28+ Irresistible Monkey Bread Recipes You Need to Try Today

4 weeks agoLast Updated: April 12, 2025

36 minutes read

Monkey bread is a beloved, sweet treat that has won over the hearts of breakfast enthusiasts and dessert lovers alike.

Whether you’re looking for something fun to serve at a brunch, a gooey and indulgent dessert, or a comforting snack to enjoy with a cup of coffee, monkey bread checks all the boxes.

This irresistible pull-apart bread comes in a variety of flavors, making it a versatile addition to any table.

From classic cinnamon and sugar to more unique variations like pumpkin spice and chocolate hazelnut, there’s a monkey bread recipe to satisfy every craving.

In this article, we’ve curated a list of 28+ monkey bread recipes that range from traditional favorites to exciting new twists.

No matter your preferences, you’ll find the perfect recipe for any occasion.

Prepare to get your hands a little sticky, as these recipes are sure to become household favorites.

Let’s dive into the world of monkey bread!

28+ Irresistible Monkey Bread Recipes You Need to Try Today

Monkey bread is more than just a delicious treat—it’s an experience! From the anticipation of pulling apart each sticky, sweet piece to the joy of sharing it with loved ones, this dessert brings people together.

Whether you’re a fan of the classic cinnamon version or love exploring new flavors like fruity, chocolate, or savory twists, there’s no shortage of options to choose from.

The best part?

Monkey bread is easy to make, and each recipe can be adapted to suit your preferences.

With these 28+ monkey bread recipes, you’ll have endless inspiration to keep your kitchen baking delicious, gooey, and fun creations. Whether you’re preparing for a holiday gathering, a family breakfast, or just satisfying your sweet tooth, monkey bread is always a crowd-pleaser.

Get ready to add a touch of sweetness to your next baking adventure!

Classic Cinnamon Sugar Monkey Bread

This Classic Cinnamon Sugar Monkey Bread is a timeless favorite that brings warmth and nostalgia to your kitchen. With buttery biscuit dough pieces coated in cinnamon sugar and baked into a golden, gooey masterpiece, this pull-apart treat is perfect for holiday mornings, potlucks, or anytime you crave a comforting dessert. The rich aroma that fills the house while it bakes is a sweet invitation that something delicious is about to be served.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup granulated sugar

2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar

Optional: 1/2 cup chopped pecans or walnuts

Instructions:

Preheat the oven to 350°F (175°C). Grease a 12-cup Bundt pan.

In a gallon-sized zip-top bag, combine the granulated sugar and cinnamon.
Cut each biscuit into quarters and place them in the bag. Shake until evenly coated.
Layer the coated biscuit pieces in the Bundt pan. If using nuts, sprinkle them in between the layers.

In a small bowl, mix melted butter and brown sugar until combined. Pour evenly over the biscuit pieces.
Bake for 35–40 minutes or until golden brown and no longer doughy in the center.
Cool in the pan for 10 minutes, then carefully invert onto a serving plate.

This classic recipe is proof that simple ingredients can create something magical. The gooey, caramelized layers of buttery cinnamon goodness are meant to be shared and enjoyed by the handful. Whether served for breakfast, brunch, or dessert, this monkey bread will disappear faster than you can say “just one more piece.”

Savory Cheddar Herb Monkey Bread

Not all monkey bread has to be sweet! This Savory Cheddar Herb Monkey Bread is a cheesy, garlicky pull-apart masterpiece loaded with flavor. Perfect as a side dish for dinner, an appetizer for game day, or a fun addition to brunch, it features layers of biscuit dough coated in garlic butter, fresh herbs, and sharp cheddar cheese. It’s a crowd-pleaser that combines the best of cheesy bread and herb rolls into one bite-sized bundle.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup unsalted butter, melted
2 cloves garlic, minced

1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives (or green onion)
1 1/2 cups shredded sharp cheddar cheese

1/4 teaspoon black pepper
1/4 teaspoon salt

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, mix melted butter, garlic, parsley, chives, salt, and pepper.
Cut biscuits into quarters.

Dip each biscuit piece into the butter mixture, then layer into the Bundt pan, sprinkling shredded cheese between layers.
Pour any remaining butter and cheese on top before baking.
Bake for 30–35 minutes or until the top is golden and crispy.

Let cool for 10 minutes before inverting onto a plate.

Cheesy, buttery, and full of fresh herb flavor, this savory monkey bread is anything but ordinary. It’s a versatile dish that can be dressed up with extra toppings or kept simple for quick weeknight meals. Whether served warm with soup or cold the next day (if there’s any left!), it’s an irresistible treat for cheese lovers.

Apple Pie Monkey Bread

Imagine your favorite apple pie but in pull-apart bread form—that’s exactly what you get with this Apple Pie Monkey Bread. Juicy cinnamon-spiced apples are layered with biscuit dough and baked in a gooey caramel sauce, creating the ultimate fall-inspired comfort food. It’s a cozy dessert that’s perfect for gatherings or as a special weekend treat. Serve it warm with a scoop of vanilla ice cream for a dessert that tastes like a hug in every bite.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 apples, peeled, cored, and diced

1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted

Optional: caramel sauce for drizzling

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.

In a bowl, toss apples with lemon juice, cinnamon, nutmeg, and granulated sugar.
Cut biscuits into quarters.
In a small bowl, mix melted butter and brown sugar.

In the Bundt pan, alternate layers of biscuit pieces and apple mixture.
Pour the brown sugar-butter mixture evenly over the top.
Bake for 40–45 minutes until golden and bubbling.

Cool for 10–15 minutes, then invert onto a serving plate. Drizzle with caramel sauce if desired.

