Kick off your baking adventure with these 18 irresistible monkey bread variations! Whether you’re craving gooey cinnamon-sugar comfort or something savory for brunch, this roundup has a pull-apart treat for every occasion. Perfect for home cooks looking to impress with minimal fuss, these recipes promise delicious results that’ll have everyone reaching for more. Dive in and discover your new favorite twist on this classic crowd-pleaser!
Classic Cinnamon Monkey Bread
Just imagine pulling apart warm, gooey, cinnamon-sugar-coated dough balls with your friends on a cozy morning. You know that irresistible monkey bread you always see at brunch? Let’s make the classic version right at home—it’s easier than you think and totally worth the effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– A couple of cans of refrigerated biscuit dough (like the 16.3-ounce ones)
– About 1 cup of granulated sugar
– A generous 2 tablespoons of ground cinnamon
– A stick of unsalted butter (that’s 1/2 cup)
– A splash of vanilla extract (around 1 teaspoon)
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a 10-inch Bundt pan really well with butter or non-stick spray—this helps it release easily later.
2. Open the cans of biscuit dough and cut each biscuit into 4 equal pieces with kitchen scissors or a sharp knife.
3. In a medium bowl, mix together the granulated sugar and ground cinnamon until well combined.
4. Roll each dough piece in the cinnamon-sugar mixture until fully coated, then place them all loosely in the greased Bundt pan. Tip: Don’t pack them too tightly so they have room to puff up while baking.
5. In a small saucepan over low heat, melt the stick of unsalted butter, then stir in the remaining cinnamon-sugar mixture, vanilla extract, and pinch of salt until smooth and bubbly, about 2-3 minutes.
6. Pour the warm butter mixture evenly over the dough pieces in the pan, making sure to cover them all. Tip: Use a spoon to drizzle it into any gaps for even flavor.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean—it should look set and not doughy.
8. Remove from the oven and let it cool in the pan for exactly 10 minutes, then invert it onto a serving plate. Tip: If it sticks, gently run a knife around the edges to loosen it before flipping.
9. Serve warm by pulling apart the pieces with your hands or forks. Very best enjoyed fresh out of the oven, this monkey bread is soft and pillowy inside with a crispy, caramelized crust that’s loaded with sweet cinnamon flavor. Try drizzling it with a simple glaze or pairing it with coffee for an extra-special treat—it’s perfect for sharing and always disappears fast!
Savory Cheddar and Herb Monkey Bread
Remember that time you wanted something cheesy, herby, and pull-apart perfect for game day or a cozy night in? This savory monkey bread is your answer—it’s basically a warm, gooey, cheesy cloud you can tear apart with your hands. Trust me, it’s impossible to resist.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tubes of refrigerated biscuit dough (the kind you pop open)
– A good handful of shredded sharp cheddar cheese (about 2 cups)
– A generous sprinkle of dried parsley (around 2 tablespoons)
– A pinch of garlic powder (roughly 1 teaspoon)
– A stick of unsalted butter (½ cup), melted
– A splash of olive oil for greasing
Instructions
1. Preheat your oven to 350°F and lightly grease a Bundt pan with that splash of olive oil.
2. Pop open the biscuit tubes and cut each biscuit into quarters—this makes them perfect for grabbing.
3. In a large bowl, toss the biscuit pieces with the shredded cheddar, dried parsley, and garlic powder until everything’s evenly coated. Tip: If the cheese starts to clump, just break it apart with your fingers.
4. Arrange the coated biscuit pieces randomly in the greased Bundt pan—don’t pack them too tightly so they can puff up.
5. Pour the melted butter evenly over the top of the biscuit mixture in the pan.
6. Bake at 350°F for 25–30 minutes, until the top is golden brown and you see cheese bubbling around the edges. Tip: Check at 25 minutes; if it’s not browned yet, give it another 5.
7. Remove the pan from the oven and let it cool for 5–10 minutes—this helps it set so it doesn’t fall apart when you flip it.
8. Carefully invert the pan onto a serving plate to release the monkey bread. Tip: If it sticks, gently run a knife around the edges first.
Gorgeous, right? You’ll get crispy, golden bits on the outside with soft, cheesy layers inside, all infused with that herby garlic flavor. Serve it warm right from the plate, maybe with a side of marinara for dipping, and watch it disappear in minutes.
