Quick & Easy Monkey Bread

This shortcut Monkey Bread is a sweet, ooey - gooey cinnamon, pull apart bread that everyone loves.  
Today I'm sharing this Quick & Easy Monkey Bread with y'all. The reason is it so quick is because it utilizes canned buttermilk biscuits. Don't get me wrong my favorite by far is the full homemade version of monkey bread with homemade yeast rolls, but sometimes time just isn't on my side.

When that happens I rely on this quick and easy version. For those of you not familiar with monkey bread it's a sweet, gooey, cinnamon infused pull- apart bread. Pure goodness if you ask me. My kids love this bread because they can eat it just like monkeys...... pulling it apart with their fingers. 

Also for a different taste add some pecans, raisins, chocolate chips or apples to give your monkey bread a whole new different flare. I like to add pecans and raisins every once in a while, but for the most part I just stick to the basic recipe. If I make Monkey Bread on Christmas morning I usually make the homemade version with frozen yeast rolls, but if you're in a pinch for time this biscuit version works great.

Yield: 8
Author: Tina Butler | Mommy's Kitchen
Quick & Easy Monkey Bread

Quick & Easy Monkey Bread

This shortcut Monkey Bread is a sweet, ooey - gooey cinnamon, pull apart bread that everyone loves.
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min


  • 4 cans (7.5 ounce) refrigerated biscuits
  • 1 cup packed brown sugar
  • 1 stick (1/2 cup) butter
  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon
Simple Glaze
  • 2 tablespoon butter, melted
  • 2 cup powdered sugar
  • 1 teaspoon vanilla
  • 3 to 4 tablespoons milk


  1. Preheat oven to 350 degrees F and grease a 9-10 inch tube or bundt pan. Mix the sugar and cinnamon together in a large zip lock bag.
  2. Cut the biscuits in half and then cut each one in half again making quarters. Place eight to ten biscuit pieces in the sugar cinnamon mixture and shake well making sure all pieces are covered.
  3. Arrange biscuits pieces in the bottom of the greased pan.Continue layering until all the biscuit pieces are coated and in the pan.
  4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute.
  5. Pour over the layered biscuits making sure to cover all the biscuits with the boiled mixture. Bake for 35 minutes. Let bread cool in pan for 5 - 10 minutes, then turn out onto a plate.
  6. Drizzle with glaze and enjoy. To make the glaze add the melted butter to medium size bowl. Add the powdered sugar, vanilla and milk. (Start with 3 tablespoons adding more only if needed. Use a wire whisk to mix the ingredients together. You want a pourable consistency. Drizzle over cool cake.
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Adapted from:  from Pillsbury 

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Catherine said…
You are amazing! Can't wait to do the monkey bread - might try it this weekend!
ann said…
I love monkey bread. I haven't had it in a long time. I might make it soon! All your recipes look wonderful.
Patty Sumner said…
So many yummy recipes. They all look so good. I want to try them all. Blessings!
PatsyAnne said…
I rediscovered your blog this Christmas Eve morning - quite by accident and as I clicked through entries, I came across the Monkey Bread recipe - and I read the post and cried... you see my cousin died last Christmas just before dawn, and it was the first time that her family didn't have monkey bread for breakfast... as I read the recipe I was taken back to Ellen's kitchen and the smell of it baking, the fun in eating it, the expectations of everyone, for as soon as breakfast was over (hot chocolate and money bread), the present opening would begin... thank you for the memory! Merry Christmas!
Susan said…
I l-o-v-e monkey bread. Do you have the recipe that uses homemade biscuits? I can't get the canned kind where I live.
bianca said…
this looks great, but as with above poster i don't know what canned biscuits are. is there an alternative?
Shannon CM said…
I really love the idea of using a yeast roll recipe! Would you please post details? Do you let the dough rise, punch down, form into balls (then following your recipe) Do you allow the bread to rise again? Until double? Is there any special consideration for the hot butter? Add just before baking?
All suggestions would be appreciated!