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Finger pulling a piece of monkey bread out of pull aparts.
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5 from 6 votes

Monkey Bread

Cinnamon sugar coated refrigerated biscuits with caramel make this delicious pull apart bread the perfect breakfast, brunch or dessert!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 604kcal
Author: Julie Evink


  • 3 cans refrigerated biscuit dough 12 oz, each
  • 1 c. white sugar
  • 2 tsp cinnamon
  • 1 c. butter
  • 1 c. packed brown sugar


  • Preheat the oven to 350 degrees F. Grease a Bundt pan with non-stick spray, set aside.
  • In a plastic bag mix together white sugar and cinnamon.
  • Cut biscuits into quarters and place in a plastic bag with the cinnamon sugar mixture. After all the pieces are added give the bag a vigorous shake to coat each piece in cinnamon sugar making sure they don’t clump together. Spread biscuit pieces evenly in the prepared Bundt pan.
  • In a small saucepan melt the butter with brown sugar of medium heat. Boil for 1 minute then remove from the stove and pour over the biscuits in the Bundt pan.
  • Place the pan in a preheated oven at 350 degrees F for 35 minutes or until the biscuits are cooked through. Remove from the oven and let cool in the pan for 10 minutes. Then turn the monkey bread out onto a plate.



Calories: 604kcal | Carbohydrates: 81g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 948mg | Potassium: 221mg | Fiber: 1g | Sugar: 42g | Vitamin A: 493IU | Calcium: 67mg | Iron: 3mg