Easy Lazy Monkey Bread Recipe (With Canned Biscuits!)

This is by far the most requested breakfast recipe from my children! They LOVE it. We save this Lazy Monkey Bread for special occasions — birthdays, Christmas, and other holidays — since it isn’t the most healthy recipe that ever existed, haha.

But it’s so yummy and it’s easier than traditional monkey bread or from-scratch cinnamon rolls (and, considering I always make this recipe on already-busy days, that’s a huge plus!).

You could absolutely make your own biscuit dough if you have extra time, but the canned biscuits make it so quick to throw together.

This recipe comes from my husband’s side of the family, and I think he’s been eating these pull-apart rolls his entire life. I already know for certain that it will be a recipe that my children make for their own children someday, which makes this a pretty special recipe to me.

I hope you enjoy easy Monkey Bread as much as our family does!

Lazy Monkey Bread Ingredients

1 stick butter

1 cup brown sugar

1/2 cup corn syrup

1 cup chopped pecans

2 large cans biscuits

1/4 cup sugar

2 teaspoons cinnamon

How to Make Easy Monkey Bread

Preheat the oven to 375 degrees. In a large sauce pan, heat and stir the butter, brown sugar, and corn syrup until the mixture comes to a boil.

2. Pour into a 9×13 pan and sprinkle with chopped pecans.

3. In a bowl, mix together the sugar and cinnamon.

4. Cut each biscuit in half. Dip each half into the cinnamon-sugar mixture (making sure that each side is coated) and place each biscuit cut-side down into the pan.

5. Bake at 375 degrees for 20-30 minutes. Invert onto a cookie sheet or rectangular serving platter as soon as you take it out of the oven.

Makes a 9 x 13 pan.

Print

Lazy Monkey Bread

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This is by far the most requested breakfast recipe from my children! They LOVE it. We save it for special occasions — birthdays, Christmas, and other holidays — since it isn’t the most healthy recipe that ever existed, haha. But it’s so yummy and it’s easier than traditional monkey bread or from-scratch cinnamon rolls (and, considering I always make this recipe on already-busy days, that’s a huge plus!).

Course Bread, Breakfast, Dessert, Side Dish

Cuisine American

Keyword bread, breakfast, brunch, dessert, easy breakfast, easy side dish, family favorite, homemade

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 386kcal

Author Brigette

Ingredients

1 stick butter1 cup brown sugar1/2 cup corn syrup1 cup chopped pecans2 large cans biscuits1/4 cup sugar2 teaspoons cinnamon

Instructions

Preheat the oven to 375 degrees. In a large sauce pan, heat and stir the butter, brown sugar, and corn syrup until the mixture comes to a boil.

Pour into a 9×13 pan and sprinkle with chopped pecans.

In a bowl, mix together the sugar and cinnamon.

Cut each biscuit in half. Dip each half into the cinnamon-sugar mixture (making sure that each side is coated) and place each biscuit cut-side down into the pan.

Bake at 375 degrees for 20-30 minutes. Invert onto a cookie sheet or rectangular serving platter as soon as you take it out of the oven.

Notes

You could absolutely make your own biscuit dough if you have extra time, but the canned biscuits make it so quick to throw together.

Nutrition

Calories: 386kcal | Carbohydrates: 52g | Protein: 1g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 99mg | Fiber: 2g | Sugar: 50g | Vitamin A: 362IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

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If you make this easy monkey bread recipe, please leave a review or comment below! We’d love to hear how it turns out!

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