I did say in this post that I was going to share the monkey bread with you all, didn’t I?

monkey bread


So here it is – Monkey Bread!

This is one of those recipes that is so insanely easy – and delicious – that you’ll wonder why you don’t make it more often. But then you’ll think about the copious amounts of butter and sugar and you’ll remember.

monkey bread


I was curious – as were my guests that evening – about the origins of the name. Why Monkey Bread? Well, there doesn’t seem to be a definitive explanation. One theory is that the bread resembles the monkey puzzle tree. Another is that monkeys like to pull and play with things, and you eat this bread by pulling off pieces with your hands.

Whatever the origin, you MUST make this dessert!

monkey bread

Monkey Bread
from The Pioneer Woman

3 cans buttermilk biscuits (the non-flaky variety)
1 c. sugar
2 t. cinnamon
2 sticks unsalted butter
1/2 c. light or dark brown sugar

Pre-heat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Place white sugar and cinnamon in a large ziploc bag – shake to combine. Place the biscuit quarters in the bag and seal. Begin shaking, to coat all of the pieces evenly. You may need to occasionally reach in and separate pieces that are stuck together.

Pour the coated biscuit pieces into an ungreased bundt or tube pan.

Melt the butter and brown sugar in a saucepan over medium-high heat, stirring occasionally, until the butter is melted and the two ingredients are completely blended. Pour over the biscuits.

Bake for 30-40 minutes, or until the crust is a deep dark brown. Cool for 15-20 minutes in the pan before inverting onto a serving plate.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


  1. Peach on April 1, 2014 at 9:23 am

    One of my favorite childhood memories is of eating Monkey Bread on Sunday mornings. Soooooo good!!

    • sherisilver on April 1, 2014 at 10:38 am

      Soooooooo good.

  2. LACY on April 1, 2014 at 1:55 pm

    I’m so making these! My mom used to make something similar but used rolls. I wonder if it makes a difference??

    • sherisilver on April 1, 2014 at 2:45 pm

      Enjoy! xo

  3. Patty Chang Anker on April 1, 2014 at 4:12 pm

    It was so beautiful and delicious it’s hard to believe it’s an easy recipe! Thanks for sharing (the bread and the recipe)

    • sherisilver on April 1, 2014 at 6:59 pm

      Really easy Patty! xo

  4. annie on April 1, 2014 at 5:15 pm

    dig in! YUM!

    • sherisilver on April 1, 2014 at 6:59 pm

      I “dug” – a little too much…. đŸ˜‰

  5. Leiah on May 26, 2014 at 1:22 pm

    For readers overseas, what are buttermilk biscuits? How much is in a can? What could be used as a substitute? Thanks!

  6. Jackie on July 6, 2018 at 2:02 pm

    What size can of biscuits do you use? There is such a big difference between the little cans and jumbo! Thanks!

    • sherisilver on July 6, 2018 at 2:23 pm

      I’ve used them all – this is one of those recipes that is not very particular – you’ll get great results with any! I typically look for an 8-count can.

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