Why You’ll Love This Recipe

Effortless prep using convenient canned biscuit dough
Irresistibly gooey texture, with sweet caramel and cinnamon notes that delight both kids and adults
Versatile: make it sweet or savory, add nuts, fruits, or even a cream cheese drizzle for endless variations

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

granulated sugar
ground cinnamon
refrigerated Pillsbury biscuits (either Grands! Flaky Layers or buttermilk style)
butter (salted or unsalted)
packed brown sugar
optional: chopped walnuts, raisins

directions

Preheat oven to 350 °F. Grease a 12‑cup fluted tube pan (Bundt pan).
In a large resealable bag, mix granulated sugar and cinnamon.
Separate biscuits and cut each into quarters. Coat them in the sugar–cinnamon bag.
Layer coated pieces in the prepared pan, sprinkling walnuts and raisins between layers if using.
In a saucepan, melt butter, whisk in brown sugar until smooth, then pour over the biscuits.
Bake 30–40 minutes. Dough is done when the center is no longer doughy and top is golden brown.
Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Let any caramel drizzle over the top. Serve warm.

Servings and timing

Servings: 12
Prep time: ~15–25 minutes
Bake time: ~30–40 minutes
Total time: ~1 hour 5 minutes

Variations

Pumpkin spice twist: use pumpkin spice blend (cinnamon, ginger, nutmeg, cloves) instead of plain cinnamon
Fruit and nut combos: swap walnuts/raisins for pecans, cashews, dried cherries, or chocolate chips
Savory version: skip sugar, add cheese, herbs, even bacon—great as a dinner side
Mini muffins: bake in a muffin tin for individual-size portions—just reduce bake time slightly

storage/reheating

Room temp (airtight container): up to 2 days
Refrigerator (airtight): up to 3 days (use toothpicks to prevent wrap from sticking)
Freezer (wrapped in foil/plastic): up to 2 months
Reheat options:
- Microwave refrigerated portion for 20–30 sec on 50% power
- Frozen pieces: thaw 2–3 hrs at room temperature, then reheat as above
- Oven: reheat larger portion at 300 °F until warmed through

FAQs

What kind of biscuits work best?

You can use either Pillsbury Grands! Flaky Layers or the standard buttermilk biscuit cans. The flaky layers give a more delicate pull‑apart texture, while buttermilk biscuits are slightly heartier.

Can I assemble the monkey bread ahead of time?

Yes—prepare up to the point of baking, cover with foil, and refrigerate for up to 1 hour before baking. Longer may affect rise.

My monkey bread has dry or doughy spots. What went wrong?

Make sure each biscuit is well coated in cinnamon sugar and that the butter–brown sugar mixture is poured evenly. Bake until the center biscuit is no longer doughy (190 °F internal temperature is ideal).

Why is it called monkey bread?

Many believe the name comes from the finger‑picking method of eating, reminiscent of how monkeys eat. Others think it looks like the monkey puzzle tree.

Can I use other biscuit brands?

Absolutely—you can substitute any refrigerated biscuit dough. Results may vary slightly in texture.

What pan should I use?

A 12‑cup fluted tube (Bundt) pan is ideal to promote even baking and caramel pooling in the center. You can also use two 9×5 loaf pans—adjust bake time as needed.

My crust burned before the center finished baking.

After about 25 minutes, tent with foil to prevent over‑browning, then continue baking until fully done.

Is it better to grease or not grease the pan?

Greasing helps, but the butter and sugar glaze alone often work without additional spray. If in doubt, lightly grease for easier release.

How should leftovers be stored?

Keep them in an airtight container at room temperature for up to 3 days. Refrigeration can dry them faster.

Can I make individual servings?

Yes, use a muffin tin to make monkey‑bread muffins; bake until golden and cooked through (~25–30 min).

Conclusion

Pillsbury Monkey Bread is a simple yet crowd-pleasing recipe that turns pantry staples into a ooey-gooey delight. With minimal prep and endless possibilities for customization, it’s the perfect treat for breakfast, brunch, or dessert. Whether you stick to the classic version or add your own twist, it’ll disappear fast. Enjoy every sticky, sweet pull-apart bite!