Pull-apart cinnamon sugar dough balls with sticky glaze
Cinnamon Sugar Monkey Bread
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
10
1 bundt pan
Difficulty
Easy
Cost
Budget
$
Cinnamon Sugar Monkey Bread
Pull-apart cinnamon sugar dough balls with sticky glaze
★4.9(9)
A mountain of buttery dough balls rolled in cinnamon sugar and baked in a bundt pan with a gooey caramel glaze. Irresistibly pull-apart and utterly addictive.
15m
Prep Time
35m
Cook Time
50m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Monkey bread is the ultimate shareable treat—a tall mound of cinnamon-sugar-coated dough balls that pull apart into sticky, caramelized pieces. Perfect for lazy weekend mornings.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Cinnamon Sugar Monkey Bread is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 3 cans (7.5 oz each) refrigerated biscuit dough
- 1 cup granulated sugar mixed with 2 tbsp cinnamon
- 1/2 cup butter, melted
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1
Cut each biscuit into quarters. Roll each piece in the cinnamon-sugar mixture.
- 2
Layer the coated dough balls in a well-greased bundt pan.
- 3
Melt butter with brown sugar, vanilla, and salt. Pour evenly over the dough balls.
- 4
Bake at 350°F for 30-35 minutes until puffed, golden, and the caramel is bubbling.
- 5
Let cool in the pan 5 minutes, then invert onto a plate. Pull apart and serve warm.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Canned biscuit doughHomemade yeasted dough or frozen roll dough
Thaw frozen rolls before cutting and coating
Brown sugar glazeCream cheese icing drizzled on top
A different but equally delicious finish
Tips & Storage
Pro Tips
Don't skip the 5-minute rest before inverting—the caramel is dangerously hot straight from the oven.
Add chopped pecans between the layers for a praline-inspired version.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Cover and store at room temperature up to 2 days. Best the day it's made.
Reheating
Warm in a 300°F oven for 10 minutes or microwave individual pieces for 15 seconds.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe works beautifully for weekend meal prep. Make a full batch, store portions in the fridge, and you have stress-free breakfasts ready for the next several mornings.
Nutrition Facts
Per serving (30mg) · 10 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates14g
Fat50g
Fiber460mg
Sugar1g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it from scratch?
- Yes—use a yeasted dough, roll into small balls, and follow the same process.
- Why did the middle stay raw?
- The pan may have been too full, or the oven temperature was too high. Bake longer at a lower temp.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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