This Apple Pie Monkey Bread is the ultimate fusion of two beloved desserts. It brings the flavors of homemade apple pie into an easy, shareable form that’s perfect for holidays or anytime comfort food is in order. The combination of tender apples, warm spices, and gooey caramel is simply irresistible—don’t forget the vanilla ice cream on top!

Peanut Butter Banana Monkey Bread

Indulge in the perfect balance of sweet and savory with this Peanut Butter Banana Monkey Bread. A delectable twist on the classic, it features banana slices and peanut butter, layered in biscuit dough and baked to golden perfection. The richness of peanut butter pairs beautifully with the natural sweetness of bananas, making this a treat that will satisfy breakfast cravings or dessert desires. Plus, it’s an easy, fun recipe that’s bound to be a favorite for peanut butter lovers.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 ripe bananas, sliced

1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon

1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Slice bananas into thin rounds and set aside.

In a small bowl, mix granulated sugar, cinnamon, and salt.
Cut biscuit dough into quarters and coat each piece in the cinnamon-sugar mixture.
Layer the biscuit pieces and banana slices in the Bundt pan, drizzling peanut butter between the layers.

In a separate bowl, mix melted butter and brown sugar. Pour the butter mixture evenly over the biscuit and banana layers.
Bake for 30-35 minutes, or until golden and cooked through.
Cool for 5 minutes, then invert onto a serving plate.

This Peanut Butter Banana Monkey Bread takes comfort food to the next level with the combination of creamy peanut butter and sweet banana. The soft dough, combined with the gooey peanut butter drizzle, makes for a melt-in-your-mouth experience. This recipe is perfect for a sweet breakfast or a special treat to share with friends and family. Enjoy a slice (or two) with a hot cup of coffee or a glass of milk!

Pumpkin Spice Monkey Bread

Embrace the flavors of fall with this Pumpkin Spice Monkey Bread. Filled with the rich warmth of cinnamon, nutmeg, and a hint of pumpkin, this version of monkey bread is perfect for cozy mornings or festive gatherings. The golden, soft biscuit dough is enveloped in a spiced pumpkin glaze that will transport you to autumn with every bite. Top it off with a simple cream cheese glaze for an extra indulgence!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup pumpkin puree
1/2 cup granulated sugar

2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

1/4 cup brown sugar
1/4 cup cream cheese (optional, for glaze)
1/2 cup powdered sugar (optional, for glaze)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, mix granulated sugar, cinnamon, and pumpkin pie spice.

Cut biscuit dough into quarters and roll each piece in the spice mixture.
In a separate bowl, mix pumpkin puree, melted butter, and brown sugar.
Layer the spiced biscuit dough pieces in the Bundt pan, pouring the pumpkin mixture between layers.

Bake for 30–35 minutes until golden brown and cooked through.
For the glaze, beat together cream cheese and powdered sugar until smooth, then drizzle over the cooled monkey bread.

This Pumpkin Spice Monkey Bread is an irresistible treat that perfectly captures the essence of fall. The combination of warm spices and pumpkin flavor makes it a unique and comforting twist on the classic recipe. Whether served at a fall brunch, Thanksgiving morning, or just because, this bread is sure to become a seasonal favorite!

Chocolate Chip Cookie Monkey Bread

Chocolate chip lovers will adore this decadent Chocolate Chip Cookie Monkey Bread. Combining the deliciousness of warm, gooey chocolate chip cookies with the fun of pull-apart bread, this treat is pure indulgence. The biscuit dough pieces are coated in a rich mixture of butter, sugar, and vanilla, with melty chocolate chips tucked in between. It’s perfect for parties, holidays, or any time you need a sweet treat that’ll wow your guests.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough

1 cup mini chocolate chips
1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar

1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Optional: Powdered sugar for dusting

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut biscuit dough into quarters and set aside.

In a small bowl, mix brown sugar, cinnamon, and vanilla extract. Add melted butter and stir until well combined.
Toss the biscuit pieces into the sugar-butter mixture, making sure each piece is coated.
Layer the coated biscuit dough and chocolate chips in the Bundt pan, ensuring the chocolate chips are distributed evenly.

Bake for 30–35 minutes, or until golden brown and the center is cooked through.
Allow the bread to cool for a few minutes before inverting onto a plate. Optional: dust with powdered sugar for a sweet touch.

This Chocolate Chip Cookie Monkey Bread is the perfect indulgence for those who love the classic combo of chocolate and cookies. It’s soft, gooey, and bursting with chocolatey goodness in every bite. Ideal for a crowd or just a cozy treat for yourself, it’s sure to satisfy any sweet tooth. Serve it warm for the ultimate dessert experience!

These three recipes offer a diverse selection of flavors that transform the classic monkey bread into something new and exciting! Enjoy baking and indulging in these sweet and savory variations.

S’mores Monkey Bread

This S’mores Monkey Bread brings the nostalgic flavors of a campfire treat right into your kitchen. With gooey marshmallows, melted chocolate, and crunchy graham crackers, it’s a decadent and fun twist on the classic monkey bread. This is the perfect dessert to bring to summer parties or to enjoy year-round when you’re craving the sweet, smoky goodness of s’mores. The combination of warm biscuit dough and gooey, melty chocolate will have everyone reaching for seconds!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup mini marshmallows
1/2 cup milk chocolate chips

1/2 cup graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar

1 teaspoon vanilla extract
Optional: Extra chocolate chips for drizzle

Instructions:

Preheat the oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters and set aside.
In a small bowl, combine granulated sugar and graham cracker crumbs.

Roll each biscuit piece in the graham cracker mixture and layer them in the Bundt pan, sprinkling chocolate chips and mini marshmallows between layers.
In a separate bowl, mix melted butter and vanilla extract, then pour over the dough.
Bake for 30-35 minutes or until golden and cooked through.

