Easy Mini Monkey Bread Recipe (40 Minutes!)

You know that feeling when you pull apart warm, cinnamon-coated bread drizzled with sweet glaze?

It’s pure magic.

I stumbled onto this mini version a while back, and honestly, it changed everything. No more fighting over the gooey center pieces. Everyone gets their own individual serving packed with buttery, cinnamon goodness.

Recipe Timing:
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Servings: 16 | Difficulty: Easy

Why I’m Obsessed With These Little Treats

Let me tell you why this recipe became my absolute favorite.

Traditional monkey bread? It’s great. But there’s always that awkward moment when someone gets the dry edge piece while someone else scores the center. Not fun.

These mini versions solve that problem completely.

Here’s what I love most: they use store-bought biscuit dough. No yeast. No waiting around for dough to rise. You can literally have these on your table in under an hour.

Perfect for:

• Lazy weekend brunches
• Holiday mornings when you’re already stressed
• Those times when you want something special without the hassle

The process is ridiculously simple. Coat biscuit pieces in cinnamon sugar. Nestle them into muffin tins. Pour over some brown sugar butter mixture.

Then the oven does all the heavy lifting.

What comes out? Golden, pull-apart treats that smell incredible and taste even better.

What You’ll Need

The good news? This ingredient list is refreshingly short.

Ingredient	Quantity	Notes
Granulated sugar	1/2 cup	For cinnamon coating
Ground cinnamon	1 Tbsp	Fresh ground tastes best
Refrigerated Grand Biscuits	2 cans	8 biscuits per can, Homestyle variety recommended
Butter	1/2 cup	Melted, salted or unsalted works
Brown sugar	3/4 cup	Light or dark both work well
Powdered sugar	1/2 cup	For finishing glaze
Milk	1-2 Tbsp	Just enough for drizzling consistency

No hunting down weird specialty ingredients. Everything’s at your regular grocery store.

The refrigerated biscuits? They’re your time-saving hero here. Trust me on this.

Let’s Make These

Getting Started

First things first. Preheat your oven to 350°F.

While that’s heating up, line your muffin tin with cupcake liners. I strongly recommend this step. Makes cleanup a breeze and nothing sticks.

You can spray the tin with cooking spray if you want. But liners? They’re the better choice. I learned this the hard way.

Now grab a large zippered plastic bag. Pour in the 1/2 cup of sugar and 1 tablespoon of cinnamon. Seal it. Shake it like you mean it.

This bag method is genius. No messy counters. No cinnamon clouds in your kitchen.

Cutting the Biscuits

Pop open your biscuit cans. Separate each one.

Here’s a trick I wish someone had told me earlier: use kitchen scissors, not a knife.

Cut each biscuit in half. Then cut each half in half again. Finally, cut those quarters in half one more time.

You should end up with 8 pieces from each biscuit.

Why does this matter?

Because uniform pieces bake evenly. My first batch? I just tore them randomly. Some pieces got overcooked. Others stayed doughy in the middle.

Not good.

The Coating Magic

Drop a handful of biscuit pieces into your cinnamon sugar bag. Don’t cram them all in at once.

Seal it. Shake it enthusiastically.

I’m talking really shake it. Every single piece needs to be completely coated. The sweet, spicy mixture should cover everything.

I usually do this in 2-3 batches. Better coverage that way.

As you finish each batch, place exactly 8 pieces into each muffin cup. They should fill it about three-quarters full.

The pieces will expand while baking. They’ll fuse together into one cohesive little bread. It’s kind of amazing to watch.

That Buttery Caramel Situation

In a medium bowl, mix your melted butter with the brown sugar and another tablespoon of cinnamon.

Stir until the sugar starts dissolving into the butter. The mixture will look thick and grainy.

That’s exactly what you want.

Grab a spoon and drizzle about 2 spoonfuls of this mixture over each muffin cup. Make sure you’re spreading the love evenly across all 16 portions.

This is where the magic happens. This buttery caramel becomes the glue holding everything together. It creates that signature sticky coating everyone goes crazy for.

Into the Oven

Slide your muffin tin into the oven. Set your timer for 20 minutes.

