This Easy Monkey Bread is super easy to make with refrigerated biscuit dough. A mixture of melted butter, brown, sugar, cinnamon, and pecans makes it so gooey and good!

Monkey Bread is what we have for breakfast every Christmas morning and it has become one of the traditions we look forward to the most.
Whenever we have Monkey Bread in our house, it gets placed on the counter in the morning and stays there all day for anyone who wants to munch on it at their leisure. By late afternoon, there are usually just a few crumbs left on the plate and maybe a pecan piece or two that got a little too browned in the oven.

 

What I Love About This Easy Monkey Bread Recipe:

This recipe is quick and easy and makes use of refrigerated biscuit dough. It’s gooey and sweet and fabulously customizable. Leave the nuts out if you don’t like them.
Only 6 ingredients needed. 5 if you don’t use the nuts.
It can be prepped in the bundt pan the night before. Cover with plastic wrap and refrigerate. Allow it to come to room temperature before baking or add a little time to the baking time.

Recipe Tips:
Tastes best the day it is made, but will keep for a couple days. reheat in the microwave briefly to warm it for best flavor.
If the top starts getting too browned in the oven before the center is set, tent it with foil.
You could easily switch out the pecans for walnuts if you prefer, or add in some raisins, chocolate chips, or even butterscotch chips.

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