Golden, pillowy soft, and coated in cinnamon-sugar magic—this Loaf Pan Monkey Bread is everything cozy baking should be. Each pull-apart bite is a buttery explosion of sweet warmth, making it perfect for weekend brunches, holiday mornings, or anytime you want to turn an ordinary day into something special. And the best part? You don’t need a Bundt pan to enjoy the familiar monkey bread flavor—we’re taking it to a loaf pan and simplifying everything.

With no yeast and minimal kneading required, this recipe comes together quickly, thanks to a clever shortcut using refrigerated biscuits. Whether you’re serving it warm out of the oven or sneaking bites throughout the day, it’s the kind of nostalgic treat that never sticks around for long.

What Kind of Biscuits Should I Use?

Refrigerated biscuit dough is your best friend for this recipe. Flaky-style biscuits create those signature layered, pull-apart pieces that soak up the butter and cinnamon-sugar coating beautifully. Avoid sweetened varieties or anything labeled “Grands!” with extra leavening, as they may puff too much for a loaf pan.

Ingredients for the Loaf Pan Monkey Bread

Refrigerated Biscuit Dough – The base of the bread, giving you a soft and flaky texture without having to make dough from scratch.

Granulated Sugar – Mixed with cinnamon to create that irresistible coating on each piece.

Ground Cinnamon – Brings warmth and classic spice flavor that pairs beautifully with the butter and sugar.

Unsalted Butter – Melted and poured over the coated biscuit pieces, this creates a caramel-like base as it bakes.

Brown Sugar – Adds a rich, molasses-sweet layer to the buttery coating, enhancing the golden, sticky crust.

Vanilla Extract (optional) – A splash for extra depth and aroma, though it’s just as delicious without.

How To Make the Loaf Pan Monkey Bread

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan with butter or non-stick spray. This helps the bread slide out beautifully after baking.

Step 2: Cut and Coat the Biscuit Dough

Open the refrigerated biscuit can and separate the biscuits. Cut each biscuit into quarters. In a large zip-top bag, combine granulated sugar and cinnamon, then add the biscuit pieces. Seal and shake the bag until all pieces are evenly coated.

Step 3: Layer the Dough

Layer the cinnamon-sugar coated pieces into the prepared loaf pan. Try to arrange them loosely to allow for some rising and even baking.

Step 4: Pour the Buttery Mixture

In a small saucepan, melt unsalted butter over medium heat. Stir in brown sugar (and vanilla extract if using) until dissolved and smooth. Pour this warm mixture evenly over the biscuit pieces in the loaf pan.

Step 5: Bake to Perfection

Place the pan on the center rack of your oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean (watch for gooey sugar, not raw dough).

Step 6: Cool and Serve

Let the monkey bread rest in the pan for 10 minutes, then gently invert onto a serving plate. Serve warm and enjoy each gooey pull-apart bite.

How to Serve and Store Loaf Pan Monkey Bread

Serve this monkey bread warm for the ultimate gooey, melt-in-your-mouth experience. It’s perfect as-is, but you can elevate it even more with a drizzle of cream cheese glaze or a scoop of vanilla ice cream.

To store leftovers, wrap tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat slices in the microwave for 10–15 seconds to revive that just-baked texture.

For longer storage, you can freeze individual pieces. Wrap them well and freeze for up to a month. Thaw and reheat when the craving hits.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble everything in the loaf pan, cover tightly, and refrigerate overnight. Let it sit at room temperature while the oven preheats before baking.

Can I use homemade dough?

You sure can. Just make sure the dough is soft and not too dense. A basic yeast dough or even biscuit dough from scratch works great.

What if I don’t have brown sugar?

You can substitute with more granulated sugar, though it won’t have that same caramel richness. A spoonful of molasses added to the white sugar can help replicate the flavor.

Can I add nuts or raisins?

Absolutely! Add chopped pecans or walnuts between layers for crunch, or a handful of raisins for a chewy bite.

Why a loaf pan instead of a Bundt?

Loaf pans make this recipe more accessible and quicker to prep—no special pan needed! Plus, you get taller, fluffier layers in each slice.

How do I know when it’s done baking?

The top should be deeply golden, and a skewer inserted in the center should come out with no raw dough. If the top browns too fast, loosely cover with foil for the last 10 minutes.

Want More Sweet Breakfast Ideas?

If this Loaf Pan Monkey Bread made your morning better, here are some other breakfast favorites you should check out:

Try the Blueberry Lemon Dutch Baby for a puffy skillet pancake bursting with berries.
Whip up these Cinnamon Roll French Toast Roll Ups when you want something crispy, creamy, and spiced.
Need something fruity and protein-packed? The Blueberry Cottage Cheese Breakfast Bake is calling your name.
Go creamy and nostalgic with the Old-Fashioned Egg Custard Pie for a smooth finish to your brunch.
Warm things up with Amish Applesauce Cake, another cozy loaf treat with big fall flavor.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you sneak in some chopped pecans? Try it with a drizzle of icing?

I love seeing your twists and tips. For even more sweet recipe inspiration, follow me on Pinterest at Life with Jam.

Loaf Pan Monkey Bread

Author: Jam Scott

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Description

This cozy Loaf Pan Monkey Bread is made with refrigerated biscuit dough, rolled in cinnamon sugar, and baked to golden gooey perfection in a loaf pan. A shortcut twist on a classic, it’s perfect for breakfast, brunch, or a comforting dessert.