Monkey Bread Muffins

12 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Monkey Bread Muffins are easy delicious treats for breakfast and dessert. Made with canned biscuit dough, cinnamon sugar, and brown sugar in a muffin tin!

The only thing better than Gooey Monkey Bread is individual servings you can take on the go! This kid-favorite Breakfast Bread is make in minutes.

Monkey Bread Muffins on plate


When it comes to an extra special Christmas morning breakfast, it doesn’t get much more delicious than sticky, sweet Monkey Bread! This pull-apart treat transforms regular refrigerated biscuit dough into a tasty treat perfect for special occasions. These mini Monkey Bread Muffins are great for potlucks or when you want to take this sticky bread on the go.

All you need to make Monkey Bread Muffins are refrigerated biscuit dough, 3 ingredients from your pantry, and some butter. This recipe uses jumbo buttermilk biscuits, but you can use any flavor or size you like. Keep in mind if you use regular size biscuit dough, or other smaller refrigerated dough like crescent rolls, you’ll need more pieces in each muffin cup.

Prep steps for Monkey Bread Muffins

Monkey Bread Muffins are so simple to make, your youngest kitchen helper can do most of the work. You can cut the canned biscuit dough for little chefs, or let them rip the dough balls by hand. Have your kitchen helpers toss the biscuit dough in the cinnamon sugar and assemble dough in muffin tins while you make the butter and brown sugar caramel mixture.

This recipe makes 12 individual servings, but you can easily double or triple the recipe and freeze baked muffins for later! You can also assemble the muffins a day ahead of time and refrigerate overnight before baking the next morning for an easy holiday breakfast. Serve muffins warm with butter on the side or dust with powdered sugar.

These Monkey Bread Muffins can double as dessert with more sweet toppings. Drizzle warm muffins with Salted Caramel Sauce or Chocolate Ganache for an easy dessert topping. Make a cream cheese glaze by mixing Cream Cheese Frosting with whole milk and a ½ teaspoon vanilla extract to thin it out. A scoop of Vanilla Ice Cream and a Monkey Bread Muffin is a delicious treat any time of the year!


Monkey Bread Muffins on plate


  • Fruit: Sprinkle dried fruit like raisins, cranberries, candied cherries, or apricot pieces  between dough pieces as you add them to the muffin tin. 
  • Chocolate: Add chocolate chips, like white chocolate chips or dark chocolate chips, with the dough balls before baking. Top with extra chocolate chips right when they come out of the oven. You could use caramel pieces, peanut butter chips, or other soft candies.
  • Maple Syrup: Drizzle the assembled biscuit pieces with maple syrup or honey instead of the butter-brown sugar mixture for extra sticky sweet Monkey Muffins.
  • Cream Cheese: Make Gorilla Bread Muffins by layering cream cheese in the center of each muffin. Place 3 dough pieces in muffin cup, add a square of cream cheese, and top with 2 more pieces of dough. Bake as usual.
  • Dough: Instead of refrigerated biscuit dough, you can use canned cinnamon roll dough, frozen puff pastry, or French Bread dough. Roll puff pastry or French bread into dough balls before tossing in cinnamon sugar mixture.



  • Serve: Monkey Bread Muffins are best served warm. Keep Monkey Bread Muffins at room temperature for up to 2 days, covered in a cool dry place.
  • Store: Once cooled, store Monkey Bread Muffins in an airtight container lined with a paper towel to absorb moisture. You can refrigerate up to 1 week and warm muffins in the microwave.
  • Freeze: Freeze Monkey Bread Muffins on a baking sheet for one hour so they won’t stick together. Transfer frozen muffins to a sealed freezer safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Monkey Bread Muffins on plate

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Monkey Bread Muffins

Monkey Bread Muffins are easy delicious treats for breakfast and dessert. Made with canned biscuit dough, cinnamon sugar, and brown sugar in a muffin tin!
Yield 12 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder


  • 3 packages refrigerated buttermilk biscuit dough 12 ounces, each cut into quarters
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter
  • 1 cup brown sugar , packed


  • Preheat oven to 350 degrees and spray a 12 cup muffin tin with baking spray.
  • Add the sugar, cinnamon and biscuit quarters to a large bowl and toss well to combine.
  • Add 5 pieces to each muffin tin.
  • Add the butter and brown sugar to a medium saucepan on medium heat and bring to a boil for one minute before pouring over the muffin tins.
  • Bake for 20-25 minutes, remove from oven, let cool for 10 minutes before transferring to a plate.


Calories: 624kcal | Carbohydrates: 91g | Protein: 7g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 1094mg | Potassium: 283mg | Fiber: 2g | Sugar: 38g | Vitamin A: 236IU | Calcium: 77mg | Iron: 4mg

Monkey Bread Muffins collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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