Monkey Bread Muffins have all of the flavors of Monkey Bread in an individual muffin size serving. Made with packaged biscuits, this recipe is super easy and quick!
This recipe was originally published on June 19, 2009 and updated in September of 2025 with new photos and recipe details.
Monkey Bread is something I never had until a few years ago. My mom found a recipe and made it for Christmas Day breakfast, and man was it good! It has since made an appearance of our special holiday breakfasts and brunches.
I loved Maria's idea to make these into muffins, especially because it allows you to scale down the recipe for just two people. I made these for Bob and I for Easter breakfast.
They are so delicious! Unless you're serving a huge crowd who can finish off a big Bundt pan of Monkey Bread, these muffins are the way to go!
My mom's Monkey Bread recipe involves frozen bread dough, which has to be thawed and allowed to rise properly. This takes advance planning to execute.
These muffins are made with canned refrigerator biscuit dough, so they are super easy and quick. You can open the can and have them in the oven within 10 minutes!
Kids would love these, and it's nice to have them in individual portions. These would be great to take to a breakfast or brunch meeting or potluck!
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Coat the Biscuits in Cinnamon Sugar
To begin, I like to spray the muffin pan with baking spray, like Pam for Baking. It contains some flour that really helps prevent sticking to the pan. I use this for all of my cakes unless I'm making a gluten free cake.
Combine the cinnamon and sugar in a small bowl.
You will have some leftover at the end, so if you'd like to scale down the amount, you can. I find it easier to work with this amount of cinnamon sugar.
I am only able to find Grands biscuits in stores. In the past, I used small biscuits and cut them in half, filling each muffin cups with 4 pieces (the equivalent of 2 biscuits). This does not work with Grands biscuits if using a standard muffin pan.
For Grands biscuits in a standard muffin pan, cut each biscuits into 4 pieces. If you have a jumbo muffin pan, you can cut each biscuit in half.
Roll the dough into balls.
Coat the balls of dough in cinnamon sugar.
You may find that the cinnamon sugar isn't sticking well to your biscuits. In that case, I recommend dipping the balls of dough in melted butter first before coating them in cinnamon sugar. This is the method used in Overnight Monkey Bread, and it works well.
Place 4 balls of dough into each muffin cup. I arrange them in a diamond shaped pattern.
You can sprinkle a little extra cinnamon sugar over and around the biscuits if you prefer.
Make the Caramel Sauce
Combine the butter and brown sugar in a small saucepan. Heat until bubbly and pour the sauce over the muffins.
Bake the Muffins
Bake the muffins until cooked through. I can be difficult to tell if the inside is fully cooked. The target internal temperature of biscuits is at least 177°F but anywhere in the 180-200°F range should be fine.
Allow the muffins to cool for about 1 minutes before removing from the pan. Serve warm.
Gluten Free Option
You can substitute gluten free refrigerated biscuit dough if you're able to find it.
📖 Recipe
Monkey Bread Muffins
Ingredients
- ½ tablespoon cinnamon
- ¼ cup sugar
- 6 Grands refrigerated biscuits
- ¼ stick butter
- ¼ cup brown sugar
Instructions
- Preheat oven to 350°F. Grease a muffin tin with nonstick baking spray.
- Combine the cinnamon and sugar in a small bowl.½ tablespoon cinnamon, ¼ cup sugar
- Cut each biscuit into fourths if using a standard size muffin pan. For a jumbo muffin pan, cut each biscuit in half.6 Grands refrigerated biscuits
- Roll the dough into balls.
- Roll the dough balls in the cinnamon sugar mixture. You will have some leftover. Optional: dip the balls of dough in melted butter first to get the cinnamon sugar to stick better.
- Place four balls in each muffin cup. You can add a little extra cinnamon sugar around and on top of the biscuits.
- Melt the butter and brown sugar in a small pot on the stove. Stir until melted and bubbly.¼ stick butter, ¼ cup brown sugar
- Pour the sauce over the muffins.
- Bake for 10-14 minutes or until the biscuits are cooked through. The internal temperature should reach at least 177°F but anywhere between 180-200°F is fine.
- Allow muffins to cool in pan for 1 minute. Remove muffins from pan.
Stacey says
Oh my. That looks so amazing! Deeeelicious!
Kerstin says
So cute and yummy! I love that you can scale the recipe down for just a few people - extra monkey bread is very dangerous to have around!
Anonymous says
wow, those look fantastic!
John
BrittWilk says
4 words. i heart monkey bread. mmm...... (okay, the mmmm made it 5)