If you want a quick, irresistible breakfast or brunch treat, Caramel Monkey Bread is the perfect choice. This gooey pull-apart bread is made from large refrigerated biscuits, butter, brown sugar, and cinnamon. In under an hour you can have a warm, shareable centerpiece that’s loved by kids and adults alike. The simple ingredients combine to create soft, cinnamon-sugar bites coated in rich caramel — ideal for a special weekend breakfast or an easy dessert.
This version of monkey bread uses store-bought large biscuits for convenience, but you can use homemade dough if you prefer. The biscuits are cut into pieces, tossed in a cinnamon-sugar mixture, layered in a greased bundt pan, then drenched with a buttery brown sugar caramel before baking. When it comes out of the oven you’ll have a golden, sticky mound of tender bread pieces that pull apart easily.
What is Monkey Bread?
Monkey Bread is a pull-apart sweet bread made from small pieces of dough coated in sugar, cinnamon, and butter, then baked together. Traditionally prepared in a bundt pan, the pieces caramelize during baking and form a sticky, shareable loaf. It’s perfect for serving at breakfast, brunch, or as a dessert to enjoy with coffee or tea.
Caramel Pull-Apart Bread Ingredients
This recipe keeps things simple and delicious. With two cans of large refrigerated biscuits and a handful of pantry staples, you can make a crowd-pleasing caramel monkey bread quickly.
Gather the following:
- Large refrigerated biscuits — two cans (the large “Grands” style work well).
- Butter — one stick (salted is fine).
- Heavy whipping cream — about 1/2 cup; half-and-half can be substituted if needed.
- Brown sugar — 1/2 cup light brown sugar for the caramel sauce.
- White granulated sugar — 1 cup for the cinnamon coating.
- Cinnamon — about 2 teaspoons for the sugar coating.
- Pinch of salt — sea or table salt to enhance flavor.
How to Make Monkey Bread
This recipe is straightforward and family-friendly. The active prep time is short — the waiting happens while it bakes. Start by preheating the oven to 350°F and greasing a bundt pan well so the finished bread will release easily.
Cut each biscuit into quarters and place the pieces in a large resealable bag. Add the granulated sugar and cinnamon, seal, and shake until every piece is well coated. This is a fun and safe step for kids to help with.
To make the caramel sauce, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, and a pinch of salt. Bring the mixture to a gentle boil, then remove from the heat. Set aside about one-third of the sauce for the bottom of the pan, and reserve the rest for layering over the biscuit pieces.
Place one-third of the caramel in the bottom of the greased bundt pan. Arrange half of the cinnamon-sugar coated biscuit pieces over the sauce. Sprinkle a little more of the sugar mixture over that layer if you like, then pour half of the remaining caramel over the biscuits. Add the remaining coated biscuit pieces and finish by pouring the rest of the caramel on top. The pieces will look generously glazed — that’s what creates the deliciously sticky texture.
Bake at 350°F for about 40 minutes, or until the top is golden brown and the caramel is bubbling. Remove from the oven and let the pan sit for 2–3 minutes, then carefully invert the bundt pan onto a serving plate. Allow the bread to settle a minute more so the caramel can distribute evenly, then pull apart and enjoy while warm.
This Caramel Monkey Bread makes a delicious, shareable treat that’s ideal for holiday mornings, brunch gatherings, or an indulgent everyday dessert. Serve it warm and let everyone pull apart pieces as they go.
Variations
- Glazed Monkey Bread: Add a simple glaze made from powdered sugar and a splash of milk or cream, drizzled over the warm loaf.
- Nutty Monkey Bread: Layer chopped pecans or walnuts between the biscuit layers for crunch and flavor.
- Chocolate Chip Monkey Bread: Sprinkle mini chocolate chips between the dough pieces before baking for a chocolate twist.
Tips for Success
- Use fresh biscuits: Fresh refrigerated biscuits give a tender, fluffy texture.
- Watch the bake time: Start checking at 35 minutes to avoid overbaking; you want a golden top and fully cooked centers.
- Add mix-ins carefully: Nuts or chocolate chips are great additions, but keep them in moderation so the caramel can coat the pieces evenly.
Baked Goods Recipes
Monkey Bread
Monkey bread is a caramel pull-apart bread made with large refrigerated biscuits, butter, sugar, and cinnamon, baked in a bundt pan for a gooey breakfast bread.
Ingredients
- 2 cans large refrigerated biscuits (such as Grands)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 stick butter
- 1/2 cup light brown sugar
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and grease a bundt pan.
- Cut each biscuit into quarters and set aside.
- Combine granulated sugar and cinnamon in a large resealable bag. Add biscuit pieces, seal, and shake until coated.
- In a small saucepan, melt butter and stir in brown sugar, heavy cream, and salt. Bring to a gentle boil, then remove from heat.
- Pour one-third of the caramel into the bottom of the bundt pan. Layer half the coated biscuits over the sauce.
- Pour half of the remaining caramel over the first layer. Add the remaining biscuit pieces and pour the remaining caramel on top.
- Bake for 40 minutes or until golden and bubbly. Let cool 2–3 minutes, then invert onto a serving plate. Allow it to settle briefly before serving.
Nutrition
Per serving (approximate): 580 kcal; Carbohydrates: 76 g; Protein: 6 g; Fat: 29 g; Saturated Fat: 11 g; Sodium: 1017 mg; Sugar: 34 g.