Chocolate Peanut Butter Monkey Bread
Just imagine pulling apart warm, gooey bread with chocolate and peanut butter in every bite. You’ll want to make this Chocolate Peanut Butter Monkey Bread for your next brunch or cozy weekend treat—it’s seriously addictive and super fun to share.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cans of refrigerated biscuit dough (like the Pillsbury kind)
– 1 cup of granulated sugar
– 2 tablespoons of ground cinnamon
– 1/2 cup of unsalted butter, melted
– 1/2 cup of creamy peanut butter
– 1 cup of semi-sweet chocolate chips
– A splash of vanilla extract
– A couple of pinches of salt
Instructions
1. Preheat your oven to 350°F and grease a Bundt pan thoroughly with butter or cooking spray to prevent sticking.
2. Cut each biscuit from the cans into quarters to create small dough pieces.
3. In a medium bowl, mix the granulated sugar and ground cinnamon together.
4. Roll each dough piece in the cinnamon-sugar mixture until lightly coated, then place them in the greased Bundt pan in a single layer.
5. In a small saucepan over low heat, melt the unsalted butter, then stir in the creamy peanut butter, vanilla extract, and a couple of pinches of salt until smooth and combined.
6. Pour the peanut butter mixture evenly over the dough pieces in the pan, making sure to cover them all.
7. Sprinkle the semi-sweet chocolate chips on top of the dough and sauce.
8. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
9. Remove from the oven and let it cool in the pan for 10 minutes to set slightly before inverting onto a serving plate.
10. Carefully flip the pan over to release the monkey bread onto the plate, allowing any extra sauce to drizzle down.
11. Serve warm, pulling apart pieces with your hands or a fork.
12. Tip: For easier cleanup, line your work surface with parchment paper when coating the dough.
13. Tip: If the sauce seems too thick while baking, cover the pan loosely with foil to prevent over-browning.
14. Tip: Let it cool briefly before serving to avoid burns, but don’t wait too long—it’s best enjoyed warm and gooey.
Chocolate Peanut Butter Monkey Bread comes out with a soft, pull-apart texture and a rich, sweet flavor that’s perfect for dipping in extra peanut butter or drizzling with melted chocolate. Try serving it with a scoop of vanilla ice cream for an indulgent dessert twist!
Caramel Pecan Monkey Bread
Nothing beats that warm, gooey pull-apart bread you can share with friends. Now imagine it packed with crunchy pecans and dripping with sweet caramel—that’s what you get with this easy monkey bread. It’s the perfect weekend treat that feels fancy but comes together with minimal fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cans of refrigerated biscuit dough (the kind you pop open)
– 1 cup of granulated sugar
– 2 tablespoons of ground cinnamon
– 1 cup of chopped pecans
– 1/2 cup of unsalted butter
– 1 cup of packed brown sugar
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and generously grease a Bundt pan with butter or non-stick spray.
2. Open the biscuit cans and cut each biscuit into quarters using kitchen scissors for quick, even pieces.
3. In a medium bowl, mix the granulated sugar and cinnamon until well combined.
4. Toss the biscuit pieces in the cinnamon-sugar mixture until they’re fully coated, shaking off any excess.
5. Sprinkle half of the chopped pecans evenly into the bottom of the greased Bundt pan.
6. Layer half of the coated biscuit pieces over the pecans in the pan.
7. Repeat with the remaining pecans and biscuit pieces to create another layer.
8. In a small saucepan over medium heat, melt the butter completely, then stir in the brown sugar, vanilla extract, and salt until smooth and bubbly, about 2–3 minutes. Tip: Don’t let it boil too hard or the caramel can burn.
9. Pour the hot caramel mixture evenly over the layered biscuit pieces in the pan, making sure it seeps into all the crevices.
10. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the caramel is bubbling around the edges. Tip: Check at 25 minutes to avoid over-baking—it should look set but not dry.
11. Remove from the oven and let it cool in the pan for 10 minutes to allow the caramel to thicken slightly.
12. Carefully invert the pan onto a serving plate, gently tapping if needed to release the bread. Tip: Use oven mitts and work quickly so the warm caramel doesn’t stick.
13. Serve warm, pulling apart pieces with your hands.
Oh, the texture is pure magic—soft, fluffy bread with a crispy, caramelized crust and nutty crunch in every bite. It’s irresistibly sweet with a hint of cinnamon, perfect for brunch or as a cozy dessert with a scoop of vanilla ice cream on the side.