Once out of the oven, let the bread cool for 10 minutes, then invert onto a serving plate. Optional: drizzle extra chocolate chips over the top and let them melt.

This S’mores Monkey Bread captures the essence of the campfire treat in a warm, gooey, and irresistible form. It’s perfect for dessert lovers who want to enjoy a fun, nostalgic treat without the need for an open flame. Whether you’re making it for a special occasion or a casual get-together, this s’mores-inspired monkey bread is sure to impress!

Caramel Apple Monkey Bread

Caramel Apple Monkey Bread is the ultimate fall treat, combining sweet and tart apples with the richness of caramel. The biscuit dough soaks up the caramel sauce as it bakes, creating a sweet and sticky dessert that’s perfect for the autumn season. With juicy apple chunks, warm cinnamon, and a buttery caramel sauce, every bite is a little piece of heaven. It’s an easy, comforting dessert that’s perfect for gatherings, holiday celebrations, or an afternoon indulgence.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 apples, peeled and diced

1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted

1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: Chopped nuts (walnuts or pecans)

Instructions:

Preheat the oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, toss the diced apples with cinnamon and granulated sugar.
Cut the biscuit dough into quarters, then layer the pieces and apple mixture in the Bundt pan.
In a separate bowl, combine melted butter, brown sugar, vanilla extract, and salt. Pour this mixture evenly over the dough and apples.
Optional: Sprinkle chopped nuts in between the layers for added crunch.
Bake for 35-40 minutes, or until golden brown and cooked through.
Let cool for 10 minutes, then invert onto a plate to serve.

This Caramel Apple Monkey Bread combines the warmth of fall spices with the sweetness of caramel and apples to create a dessert that’s irresistible. It’s perfect for cozy autumn nights, Thanksgiving celebrations, or any time you need a comforting treat. The gooey caramel, cinnamon apples, and soft biscuit dough make it a crowd-pleasing favorite.

Lemon Blueberry Monkey Bread

If you’re craving something fruity and refreshing, this Lemon Blueberry Monkey Bread is the perfect choice. The tangy lemon glaze and fresh blueberries bring a burst of flavor to the classic pull-apart bread, creating a deliciously sweet and tart dessert. It’s light, bright, and full of vibrant flavors that will liven up any brunch or dessert table. Plus, the combination of lemon and blueberries is always a crowd favorite!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup fresh blueberries
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1/2 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Optional: Extra lemon zest for garnish

Instructions:

Preheat the oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters and set aside.
In a small bowl, combine granulated sugar and lemon zest.
Roll each biscuit piece in the lemon-sugar mixture, then layer them in the Bundt pan, sprinkling blueberries in between the layers.
In a separate bowl, mix melted butter and vanilla extract, then pour over the dough.
Bake for 30-35 minutes or until golden brown and cooked through.
In a small bowl, whisk together powdered sugar and fresh lemon juice to create the glaze.
Once the monkey bread is baked, cool for 10 minutes, then drizzle the lemon glaze over the top and garnish with extra lemon zest.

This Lemon Blueberry Monkey Bread is a refreshing and sweet treat that’s perfect for spring and summer gatherings. The bright lemon flavor, paired with juicy blueberries, creates a light yet indulgent dessert that’s sure to be a hit. Whether you’re serving it at brunch or as a refreshing dessert, this monkey bread is a delightful treat that’s both flavorful and fun!

These three new recipes offer even more variety, combining fruity, nutty, and indulgent flavors for every craving. Whether you’re in the mood for a rich caramel apple bread or a refreshing lemon blueberry one, these monkey breads will surely delight anyone who takes a bite!

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread is the ultimate comfort food, offering all the flavors of your favorite cinnamon rolls in an easy-to-make, pull-apart bread. This recipe combines the sweet, spiced cinnamon filling and gooey glaze of cinnamon rolls with the fun of monkey bread. Each bite is packed with buttery cinnamon-sugar goodness, making it the perfect treat for breakfast or dessert. It’s simple to make and incredibly satisfying—your family or guests will love it!

Ingredients:

2 cans (16 oz each) refrigerated cinnamon roll dough with icing
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Open the cans of cinnamon rolls and cut each roll into quarters.
In a small bowl, mix brown sugar and cinnamon. Toss the cinnamon roll pieces in the cinnamon-sugar mixture.
Layer the coated cinnamon roll pieces in the Bundt pan, sprinkling nuts between the layers if using.
In a separate bowl, mix melted butter and the icing from the cinnamon rolls, then pour evenly over the layered dough pieces.
Bake for 30–35 minutes, or until the bread is golden and cooked through.
Let the bread cool for 5 minutes, then invert onto a serving plate. Serve warm.

Cinnamon Roll Monkey Bread is the perfect fusion of two beloved breakfast treats—cinnamon rolls and monkey bread. The cinnamon-sugar coating and buttery glaze make every bite a comforting and indulgent experience. Serve it warm and watch it disappear in no time! Whether for breakfast, brunch, or dessert, it’s sure to become a favorite in your household.

Strawberry Shortcake Monkey Bread

Strawberry Shortcake Monkey Bread is a fun and fruity twist on the classic dessert, combining fresh strawberries with the soft, buttery dough. The biscuits are baked with a sweet strawberry glaze and topped with whipped cream for a dessert that’s as visually stunning as it is delicious. This recipe is perfect for a summer treat or any occasion where you want something light, sweet, and indulgent.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup fresh strawberries, diced
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam
Whipped cream for topping

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, toss the diced strawberries with granulated sugar and set aside to macerate.
Cut the biscuit dough into quarters and layer the pieces in the Bundt pan, sprinkling the macerated strawberries between the layers.
In a separate bowl, mix melted butter, vanilla extract, and strawberry jam, then pour over the biscuit layers.
Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
Once out of the oven, cool for 10 minutes, then invert onto a serving plate. Top with whipped cream and extra strawberries.

