Forget delicate desserts. This is sticky, buttery, cinnamon-sugar chaos that steals the show before you can say “seconds.” One pan, store-bought dough, unstoppable caramel glaze—your kitchen becomes the most popular place in a 3-mile radius.

Kids cheer, adults “just take a bite” and then take five more. And yes, it’s breakfast, dessert, and snack all in one—no judgment, only joy.

Why You’ll Love This Recipe

Ridiculously easy: Uses canned biscuit dough—no kneading, no rise time, no drama.
Irresistibly gooey: Each piece gets drenched in cinnamon-sugar and buttery brown sugar glaze.
Pull-apart magic: Built for sharing, but also great for “I’m just evening the edges” situations.
Party-proof: Brunches, holidays, or late-night cravings—this never fails.
Make-ahead friendly: Assemble ahead, bake fresh, and look like a hero.

Pull-Apart Monkey Bread (Easy & Gooey) You Can’t Stop Eating

Recipe by Wendy CarterCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

360

kcal

Ingredients

2 cans (16.3 oz each) refrigerated buttermilk biscuit dough (not flaky layers)
1 cup granulated sugar
2–3 teaspoons ground cinnamon (adjust for your spice level)
1/2 cup unsalted butter (1 stick)
1 cup packed brown sugar (light or dark both work)
1 teaspoon pure vanilla extract
Pinch of salt (balances the sweetness)
Optional mix-ins: 1/2 cup chopped pecans or walnuts; 1/3 cup mini chocolate chips
Optional finishing: Cream cheese glaze (3 oz cream cheese, 1 cup powdered sugar, 1–2 tbsp milk)
Nonstick spray or softened butter for greasing the pan

Step-by-Step Instructions

Preheat and prep: Heat oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with nonstick spray or softened butter. Don’t skimp—the goo sticks.
Mix the coating: In a bowl, whisk together granulated sugar and cinnamon. This becomes your rolling mix. Pro tip: add a pinch of nutmeg for extra warmth.
Cut the dough: Separate biscuits and cut each into quarters. Toss a handful of pieces in the cinnamon sugar, coat well, and shake off excess.
Layer in the pan: Scatter coated dough pieces into the Bundt pan. If using nuts or chocolate chips, sprinkle them in as you layer to keep distribution even.
Make the buttery caramel: In a small saucepan, melt butter and brown sugar over medium heat, stirring until smooth and just bubbling, 2–3 minutes. Remove from heat, stir in vanilla and a pinch of salt.
Pour and shake: Drizzle the hot mixture evenly over the dough in the pan. Give the pan a gentle tap on the counter to settle everything.
Bake: Bake 35–40 minutes, until the top is deeply golden and the center registers sticky but set. If the top browns early, tent with foil.
Rest and flip: Cool in the pan for 8–10 minutes (not longer, or it may cement). Invert onto a large plate. If a few bits cling, coax them out with a spatula and patch them on. No one will notice.
Optional glaze: Beat cream cheese, powdered sugar, and milk until pourable. Drizzle over warm monkey bread. Chef’s kiss.
Serve: Present warm and let everyone pull pieces by hand. Napkins mandatory.

Smart Storage Guide

Room temp: Keep covered for up to 1 day.
It stays soft and sticky.
Fridge: Store in an airtight container up to 4 days. Rewarm to revive the goo factor.
Reheat: 300°F oven for 10 minutes or microwave individual portions 15–25 seconds.
Freeze: Wrap tightly and freeze up to 2 months.
Thaw overnight, warm in oven, and act like it just came out fresh (because, IMO, it basically did).

Healthy Reasons to Try This

Portion control built in: Pull-apart pieces make it easier to pace yourself—if you choose to.
Customizable sweetness: You can reduce sugar in the coating by 25% and it’s still fantastic.
Better fats: Swap half the butter with coconut oil for a different profile and a slight reduction in saturated fat.
Add-ons with benefits: Nuts bring protein and healthy fats; cinnamon supports balanced flavor and a cozy aroma that feels like a hug.

Nutrition Stats

Per serving (approx., without glaze, based on 12 servings): Calories 360; Fat 14g; Saturated Fat 8g; Carbs 55g; Sugar 31g; Protein 4g; Fiber 1g; Sodium 520mg. Values vary by dough brand and add-ins.

Don’t Make These Errors

Under-greasing the pan: If it sticks, your “ta-da” becomes “oh no.” Coat every crevice.
Using flaky-layer biscuits: They separate oddly and won’t hold the glaze the same way.
Skipping the rest before flipping: Flip too soon and the caramel runs; wait too long and it glues itself in.
Uneven layering: Big sugar clumps or too many pieces in one spot can leave raw pockets.
Layer evenly.
Burning the butter-sugar mix: Heat just to a bubble. Burnt sugar = bitter.
Hard pass.

Different Takes

Apple Pie Monkey Bread: Toss in 1 cup small-diced sautéed apples and a pinch of apple pie spice.
Maple Pecan: Swap half the brown sugar for pure maple syrup; add toasted pecans.
Orange Creamsicle: Add 1 tablespoon orange zest to the sugar; finish with an orange-vanilla glaze.
Salted Caramel: Sprinkle flaky sea salt over the top after flipping. Instant bakery vibes.
Chocolate Hazelnut: Drizzle warm Nutella between layers and finish with chopped hazelnuts.
Dangerous in the best way.

FAQ

Can I make this the night before?

Yes. Assemble everything in the pan, cover tightly, and refrigerate up to 12 hours.

Bake straight from the fridge, adding 5–8 minutes to the cook time. The kitchen will still smell like a dream.

What if I don’t have a Bundt pan?

Use a 9×13-inch pan or two 8×8 pans.

Bake until the top is deep golden and the center is set. The shape changes, not the flavor.

FYI, round tube pans also work.

Can I use homemade dough?

Absolutely. A soft, enriched dough (think simple milk bread) works beautifully.

Just cut into bite-size pieces, proof 20 minutes in the pan after assembling, then bake until golden.

How do I prevent soggy centers?

Don’t overcrowd lumps; layer evenly and bake long enough. If the top browns too fast, tent with foil and keep baking until the center hits that sticky-set sweet spot.

Is there a way to cut the sweetness?

Reduce the brown sugar to 3/4 cup and the granulated sugar to 3/4 cup.

Add a bit more salt and a splash more vanilla for balance. Still gooey, less sweet.

Can I add raisins or other dried fruit?

Yes, but hydrate them first in warm water or juice for 10 minutes, then pat dry.

This keeps them plump and prevents burnt, hard bits.

How do I know it’s done?

The top will be deeply golden and puffed. A skewer inserted toward the center should come out with sticky caramel, not raw dough.

If unsure, bake 3–5 more minutes.

To Sum It Up

Pull-Apart Monkey Bread (Easy & Gooey) is the shortcut showstopper—simple pantry ingredients, absurdly satisfying texture, and a caramel blanket that makes everyone grin. It’s fast, flexible, and practically foolproof if you grease well and bake till golden.

Serve warm, let people pull pieces, and accept the compliments like you planned this weeks ago. Because yes, you’re that good.

Pull-Apart Monkey Bread (Easy & Gooey) You Can’t Stop Eating

Why You’ll Love This Recipe