This soft, gooey pull-apart monkey bread comes together effortlessly in a 9x13 pan using canned biscuit dough and a buttery brown sugar butterscotch sauce for a quick and easy treat!
Save this Recipe!
Enter your email and I'll send this recipe to you.
Why I Love This Easy Monkey Bread Recipe
- Bakes evenly: I've always found that traditional monkey bread (aka "bubble bread") baked in bundt pans tends to have raw pieces in the center - but not with a 9x13 pan!
- Quick & easy: The best part about this easy recipe? It uses canned biscuits as the bread dough, making it a breeze to prep (and a fun recipe for kids to help with!).
- Perfect for a crowd: If you want a low-hassle breakfast or brunch treat that doesn't require babysitting over the stove, this delicious monkey bread is it!
- Great on any occasion: There's never a bad time to make this recipe! Try it on your next family beach trip, weekend brunch or Christmas morning!
Ingredient Notes & Substitutions
- Canned Biscuits: I use two cans of Aldi jumbo buttermilk biscuits because they're delicious and affordable. You can also use Grands biscuits or even Grands cinnamon rolls!
- Butterscotch Pudding Mix: This adds a warm, unique flavor that you can't get from just brown sugar. Be sure to buy the Cook & Serve version, not instant pudding!
- Brown Sugar & Granulated Sugar: Granulated white sugar is used to coat the biscuits, while brown sugar creates the caramel glaze.
- Unsalted Butter: You can use salted butter if that's all you have!
- Milk: This keeps the glaze saucy and prevents the sugars from hardening.
How to Make 9x13 Monkey Bread
Step 1: Cut Biscuits & Toss in Powder
Grease & line a 9x13" pan with parchment paper. Set aside.
- Step 1: In a medium-sized bowl, mix together dry butterscotch pudding powder (3.5-ounce box), granulated sugar (2 tablespoons), and cinnamon (1 teaspoon).
- Step 2: Cut each biscuit in 4 small pieces and toss in cinnamon mixture. Place coated dough in an even layer in the 9x13" pan.
Tip: Make sure to cut your biscuits into 4 even-sized pieces. This will help ensure that each piece of dough cooks evenly in the pan.
Step 2: Make Glaze & Pour
- In a large bowl or measuring cup, add cut unsalted butter (½ cup, i.e. 1 stick), light brown sugar (¾ cup), and milk (½ cup). Microwave for 2 minutes to melt butter, then stir. If butter chunks still remain, microwave for another 1 minute.
- To the liquid butter mixture, stir in the leftover pudding powder mixture, more cinnamon (1 teaspoon), and vanilla extract (1 teaspoon). Pour over biscuit dough pieces.
Tip: Adjust any overlapping pieces to create an even layer, as stacking too many can result in a doughy center.
Step 3: Bake
Bake at 350℉ for 24-26 minutes, or until lightly golden brown and all biscuits look baked.
Step 4: Flip over, if desired!
Serve in the pan, or flip onto a rimmed tray (if you want to!). If you choose to flip it, allow it to cool for at least 5 minutes before flipping the entire thing onto a rimmed pan or serving plate. If you flip too soon, it will run off the counter (I've made this mistake).
Make them mini!
In addition to baking the monkey bread in a 9x13-inch pan for the November Bake & Take Challenge, you can also bake it in small tins for individual servings for gifting! Each one comes out to about $1.25 if you grab the biscuits on sale or from ALDI. Total steal!
How to Make the Minis
- Follow the recipe as instructed, but divide the dough among the mini tins and evenly distribute the sauce over the top. I used six square mini tins (about 12 dough pieces in each), but if using mini loaf pans, you'll likely get around four tins.
- Place the tins on a rimmed baking sheet or inside a 9x13-inch pan to catch any sauce overflow. Bake at 350°F for 18-20 minutes, or until the biscuits are golden brown and baked through.
Packaging & Gifting 🎁
If you're adding icing or a lid for gifting, let the tins cool completely first to avoid condensation and wipe the rims off before adding the lids.
To decorate, tie on a gift tag with twine and include a tipless piping bag filled with a small amount of icing (just tie a knot and snip the end to make it miniature).
The idea is that the recipient can warm up the monkey bread and drizzle the icing on themselves! Just remind them to remove it from the foil pan if they plan to microwave it. 😅
Get the mini pans I used on Amazon! They come with the lids & forks to make gifting easy!
Tips and Variations:
- Use Grands Cinnamon Rolls: Swap the biscuits for Grands cinnamon rolls for an extra cinnamon-spiced twist - just cut them into quarters and follow the same steps! Drizzle the included icing over the top after baking for even more sweetness.
- Cut dough evenly: Try to make sure to cut your pieces of dough into 4 even pieces for even baking.