Strawberry Shortcake Monkey Bread is the perfect dessert for any occasion, combining the classic flavors of strawberry shortcake with the fun and easy-to-eat pull-apart bread. The sweet strawberries and buttery dough are complemented by a dollop of whipped cream, creating a dessert that’s sure to impress. It’s light, refreshing, and perfect for a summer gathering or an indulgent treat!

Nutella Stuffed Monkey Bread

For chocolate lovers, Nutella Stuffed Monkey Bread is a dream come true. This recipe takes the classic pull-apart bread and fills each biscuit piece with creamy, chocolate-hazelnut Nutella. The dough is then baked in a rich cinnamon-sugar coating, making every bite a delicious, gooey, chocolatey indulgence. This dessert is perfect for when you want to impress your guests with something a little extra special and very indulgent.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup Nutella or other hazelnut spread
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/4 cup chopped hazelnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters. Using your fingers, flatten each dough piece and add about 1 teaspoon of Nutella to the center. Pinch the edges together to form a ball.
In a small bowl, mix granulated sugar and cinnamon. Roll each Nutella-stuffed dough ball in the cinnamon-sugar mixture.
Layer the stuffed dough balls in the Bundt pan, sprinkling chopped hazelnuts between the layers if using.
In a separate bowl, mix melted butter and pour it evenly over the dough balls.
Bake for 30-35 minutes, or until golden brown and cooked through.
Let cool for 10 minutes, then invert onto a serving plate.

Nutella Stuffed Monkey Bread is a decadent, indulgent dessert that combines the irresistible flavors of chocolate and hazelnuts with the fun of pull-apart bread. Each gooey bite filled with Nutella is sure to satisfy your sweet tooth and leave your guests in awe. Whether for a special occasion or just to treat yourself, this Nutella-filled monkey bread will definitely become a favorite!

These three new recipes offer more variations on the classic monkey bread, each with a unique twist. Whether you’re craving cinnamon rolls, a fruity dessert, or a rich chocolate treat, these recipes will bring fun and flavor to your kitchen. Enjoy baking and indulging!

Peanut Butter Banana Monkey Bread

Peanut Butter Banana Monkey Bread is the perfect fusion of creamy peanut butter and sweet bananas, creating an irresistible combination that everyone will love. The biscuit dough is paired with mashed bananas and peanut butter for a rich and indulgent flavor. It’s a comforting, slightly savory, and perfectly sweet treat that is easy to make and perfect for breakfast, brunch, or dessert.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 ripe bananas, mashed
1/2 cup peanut butter (creamy or crunchy)
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
Optional: Chopped peanuts or chocolate chips for topping

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a bowl, mash the bananas and mix with peanut butter, brown sugar, and granulated sugar.
Cut the biscuit dough into quarters and toss each piece into the banana-peanut butter mixture.
Layer the coated dough pieces in the Bundt pan. If you’d like, sprinkle chopped peanuts or chocolate chips between the layers for added texture.
In a separate bowl, mix melted butter and ground cinnamon, then pour over the layered dough.
Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
Let the bread cool for 10 minutes, then invert onto a serving plate. Serve warm.

Peanut Butter Banana Monkey Bread is a delightful twist on the classic recipe, combining the creamy richness of peanut butter with the natural sweetness of ripe bananas. This dessert is an indulgent treat that can be enjoyed for breakfast or as a sweet snack. It’s comforting, satisfying, and a perfect choice for anyone who loves the classic combination of peanut butter and banana!

Pineapple Coconut Monkey Bread

Pineapple Coconut Monkey Bread is a tropical-inspired version of the beloved classic, with sweet pineapple and shredded coconut infusing every pull-apart piece of dough. The tangy pineapple is paired with the creamy coconut for a flavor combination that’s both exotic and familiar. This sweet, sticky, and fragrant bread is a tropical escape in every bite and will be a hit at any brunch or dessert gathering.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Optional: Toasted coconut for garnish

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, mix the crushed pineapple and shredded coconut.
Cut the biscuit dough into quarters and layer it in the Bundt pan, sprinkling pineapple-coconut mixture between the layers.
In a separate bowl, mix melted butter, brown sugar, vanilla extract, and ground cinnamon. Pour this mixture evenly over the layered dough and pineapple.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let cool for 10 minutes, then invert onto a serving plate. Optional: Garnish with toasted coconut for added flavor and texture.

Pineapple Coconut Monkey Bread brings a refreshing tropical twist to the classic recipe. The sweet pineapple and coconut combine perfectly with the buttery biscuit dough, creating a tropical experience that transports you straight to the islands. This bread is not only visually beautiful but also incredibly delicious—perfect for any brunch, potluck, or just a fun dessert to enjoy with friends and family!

Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread is a fall-inspired treat that combines the warm flavors of pumpkin pie spices with soft, buttery dough. The sweetness of pumpkin and the richness of cinnamon, nutmeg, and cloves come together in a gooey, irresistible pull-apart bread that’s perfect for the cooler months. It’s the perfect dessert for Thanksgiving, Halloween, or any cozy fall gathering!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup canned pumpkin puree
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, melted
1/4 cup powdered sugar (for glaze)
1-2 tablespoons milk (for glaze)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves.
Cut the biscuit dough into quarters and roll each piece into a ball. Dip each ball into the pumpkin mixture, coating it well.
Layer the coated dough balls in the Bundt pan.
In a separate bowl, mix melted butter and pour it over the layered dough.
Bake for 30-35 minutes, or until the bread is golden and cooked through.
In a small bowl, whisk together powdered sugar and milk to make the glaze. Once the bread has cooled for 10 minutes, drizzle the glaze over the top.

