This Easy Monkey Bread is super easy to make with refrigerated biscuit dough. A mixture of melted butter, brown, sugar, cinnamon, and pecans makes it so gooey and good!
Monkey Bread is what we have for breakfast every Christmas morning and it has become one of the traditions we look forward to the most.
Whenever we have Monkey Bread in our house, it gets placed on the counter in the morning and stays there all day for anyone who wants to munch on it at their leisure. By late afternoon, there are usually just a few crumbs left on the plate and maybe a pecan piece or two that got a little too browned in the oven.
What I Love About This Easy Monkey Bread Recipe:
- This recipe is quick and easy and makes use of refrigerated biscuit dough.
- It’s gooey and sweet and fabulously customizable. Leave the nuts out if you don’t like them.
- Only 6 ingredients needed. 5 if you don’t use the nuts.
- It can be prepped in the bundt pan the night before. Cover with plastic wrap and refrigerate. Allow it to come to room temperature before baking or add a little time to the baking time.
Tastes best the day it is made, but will keep for a couple days. reheat in the microwave briefly to warm it for best flavor.
If the top starts getting too browned in the oven before the center is set, tent it with foil.
You could easily switch out the pecans for walnuts if you prefer, or add in some raisins, chocolate chips, or even butterscotch chips.
Try These Other Monkey Bread Recipes:
Monkey Bread Recipe
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 (16.3-ounce) cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
- 1/2 cup chopped pecans
- 1 cup finely packed brown sugar
- 3/4 cup butter melted
- Heat oven to 350 degrees. Grease a Bundt pan with butter or spray well with cooking spray.
- In a large ziptop bag mix granulated sugar and cinnamon.
- Cut each biscuit into quarters. Place in bag and shake to coat. Place in pan, scattering pecan pieces around biscuits.
- Mix brown sugar and butter in a small bowl. Pour over biscuits.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in the middle. Cool 10 minutes. Invert onto a serving plate.
Originally published February 17, 2013.
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