Blueberry Lemon Monkey Bread
Picture this: a cozy weekend morning, the smell of something sweet baking in the oven, and a pull-apart treat that’s bursting with bright lemon and juicy blueberries. You’re going to love how simple this is to throw together.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- A couple of cans of refrigerated biscuit dough (the flaky kind works great)
- About 1 cup of fresh blueberries
- The zest and juice from 1 large lemon
- 1/2 cup of granulated sugar
- 1/2 cup of packed light brown sugar
- 6 tablespoons of unsalted butter
- A splash of pure vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F and generously grease a standard Bundt pan with butter or non-stick spray.
- Open the cans of biscuit dough and cut each biscuit into 4 equal pieces. Tip: Use kitchen scissors for quick, clean cuts.
- In a large bowl, toss the biscuit pieces with the granulated sugar until they’re lightly coated.
- Arrange half of the sugared biscuit pieces in the bottom of the prepared pan.
- Scatter half of the fresh blueberries evenly over the first layer of dough.
- Repeat with the remaining biscuit pieces and blueberries to create a second layer.
- In a small saucepan over medium heat, melt the 6 tablespoons of butter.
- Stir in the brown sugar, lemon zest, lemon juice, vanilla extract, and pinch of salt. Cook for 2-3 minutes, stirring constantly, until the sugar dissolves and the mixture is bubbly.
- Carefully pour the hot butter-sugar mixture evenly over the layered dough and blueberries in the pan.
- Bake on the center rack for 30-35 minutes. Tip: Start checking at 30 minutes—it’s done when the top is deep golden brown and the center is set.
- Remove the pan from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. Tip: This resting time helps it release cleanly.
- Place a large plate over the pan, carefully invert it, and gently lift the pan to reveal the monkey bread.
Zesty lemon and sweet blueberries create pockets of jammy fruit throughout the soft, pull-apart bread. The edges get delightfully caramelized and sticky, perfect for pulling apart with your fingers. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special breakfast or dessert.
Garlic Parmesan Monkey Bread
Tired of the same old dinner rolls? This garlic parmesan monkey bread is your new go-to for game nights, potlucks, or just a cozy night in. It’s pull-apart, cheesy, and packed with garlicky goodness—basically, it’s impossible to resist.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cans of refrigerated biscuit dough (the kind you pop open!)
– ½ cup of melted unsalted butter
– 4 cloves of garlic, minced super fine
– A big handful of grated parmesan cheese (about ¾ cup)
– A couple of tablespoons of chopped fresh parsley
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a bundt pan really well with butter or non-stick spray.
2. Pop open the biscuit cans and cut each biscuit into 4 equal pieces—a pizza cutter makes this quick and easy.
3. In a medium bowl, mix the melted butter, minced garlic, and a pinch of salt until combined.
4. Tip: For extra flavor, let the garlic sit in the butter for 5 minutes to infuse before mixing.
5. Dip each biscuit piece into the garlic butter, coating it completely, then roll it in the grated parmesan cheese.
6. Arrange all the coated pieces evenly in the greased bundt pan, layering them loosely—don’t pack them down.
7. Tip: If you have any leftover garlic butter, drizzle it over the top for extra richness.
8. Bake at 350°F for 25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
9. Let it cool in the pan for 5 minutes, then carefully invert it onto a serving plate.
10. Sprinkle the chopped parsley over the warm bread right before serving.
11. Tip: Serve it immediately while it’s hot and gooey for the best texture.
Fresh from the oven, this monkey bread is crispy on the outside and soft, buttery, and cheesy inside. The garlic and parmesan create a savory punch that pairs perfectly with marinara sauce for dipping or alongside a big salad. You’ll find everyone reaching for seconds before it even cools down!
Apple Cinnamon Monkey Bread
Brace yourself for the coziest, most irresistible pull-apart treat you’ll ever make. Picture warm, gooey cinnamon sugar-coated dough balls baked with tender apples in a buttery caramel sauce—it’s like a cinnamon roll and apple pie had the most delicious baby. You’re going to want to dive right in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cans of refrigerated biscuit dough (the 16.3 oz kind)
– 2 medium apples, peeled and chopped into small chunks
– 1 cup of granulated sugar
– 2 tablespoons of ground cinnamon
– 1/2 cup of unsalted butter
– 1/2 cup of packed brown sugar
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and generously grease a 10-inch bundt pan with butter or cooking spray.
