Picking apart a Monkey Bread for breakfast or as a dessert is so much fun! This quick and easy recipe uses refrigerated biscuit dough and dresses it up with butter, sugar (both white and brown), cinnamon and allspice. Top it off with some icing and you’ve got the very best semi-homemade monkey bread!

A whole monkey bread is placed next to a plate of smaller bites.

Monkey Bread

Monkey bread is a kid-friendly treat that’s great for both breakfast or dessert! Why is it so kid-friendly? Well, the name alone is adorable and gets the little ones excited. Then when they discover it’s a sweet treat meant to eat with your fingers, the fun really begins. Monkey bread is ideal for parties of all kinds where kids, grandparents, and everyone in between will be in attendance.

It’s got those warm spices that’ll make everyone feel so cozy and as it bakes, it’ll fill the whole house with that sugary smell. It’s sweet, spiced, and encourages the whole family to gather around and pick it apart together. It’s ideal for holiday mornings with everyone together!

So, what exactly is monkey bread? This recipe uses biscuit dough (because on busy mornings there’s just no way I’m kneading dough) and makes it delicious with brown and white sugars, butter, cinnamon and allspice. The little balls of biscuit dough are tossed with everything and piled high in a bundt cake pan. Then, it all gets baked to sweet, warm, pillowy perfection.

Icing is being drizzled on top of baked monkey bread.

How to Make Monkey Bread

This monkey bread with biscuit dough comes together in no time! Scroll down to the recipe card to find more details about ingredient measurements and step-by-step instructions.

  1. Prepare. Preheat the oven to 350°F. While that’s heating up, add the sugar and spices to a bowl and combine them. Cut the biscuits into quarters and roll each one into a ball. Prepare a bundt pan by coating it with cooking spray.
  2. Roll and arrange. Roll each of the dough balls into the spiced sugar mixture. Once rolled, place each of the balls into the prepared pan.
  3. Make it buttery. Pour leftover sugar into the butter and give it a good stir to combine. Pour the butter all over the unbaked monkey bread.
  4. Bake. Bake in the oven for about 35-40 minutes. You’ll know it’s done when it’s puffed up and golden brown.
  5. Let cool. Remove the monkey bread from the oven and let it cool in the pan for 5 minutes or so. Then, flip it onto a serving plate. Serve it as it is or with some icing, and enjoy.
Icing is being drizzled on the monkey bread with a spoon.

Ingredient Notes

Here are just a few helpful notes about what you’ll be using to make monkey bread! Keep on scrolling to the bottom of this page to see the measurements.

  • Sugars – You’ll need both white and brown sugar. If you’re all out of brown sugar, you can always quickly make your own by combining one cup of white sugar with 1 TBSP of molasses.
  • Spices – Both cinnamon and allspice make this monkey bread have that warm and cozy flavor. It’s kind of like picking at the middle of a cinnamon bun!
  • Biscuits – You’ll need 2 cans of whatever your favorite brand of refrigerated biscuit dough is.
  • Butter – It can be salted or unsalted, whichever you prefer or already have on hand.


Monkey bread is truly best when it’s still warm and fresh out of the oven. If you do happen to have any leftovers, pop them into an airtight container and store it in the fridge for up to 3 days.

A white plate is topped with bites of monkey bread.

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Icing is being drizzled on the monkey bread with a spoon.

Get the Recipe: Monkey Bread Recipe

Monkey Bread is filled with cinnamon, spice and everything nice. Baked into a bubbly, gooey bundt of perfection, this is an easy recipe to make for breakfast, brunch and beyond.
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  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 cans refrigerated biscuits
  • 1/2 cup butter, melted


  • 1 Bundt Pan


  • Preheat oven to 350˚F.
  • Add the sugar and spices to a bowl and whisk to combine.
  • Cut the biscuits into quarters and roll each into a ball.
  • Roll the dough balls in the sugar mixture and arrange in a bundt pan coated with cooking spray.
  • Add the leftover sugar to the butter and stir to combine.
  • Pour the butter over the biscuits and transfer to the oven.
  • Bake for 35-40 minuets or until puffed up and golden brown.
  • Remove from the oven and cool in the pan for 5 minutes.
  • Turn the pan over onto a serving plate and serve the bread warm.
Calories: 155kcal, Carbohydrates: 21g, Protein: 0.4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 106mg, Potassium: 31mg, Fiber: 1g, Sugar: 17g, Vitamin A: 241IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 0.3mg