What you’re looking for:

• Biscuits puffed up and golden brown
• Sugar mixture bubbling around the edges
• A toothpick inserted in the center comes out clean

Fair warning: your kitchen is about to smell amazing.

That combination of cinnamon, butter, and baking dough? It’s intoxicating. I always find family members wandering in asking, “When will they be ready?”

The Glaze Finale

Let the mini monkey breads cool in the pan for about 5 minutes. They need to set up a bit before you add the glaze.

While they’re cooling, make your powdered sugar glaze.

Drop the 1/2 cup of powdered sugar into a small bowl. Start with just a teaspoon of milk. Stir it together.

Check the consistency.

Add more milk gradually. You want it thin enough to pour but thick enough to create visible white streaks across the tops.

Drizzle this glaze over each mini monkey bread while they’re still warm.

The warmth helps the glaze settle into all those nooks and crannies. Some will pool at the bottom. That creates extra sweetness in every bite.

And honestly? That’s the best part.

What I’ve Learned Making These

I’ve made these dozens of times now. Here’s what actually matters:

Use the larger Grands! biscuits. The smaller varieties just don’t work the same. The Homestyle variety gives you the best pull-apart quality. Period.

Don’t be stingy with the cinnamon sugar coating. Every. Single. Piece. Should be thoroughly covered. I’ve had batches where I rushed this step. Those uncoated spots taste bland compared to the rest.

Cupcake liners are non-negotiable. Well, they’re negotiable. But I’ve tried both ways, and liners win every time. They prevent sticking, make serving easier, and keep these treats portable.

Adjust your glaze to taste. Some people love a thick, white coating. Others prefer just a light drizzle. Start conservative with the milk. You can always add more.

Making Them Last (If They Last)

These are best enjoyed fresh and warm. But let’s be realistic. Life happens.

You can store cooled mini monkey breads in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for about 15 seconds. It brings back some of that fresh-baked quality.

Can you freeze them?

Yes. Let them cool completely first. Then place them in a freezer-safe container with parchment paper between layers. They’ll keep for up to 2 months.

Thaw at room temperature. Warm slightly before serving.

My favorite make-ahead trick:

Prepare everything up to the baking step the night before. Keep the filled, unbaked muffin tin covered in the refrigerator.

In the morning, let it sit at room temperature while your oven preheats. Then bake as directed.

This works wonderfully for holiday mornings. You get something special without the early morning chaos.

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Questions You Might Have

Can I use different types of biscuits?

Sure. Results will vary though.

The Grands! biscuits work best because of their size and texture. Smaller biscuits create denser mini monkey breads. Flaky varieties separate nicely into layers.

Buttermilk biscuits? They add a slight tang that actually complements the sweetness really well.

What if I don’t have a muffin tin?

You can bake these in a regular baking pan. You’ll lose the individual portions, but they’ll still taste great.

Arrange coated biscuit pieces in a greased 8-inch square pan. Adjust baking time to 25-30 minutes since the depth will be greater.

Can I add nuts or other mix-ins?

Absolutely.

Chopped pecans or walnuts add wonderful texture and flavor. Sprinkle them between the biscuit pieces before adding the butter mixture.

Chocolate chips work beautifully too. Add about 1/4 cup total, distributed among all 16 portions.

Just don’t go overboard. You don’t want to overpower the cinnamon flavor.

How do I know when they’re done baking?

Look for:

• Golden brown tops
• Bubbling edges
• Fully cooked biscuit dough with no raw, doughy centers

If you’re unsure, insert a toothpick into the center of one. It should come out clean or with just a few moist crumbs.

Can I make these without dairy?

You can substitute plant-based butter for regular butter. Use a non-dairy milk alternative for the glaze.

The tricky part? The biscuit dough itself contains dairy. You’d need to find dairy-free refrigerated biscuits or make homemade dough using dairy-free ingredients.

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These mini monkey breads have become my go-to when I want to impress without the stress.

The individual portions make serving easy. Everyone loves having their own perfectly portioned treat.

Whether you’re hosting brunch, celebrating a holiday, or just treating yourself to something special on a random Tuesday… these deliver every single time.

That combination of cinnamon, sugar, and buttery goodness?

Simply irresistible.