Grandma Coco’s Monkey Bread
There’s something magical about the smell of cinnamon, butter, and caramel wafting through the house. For generations, Grandma Coco’s Monkey Bread has been the centerpiece of cozy weekend mornings, lazy holidays, and family get-togethers. Sticky, soft, and delightfully pull-apartable, it’s the kind of recipe that fills your kitchen with joy before the first bite even happens.
This old-fashioned recipe blends convenience with homemade charm using refrigerated biscuit dough, but the magic happens in the details: the rich caramel sauce, the crunchy walnuts, and the irresistible cinnamon-sugar crust that forms during baking. Whether you eat it warm straight from the pan or reheat a slice the next day (if it lasts that long), it’s bound to become a family favorite.
Ingredients
For the Dough Base:
3 cans (about 7.5 oz each) refrigerated biscuit dough
(Pillsbury Grands! works great — flaky layers are especially nice.)
For the Cinnamon Sugar Coating:
1 cup granulated white sugar
2 teaspoons ground cinnamon
For the Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar (light or dark, depending on desired depth of flavor)
Optional Add-Ins:
1/2 cup chopped walnuts or pecans
1/2 cup raisins or golden raisins
Optional Twist:
1 teaspoon orange zest (for a citrus note in the cinnamon sugar)
Step-by-Step Directions
1. Prep Your Bundt Pan
Preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter or non-stick baking spray, making sure to coat all the crevices. This step is crucial to ensure the monkey bread releases cleanly after baking.
2. Cut the Biscuit Dough
Pop open all three biscuit dough cans and separate the biscuits. Using a clean knife or kitchen scissors, cut each biscuit into four equal pieces. This will give you roughly 96 dough pieces, ideal for layering and soaking up flavor.
Tip: Chilling the biscuits for a few minutes before cutting helps them stay firm and easy to slice.
3. Coat in Cinnamon Sugar
In a large gallon-sized resealable bag or a big mixing bowl, combine the granulated sugar and cinnamon (plus orange zest if using). Drop in the biscuit pieces in batches, shaking or tossing until evenly coated.
Pro Tip: Work in small batches (about 20–25 pieces at a time) to ensure all surfaces get a good cinnamon-sugar coating.
4. Layer the Dough (and Add Goodies!)
As you add the coated dough pieces into the bundt pan, layer them loosely, scattering in nuts and/or raisins if using. This layering helps distribute textures and flavors evenly.
Optional: For an extra crunch, toast the nuts lightly before using.
5. Make the Caramel Sauce
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, whisking constantly until fully dissolved and combined into a smooth, bubbling caramel-like sauce—about 3–5 minutes.
Note: The sauce should be pourable but not watery.
6. Pour and Soak
Carefully and evenly pour the warm caramel sauce over the layered biscuit pieces in the bundt pan. Use a spatula or spoon to nudge it into any dry spots. This sauce will seep down through the dough during baking, creating sticky, gooey layers of flavor.
7. Bake to Golden Glory
Place the bundt pan in the center of your preheated oven. Bake for 30–35 minutes, or until the top is golden brown and a toothpick or skewer inserted into the center comes out mostly clean.
Watch carefully around the 30-minute mark. Overbaking can dry out the bottom.
8. Cool and Invert
Once baked, remove the pan from the oven and allow the monkey bread to cool in the pan for 10 minutes. This helps the caramel set slightly and makes inversion easier.
To invert, place a large serving plate or cake stand over the bundt pan. Using oven mitts, hold both firmly and flip. Tap gently on the bottom of the pan if needed to release. Slowly lift the pan off to reveal your glossy, sticky, golden monkey bread.
9. Serve and Savor
Serve warm, allowing guests to pull apart individual chunks with their fingers or a fork. No need for slicing—just grab and enjoy!
Optional Drizzle: For extra sweetness, drizzle with warm vanilla glaze (1 cup powdered sugar + 1–2 tbsp milk + dash of vanilla extract) or even warmed caramel sauce.
Serving Ideas
Serve alongside fresh fruit, like berries or orange slices, for balance.
Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Pair with hot coffee, chai tea, or cold milk—a classic family favorite.
❄️ Storage & Freezing
Room Temp: Store in an airtight container for up to 2 days.
Fridge: Store for up to 5 days. Reheat in microwave for 15–30 seconds.
Freezer: Cool completely, wrap in foil, and store in a zip-top bag. Freeze up to 2 months. Thaw overnight in fridge and reheat in oven at 300°F for 10–15 minutes.
Tips & Variations
Variation How to Do It
Apple Cinnamon Add 1/2 cup finely chopped apples between dough layers.
Pumpkin Spice Replace 1 tsp cinnamon with pumpkin pie spice.
Chocolate Monkey Bread Add mini chocolate chips between layers.
Cream Cheese Surprise Insert small cubes of cream cheese inside biscuit pieces.
Maple Glaze Use maple syrup in your caramel sauce for a deeper sweetness.
⏱️ Quick Reference
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: ~55 minutes
Servings: 10–12
Calories per Serving: ~330 (without optional add-ins)
❤️ A Note from Grandma Coco
“Always use more butter than you think, never rush the baking, and share the first piece with someone you love.”
Soft, fluffy, and naturally sweet