20 Pull Apart Monkey Bread Recipes to Share — a simple, gooey and sweet collection you can make tonight. Below are our favorite pull apart monkey bread 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.
Warm, gooey bites of biscuit dough rolled in cinnamon sugar and baked into a golden, pull-apart loaf drenched in buttery caramel.
Position an oven rack in the center and preheat the oven to 350 degrees F. Generously coat the inside of a 10- to 12-cup Bundt pan with nonstick cooking spray, making sure to reach into all the grooves so the bread releases cleanly.
In a large zip-top bag or bowl, stir together the granulated sugar and ground cinnamon until evenly combined. Open both cans of biscuit dough and cut each biscuit into quarters with a knife or kitchen scissors, giving you about 64 small pieces.
Working in batches, drop a handful of dough pieces into the cinnamon sugar and toss until each piece is fully coated. Layer the coated pieces evenly in the prepared Bundt pan. If using pecans, scatter them between the layers as you go.
In a small saucepan over medium heat, melt the butter, then stir in the brown sugar, vanilla, and salt. Cook, stirring constantly, for 2 to 3 minutes until the mixture is smooth, bubbling gently, and slightly thickened. Do not let it boil hard or it will turn hard and grainy.
Slowly and evenly pour the warm caramel over the dough pieces in the pan, letting it seep down between the layers. Do not stir.
Bake for 33 to 38 minutes, until the top is deep golden brown and the caramel is bubbling around the edges. To check doneness, gently lift a top piece with a fork; the interior dough should look set and not wet or doughy.
Remove the pan from the oven and let it rest on a wire rack for 10 minutes. This short rest lets the caramel set slightly so the bread holds together when unmolded.
Place a serving plate upside down over the top of the Bundt pan. Using oven mitts, firmly grip the plate and pan together and flip them over in one confident motion. Lift the pan straight up to release the monkey bread, then spoon any caramel left in the pan back over the top.
Serve warm, letting everyone pull the sticky pieces apart by hand. It is best enjoyed within an hour of baking while the center is still soft and gooey.
Nutrition is an estimate and will vary with brands, substitutions and portion size.
This is the one everyone reaches for first: soft dough balls rolled in cinnamon sugar and drenched in a buttery brown sugar glaze that pulls apart in sticky, golden pieces. It bakes up in a Bundt pan so the middle stays gooey while the edges turn caramelized and crisp. Let it rest ten minutes before flipping so the glaze settles into every crevice instead of running off.
Toasted pecans and a rich caramel sauce turn simple dough into a sticky-bun-style treat made for passing around the table. The nuts line the bottom of the pan and end up on top after flipping, giving each piece a candied crunch. Warm the caramel slightly before pouring so it coats the dough evenly instead of pooling.
A buttery, herb-flecked twist where each dough ball is tossed in garlic butter and grated Parmesan before baking into a shareable, pull-apart loaf. It is perfect alongside soup or pasta, or as the centerpiece of an appetizer spread. Brush a little extra garlic butter over the top in the last five minutes for a glossy, fragrant finish.
Diced apples tucked between the cinnamon-sugar dough balls bring a soft, jammy bite and a cozy fall flavor to every pull. The fruit keeps the center extra tender while the caramelized edges stay crisp. Toss the apple pieces in a little flour first so they hold their shape and do not make the bottom soggy.
Pumpkin puree and warm spice folded into the dough give this version a golden color and a mellow autumn flavor that is easy to share at gatherings. A maple glaze drizzled over the top ties it all together. Do not overload the dough with pumpkin, since too much moisture keeps the pieces from pulling apart cleanly.
Sharp cheddar and thin jalapeno slices layer into the dough for a savory, slightly spicy pull-apart that disappears fast at game day parties. The cheese melts into gooey strands that connect every piece. For milder heat, scrape out the jalapeno seeds before scattering them in.
Cocoa-kissed dough balls hide melting chocolate chips inside and get finished with a warm chocolate drizzle for a dessert that is unabashedly rich. Each piece pulls away in a soft, fudgy bite. Use a mix of semisweet and milk chocolate so the flavor stays deep instead of overly sweet.
Bright lemon zest and fresh blueberries make this a lighter, fruit-forward pull-apart that feels right for brunch. A tangy lemon glaze poured over the warm loaf adds a sweet-tart finish. Fold the berries in gently and coat them in flour so they do not streak the dough purple.
Pepperoni, mozzarella, and a hit of Italian seasoning turn dough balls into a pull-apart pizza loaf built for sharing with a side of marinara. Everyone tears off a cheesy, savory piece and dips. Tuck a small cube of mozzarella inside each ball so you get a molten center in every bite.
Crispy bacon bits and a maple glaze balance smoky and sweet in a brunch-worthy pull-apart that always vanishes first. The bacon crisps further against the caramelized dough as it bakes. Reserve a little bacon to sprinkle on top after glazing so it stays crunchy.
Pockets of sweetened cream cheese and fresh strawberries make this pull-apart taste like a warm Danish you can share by the handful. The filling turns soft and creamy against the tender dough. Chill the cream cheese filling briefly so it is easier to tuck inside each ball without oozing out.
Rolled in everything bagel seasoning and brushed with butter, this savory pull-apart tastes like your favorite bagel in shareable form. It pairs beautifully with a whipped cream cheese dip. Add the seasoning after brushing with butter so it sticks evenly instead of falling to the bottom of the pan.
Hazelnut spread tucked inside cinnamon-sugar dough melts into a rich, nutty center that makes each pull feel indulgent. Chopped toasted hazelnuts on top add crunch and a bakery-style look. Freeze small dollops of the spread before wrapping the dough around them so they stay put while baking.
Fresh orange zest and juice brighten both the dough and the glaze for a citrusy pull-apart that feels like a sunny morning treat. The tender pieces soak up the tangy orange icing beautifully. Zest the orange before juicing it, and add the zest to the sugar coating for the most fragrant flavor.
Graham cracker crumbs, mini marshmallows, and chocolate chips turn this pull-apart into a campfire dessert made for a crowd. The marshmallows melt into gooey pockets while the chocolate softens throughout. Add the marshmallows in the last several minutes of baking so they melt without scorching.
This version leans fully into cinnamon-roll flavor, with extra cinnamon in the dough and a thick cream cheese icing poured over the warm loaf. Each piece pulls away soft, spiced, and tangy-sweet. Ice it while still slightly warm so the glaze melts into the layers without sliding straight off.
Fresh rosemary, thyme, and flaky sea salt make this a savory pull-apart that works as a shareable dinner bread instead of a dessert. It is soft inside with a buttery, herby crust perfect for sopping up sauces. Chop the herbs finely and mix them into the melted butter so the flavor coats every piece.
Tart dried cranberries and bright orange zest give this festive pull-apart a red-and-gold look that fits right in on a holiday brunch table. The berries plump slightly as it bakes for little bursts of tartness. Soak the cranberries in warm orange juice for a few minutes first so they stay soft and juicy.
Shredded chicken tossed in buffalo sauce with melty cheese makes a bold, savory pull-apart that steals the show at any watch party. Serve it with cool ranch or blue cheese for dipping. Drain the buffalo chicken well before stuffing so the dough bakes through instead of turning gummy.
A grown-up dessert pull-apart with espresso-scented dough, a salted caramel glaze, and a hint of flaky salt on top for a coffee-shop finish. The bitter coffee notes keep the sweetness balanced and sophisticated. Use finely ground instant espresso so it dissolves smoothly into the dough without gritty specks.
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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