- Spread into a single layer: Place the biscuit pieces evenly in the pan. Avoid overcrowding or overlapping in one spot so all of the pieces will be done at the same time. If you find that some of the top is browning too much and the center is still looks gooey you can cover the top with foil to prevent over-browning.
- Add-ins: Sprinkle chopped pecans, walnuts, raisins, or chocolate chips for deliciousness! Or, add some chopped bacon pieces for a sweet and savory combo!
- Topping: Drizzle this homemade monkey bread recipe with a little bit of caramel sauce or dusting of powdered sugar for extra sweetness!
- Savory monkey bread: If you love this sweet treat, try my Pretzel Monkey Bread - a fun twist on traditional pretzel bites!
Storage & Freezing
- Storage: Once cooled, store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions in the microwave the next day for 10-15 seconds to restore softness.
- Freezing: Let the monkey bread cool completely, then wrap individual portions or the entire pan tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 300°F for 10-15 minutes or microwave individual pieces for 20-30 seconds until warm.
Frequently Asked Questions:
This happens when the pieces are too tightly packed. Make sure to spread them into an even layer in the 9x13 pan to ensure even baking. And, be sure not to use more than two tubes of the Jumbo biscuits. It can be tempting to want to add more but this will cause doughy monkey bread. If you want to make more, use another pan.
Yes! Assemble it the night before, cover, and refrigerate. Let it sit at room temperature for about 30 minutes before baking.
Grease your 9x13" pan generously with nonstick spray and line with parchment to prevent sticking.
You can use any type of store-bought biscuits for this recipe (name brand or store brand). I love the Aldi jumbo buttermilk biscuits because they're delicious and affordable but you can also use Grands biscuits or even Grands cinnamon rolls! Just make sure to grab regular homestyle buttermilk biscuits (not the flaky layers kind). I'm sure you could also use homemade biscuit dough for this recipe, though I love the convenience of using the store-bought kind. To use homemade dough just cut it into bite-sized pieces and proceed with the recipe.
Looking for more easy breakfast ideas?
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
9x13 Monkey Bread
Ingredients
- 3.5 ounce box butterscotch cook & serve pudding mix, unprepared (not the "instant" pudding!)
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 2 tubes jumbo buttermilk biscuits (I use Aldi brand)
Gooey Glaze
- ½ cup unsalted butter (i.e. 1 stick) cut into pieces (to help melt quicker)
- ¾ cup light brown sugar
- 1 teaspoon cinnamon
- ½ cup milk
- 1 teaspoon vanilla extract
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Grease & line a 9x13" pan with parchment paper. Set aside.
- In a medium-sized bowl, mix together dry butterscotch pudding powder (3.5-ounce box), granulated sugar (2 tablespoons), and cinnamon (1 teaspoon).
- Cut each biscuit in 4 pieces and toss in powder mixture. Place in an even layer in the 9x13" pan.
- In a large microwave-safe bowl or measuring cup, add cut unsalted butter (½ cup, i.e. 1 stick), light brown sugar (¾ cup), and milk (½ cup). Microwave for 2 minutes, then stir. If butter chunks still remain, microwave for another 1 minute.
- To the liquid mixture, stir in the leftover pudding powder mixture, more cinnamon (1 teaspoon), and vanilla extract (1 teaspoon). Pour over biscuits.
- Bake at 350℉ for 24-26 minutes, or until lightly brown and all biscuits look baked. Serve in the pan, or flip onto a rimmed tray (if you want to!). If you choose to flip it, allow it to cool for at least 5 minutes before flipping the entire thing onto a rimmed pan or serving plate. If you flip too soon, it will run off the counter (I've made this mistake).
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Storage: Once cooled, store leftover monkey bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions in the microwave the next day for 10-15 seconds to restore softness.
- Freezing: Let the monkey bread cool completely, then wrap individual portions or the entire pan tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 300°F for 10-15 minutes or microwave individual pieces for 20-30 seconds until warm.
I made this for a baby shower at my work, and it was the first thing gone! Everyone was asking for the recipe and couldn't believe it was so easy to make! #BakeAndTake!
This recipe was the perfect warm and gooey treat! My kids helped with the majority of it and were proud to share it with their friends. #BakeAndTake!
This recipe is SO good! This year I’m going to purchase the small tins and gift them to my neighbors for Christmas. A great small, delicious gift!
I’ve been making variations of monkey bread for decades. This is hands down the BEST, most consistent version out there. Brilliant with the butterscotch and milk to keep from hardening, amazing with the canned biscuits for easy day-of assembly. Plus, what if you don’t have your handy bundt pan lying around? How have more ppl not found this recipe? I’m spreading the word…. Great job!!!
Yay, I am so glad to hear you loved this recipe! Thank you so much for taking the time to leave a review, Alex! I really appreciate it!