20 Canned Biscuit Monkey Bread Recipes to Love — a simple, gooey and sweet collection you can make tonight. Below are our favorite monkey bread with canned biscuits ideas for slow weekend mornings, from quick classics to fresh twists, each easy to make and easy to save.
Part of our Brunch Bakes collection.
Start with biscuit or bread dough, butter, brown sugar, cinnamon, vanilla, pecans and a cream cheese glaze. From there, each idea below is a simple swap or add-in — mix and match to suit your taste and what's in your kitchen.
Exact quantities are in the recipe card below.
Pull-apart bites of buttery cinnamon-sugar dough baked in a gooey brown sugar caramel, made shortcut-simple with refrigerated canned biscuits.
Position an oven rack in the center and preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup Bundt pan with cooking spray or softened butter, making sure to coat all the grooves so the bread releases cleanly.
In a large zip-top bag or a wide bowl, stir together the granulated sugar and cinnamon until evenly combined.
Open both cans of biscuits and separate the individual biscuits. Cut each biscuit into 4 equal pieces (kitchen scissors or a knife both work). You should have about 64 dough pieces.
Working in batches, drop a handful of dough pieces into the cinnamon sugar, seal or cover, and shake or toss until every piece is fully coated. Layer the coated pieces evenly into the prepared Bundt pan, staggering them so they nest together without big gaps.
Make the caramel: in a small saucepan over medium heat, melt the butter with the brown sugar and salt, stirring constantly. Once it comes to a gentle bubble, let it simmer for 1 minute until smooth and slightly thickened, then remove from the heat and stir in the vanilla.
Slowly and evenly pour the warm caramel over the layered dough in the pan, letting it seep down between the pieces. Do not stir.
Bake for 33 to 38 minutes, until the top is deep golden brown and the caramel is bubbling up around the edges. The center should feel set and springy, not doughy; if the top browns too fast, tent loosely with foil for the last 10 minutes.
Remove from the oven and let the monkey bread rest in the pan for 10 minutes so the caramel can set slightly (do not skip this or it may fall apart).
Place a large serving plate upside down over the pan. Holding both together with oven mitts, carefully flip so the plate is on the bottom, then lift off the Bundt pan. Scrape any caramel left in the pan over the top.
Serve warm, letting everyone pull apart the sticky bites by hand. It is best enjoyed the day it is made.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
This is the one everyone pictures: canned biscuits cut into quarters, rolled in cinnamon sugar, and baked in a bundt pan under a warm brown-sugar butter drizzle. It pulls apart into sticky, tender pieces that taste like fresh cinnamon rolls in a fraction of the time. For extra caramel pooling at the bottom, pour a little of the butter mixture into the pan before adding the coated dough.
A layer of toasted pecans and a bubbly brown-sugar caramel turn simple biscuit pieces into a pull-apart version of a sticky bun. The nuts toast right in the pan and go crunchy against the soft dough, so every bite has texture. Invert it onto a plate while still warm so the caramel and pecans cascade down the sides.
Diced apples tossed with cinnamon and a spoonful of flour fold between the biscuit pieces, baking down into soft, spiced fruit throughout. It tastes like apple pie without any rolling or crimping, and the canned dough keeps it weeknight-fast. A splash of caramel sauce over the top just before serving makes it feel like a real dessert.
Adding pumpkin puree and warm spices to the butter coating gives this fall favorite a cozy orange hue and a gentle squash sweetness. The biscuit pieces stay pillowy while soaking up all that spiced glaze. Finish with a maple cream cheese drizzle to lean fully into autumn.
Each biscuit piece gets flattened and wrapped around a small cube of sweetened cream cheese before rolling in cinnamon sugar. As it bakes, the centers turn into warm, tangy pockets hidden inside the fluffy dough. Chill the cream cheese cubes first so they hold their shape while you assemble.
Fresh blueberries and lemon zest brighten the classic, giving a burst of jammy fruit and citrus in every pull. It feels like a lazy weekend brunch treat but comes together with a couple of cans of biscuits. A simple lemon glaze poured over the top ties the tart and sweet together.
Biscuit pieces are pinched around a dab of chocolate hazelnut spread so it melts into gooey centers as they bake. Rolled in a little cocoa sugar, they come out rich and fudgy without being cloying. Sprinkle chopped hazelnuts over the top for crunch and a bakery-style finish.
