Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Entertaining

Monkey Bread (Sweet Rolls)

Pull-apart cinnamon-sugar monkey bread from canned biscuits — quartered, rolled, layered in a Bundt pan, and drowned in brown-sugar butter that bakes into sticky caramel. A brunch crowd-pleaser.

15 min prep 30–40 min bake
Effort ●○○○ Time ●●○○ Anytime
Vegetarian
Servingsamounts scale to match
10
Units

Ingredients

Roll the pieces in cinnamon sugar, then pour brown-sugar butter over. Quartering the biscuits and coating each piece is what makes it pull-apart; the brown-sugar-and-butter bakes into a sticky caramel. Invert it while still warm so the caramel runs down instead of gluing to the pan.

Easier, if you like

  • Canned biscuits are the shortcut — no dough to make or proof.
  • A tube of cinnamon-roll dough (quartered) works too, icing drizzled over at the end.

Method

    Cook's notes

    Don't underbake the center — a doughy middle is the classic monkey-bread pitfall. Give it the full time; tent with foil if the top browns first.

    Invert while warm so the caramel slides out with the bread.

    Add raisins or a handful of extra pecans between the layers if you like.

    Best warm, pulled apart by hand — that's the whole appeal.

    Vegetarian as written

    Vegetarian: it already is.

    Note on gluten: this is built on refrigerated biscuit dough, which is wheat — there's no simple gluten-free swap, so it's one to enjoy as written.