2. In a medium bowl, mix together 1 cup of granulated sugar and 2 tablespoons of ground cinnamon until well combined.
3. Open the cans of biscuit dough and cut each biscuit into quarters using kitchen scissors or a sharp knife.
4. Toss the biscuit pieces in the cinnamon-sugar mixture until evenly coated, shaking off any excess.
5. Scatter half of the chopped apples in the bottom of the greased bundt pan.
6. Layer half of the coated biscuit pieces over the apples in the pan.
7. Repeat with the remaining apples and biscuit pieces, creating an even layer.
8. In a small saucepan over medium heat, melt 1/2 cup of unsalted butter.
9. Stir in 1/2 cup of packed brown sugar, a splash of vanilla extract, and a pinch of salt, cooking for 2-3 minutes until the sugar dissolves and the mixture bubbles slightly.
10. Pour the hot butter-sugar mixture evenly over the layered biscuit pieces and apples in the pan.
11. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the caramel sauce is bubbling around the edges.
12. Let the monkey bread cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
13. Pull apart the warm pieces and serve immediately.
Nothing beats the soft, pillowy texture of the bread paired with the sweet, spiced apples and that sticky caramel glaze. Next time you’re craving something comforting, this pull-apart masterpiece is your answer—it’s perfect for brunch gatherings or a cozy weekend treat.
S’mores Monkey Bread
Dessert just got a major upgrade with this gooey, pull-apart treat that combines the campfire classic with everyone’s favorite sweet bread. You’ll love how the marshmallows melt into the chocolate and cinnamon sugar, creating pockets of pure indulgence in every bite—it’s messy, fun, and totally irresistible for any gathering or cozy night in.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- A couple of cans of refrigerated biscuit dough (like the flaky kind from the store)
- A cup of granulated sugar
- A tablespoon of ground cinnamon
- A stick of unsalted butter (that’s ½ cup, melted)
- A cup of mini marshmallows
- A cup of chocolate chips (milk or semi-sweet, your pick!)
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F and grease a bundt pan really well with butter or non-stick spray—this helps prevent sticking later.
- Cut each biscuit from the cans into quarters using a sharp knife or kitchen scissors for even pieces.
- In a medium bowl, mix the granulated sugar and ground cinnamon until combined.
- Roll each biscuit piece in the cinnamon-sugar mixture, coating it lightly but evenly.
- Arrange half of the coated biscuit pieces in the bottom of the greased bundt pan.
- Sprinkle half of the mini marshmallows and half of the chocolate chips over the biscuit layer in the pan.
- Repeat with the remaining biscuit pieces, marshmallows, and chocolate chips to create a second layer.
- In a small saucepan, melt the unsalted butter over low heat, then stir in the vanilla extract until smooth.
- Pour the melted butter mixture evenly over the top of the layered ingredients in the pan.
- Bake in the preheated oven for 25–30 minutes, until the top is golden brown and bubbly—check at 25 minutes to avoid over-browning.
- Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate to set slightly.
Zesty and warm, this monkey bread emerges with a crispy exterior that gives way to soft, pillowy centers soaked in melted chocolate and marshmallow goo. The cinnamon sugar adds a cozy spice that balances the sweetness perfectly, making it ideal for pulling apart with friends over coffee or serving with a scoop of vanilla ice cream for an extra-decadent twist.
Pumpkin Spice Monkey Bread
Let’s be real—when pumpkin spice season hits, you want all the cozy vibes. This pull-apart pumpkin spice monkey bread is your new go-to for lazy weekend mornings or impressing friends with minimal effort. It’s sweet, gooey, and packed with those warm autumn flavors you crave.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cans of refrigerated biscuit dough (the kind with 8 biscuits each)
– A half cup of granulated sugar
– A tablespoon of pumpkin pie spice
– A half cup of unsalted butter
– A half cup of brown sugar
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 350°F and grease a Bundt pan thoroughly with butter or cooking spray—this helps the bread release easily later.
2. Cut each biscuit from the cans into quarters, so you have small, bite-sized pieces.
3. In a medium bowl, mix the granulated sugar and pumpkin pie spice until well combined.
4. Toss the biscuit pieces in the sugar-spice mixture until they’re evenly coated, shaking off any excess.
5. Arrange the coated pieces evenly in the greased Bundt pan, piling them up loosely without packing them down too tightly.
6. In a small saucepan over medium heat, melt the unsalted butter completely, then stir in the brown sugar, vanilla extract, and pinch of salt until smooth and bubbly, about 2-3 minutes.
7. Pour the butter-sugar mixture evenly over the biscuit pieces in the pan, making sure it seeps into all the crevices.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out clean—keep an eye on it to avoid over-browning.
9. Let the monkey bread cool in the pan for 10 minutes, then invert it onto a serving plate while still warm so it doesn’t stick.
