How to Make Monkey Bread the Easy Way
Updated: Jul. 12, 2022Brunch is better with this pull-apart monkey bread. Our Test Kitchen walks you through step-by-step.
What’s sticky and sweet on the outside, warm and gooey on the inside and best eaten with your fingers? Monkey bread (also called “pull-apart bread” and “puzzle bread”). It has the looks of a gooey cake, but it’s actually composed of rough-chopped dough bits smothered in a luscious glaze-usually golden and sugary. And if you’re lucky, there are hidden goodies like crunchy nuts or cream cheese tucked into or around each bit. Baked in a Bundt pan, this pick-apart showstopper is the ultimate appetizer for a picture-perfect brunch party.
You’d think that something so indulgent would take a lot of fuss. But truthfully, monkey bread is breeze to make. Thanks to shortcut ingredients like refrigerated biscuits and instant pudding mix, this recipe comes together in a snap. Which is great, because you won’t need a special occasion to whip up this stunner. Follow our step-by-step recipe with tips from our Test Kitchen experts to learn how it’s done.
How to Make Monkey Bread
You’ll need:
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
3/4 cup sugar
3 teaspoons ground cinnamon
1/2 cup finely chopped pecans, optional
1/2 cup butter, melted
3 tubes (10 ounces each) refrigerated biscuits
10-in. Bundt pan
Step 1: Make the glaze
The ooey-gooey glaze is a two-step process. Start off by combining the dry ingredients (pudding mix, sugar, cinnamon and pecans) in a large bowl. Then place the melted butter in a separate, shallow bowl.
Test Kitchen Tip: Try to keep the melted butter warm so the glaze stays a little thin. If it begins to cool, it will thicken and your sugar coating will get clumpy.
Step 2: Prep the biscuits
Take your prepackaged biscuits and cut them into quarters. Their shape doesn’t need to be perfect, or even consistent. After all, monkey bread is defined by its homely, cobblestone texture. Take a handful of pieces and dip them into the melted butter. Then, just as if you were breading a chicken, place the dough into the pudding mixture. Toss to coat. Voila! You have the tiny, sugar-coated pieces that’ll make up your monkey bread.
Step 3: Layer the biscuits
Test Kitchen Tip: Since the sugar coating is prone to sticking, it’s important to make sure your Bundt pan is well-greased before you start piling the biscuits in. A poorly greased pan could turn your monkey bread into a mess. Learn how to properly grease a Bundt pan, here.
After greasing, arrange your tiny dough balls in the pan. There’s no need to be precise about this. Simply plop them next to and on top of the other. (They’ll expand into those creases in the oven.) Repeat steps 2 and 3 until all the biscuit pieces are coated and the pan is full.
Step 4: Bake and enjoy
Now it’s time to bake. Crank up the oven to 350° and stick your monkey bread in for 30-35 minutes. (This is my favorite part because the kitchen starts to smell of fresh cinnamon buns!) You’ll know it’s done when the top has turned golden brown. Here’s the hardest part: Once the monkey bread has baked, let it stand for 30 minutes before flipping it out onto a serving plate.
Test Kitchen Tip: Don’t be tempted to skip the cooling step. Patience is key. Cooling helps the bread stay together instead of crumbling apart. Don’t worry, it’ll stay plenty warm and gooey for serving.
Personalize Your Pull-Apart Dish
Now that you know the basics, feel free to tweak the recipe to make it your own. Drizzle it with Nutella, load on the powdered sugar or top it off with your favorite sliced fruit. For more inspiration, try our Test Kitchen’s favorite variations.
- Vanilla-hazelnut: Use vanilla pudding mix and add chopped hazelnuts in place of the pecans.
- Chocolate-orange: Try chocolate-flavored pudding and trade in fresh orange zest for the cinnamon. The bright citrus flavor packs a punch.
- Go savory: Replace the sugary toppings with add-ins like marinara sauce, pepperoni and mozzarella. For more information, check out this Pizza Monkey Bread recipe.
Pizza Monkey Bread
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
Upside-Down Banana Monkey Bread
Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts
S'mores Monkey Bread Muffins
When it comes to mini versions of anything, I'm sold! These muffins are ooey-gooey individual-sized monkey breads made with frozen dinner roll dough, graham cracker crumbs, chocolate chips and mini marshmallows. They couldn't be easier to make, and kids just love them. —Tina Butler, Royse City, Texas
Pesto Pull-Apart Bread
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Caramel-Pecan Monkey Bread
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Party Cheese Bread
You can't go wrong with this cheese bread recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California
Pull-Apart Caramel Coffee Cake
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
Pull-Apart Bacon Bread
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
Cranberry Chip Monkey Bread
Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO
Hawaiian Cheese Bread
This bread is absolutely delicious. My mother’s friend brought it to a party at work, and after one bite, Mom knew she had to have the recipe. With constant nagging, she eventually got it! Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function. —Amy McIlvain, Wilmington, Delaware
Orange-Fig Pull-Aparts
For breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!—Shelly Bevington, Hermiston, Oregon
Veggie Pull-Apart Bread
A bread machine hurries along the dough-making process, but chopped vegetables, bacon and cheese make the buttery wreath unforgettable. —Christi Ross, Guthrie, Texas
Apple Pull-Apart Bread
For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Spinach Dip Pull-Aparts
Even picky eaters who don't like to eat spinach will dig into these tasty little bites. — Kelly Williams, Forked River, New Jersey
Caramel-Pecan Pumpkin Pull-Aparts
We love sticky buns made with my husband's angel biscuit dough, caramel and pecans. For a twist, try apple butter or applesauce instead of the pumpkin. —Carolyn Kumpe, El Dorado, California
Savory Party Bread
It's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North Carolina
Fruity Pull-Apart Bread
Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. —Darla Andrews, Schertz, Texas
Bread Machine Pumpkin Monkey Bread
I love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Chocolate Bourbon Pecan Monkey Bread
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Dairy Freed
Parmesan-Bacon Bubble Bread
When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas
Orange Dream Pull-Apart Bread
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
Tomato-Basil Pull-Apart Rolls
My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois
Apple Dumpling Pull-Apart Bread
I converted a basic sweet dough into this incredible apple-filled pull-apart loaf. The results are anything but basic. It takes time but I guarantee it's worth it. Using both sauces is twice as tasty. —Gina Nistico, Denver, Colorado
Cinnamon Apple Cider Monkey Bread
I use the cold-weather staple apple cider—plus apples and more cinnamon—to turn plain cinnamon rolls into monkey bread. My boys love the sticky sweetness. —Kelly Walsh, Aviston, Illinois
Sesame Herb Pull-Apart Bread
The beauty of this bread is that all the prep work is done a day ahead. The savory herbs make it irresistible. —Mary Shivers, Ada, Oklahoma
Cherry Pull-Apart Bread
Every year I make a huge batch of my cherry bread —some goes to friends as a special treat, and the rest we enjoy as part of our Christmas breakfast. Refrigerated biscuits give the texture of scones to a pretty loaf that's much quicker than yeast bread made from scratch. —Beverly Batty, Forest Lake, Minnesota
