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Breakfast Recipes

5-Ingredient Biscuit Monkey Bread Recipe Is Sweet Pull-Apart Perfection

This yummy breakfast treat is a cinch to prep with buttery ready-to-bake biscuit dough

There’s nothing like a breakfast bake. If you’re making a special morning meal or serving up weekend brunch, our biscuit monkey bread recipe is terrifically tasty and so easy. It starts with a can of Southern-style biscuit dough (no kneading required). In fact, this bread is only five ingredients and preps up in just 20 minutes! It bakes into a beautiful golden brown color, thanks to melted butter and a coating of ginger and sugar. We add dried cranberries for a touch of tart sweetness and texture, but feel free to sub in a different type of dried fruit . 

This sweet and sticky pull-apart bread is just as tasty served warm or at room temperature, so you can make it the day before to save time. But then again it’s quick enough to whip up before breakfast. Whatever your schedule, there’s a way to make this recipe work for you. Give it a try, then comment below.


8 servings

Total Time

Prep Time

Cook Time


  • ⅔ cup sugar
  • ½ tsp. ground ginger
  • 1 (16.3 oz.) tube refrigerated Southernstyle biscuit dough
  • ¼ cup butter, melted
  • ¼ cup sweetened dried cranberries


• Heat oven to 350°F. Generously coat 6-cup Bundt pan with cooking spray. In medium bowl, combine sugar and ground ginger.

• Quarter each piece of biscuit dough. Transfer butter to shallow bowl. Working with 4 pieces at a time, toss dough in butter to coat, then in sugar mixture. Arrange dough pieces in Bundt pan, sprinkling cranberries in between pieces while layering. Bake until toothpick inserted near center comes out clean, 25–30 min. Let cool 15 min. Invert onto serving plate; gently remove pan. Let cool. Serve warm or at room temp.


  • Calories: 271
  • Fat: 11 gram
  • Saturated Fat: 6 gram
  • Protein: 3 gram
  • Carbohydrate: 43 gram
  • Cholesterol: 13 mg
  • Sugar: 21 gram
  • Sodium: 506 mg
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