?

This recipe is designed for a 12-cup Bundt pan. A smaller pan will overflow; a much larger pan will spread the dough and alter bake time. If you must change pan size, monitor the bake closely and use the thermometer to check doneness.

What if my biscuit dough is the flaky type?

Don’t use flaky-style biscuits. The recipe specifically calls for standard refrigerated biscuits (the ingredient note names Pillsbury Grand’s Buttermilk Biscuits as a reliable option). Flaky biscuits separate too much and won’t produce the intended texture.

Can I make this ahead?

You can assemble the coated biscuit pieces in the pan, cover tightly, and refrigerate for a few hours before making the sauce and baking. If chilled, you may need a few extra minutes in the oven; use the thermometer to confirm 190°F–200°F.

How do I serve it?

Serve warm straight from the pan after inverting. Encourage pulling apart by hand — that’s the point. If you’d like, spoon any remaining sauce over the top for extra shine.

The Last Word

Monkey Bread with Canned Biscuits is a dependable, crowd-pleasing recipe that rewards simple techniques: thorough greasing, even coating, and careful sauce distribution. Follow the ingredient list and the step-by-step directions closely for the best result, and use the tips above to adapt the flavor or timing to your kitchen. It’s sticky, comforting, and easy enough to make any day special.

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Monkey Bread with Canned Biscuits

Sticky pull-apart monkey bread made with refrigerated biscuit dough coated in cinnamon-sugar and baked with a butter and brown sugar caramel-like sauce.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Servings: 8 servings

Ingredients

1 1/2 tablespoonsbutter for greasing
216 oz. packagesrefrigerated biscuit dough I use Pillsbury Grand's Buttermilk Biscuits-do NOT use the flake ones-see Notes
1 cupgranulated sugar
1 tablespoonground cinnamon
1/2 teaspooncardamom
1 cupchopped pecans optional
16 tablespoonsunsalted butter or salted and omit the salt
1/2 cuplight brown sugar packed
1/4 teaspoonsalt
1 teaspoonvanilla extract

Instructions

Preheat the oven to 350°F. Heavily grease a 12-cup Bundt pan with 1 1/2 tablespoons softened butter, using a pastry brush or a crumpled piece of wax/parchment paper to get into all the nooks and crannies. Sprinkle 1/2 cup chopped pecans evenly across the bottom of the pan and set the pan aside.
Mix the cinnamon-sugar: in a bowl or large resealable plastic bag, whisk together 1 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon cardamom. Set aside 1/2 cup of this cinnamon-sugar mixture in a small bowl for the sauce; leave the remaining mixture for coating the biscuits.
Prepare the biscuit pieces: open the refrigerated biscuit dough called for in the ingredients and separate the biscuits. Cut each biscuit into 4 quarters. Optionally roll each quarter into a small ball (rolling is optional but gives a fluffier, prettier result).
Coat and layer the biscuits: working in batches (about 12 pieces at a time), place the biscuit quarters/balls into the bag or bowl with the remaining cinnamon-sugar and shake or toss to coat evenly. Arrange the coated pieces in the Bundt pan, placing them so they are offset and not stacked directly on top of each other. As you layer the dough pieces, sprinkle the remaining 1/2 cup chopped pecans between the layers. Continue coating and layering until all biscuit pieces are in the pan.
Make the caramel-like sauce: in a small saucepan combine the reserved 1/2 cup cinnamon-sugar mixture, 1/2 cup packed light brown sugar, 16 tablespoons unsalted butter (if using salted butter, omit the 1/4 teaspoon salt below), and 1/4 teaspoon salt. Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes to a boil. Remove the pan from the heat immediately, stir in 1 teaspoon vanilla extract, and stir until the sugars are fully dissolved.
Pour the sauce over the dough: slowly and evenly pour the hot sauce over the dough balls in the pan. Pause occasionally to tilt and gently shake the pan so the sauce distributes and reaches the bottom and between pieces.
Bake: place the pan in the center of the preheated oven and bake at 350°F for 30–35 minutes, until the dough is cooked through. An instant-read thermometer inserted into the biscuits should read 190°F–200°F.
Cool and unmold: let the monkey bread cool in the pan on a wire rack for 10 minutes. Place a large plate over the pan and invert the pan to release the bread. If any sauce remains in the pan, spoon or brush it over the top of the monkey bread. Serve warm.

Equipment

12-cup Bundt pan
Pastry brush
Mixing Bowl
large resealable plastic bag
Small Saucepan
Wire Rack
Large plate

Notes

Notes
Biscuits: There are two types of Pillsbury buttermilk biscuits—one that boasts “flaky layers” and a traditional one that sometimes describes itself as “fluffy.”
Please do NOT use
the flaky layers biscuits; they won’t hold together as well.