10. Serve immediately, pulling apart the soft, gooey pieces with your hands.
Craving something extra? This bread comes out with a caramelized, sticky exterior and a fluffy, spiced interior that’s irresistible warm. Try drizzling it with a cream cheese glaze or pairing it with a scoop of vanilla ice cream for a decadent twist—it’s perfect for sharing (or not!).
Maple Bacon Monkey Bread
Tired of the same old breakfast treats? This maple bacon monkey bread is about to change your morning game. It’s gooey, sweet, salty, and ridiculously easy to pull together—perfect for a lazy weekend brunch or a fun holiday treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tubes of refrigerated biscuit dough (the kind with 16 biscuits total)
– About 8 slices of thick-cut bacon, cooked until crispy and crumbled
– A cup of packed brown sugar
– A half cup of pure maple syrup
– A stick of unsalted butter
– A tablespoon of ground cinnamon
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a Bundt pan with butter or cooking spray.
2. Cut each biscuit from the tubes into quarters, so you have little dough pieces.
3. In a medium bowl, mix the brown sugar and cinnamon until well combined.
4. Toss the biscuit pieces in the cinnamon-sugar mixture until they’re evenly coated. Tip: Use your hands to make sure every nook gets covered.
5. Layer half of the coated biscuit pieces into the bottom of the greased Bundt pan.
6. Sprinkle half of the crumbled bacon evenly over the biscuit layer in the pan.
7. Repeat with the remaining biscuit pieces and bacon, creating another layer.
8. In a small saucepan over medium heat, melt the stick of butter.
9. Stir in the maple syrup and vanilla extract until the mixture is smooth and bubbly, about 2-3 minutes. Tip: Don’t let it boil too hard, or it might burn.
10. Pour the hot maple-butter mixture evenly over the layered biscuits and bacon in the pan.
11. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the sauce is bubbling. Tip: Check at 25 minutes—if it’s browning too fast, cover loosely with foil.
12. Remove from the oven and let it cool in the pan for 10 minutes.
13. Place a large plate over the pan and carefully invert it to release the monkey bread.
14. Serve warm, pulling apart the pieces.
Zesty with cinnamon and rich from the maple, this bread pulls apart into soft, sticky bundles. The bacon adds a savory crunch that balances the sweetness perfectly. Try it with a drizzle of extra maple syrup or a scoop of vanilla ice cream for an over-the-top dessert twist.
Orange Cranberry Monkey Bread
Gather around, friends—I’ve got a cozy, pull-apart treat that’s perfect for a lazy weekend or holiday brunch. Imagine sweet orange zest and tart cranberries baked into fluffy dough, all coated in a sticky, citrusy glaze. You’re going to love how simple it is to throw together, even if you’re not a baking pro.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cans of refrigerated biscuit dough (like the 16.3-oz ones)
– A cup of dried cranberries
– Zest from one large orange
– A half-cup of granulated sugar
– A teaspoon of ground cinnamon
– A stick of unsalted butter (that’s ½ cup)
– A half-cup of packed brown sugar
– A splash of orange juice (about ¼ cup)
– A teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a bundt pan really well—I use non-stick spray to avoid sticking later.
2. Open the biscuit cans and cut each biscuit into quarters with kitchen scissors for easy handling.
3. In a medium bowl, mix the granulated sugar, cinnamon, and orange zest until it smells amazing and looks evenly combined.
4. Toss the biscuit pieces in the sugar mixture until they’re lightly coated, then fold in the dried cranberries gently so they don’t break apart.
5. Tip: Layer the coated pieces randomly in the greased pan—don’t pack them too tightly, or they won’t bake evenly.
6. In a small saucepan over medium heat, melt the butter, then stir in the brown sugar, orange juice, and vanilla until it’s smooth and bubbly, about 3-4 minutes.
7. Pour the warm butter mixture evenly over the biscuit layers in the pan, making sure to drizzle into any gaps.
8. Bake at 350°F for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean—if it starts browning too fast, tent it with foil.
9. Let the monkey bread cool in the pan for 10 minutes, then invert it onto a serving plate carefully to keep that beautiful shape.
10. Tip: Serve it warm for the best gooey texture, but it’s still delicious at room temperature if you’re prepping ahead.
Come on, dig in—this monkey bread is all about that soft, pillowy dough with bursts of tangy cranberry and a bright orange glaze that’s not too sweet. I love tearing off pieces straight from the pan with friends, or you could drizzle extra orange juice on top for a zesty kick. It’s the kind of comfort food that disappears fast, so maybe double the recipe if you’re feeding a crowd!
