Monkey Bread

Jeanne Benavidez


I found this recipe (using Pillsbury Grands) several years ago and my family just loves it. The fun part of pulling off a piece of warm, sweet bread bites is a treat for everyone. It's a great treat for Sunday morning brunch, holiday breakfasts or just whenever you want a special sweet treat.

☆☆☆☆☆ 0 votes
12 servings
25 Min
30 Min


1/2 c
sugar (granulted)
1 tsp
ground cinnamon
2 can(s)
large, refrigerated buttermilk biscuits
1/2 c
chopped pecans or walnuts
1/2 c
raisins, dark or golden (optional)
1 c
brown sugar, firmly packed
3/4 c
butter or margarine, melted


1 1/2 c
powdered sugar
1 Tbsp
butter, melted
3 Tbsp
1/2 tsp


1Preheat oven to 350 F; lightly grease a regular Bundt pan with butter-flavored shortening or cooking spray.
2PREPARE SUGAR/CINNAMON: Add the sugar and cinnamon in a large plastic storage bag and shake well to combine.
3PREPARE THE BROWN SUGAR/BUTTER: In a measuring cup (for easy pouring) melt the butter in the microwave and then add the brown sugar and mix well
4SEPARATE THE 16 BISCUITS and cut each into quarters. Add pieces into the bag and shake to coat with the sugar/cinnamon.
5Arrange a layer of the dough, sprinkle with some of the nuts and raisins, drizzle a little of the brown sugar/butter. Repeat layers in this order, until all ingredients are used.
6Bake for 28 to 30 minutes or until golden brown and no longer doughy (time may vary according to your oven).
7Cool in the pan for 5-10 minutes and turn upside down onto a serving dish. (OPTION: Drizzle with the glaze) Serve while warm, pull-apart-style.
8While bread is cooling, combine the glaze ingredients (if you are using glaze) in the measuring cup (for easy drizzling).

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