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Monkey Bread with Canned Biscuits

This Monkey Bread with Canned Biscuits is sticky, sweet, and spiced perfectly for a cozy breakfast or brunch treat everyone will love.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Cardamom, Cinnamon, Comfort Food, Easy, Pull-Apart, Quick, Sticky
Servings: 8 servings

Ingredients

  • 1 1/2 tablespoons butter for greasing
  • 2 packages refrigerated biscuit dough (16 oz. each, Pillsbury Grand’s Buttermilk Biscuits recommended, do NOT use flake ones)
  • 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

Instructions

Prepare Your Pan

  • Preheat oven to 350°F (175°C). Generously grease your bundt pan with 1 1/2 tablespoons of butter, coating every nook and cranny.

Cut and Coat the Biscuit Dough

  • Open refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters. In a large bowl, combine granulated sugar, ground cinnamon, and cardamom. Toss biscuit pieces in sugar-spice mixture until fully coated.

Assemble with Pecans (Optional)

  • If using pecans, sprinkle a layer of chopped nuts at the bottom of the greased bundt pan. Add some coated biscuit pieces, then another sprinkle of pecans. Repeat layering until all dough pieces are used.

Make the Sticky Butter Sauce

  • Melt 16 tablespoons of butter in a small saucepan over medium heat. Stir in light brown sugar, salt, and vanilla extract until sugar dissolves and sauce is smooth. Pour sauce evenly over the layered biscuit dough in the bundt pan.

Bake to Perfection

  • Bake in preheated oven for 35-40 minutes, or until top is golden brown and sauce is bubbling. Check doneness by inserting a toothpick into the center; it should come out clean or with a few sticky crumbs.

Cool and Serve

  • Let Monkey Bread cool in pan for about 10 minutes. Carefully invert onto a serving plate. Serve warm for best taste and sticky gooey texture.

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Measuring Spoons and Cups
  • Sharp knife or kitchen scissors
  • Oven mitts

Notes

  • Use Pillsbury Grand’s Buttermilk Biscuits and avoid flake-style dough for the best texture.
  • Grease the bundt pan generously to ensure easy release of the Monkey Bread.
  • For nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.
  • Assemble ahead and refrigerate overnight; bring to room temperature before baking for even cooking.
  • Store leftovers covered at room temperature up to 2 days or refrigerate up to 4 days; reheat gently.