Skip the sugar entirely and toss the biscuit pieces in melted garlic butter, parmesan, and herbs for a pull-apart bread that shines next to pasta or soup. The cheese crisps at the edges while the inside stays soft and buttery. Serve it warm with a bowl of marinara for dipping.
Cheddar, cream cheese, and diced jalapenos turn simple biscuit dough into a spicy, gooey party centerpiece. It delivers all the flavor of a jalapeno popper in a shareable pull-apart form. Reserve a few jalapeno slices for the top so guests can see exactly how much heat they are getting into.
Toss biscuit pieces with pizza sauce, mozzarella, and mini pepperoni for a fun, dunkable twist that kids and adults both grab for. It bakes into a cheesy, pull-apart loaf that tastes like pizza night in bread form. Keep a side of warm marinara nearby and let everyone pull and dip.
Crispy bacon and a maple-kissed glaze bring salty-sweet balance to soft biscuit dough, making this a knockout brunch dish. The bacon bits nestle between the pieces so you get smoky bits throughout. Use thick-cut bacon and cook it extra crisp so it stays crunchy against the sticky glaze.
Fresh orange zest and juice in both the coating and glaze give this version a bright, sunny flavor reminiscent of an orange sweet roll. The citrus keeps the sweetness from feeling heavy, making it a lighter option for morning gatherings. Whisk a little orange juice into the powdered sugar glaze for a glossy, tangy finish.
Mini marshmallows, chocolate chips, and crushed graham crackers layered with the biscuit pieces melt into a gooey campfire treat, no fire required. It is pure fun for kids and a nostalgic hit for adults. Add the marshmallows in the last few minutes of baking so they stay soft instead of burning.
Roll biscuit pieces in melted butter and everything bagel seasoning for a savory pull-apart loaf that tastes like a warm bagel. It pairs beautifully with a schmear of cream cheese for dipping or spreading. Tuck small cubes of cream cheese between some pieces for built-in creamy pockets.
Swirls of strawberry jam and pockets of sweetened cream cheese make this taste like a deconstructed cheesecake you can pull apart. The biscuit dough stays soft while the jam bakes into sweet, jammy ribbons. Top with fresh sliced strawberries and a dusting of graham crumbs for a cheesecake feel.
A blend of cardamom, ginger, cinnamon, and clove in the sugar coating gives this a fragrant, tea-house warmth beyond ordinary cinnamon. It is cozy and a little unexpected, perfect for a cool afternoon with coffee. Add a splash of strong brewed chai to the glaze to double down on the spice.
This version leans all the way into cinnamon-roll flavor, finished with a thick cream cheese icing poured over warm pull-apart pieces. Using canned biscuits means you get that bakery indulgence without any dough making. Ice it while still warm so the frosting melts into every crevice.
Diced ham and shredded Swiss folded between biscuit pieces with a brush of Dijon butter make a savory pull-apart that eats like a hot sandwich. It is ideal for brunch spreads or an easy game-day platter. A little poppy seed in the butter nods to a classic ham slider flavor.
Mashed ripe banana in the butter coating and slices tucked between the pieces give this the mellow sweetness of banana bread in pull-apart form. It is a great way to use up spotty bananas fast. A handful of chocolate chips or walnuts stirred in makes it feel even more like the loaf it is named for.
Chocolate chips and crushed candy canes turn festive biscuit pieces into a merry pull-apart centerpiece for the holidays. The cool mint plays off the warm chocolate for a treat that feels celebratory. Scatter extra crushed peppermint over the glaze so it stays bright red and white on top.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Round out the table with ideas from our other collections for an easy, crowd-pleasing spread.
Try it alongside 25 Dreamy Acai Bowl Recipes for Breakfast or 25 Easy Hawaiian Roll Sliders for a Crowd.
Yes. Most monkey bread in this list can be assembled or fully prepped ahead, then covered and refrigerated. Bake or reheat just before serving so everything tastes fresh.
Cool monkey bread completely, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven, microwave or air fryer until warmed through.
Many of these monkey bread freeze well. Wrap tightly or use a freezer-safe container for up to 2–3 months, thaw overnight in the fridge, and reheat until hot in the center.
Monkey Bread pairs beautifully with fresh coffee, scrambled eggs, fruit salad and mimosas. Mix and match to build a full meal or a simple spread depending on the occasion.
Skim the 20 ideas above and choose by time, skill level and what's in your kitchen. Start with the simplest one, then work up to the more loaded, dressed-up versions.
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