Pumpkin Spice Monkey Bread is a seasonal favorite that captures the essence of fall in every bite. The soft dough, infused with pumpkin and warm spices, creates a comforting dessert that is perfect for fall gatherings. Whether served at a Thanksgiving dinner or as an afternoon snack with a hot cup of cider, this bread is sure to fill your home with the delicious scents of autumn.

These three new recipes bring even more flavor and variety to your monkey bread collection. Whether you’re craving something fruity, nutty, or pumpkin-spiced, these recipes are sure to satisfy your sweet tooth and make your baking moments even more fun!

Chocolate Chip Monkey Bread

Chocolate Chip Monkey Bread is a rich and decadent twist on the classic recipe, featuring gooey pockets of melted chocolate nestled within the pull-apart dough. This version is perfect for those who can’t resist the combination of buttery dough and sweet, chocolatey goodness. Whether for breakfast or dessert, this chocolate chip variation is a surefire hit for chocolate lovers of all ages!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Optional: Powdered sugar for dusting

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters. Place a few chocolate chips in the center of each piece and pinch the dough closed to form a ball.
In a small bowl, combine brown sugar, cinnamon, and vanilla extract. Toss the dough balls in the sugar-cinnamon mixture to coat.
Layer the coated dough balls in the Bundt pan.
Pour melted butter over the dough and sprinkle any remaining sugar mixture over the top.
Bake for 30-35 minutes, or until the bread is golden brown and cooked through.
Let the bread cool for 5 minutes, then invert onto a serving plate. Dust with powdered sugar if desired.

Chocolate Chip Monkey Bread is an indulgent, chocolate-filled treat that will satisfy your sweet tooth in every pull-apart piece. The rich chocolate pockets inside each dough ball combined with the cinnamon-sugar coating create a gooey, irresistible bread that’s perfect for dessert or a special breakfast. It’s a chocolate lover’s dream and a must-try for anyone who enjoys a sweet, fun treat!

Apple Cinnamon Monkey Bread

Apple Cinnamon Monkey Bread combines the warmth of cinnamon with the sweetness of apples for a comforting, fall-inspired treat. The tender dough soaks up the spiced apple syrup, creating a gooey, delicious bread that’s bursting with flavor. This recipe is perfect for those chilly autumn mornings or as a sweet, fragrant dessert to share with loved ones.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 apples, peeled and diced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon cornstarch
1/4 cup water

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, until the apples are tender and the mixture is syrupy.
In a small bowl, mix cornstarch and water, then add it to the apple mixture. Stir and cook for another 2 minutes to thicken the syrup.
Cut the biscuit dough into quarters and toss the dough pieces in the apple syrup.
Layer the coated dough balls in the Bundt pan, pouring any remaining syrup over the top.
Bake for 30-35 minutes, or until golden brown and fully cooked through.
Let cool for 10 minutes, then invert onto a serving plate.

Apple Cinnamon Monkey Bread is a heartwarming dessert that captures the essence of fall with the perfect combination of tender apples, warm spices, and gooey dough. Each bite is packed with comforting flavors that make it a great choice for cozy breakfasts or sharing at a family gathering. Its delightful aroma and sweet taste will fill your kitchen and make it impossible to resist!

Lemon Blueberry Monkey Bread

Lemon Blueberry Monkey Bread is a fresh and zesty twist on the classic recipe, offering a refreshing balance of citrus and berries. The sweet dough is enhanced with bright lemon flavor and filled with juicy blueberries, making it a perfect treat for spring or summer. This monkey bread is light, fruity, and just the right amount of sweet—ideal for brunch, dessert, or any occasion that calls for something both fresh and indulgent.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup fresh blueberries (or frozen, thawed)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/4 cup powdered sugar (for glaze)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a small bowl, mix granulated sugar, lemon zest, and lemon juice.
Cut the biscuit dough into quarters and toss the pieces in the sugar and lemon mixture to coat.
Layer the dough balls in the Bundt pan, sprinkling fresh blueberries between the layers.
Pour melted butter and vanilla extract over the dough and blueberries.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let cool for 10 minutes, then invert onto a serving plate.
In a small bowl, whisk powdered sugar with a teaspoon of water to make a glaze, then drizzle over the warm bread.

Lemon Blueberry Monkey Bread is a bright and fruity variation of the classic, offering a fresh and vibrant flavor profile that’s perfect for warmer months. The tangy lemon and sweet blueberries create a delightful contrast, making each bite both refreshing and indulgent. Whether you’re serving it at a brunch or enjoying it as a dessert, this monkey bread is sure to add a burst of flavor and sunshine to your table!

These three new recipes add a variety of exciting flavors to your monkey bread collection. From rich chocolate and comforting apple cinnamon to fresh lemon blueberry, these options are perfect for any occasion—whether you’re in the mood for something indulgent or refreshing. Enjoy baking and sharing these delicious treats!

Maple Pecan Monkey Bread

Maple Pecan Monkey Bread is a warm, nutty, and sweet treat that’s perfect for breakfast or dessert. The gooey, cinnamon-sugar-coated biscuit dough pairs beautifully with the rich maple syrup and crunchy pecans, creating a comforting and decadent pull-apart bread. This version of monkey bread brings the taste of maple syrup straight to your table, with the added crunch of toasted pecans for texture.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup pecans, roughly chopped
1/2 cup (1 stick) unsalted butter, melted
1/2 cup maple syrup
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: Extra chopped pecans for topping

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a bowl, mix together maple syrup, melted butter, brown sugar, cinnamon, and nutmeg.
Cut the biscuit dough into quarters and toss each piece in the syrup mixture to coat.
Layer the dough pieces in the Bundt pan, sprinkling chopped pecans between the layers.
Pour any remaining maple syrup mixture over the top of the dough and pecans.
Bake for 30-35 minutes, or until golden brown and cooked through.
Let cool for 10 minutes, then invert onto a serving plate. Optionally, sprinkle with additional chopped pecans.

