Easy Overnight Monkey Bread

Why You’ll Love This Recipe

• Super simple prep using refrigerated biscuit dough
• Perfect for making ahead—just bake in the morning
• Sweet, sticky, and packed with cinnamon flavor
• Great for feeding a crowd
• Kid-friendly and fun to eat
• Makes your kitchen smell amazing
• No mixer or fancy tools needed
• Can be customized with nuts or other add-ins
• Comfort food classic everyone enjoys
• Ideal for holidays or brunch gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough (such as Pillsbury Grands)
• Granulated sugar
• Ground cinnamon
• Brown sugar
• Unsalted butter
• Optional: chopped nuts or raisins
• Nonstick cooking spray

Directions

1. Cut each biscuit into quarters.
2. In a bowl, mix the granulated sugar and cinnamon.
3. Toss the biscuit pieces in the cinnamon-sugar mixture until well coated.
4. Grease a Bundt pan with nonstick spray and add half the biscuit pieces.
5. If using nuts or raisins, layer some in between.
6. In a saucepan, melt the butter and stir in the brown sugar until combined.
7. Pour half of the butter-sugar mixture over the biscuit pieces in the pan.
8. Add the remaining biscuit pieces and pour the rest of the sauce on top.
9. Cover the pan and refrigerate overnight.
10. The next morning, preheat the oven to 350°F (175°C).
11. Bake uncovered for 30–35 minutes, or until golden brown and cooked through.
12. Let it cool for about 10 minutes, then carefully invert onto a serving plate.

Servings and timing

Serves: 10–12
Prep Time: 15 minutes
Chill Time: Overnight (8 hours)
Bake Time: 30–35 minutes
Total Time: About 9 hours

Variations

• Use crescent roll dough instead of biscuit dough for a different texture.
• Add chopped pecans or walnuts between the layers for crunch.
• Mix in raisins or dried cranberries for a fruity twist.
• Drizzle with cream cheese icing or vanilla glaze after baking.
• Add a pinch of nutmeg or pumpkin spice to the cinnamon-sugar mixture.
• Use flavored biscuit dough like honey butter for extra depth.

Storage/Reheating

Store leftover monkey bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, microwave individual portions for 15–30 seconds or warm in a 300°F oven until heated through. Avoid reheating too long to prevent drying out.

FAQs

What is monkey bread made of?

Monkey bread is typically made from pieces of biscuit or bread dough coated in cinnamon sugar and baked with a buttery caramel sauce.

Can I make monkey bread without a Bundt pan?

Yes, you can use a loaf pan, tube pan, or even a round cake pan. Just make sure it’s deep enough to hold the dough as it rises.

Do I have to refrigerate it overnight?

No, but chilling it overnight enhances the flavor and makes it perfect for prepping ahead. You can bake it right away if needed.

Why is it called monkey bread?

The name comes from the way it’s eaten—by pulling apart pieces with your fingers, similar to how monkeys pick at food.

Can I use homemade dough?

Yes, homemade dough works great if you have the time. Just make sure it’s soft and enriched for the best results.

How do I know when it’s done baking?

It should be golden brown on top and feel firm to the touch. You can insert a skewer into the center to check—if it comes out clean, it’s done.

Can I freeze monkey bread?

You can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven for best texture.

Is it okay to leave it out overnight instead of refrigerating?

It’s safer to refrigerate it overnight to avoid any spoilage, especially if it includes dairy products like butter.

Can I make it less sweet?

Yes, reduce the amount of brown sugar and skip the optional glaze. You can also use less cinnamon sugar for coating.

What can I serve with monkey bread?

Serve it with fresh fruit, eggs, or breakfast casseroles for a balanced brunch spread.

Conclusion

Easy Overnight Monkey Bread is the perfect make-ahead treat for busy mornings, festive holidays, or lazy weekends. With minimal prep and maximum flavor, it’s sure to become a family favorite. Whether you’re sharing it with guests or enjoying it solo, this sweet pull-apart bread is always a hit.

Easy Overnight Monkey Bread

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Easy Overnight Monkey Bread is a gooey, pull-apart breakfast treat made with refrigerated biscuit dough, cinnamon sugar, and buttery brown sugar sauce. Perfect for holidays or weekend mornings, it’s prepped the night before and baked fresh in the morning.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 9 hours (including overnight chill)
• Yield: 10–12 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cans refrigerated biscuit dough (such as Pillsbury Grands)
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 cup brown sugar
• 3/4 cup unsalted butter
• Optional: 1/2 cup chopped nuts or raisins
• Nonstick cooking spray

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Instructions

1. Cut each biscuit into quarters.
2. In a bowl, mix granulated sugar and cinnamon.
3. Toss biscuit pieces in cinnamon-sugar mixture to coat evenly.
4. Grease a Bundt pan with nonstick cooking spray and add half the biscuit pieces.
5. Sprinkle in some nuts or raisins if using.
6. In a saucepan, melt butter and stir in brown sugar until combined.
7. Pour half of the butter-sugar mixture over the biscuit layer in the pan.
8. Add remaining biscuit pieces, then top with the rest of the sauce.
9. Cover and refrigerate overnight (8 hours).
10. In the morning, preheat oven to 350°F (175°C).
11. Bake uncovered for 30–35 minutes until golden and cooked through.
12. Let cool 10 minutes, then invert onto a serving plate and enjoy warm.

Notes

• Chilling overnight enhances flavor and makes morning baking easy.
• Add nuts or dried fruit between layers for extra texture and flavor.
• Top with a simple glaze or cream cheese icing after baking for added sweetness.
• To reheat, microwave portions for 15–30 seconds or warm in a 300°F oven.

Nutrition

• Serving Size: 1 piece (1/12 of recipe)
• Calories: 320
• Sugar: 24g
• Sodium: 450mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg