Cinnamon Pull-Apart Monkey Bread

Soft, buttery and sweet, this Cinnamon Pull-Apart Monkey Bread recipe is a crowd-pleaser for breakfast, brunch, or holiday mornings. Fluffy biscuit pieces are coated in cinnamon-sugar, layered with optional nuts and dried fruit, then smothered in a rich brown sugar sauce. This easy Monkey Bread is fun to pull apart, simple to make, and so delicious!

What is Monkey Bread?

Monkey bread, also known as bubble bread or sticky bread, is a sweet pull-apart bread baked in a bundt pan with a buttery brown sugar sauce.

Each bite-sized piece is rolled in cinnamon-sugar, then baked until soft, gooey, and golden.

Using refrigerated biscuits as a shortcut makes this cozy Cinnamon Pull-Apart Monkey Bread quick to prepare and completely irresistible.

If you love cozy breakfast treats like my Slow Cooker Cinnamon Roll Casserole, you’ll adore this sticky pull-apart cinnamon bread.

Why You’ll Love This Monkey Bread Recipe

• Easy Monkey Bread with Biscuits: Uses refrigerated biscuits. No yeast – no rising.
• Perfectly Sweet & Sticky: Cinnamon-sugar coating and a butter-brown sugar sauce gives every bite a rich caramel flavor.
• Crowd-Pleaser: Fun to pull apart, kid-friendly, and ideal for holidays like Christmas, Thanksgiving, or Easter.
• Customizable: Add nuts, raisins, or cranberries for extra flavor and texture.

This semi-homemade pull-apart monkey bread is ooey-gooey, sweet, and sticky in the best way.

Often served at family gatherings or holiday brunches, it’s a special treat everyone looks forward to.

Each piece bakes golden on the outside, soft inside, with a brown sugar sauce that seeps into every layer.

Ingredients in Cinnamon Pull-Apart Bread

Exact amounts are located in the recipe card below.

Here’s what you’ll need for Cinnamon Pull-Apart Monkey Bread:

Cinnamon-Sugar Coating

• Granulated Sugar
• Cinnamon

Bread

• Grands Refrigerated Biscuits

Optional Filling Add-Ins

• Chopped Nuts (optional)
• Raisins or Dried Cranberries (optional)

Brown Sugar Sauce

• Unsalted Butter
• Lightly Packed Brown Sugar
• Cinnamon
• Vanilla
• Heavy Cream or Evaporated Milk

Step-by-Step Instructions for Pull-Apart Monkey Bread

1. Prepare the Pan and Dough

• Preheat oven to 350°F and grease a 9-inch or 10-inch bundt pan generously.
• Mix granulated sugar and cinnamon in a large zip-top bag.
• Cut each biscuit into quarters or sixths.

2. Coat the Biscuit Pieces

• Add half the biscuit pieces to the bag. Close and shake to coat.
• Place them in the pan without pressing them down.
• Sprinkle with half the optional nuts or fruit (you’ll make the sauce, then continue with the rest of the dough).

3. Make the Caramel Sauce

• Melt butter in a saucepan over medium heat.
• Stir in brown sugar, cinnamon, and vanilla.

• Bring to a boil for 1 minute, stirring frequently.
• Remove from heat, then whisk in warmed cream.

• Pour half of the sauce evenly over first layer of the biscuit mixture.
• Add the remaining dough pieces and nuts or dried fruit.

• Pour remaining half of the sauce evenly over second layer of the biscuit mixture.

4. Bake and Serve

• Bake 35–45 minutes, until biscuits are cooked through.
• Let rest for 7 minutes, then invert onto a plate.
• Serve warm and pull apart to enjoy!

Making Monkey Bread with Yeast Doughs

While this Cinnamon Pull-Apart Monkey Bread recipe is written for canned biscuits, you can also make monkey bread with frozen rolls or homemade yeast dough.

Note: These yeast-based versions take longer than the biscuit method, but give you a classic bakery-style monkey bread with a chewy texture and richer flavor.

Using Frozen Bread Rolls

• Thaw about 24 frozen dinner rolls (such as Rhodes brand) until soft enough to cut.
• Cut each roll in half or quarters.
• Roll pieces in the cinnamon-sugar mixture and layer them in the pan.
• Cover and let the dough rise for 45–60 minutes, until puffy.
• Pour the brown sugar sauce over the top and bake at 350°F for 30–40 minutes, or until golden brown and cooked through.

Using Homemade Yeast Dough

• Prepare your favorite sweet roll or bread dough recipe.
• After the first rise, pinch off pieces about the size of a walnut.
• Roll dough pieces in cinnamon-sugar and layer in the pan.
• Cover and let rise again for 30–45 minutes, until nearly doubled.
• Pour the sauce over and bake at 350°F for 30–40 minutes, until golden brown and fully baked.

Storage and Reheating Instructions for Sticky Bread

• Store covered at room temperature up to 2 days.
• Reheat individual servings in the microwave for 20–30 seconds.
• Freeze leftovers for up to 1 month; thaw and reheat before serving.

If you make this yummy Cinnamon Pull-Apart Monkey Bread, please leave a comment below with a star rating. I’d love to hear from you!

FAQs About Cinnamon Monkey Bread

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