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Irresistible Monkey Bread Recipe with Pillsbury Biscuit Dough

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A golden brown finish with deliciously sticky bread.

Monkey bread on a cake pan on the counter.

Irresistible Monkey Bread recipe with Pillsbury Biscuit dough is a delightful treat that’s both a sweet symbol of togetherness and a simple pleasure to enjoy, especially on festive occasions like Christmas morning or Easter brunch. This recipe is a perfect example of an easy monkey bread recipe that turns an ordinary morning into something special.

Ingredients Needed for the Recipe

  • 2 cans Pillsbury homestyle biscuits, quartered
  • 1 cup granulated white sugar
  • 1 tablespoon of cinnamon
  • 1 stick butter, melted
  • ½ cup packed brown sugar
  • 1 teaspoon of vanilla extract

Get the printable recipe card below with instructions and measurements.

A piece of monkey bread with a can of biscuits.

Dish Pairings for a Complete Feast

Steps for making dessert bread.

Steps to Making the Monkey Bread with Pillsbury Dough

1. Prep your Bundt Pan

Be sure to spray your pan with non-stick cooking spray so the bread won’t stick. Preheat your oven to 350 degrees.

2. Cut the biscuits into bite-sized pieces:

Cut the biscuit pieces into quarters with a sharp knife or pizza cutter.

3. Mix the ingredients:

Mix sugar and cinnamon in a small bowl or plastic bag. Toss the biscuit pieces with the sugar-cinnamon mixture. Be sure to do this in two steps to help coat the biscuits better.

4. Place the dough in the Bundt pan:

Drop the dough into the greased pan.

5. Melt the butter and brown sugar:

Melt the butter in a microwave-safe bowl and add the brown sugar. Mix the two ingredients and drizzle over the biscuits with a spoon. Stir the mixture often so the brown sugar doesn’t settle at the bottom of the bowl. You can also melt your butter in a small saucepan instead of the microwave.

6. Bake the bread:

Bake the bread uncovered for about 30 minutes. The bread is done when it turns golden brown. Let it cool for about 10 minutes before inverting the pan.

Cooked monkey bread in a Bundt pan.

Storing Your Monkey Bread

  • Store in an airtight container at room temperature.
  • Monkey bread can be reheated in the oven or microwave. It only takes a few seconds to get it hot again.

Add Some Variety

  • Use crescent rolls for the dessert bread.
  • Try dark brown sugar instead of light.
  • Cut up some Pillsbury cinnamon rolls to make the bread.
  • Drizzle some caramel sauce over the top.
  • If you don’t have a Bundt pan, you can use a tube pan for the recipe. Just make sure you have the single tube pan so the butter doesn’t leak through the bottom.
Bite-sized pieces of dough cooked in a Bundt pan.

So, there you have it – a simple, easy monkey bread recipe using Pillsbury biscuits that’s perfect for any occasion, be it a festive gathering or a cozy family breakfast. It’s a sweet way to bring people together and a great way to satisfy that sweet tooth. What’s your favorite variation of monkey bread?

Dessert recipe with simple ingredients.
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Irresistible Monkey Bread Recipe with Pillsbury Biscuit Dough

You'll love this delicious monkey bread recipe. The dessert is perfect for special occasions or a sweet treat after dinner.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 332kcal

Ingredients

  • 2 cans Pillsbury Homestyle Biscuits quartered
  • 1 cup White sugar
  • 1 tablespoon Ground cinnamon
  • 8 tablespoons Unsalted butter melted
  • 1/2 cup Light brown sugar packed
  • 1 teaspoon Vanilla extract

Instructions

  • Preheat oven to 350 degrees. Spray Bundt pan with non-stick spray and set aside.
  • Separate and cut each biscuit into quarters. Add to a gallon sized Ziploc bag.
  • In a small bowl, mix granulated sugar and cinnamon then add to the Ziploc bag. Shake well, evenly coating the dough pieces. Using your hands, arrange dough pieces in the Bundt pan.
  • In a small bowl, melt butter in the microwave in 20 second increments until fully melted.
  • Add brown sugar and vanilla to the melted butter and mix well. 
  • Using a spoon, pour the butter mixture into the Bundt pan, thoroughly coating the biscuits.
  • Bake for 30-35 minutes, until the top is golden brown. 
  • Remove and allow to cool for 10 minutes before flipping the pan to remove.

Notes

  • Make sure you use the homestyle biscuits, not the flaky biscuits.
  • Mix the dough with the cinnamon and sugar in two batches to allow them to get a nice coating.
  • Store in an airtight container at room temperature for up to three days.
  • Each can of biscuits holds 8 biscuits.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 49g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1535mg | Potassium: 36mg | Fiber: 1g | Sugar: 18g | Vitamin A: 470IU | Vitamin C: 0.05mg | Calcium: 33mg | Iron: 0.2mg
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