Cinnamon Monkey Bread Casserole

Cinnamon Monkey Bread Casserole

Well this breakfast casserole right here is a real winner!  So, you know how I’m obsessed with monkey bread, right?  And breakfast casseroles too.  So…I just merged the two into one.  You can even make this the night before and keep it in your fridge until you’re ready to bake the next day.  I love mornings that start with a prepared casserole in my fridge!


This recipe serves six to eight.  You can frost these rolls or leave them un-frosted…your choice!)

Shopping List
2 (16 oz) cans of refrigerated biscuits (I used Grands)
1½ cups sugar
4 tablespoons of cinnamon, divided
6 eggs, lightly beaten
2 cups of milk, plus another splash for the frosting (about a tablespoon)
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar

Preheat your oven to 350 degrees.

Lightly grease (I used Pam) a 9×13 baking dish.  Set aside.

In a small bowl, whisk together your sugar and 2 tablespoons of cinnamon.  Set aside.  Remove your biscuits from the can and quarter each one.  Dip each quartered piece in your cinnamon sugar mixture and then place that piece in your prepared baking dish.  Repeat until all of the biscuit pieces are in the dish.  Sprinkle any remaining sugar mixture down over the top of everything.

In a mixing bowl, whisk together your eggs, milk, and remaining 2 tablespoons of cinnamon together.  Pour this mixture down over the top of your biscuit pieces in your casserole dish.  At this time, you can either cover and refrigerate this until the morning or immediately pop it in the oven and bake.  Either way, you’re going to bake this about 35 to 40 minutes or until the biscuits are puffed up and the casserole is a little bubbly.

While the casserole is baking, make your frosting.  Using your electric mixer, beat together your cream cheese, powdered sugar and the remaining tablespoon or so of milk.  Beat together until creamy.  Add a little more sugar if it’s too thin or a little more milk if it’s too thick.  Once you remove your casserole from the oven, immediately spread your frosting over the top.

Serve and enjoy!

Monkey Bread Casserole

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  • Narci August 12, 2016 at 6:25 am

    Yes, this is delicious! We were still talking about it Sunday night in our house! I’m making this asap!!

  • Sheaffer August 12, 2016 at 6:49 am

    Well. This looks stupid good.

  • Meagan Ruse August 12, 2016 at 8:41 am

    Making this Saturday!!!

  • Aundi August 12, 2016 at 8:45 am

    I can see SO many ways to mix and match this method! Chocolate icing, orange icing (like comes with the orange rolls in the can), apple cinnamon on top, etc., etc. Definitely trying this one soon!

  • The Stoopidist August 12, 2016 at 3:58 pm

    This looks fabulous…and simple!

  • Aleeha August 12, 2016 at 7:28 pm

    MMM, i love monkey bread! This looks delicious!
    Aleeha xXx

  • Katie August 13, 2016 at 3:03 am

    Goodness this looks incredibly delicious!!! And addicting..!

    Katie //

  • Lisa August 13, 2016 at 6:18 pm

    Can I make this tonight and serve it tomorrow after church? Any tips?

    • Mix and Match Mama August 15, 2016 at 4:46 am

      Yes! I would wait and bake it before serving but you most certainly can assemble it in advance!

  • Sophia @ Little Box Brownie August 15, 2016 at 1:12 am

    This looks awesome, would you believe I’ve never made or tried monkey bread. I’m going to have to now.

  • Lesley McFarland August 15, 2016 at 10:23 pm

    By any chance do you think this will work if I put it together the night before set it in the fridge over night and pop it into the oven in the morning. I would love to have this for breakfast one morning when school starts but there is no wAy I will have time to make it.

  • Stacey August 16, 2016 at 8:21 pm

    Hi! Should this be covered while baking? Thanks! Making this with my 9 year old for her first day of school breakfast. Starting a new tradition. ????

  • Becky Keyser August 17, 2016 at 4:09 pm

    Hi there! I made this last night and baked it in the morning. The liquid never really absorbed into the biscuits. It was a layer of milk/egg liquid on the bottom. And I baked it for 40 minutes. I reread the recipe over and I’m pretty sure I did it right (2 cups milk and 6 eggs). What do you think happened? Thanks so much!

  • Lynn August 21, 2016 at 7:31 am

    I prepared this last night and baked it this morning. It looked like yours when it came out of the oven. It is pretty soggy in the middle and on the bottom. It’s a thick layer of eggs/milk and it’s really runny. Perhaps I used larger eggs than you? Also, the 1 1/2 cups of sugar with cinnamon is a lot. I only poured 1/3 of it on the busicuts (after I rolled them in the mixture). I might try again with fewer eggs.

    • Mix and Match Mama August 21, 2016 at 8:02 am

      I’m thinking perhaps yours should have baked longer. I prepared mine as directed and the casserole came out browned. Were your eggs whisked enough in the milk? That might have something to do with it too.

  • Christina August 23, 2016 at 10:55 am

    We made this last week…similar result to another poster, the egg mixture didn’t absorb and just cooked like sweet scrambled eggs at the bottom. I didn’t use all of the brown sugar and it was still pretty sweet, enough so that my 5 yo asked to have the leftovers for dessert.

  • April was in CA now MA August 27, 2016 at 10:49 am

    Like the other posters mine turned out the way theirs did, the egg/milk mixture just sank to the bottom and turned into funky sweet runny scrambled eggs. The top part was good, but I also didn’t use the entire cinnamon sugar mixture and it was plenty sweet. I think the eggs just won’t soak into a canned biscuit like it would bread. I baked it a little longer and covered it near the end with foil because the top was browning. We still liked it, but I think we’ll eat the biscuity part for dessert and scrape that egg part off. 🙂

  • Meagan Satterfield September 28, 2016 at 9:36 am

    I made this recently and it also came out soupy. It seemed like way too much liquid. It was delicious, but we were only able to eat the outside edges. The middle part had to go in the trash

  • Barb November 24, 2016 at 12:30 am

    Do you mean 1/2 cup of milk rather than 2 cups? 2 cups of milk is ALOT! Just checking…

    • Mix and Match Mama November 24, 2016 at 6:13 am

      I almost always use two cups in my egg based breakfast casseroles.

  • Danielle November 24, 2016 at 10:01 am

    We made this casserole this morning and had similar results to others. I prepped everything yesterday to put it in the over this morning.
    1. There was A LOT of cinnamon sugar mixture left over. I did not pour all of it over the prepped casserole because it seemed like way too much.
    2. This was extremely soggy. I ended up cooking it for about 50 minutes which was a little bit better but it was still just really soggy. We ended up also throwing out the middle.

    The parts we could eat were delicious but overall something just didn’t seem right with this recipe.