Easy Monkey Bread with Canned Biscuits
This easy monkey bread uses canned biscuits, warm caramel, and baked apples for a gooey, pull-apart treat that’s perfect for holidays or slow weekend mornings. Prep it the night before for a stress-free, budget-friendly breakfast everyone will love.
Equipment
- 1 Bundt Pan or Baking Dish
- 1 Large Ziploc Bag
- 1 Small Saucepan
- 1 Mixing Spoon or Spatula
- 1 Cutting Board
- 1 Knife
Ingredients
- 2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand)
- 1 can Apple pie filling chopped into smaller pieces
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- ¾ cup butter 1½ sticks, melted
- 1 cup packed brown sugar
- ¼ cup salted caramel sauce optional but highly recommended!
- Optional: ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray.
Prep the biscuit dough:
- Separate the 2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand) and cut each one into quarters.2 cans 16.3 oz each refrigerated biscuits (like Pillsbury Grands or store-brand)
Coat in cinnamon sugar:
- In a large zip-top bag, combine the 1 cup granulated sugar and 2 tsp ground cinnamon. Add biscuit pieces a handful at a time, seal, and shake until well-coated. Transfer coated biscuit pieces into the Bundt pan, layering them evenly.1 cup granulated sugar, 2 tsp ground cinnamon
Add the apple pie filling:
- Spoon the 1 can Apple pie filling evenly over the biscuit pieces. Use a spoon or spatula to gently tuck some of the apple chunks down into the layers so they’re distributed throughout.1 can Apple pie filling
Make the caramel mixture:
- In a small saucepan, melt the ¾ cup butter and 1 cup packed brown sugar together over medium heat, stirring until smooth. If using ¼ cup salted caramel sauce, stir it in here.¾ cup butter, ¼ cup salted caramel sauce, 1 cup packed brown sugar
Pour and assemble:
- Slowly pour the warm caramel mixture over the biscuit and apple mixture in the Bundt pan, making sure it reaches the edges and seeps into the layers.
Bake:
- Bake for 35–40 minutes, or until the top is deep golden brown and the center is cooked through.
Cool and invert:
- Let the monkey bread rest in the pan for 10 minutes. Carefully invert onto a serving plate. Serve warm and pull apart to enjoy!
Notes
Pan variations: A Bundt pan works best, but a 9×13 pan will also work—just reduce the bake time by about 5–8 minutes and keep an eye on it.
Caramel pooling: If some caramel stays in the pan after flipping, spoon it over the top while warm.
Don’t over-bake: Monkey bread should look deep golden on top but still soft inside. Over-baking makes it dry instead of gooey.
Serving tip: Best served warm. If reheating, microwave individual portions for 10–15 seconds to bring back the softness.