Maple Pecan Monkey Bread combines the comforting flavors of maple syrup and toasted pecans with the soft, gooey dough we all love. This irresistible treat is perfect for fall or winter mornings, and its warm, nutty aroma will fill your kitchen with sweetness. Whether served for a special breakfast or as a dessert, this monkey bread will have everyone coming back for more!

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread is a dream come true for cinnamon roll lovers! This version of monkey bread combines the fluffy dough, gooey cinnamon-sugar filling, and rich icing of a classic cinnamon roll into one easy-to-make, pull-apart treat. It’s perfect for breakfast or brunch and offers all the comforting flavors of a cinnamon roll without the fuss of rolling dough and cutting individual rolls.

Ingredients:

2 cans (16 oz each) refrigerated cinnamon rolls (with icing)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/4 cup chopped walnuts or pecans (optional)
Icing from cinnamon rolls (provided with the dough)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Open the cinnamon roll dough and cut each roll into quarters.
In a small bowl, mix brown sugar and cinnamon.
Toss the dough pieces in the cinnamon-sugar mixture to coat.
Layer the coated dough pieces in the Bundt pan, sprinkling chopped nuts (if using) between the layers.
Pour the melted butter over the dough.
Bake for 25-30 minutes, or until golden brown and fully cooked.
Let the bread cool for 5 minutes, then drizzle the icing from the cinnamon rolls over the top before serving.

Cinnamon Roll Monkey Bread brings all the goodness of cinnamon rolls into an easy, pull-apart format. The sweet, cinnamon-sugar dough combined with the rich, gooey icing makes for a truly indulgent treat. Whether served for breakfast or a sweet snack, this cinnamon roll-inspired monkey bread is sure to be a crowd-pleaser!

Strawberry Cheesecake Monkey Bread

Strawberry Cheesecake Monkey Bread is a dreamy dessert that combines the best of both worlds—sweet, juicy strawberries and creamy cheesecake—wrapped in soft, pull-apart biscuit dough. The result is a decadent, fruity treat with a creamy filling and a slight tang from the cheesecake, making it a perfect dessert for spring and summer gatherings.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
Cut the biscuit dough into quarters and flatten each piece into a circle.
Spoon a small amount of the cream cheese mixture and a few diced strawberries into the center of each piece of dough. Pinch the dough closed to form a ball.
In a separate bowl, combine brown sugar and cinnamon, then toss the dough balls in this mixture to coat.
Layer the coated dough balls in the Bundt pan, sprinkling extra diced strawberries between the layers.
Pour the melted butter evenly over the dough.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let the bread cool for 10 minutes, then invert onto a serving plate.

Strawberry Cheesecake Monkey Bread is the ultimate dessert for anyone who loves the combination of fruit and cheesecake. The creamy filling, juicy strawberries, and cinnamon-sugar dough create a mouthwatering treat that’s perfect for any occasion. This bread is light yet indulgent, offering a fresh, fruity twist on the classic monkey bread recipe.

These three new recipes offer a range of delightful flavors—from nutty maple pecans to the beloved cinnamon roll and fruity strawberry cheesecake. Whether you’re craving something cozy and comforting or fruity and creamy, these recipes have you covered for any occasion! Enjoy baking and indulging in these irresistible treats!

S’mores Monkey Bread

S’mores Monkey Bread brings all the campfire favorites into one gooey, decadent treat. Featuring the rich flavors of chocolate, graham crackers, and marshmallows, this recipe is perfect for those who crave the nostalgic taste of s’mores but in a fun, pull-apart bread form. Whether for a party, family gathering, or just a sweet treat, this version of monkey bread is sure to impress!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
1/2 cup crushed graham crackers
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters.
In a small bowl, mix brown sugar, cinnamon, and crushed graham crackers.
Toss the dough pieces in the sugar-graham cracker mixture to coat.
Layer the dough balls in the Bundt pan, sprinkling chocolate chips and mini marshmallows between the layers.
Pour the melted butter and vanilla extract over the dough.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let the bread cool for 5 minutes, then invert onto a serving plate. Optionally, drizzle more melted chocolate on top for an extra indulgent finish.

S’mores Monkey Bread is the ultimate sweet indulgence for anyone who loves the combination of gooey marshmallows, rich chocolate, and crunchy graham crackers. The pull-apart bread is packed with all the flavors of the classic campfire treat, making it an irresistible dessert or snack. Whether served for a party or as an everyday treat, this monkey bread will definitely be a hit!

Peanut Butter Banana Monkey Bread

Peanut Butter Banana Monkey Bread is a fun, fruity twist on the classic recipe that combines creamy peanut butter, sweet bananas, and cinnamon-sugar dough. The rich peanut butter filling and soft banana slices add a satisfying texture to the pull-apart bread. This delicious combination is perfect for breakfast, dessert, or a midday snack.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 ripe bananas, sliced
1/2 cup peanut butter (creamy or crunchy)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Slice the bananas into thin rounds.
In a small bowl, mix together brown sugar, cinnamon, and vanilla extract.
Cut the biscuit dough into quarters and toss the pieces in the sugar-cinnamon mixture.
Layer the dough pieces in the Bundt pan, adding slices of banana and spoonfuls of peanut butter between the layers.
Pour melted butter evenly over the dough and banana layers.
Bake for 30-35 minutes, or until golden brown and cooked through.
Let cool for 5-10 minutes before inverting onto a serving plate.

