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Monkey bread on a white plate.

Monkey Bread (canned biscuits)

  • Author: Sandra Flegg
  • Total Time: 50 minutes
  • Yield: 10 to 12 servings


This Monkey Bread (canned biscuits) is an easy recipe with just 5 ingredients! It is the perfect gooey and sweet cinnamon pull apart monkey bread to enjoy for holiday breakfast or brunch, served with fresh fruit or ice cream.


316-ounce cans buttermilk biscuits

1 cup granulated sugar

2 teaspoon ground cinnamon

12 tablespoons butter

3/4 cup light brown sugar


  1. Preheat oven to 350 degrees, and prepare a Bundt pan by spraying generously with cooking spray.
  2. Cut biscuit dough into quarters, or desired size.
  3. In a gallon Ziploc bag, add granulated sugar and cinnamon seal and shank to combine.
  4. Place 8 to 10 cut pieces of dough in bag, seal, and shake bag to coat dough with sugar.  Add coated pieces to pan and repeat until all dough has been coated and added to pan.
  5. Melt butter and add brown sugar, stir to thoroughly combine.  Pour butter mixture evenly over top of monkey bread.
  6. Bake for 35- 40 minutes.  Remove pan from oven, place a serving plate inverted on the top of the monkey bread.  Holding plate and pan together, carefully flip to invert Bundt pan, lift pan leaving bread on serving plate.
  7. Serve while warm and enjoy.


How to store monkey bread with biscuits? Store leftover monkey bread in an airtight container at room temperature for 2 days or in the fridge for 3 to 4 days to help it stay fresh longer.

Can you freeze monkey bread? Yes you can! Freeze monkey bread in a freezer-safe container for 1 to 2 months.

Thaw frozen monkey bread at room temperature before reheating and serving.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Keywords: Monkey Bread with canned biscuits, Monkey Bread, Recipe of Monkey Bread, Pillsbury Monkey Bread