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Cinnamon Sugar Monkey Bread Ring is a classic pull-apart dessert made with bite-sized pieces of soft dough coated in cinnamon sugar, baked to golden perfection, and finished with a buttery glaze. It’s a warm, sweet, and sticky treat that’s perfect for brunch, holidays, or a comforting family dessert.

Why You’ll Love This Recipe

Made with simple pantry ingredients
Buttery, gooey, and cinnamon-rich
Easy to make using pre-made biscuit dough
Fun pull-apart style—perfect for sharing
Great for festive gatherings and weekend treats

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Canned biscuit dough or homemade dough
Granulated sugar
Ground cinnamon
Unsalted butter
Brown sugar
Vanilla extract
Optional: chopped nuts or raisins

directions

Preheat the oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick spray.
Cut each biscuit into quarters and set aside.
In a large plastic bag, mix the granulated sugar and cinnamon. Add the biscuit pieces in batches and shake to coat.
Layer the coated dough pieces in the greased bundt pan. Optionally, sprinkle in nuts or raisins between layers.
In a saucepan, melt the butter and brown sugar together over medium heat until combined. Remove from heat and stir in vanilla extract.
Pour the buttery sugar mixture evenly over the dough pieces in the pan.
Bake for 35–40 minutes, or until the top is golden and the dough is cooked through.
Let the monkey bread rest in the pan for 10 minutes, then carefully invert onto a serving plate.
Serve warm and enjoy the gooey, sweet pull-apart delight.

Servings and timing

Servings: 10–12
Prep time: 15 minutes
Bake time: 35–40 minutes
Total time: 50–55 minutes

Variations

Cream cheese glaze: Drizzle with a tangy cream cheese glaze for extra richness.
Caramel version: Replace brown sugar with caramel sauce for a deeper flavor.
Add-ins: Mix in mini chocolate chips or dried fruit for added variety.
Savory twist: Use garlic butter and herbs instead of cinnamon sugar for a savory version.
Pumpkin spice: Swap cinnamon with pumpkin pie spice for a fall-themed variation.

storage/reheating

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual servings in the microwave for 15–20 seconds or reheat the whole ring in the oven at 300°F (150°C) for 10 minutes.
Freezing: Freeze in portions for up to 2 months. Thaw and reheat before serving.

FAQs

What is monkey bread made of?

It’s typically made of biscuit dough pieces coated in cinnamon sugar and baked with a buttery glaze.

Can I make monkey bread from scratch?

Yes, you can use homemade yeast dough if preferred, though canned biscuit dough is quicker.

Do I need a bundt pan?

A bundt pan helps give it the signature ring shape, but you can also use a loaf pan or round cake pan.

Can I make this the night before?

Yes, prepare and refrigerate overnight, then bake in the morning. Let it come to room temperature before baking.

How do I know it’s done baking?

The top should be golden brown and a skewer inserted into the center should come out clean.

Why is it called “monkey bread”?

The name comes from the way people “pick apart” the bread with their fingers, similar to how monkeys eat.

Can I add frosting on top?

Absolutely. A powdered sugar glaze or cream cheese frosting works beautifully.

How can I make it nut-free?

Just omit the nuts—it’s just as delicious without them.

Can I make this in muffin tins?

Yes, for mini monkey breads, use muffin tins and reduce the baking time to about 15–20 minutes.

Is monkey bread best served warm?

Yes, it’s most enjoyable warm when it’s gooey and soft.

Conclusion

Cinnamon Sugar Monkey Bread Ring is a timeless favorite that’s easy to make and always a crowd-pleaser. Its sticky, spiced sweetness makes it ideal for holidays, family brunches, or just a cozy treat. Serve it warm and watch everyone reach for another bite.

Cinnamon Sugar Monkey Bread Ring

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Cinnamon Sugar Monkey Bread Ring is a classic pull-apart dessert made with biscuit dough, coated in cinnamon sugar, baked until golden, and drizzled with a sweet glaze. It’s perfect for brunches, holidays, or any gathering.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cans (16.3 oz each) refrigerated biscuit dough
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease a bundt pan with nonstick spray.
Cut each biscuit into quarters and set aside.
In a large zip-top bag, combine the granulated sugar and cinnamon. Add biscuit pieces in batches and shake to coat evenly.
Layer the coated biscuit pieces evenly in the greased bundt pan.
In a small bowl, mix the melted butter and brown sugar, then pour over the biscuit pieces in the pan.
Bake for 35–40 minutes, or until the top is golden brown and the dough is cooked through.
Let cool in the pan for 10 minutes, then carefully invert onto a serving plate.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm monkey bread before serving.