Peanut Butter Banana Monkey Bread is a fun and flavorful variation that combines the comforting flavors of peanut butter and banana in a gooey, cinnamon-sugar pull-apart bread. This treat is perfect for peanut butter lovers and anyone who enjoys a bit of fruity sweetness mixed into their baked goods. It’s a satisfying, indulgent dessert or breakfast option that is sure to delight!

Caramel Apple Monkey Bread

Caramel Apple Monkey Bread is a warm, fall-inspired treat that combines sweet caramel sauce with tender apples and soft, buttery dough. The caramel drips down into the dough, creating pockets of gooey sweetness that pair perfectly with the slightly tart apples. This recipe brings the flavors of a caramel apple into a fun, pull-apart bread form—making it perfect for autumn or any time you’re craving something comforting and sweet.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 medium apples, peeled, cored, and diced
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Dice the apples into small pieces and set aside.
In a saucepan over medium heat, melt butter. Stir in brown sugar, heavy cream, cinnamon, and vanilla extract. Bring to a simmer and cook for 2-3 minutes, until the caramel sauce is smooth and thickened slightly. Remove from heat.
Cut the biscuit dough into quarters. Toss the dough pieces in cinnamon and layer in the Bundt pan.
Add diced apples and a drizzle of the caramel sauce between the layers of dough. If using, sprinkle walnuts between the layers as well.
Pour the remaining caramel sauce over the top of the dough.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let cool for 5-10 minutes before inverting onto a serving plate.

Caramel Apple Monkey Bread is the perfect way to enjoy the flavors of fall in a fun, gooey format. The combination of sweet caramel sauce and tender, cinnamon-coated apples creates a comforting, indulgent dessert or breakfast that everyone will love. Whether you’re hosting a fall gathering or simply enjoying a cozy treat at home, this monkey bread is sure to bring a little sweetness to your day!

These three new recipes—S’mores, Peanut Butter Banana, and Caramel Apple Monkey Bread—bring a variety of exciting and delicious flavors to the classic pull-apart bread. Whether you’re in the mood for something chocolatey, fruity, or caramel-filled, these recipes are sure to satisfy your sweet tooth. Enjoy baking these treats and sharing them with friends and family!

Lemon Blueberry Monkey Bread

Lemon Blueberry Monkey Bread is a fresh, tangy twist on the classic pull-apart bread. Bursting with juicy blueberries and the bright flavor of lemon, this version is perfect for spring or summer gatherings. The soft dough, infused with a hint of lemon zest, pairs wonderfully with the sweet blueberries and a drizzle of tangy lemon glaze. This fruit-filled treat is sure to be a crowd favorite!

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1 cup fresh blueberries
1 tablespoon lemon zest
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1/4 cup fresh lemon juice
1/2 cup powdered sugar

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters.
In a small bowl, mix together sugar, cinnamon, and lemon zest. Toss the biscuit pieces in the sugar mixture until well coated.
Layer the coated dough pieces in the Bundt pan, adding fresh blueberries between the layers.
Pour melted butter evenly over the dough and blueberries.
Bake for 30-35 minutes, or until golden brown and cooked through.
While the bread is baking, make the lemon glaze by whisking together fresh lemon juice and powdered sugar until smooth.
Once baked, let the bread cool for 5-10 minutes, then drizzle the lemon glaze over the top before serving.

Lemon Blueberry Monkey Bread is a refreshing, zesty variation on the classic recipe. The combination of tart blueberries, lemony dough, and sweet glaze makes for an irresistibly fresh treat. It’s the perfect dessert or breakfast for a spring brunch or summer gathering, offering a light and flavorful twist on traditional monkey bread.

Coconut Cream Monkey Bread

Coconut Cream Monkey Bread is an indulgent tropical-inspired twist that’s perfect for coconut lovers. The sweet, coconut-flavored dough is paired with a rich, creamy coconut glaze, and topped with toasted coconut flakes for an extra crunch. This decadent dessert will transport you to an island paradise with every bite, making it an excellent choice for a special occasion or tropical-themed gathering.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup sweetened shredded coconut, toasted
1/2 cup (1 stick) unsalted butter, melted
1/2 cup coconut milk
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup powdered sugar

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters.
In a small bowl, combine brown sugar and shredded coconut. Toss the dough pieces in this mixture to coat.
Layer the coated dough in the Bundt pan, then drizzle with melted butter.
In a saucepan, heat the coconut milk, vanilla extract, and salt over medium heat until combined. Pour this mixture evenly over the dough.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let the bread cool for 5 minutes, then invert it onto a serving plate. Top with toasted shredded coconut and a dusting of powdered sugar before serving.

Coconut Cream Monkey Bread is a tropical delight that brings a taste of paradise to your kitchen. The rich coconut flavor in the dough, combined with the creamy coconut glaze and toasted coconut flakes, creates a truly indulgent dessert. This sweet treat is perfect for a themed party, special breakfast, or just whenever you want to add a little island flair to your day.

Chocolate Hazelnut Monkey Bread

Chocolate Hazelnut Monkey Bread is the ultimate indulgence for chocolate lovers. Filled with rich, creamy chocolate hazelnut spread, this pull-apart bread is a decadent treat. The soft dough, coated in a sweet, chocolaty syrup, creates gooey pockets of hazelnut-chocolate goodness, while the roasted hazelnuts add a delightful crunch. It’s the perfect dessert or treat to satisfy your chocolate cravings.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup chocolate hazelnut spread (like Nutella)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup roasted hazelnuts, chopped
1/4 cup powdered sugar (optional, for garnish)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters.
In a small bowl, mix together brown sugar and cinnamon.
Spoon a small amount of chocolate hazelnut spread into each dough piece, sealing it shut to form small dough balls.
Toss the dough balls in the cinnamon-sugar mixture to coat, then layer them in the Bundt pan, sprinkling chopped hazelnuts between the layers.
Pour the melted butter evenly over the dough and hazelnuts.
Bake for 30-35 minutes, or until golden brown and fully cooked.
Let the bread cool for 5 minutes, then invert onto a serving plate. Optionally, dust with powdered sugar for a finishing touch.

