Gooey Pull-Apart Cinnamon Monkey Bread with Canned Biscuits

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This monkey bread uses canned biscuits to skip the homemade dough entirely, giving you a gooey, cinnamon-sugar pull-apart bread in about 45 minutes.

It’s ridiculously easy and tastes like you spent hours baking.

Why You’ll Love It

  • Uses canned biscuits—no dough from scratch
  • Ready in under an hour
  • Gooey caramel coating on every piece
  • Perfect for feeding a crowd
  • Kids can help roll the dough balls

Ingredients

For the Dough:

  • 2 cans (16.3 ounces each) refrigerated biscuit dough (Grands or similar)

For the Cinnamon Sugar Coating:

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

For the Caramel Sauce:

  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Optional Add-Ins:

  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup raisins

Steps

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease a 10-inch bundt pan with butter or nonstick spray, making sure to coat all the crevices.
  3. If using nuts, scatter them in the bottom of the greased pan.
  4. In a medium bowl, mix the granulated sugar and cinnamon together.
  5. Open the biscuit cans and separate the biscuits.
  6. Cut each biscuit into 4 pieces using kitchen scissors or a knife.
  7. Working in batches, toss the biscuit pieces in the cinnamon sugar mixture until completely coated.
  8. Layer the coated pieces evenly in the prepared bundt pan.
  9. In a small saucepan, melt the butter over medium heat.
  10. Add the brown sugar and stir until dissolved and bubbling, about 2 minutes.
  11. Remove from heat and stir in the vanilla and salt.
  12. Pour the caramel sauce evenly over the biscuit pieces in the pan.
  13. Bake for 35–40 minutes until the top is deep golden brown and the center is cooked through.
  14. Let the monkey bread cool in the pan for exactly 5 minutes—no longer, or it will stick.
  15. Place a serving plate over the pan and carefully flip to release the monkey bread.
  16. Serve warm while the caramel is still gooey.

Helpful Tips and Substitutions

Don’t skip greasing the pan thoroughly—this is the number one reason monkey bread sticks.

Use Grands-style biscuits (the larger, flaky kind) for the best texture.

If you only have one can of biscuits, halve the sauce recipe and use a 9-inch round cake pan instead.

For extra gooeyness, add 2 tablespoons of heavy cream to the caramel sauce.

A silicone spatula works best for scraping every bit of caramel from the pan.

Substitute maple syrup for half the brown sugar for a maple-cinnamon variation.

The 5-minute cooling time is critical—set a timer.

Serving Ideas

Place the monkey bread in the center of the table and let everyone pull pieces directly.

Drizzle with a simple glaze (1 cup powdered sugar + 2 tablespoons milk) for extra sweetness.

Serve alongside fresh fruit and yogurt for brunch.

Pair with coffee, hot chocolate, or cold milk.

For a party, use appetizer picks so guests can grab pieces without sticky fingers.

Make-Ahead and Storage

Monkey bread is best served the day it’s made.

Store leftovers covered at room temperature for up to 2 days.

Reheat individual portions in the microwave for 15–20 seconds or warm the whole thing in a 300°F oven for 10 minutes.

You can prepare the cinnamon-sugar coated biscuit pieces the night before and refrigerate them in a airtight container.

Make the caramel sauce ahead and reheat gently before pouring over the biscuits.

This recipe does not freeze well—the texture becomes gummy.

Guaranteed to Disappear

This monkey bread is the kind of recipe that makes you look like a baking pro while using store-bought shortcuts.

Nobody needs to know it only took 10 minutes of hands-on work.

Make it once and it will become a regular request at your house.

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