Nutella Stuffed Monkey Bread
Kick off your weekend with this gooey, pull-apart treat that’s perfect for sharing (or not—no judgment here). Imagine warm, fluffy dough balls stuffed with Nutella, baked until golden and drizzled with more chocolatey goodness. It’s basically dessert for breakfast, and we’re totally here for it.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tubes of refrigerated biscuit dough (the kind that pops open—so satisfying!)
– About a cup of Nutella, plus a little extra for drizzling
– A half cup of granulated sugar
– A tablespoon of ground cinnamon
– A stick of unsalted butter, melted
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a Bundt pan or round baking dish with a bit of butter or non-stick spray.
2. Open the biscuit dough tubes and separate each biscuit into individual pieces.
3. Flatten each biscuit piece with your hands into a small circle, about 3 inches wide.
4. Spoon a teaspoon of Nutella onto the center of each flattened biscuit circle.
5. Fold the edges of the dough over the Nutella and pinch them tightly to seal, forming a ball—this prevents leaks during baking.
6. In a small bowl, mix the granulated sugar and cinnamon together.
7. Roll each stuffed dough ball in the melted butter, then coat it thoroughly in the cinnamon-sugar mixture.
8. Arrange all the coated dough balls evenly in the prepared pan, layering them loosely.
9. Drizzle any remaining melted butter over the top of the dough balls in the pan.
10. Bake in the preheated oven for 25–30 minutes, until the top is golden brown and the dough is cooked through—a toothpick inserted should come out clean.
11. Remove the pan from the oven and let it cool for 5 minutes.
12. Invert the pan onto a serving plate to release the monkey bread.
13. Warm the extra Nutella slightly in the microwave for 15–20 seconds until it’s drizzle-able.
14. Drizzle the warmed Nutella over the top of the monkey bread.
15. Serve warm, pulling apart the pieces with your hands.
Nothing beats tearing into this warm, sticky bread with its soft, fluffy interior oozing with melted Nutella. The cinnamon-sugar coating adds a sweet crunch that contrasts perfectly with the gooey center. Try serving it with a scoop of vanilla ice cream for an extra-indulgent dessert, or enjoy it as a fun, hands-on treat at your next brunch gathering.
Buffalo Chicken Monkey Bread
Zesty and totally shareable, this Buffalo Chicken Monkey Bread is your new game-day hero. You get all that spicy, tangy buffalo flavor wrapped up in soft, pull-apart bread—perfect for feeding a crowd without any fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cans of refrigerated biscuit dough (the 16.3-ounce kind)
– 2 cups of cooked, shredded chicken
– 1/2 cup of buffalo sauce (like Frank’s RedHot)
– 4 tablespoons of unsalted butter, melted
– 1/2 cup of ranch dressing
– 1 cup of shredded cheddar cheese
– A couple of green onions, chopped
Instructions
1. Preheat your oven to 350°F and grease a 10-inch Bundt pan with a little butter or cooking spray.
2. Cut each biscuit from the cans into 4 pieces—this makes them easier to coat and helps the bread bake evenly.
3. In a large bowl, toss the biscuit pieces with the shredded chicken, buffalo sauce, and melted butter until everything’s well-coated.
4. Tip: If you want extra heat, add an extra splash of buffalo sauce here; it’ll soak into the bread as it bakes.
5. Layer half of the coated mixture into the bottom of the greased Bundt pan.
6. Sprinkle half of the shredded cheddar cheese over the first layer.
7. Repeat with the remaining biscuit mixture and top with the rest of the cheese.
8. Bake in the preheated oven for 25–30 minutes, until the top is golden brown and the cheese is bubbly.
9. Tip: Check at 25 minutes—if it’s browning too fast, cover loosely with foil to prevent burning.
10. Let it cool in the pan for 5 minutes, then invert it onto a serving plate.
11. Drizzle the ranch dressing over the top and sprinkle with the chopped green onions.
12. Tip: Serve it warm for the best texture; the bread stays soft and the cheese stays gooey.
Now, this bread comes out all fluffy and tender, with a kick of spice from the buffalo sauce that’s balanced by the cool ranch. Not only is it a total crowd-pleaser, but you can also get creative by serving it with extra dipping sauces or even turning leftovers into a next-day sandwich filling.
Conclusion
From sweet to savory, these 18 monkey bread variations offer endless inspiration for your next baking adventure. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