Chocolate Hazelnut Monkey Bread is a rich, decadent treat that combines the smoothness of chocolate hazelnut spread with the crunch of roasted hazelnuts. This indulgent dessert is sure to satisfy your sweet tooth and chocolate cravings. Whether served for a special occasion or as a treat just because, this monkey bread is an irresistible crowd-pleaser!

These three new recipes—Lemon Blueberry, Coconut Cream, and Chocolate Hazelnut Monkey Bread—offer unique, flavorful twists on the classic pull-apart bread. Each one brings a different set of flavors, from fresh fruit and zesty lemon to tropical coconut and rich chocolate hazelnut. Try them all to experience new ways to enjoy this classic favorite!

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread takes all the comforting, warm flavors of cinnamon rolls and transforms them into a fun, pull-apart bread. This recipe uses refrigerated cinnamon rolls to simplify the process while still delivering that familiar gooey sweetness. The dough is coated in a cinnamon-sugar mixture, baked to perfection, and topped with a rich icing that’s reminiscent of your favorite cinnamon rolls—perfect for breakfast or dessert!

Ingredients:

2 cans (12 oz each) refrigerated cinnamon rolls
1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans (optional)
1/4 cup heavy cream
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the cinnamon rolls into quarters.
In a small bowl, mix together brown sugar and cinnamon.
Toss the cinnamon roll pieces in the sugar mixture until coated and layer them in the Bundt pan.
Drizzle the melted butter over the dough and sprinkle with chopped pecans if desired.
Bake for 25-30 minutes or until golden brown.
While the bread bakes, whisk together heavy cream, vanilla extract, and the icing from the cinnamon roll cans.
Once baked, allow the bread to cool for 5-10 minutes, then invert onto a serving plate and drizzle with the icing.

Cinnamon Roll Monkey Bread is the perfect breakfast or dessert for cinnamon roll lovers. With its cinnamon-sugar coated dough and a drizzle of sweet icing, it’s a comforting, gooey treat that’s easy to make and even easier to devour. This fun twist on traditional cinnamon rolls will leave everyone coming back for more!

Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread brings all the flavors of fall into a warm, gooey pull-apart bread. The dough is infused with aromatic pumpkin spice and brown sugar, creating a comforting treat that’s perfect for autumn. With a rich, buttery glaze drizzled on top, this seasonal recipe is perfect for cozy mornings, holiday gatherings, or any time you’re craving a comforting, spiced treat.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
1/2 cup canned pumpkin puree
1/2 cup (1 stick) unsalted butter, melted
3/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped pecans or walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Cut the biscuit dough into quarters.
In a small bowl, mix together brown sugar and pumpkin pie spice.
Toss the dough pieces in the spice-sugar mixture to coat.
Layer the dough pieces in the Bundt pan, adding chopped nuts between the layers if using.
Drizzle the melted butter over the dough and bake for 25-30 minutes, or until golden brown.
While baking, whisk together canned pumpkin puree and vanilla extract to make a smooth glaze.
Once the bread is baked, let it cool for a few minutes before inverting onto a plate and drizzling the pumpkin glaze over the top.

Pumpkin Spice Monkey Bread is the ultimate fall treat, bursting with all the cozy flavors of autumn. The combination of pumpkin, cinnamon, and nutmeg makes this bread perfect for a seasonal breakfast or dessert. Whether you’re hosting a fall gathering or just enjoying a quiet afternoon, this monkey bread will add a little warmth and spice to your day.

Apple Cinnamon Monkey Bread

Apple Cinnamon Monkey Bread is a fall-inspired twist on the classic recipe, combining tender dough with sweet, caramelized apples and a touch of cinnamon. The warm, gooey bread is filled with layers of apple slices and coated in a cinnamon-sugar mixture that bakes into a deliciously fragrant treat. This is the perfect dessert for apple lovers, offering the comforting flavors of an apple pie in an easy-to-make pull-apart bread.

Ingredients:

2 cans (16 oz each) refrigerated biscuit dough
2 medium apples, peeled, cored, and sliced
1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease a Bundt pan.
Slice the apples into thin pieces.
In a small bowl, mix together brown sugar, cinnamon, and nutmeg.
Cut the biscuit dough into quarters and toss them in the sugar-spice mixture to coat.
Layer the dough pieces in the Bundt pan, alternating with slices of apples and walnuts (if using).
Drizzle the melted butter over the dough and apples.
Bake for 30-35 minutes or until golden brown and fully cooked.
Let the bread cool for 5-10 minutes before inverting onto a serving plate.

Apple Cinnamon Monkey Bread is a heartwarming dessert that captures the flavors of autumn in every bite. With the sweetness of caramelized apples and the comforting spiciness of cinnamon, this pull-apart bread is a crowd-pleaser for any occasion. Perfect for family gatherings, fall parties, or just as a cozy treat on a chilly day, it’s sure to become a favorite!

These three new recipes—Cinnamon Roll, Pumpkin Spice, and Apple Cinnamon Monkey Bread—add variety and exciting flavors to the classic monkey bread. Whether you’re in the mood for the warm cinnamon-sugar goodness, a pumpkin-spiced delight, or the comforting taste of apple pie in bread form, these recipes will deliver the ultimate comfort food experience. Enjoy!

4 weeks agoLast Updated: April 12, 2025

36 minutes read