That’s it! The traditional recipe for monkey bread, dripping with warm caramel and cinnamon. The monkey bread is delicious!
| Prep Time: | 25 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- ½ cup chopped walnuts (Optional)
- ½ cup raisins (Optional)
- 1 cup firmly packed brown sugar
- ¾ cup butter or margarine, melted
Instructions
- Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
- Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Nutrition Facts
| Calories | 508 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 883 mg |
| Sugars | 36 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Why not just heat the butter and brown sugar together in the microwave for the topping? This worked great for me every time I have made it .
I plan on making this for Thanksgiving so I made one to test the recipe the weekend before Thanksgiving I’m embarrassed to say I ate the whole thing binge watching football that Sunday trust me it was absolutely delicious
I think the smaller canned 10 ct. biscuits are better than using the Grands 8 ct., but they are hard to find now and cost just as much as the others. The pieces are too big, especially if you want to make individual muffin sized Monkey Breads. Still came out pretty tasty though! I put 6 pieces in a jumbo muffin pan and drizzled with the brown sugar butter mixture. Baked them at 350 for 20 minutes. Let cool for 5 minutes. Dumped on a platter. I was afraid they were going to come apart, but they didn’t! Making the muffin size bread allows for different add-ins based on different preferences. Also, the butter definitely needs to be melted stove top so the brown sugar dissolves all the way.
4 stars because you really need to boil the butter and sugar until completely dissolved. this should be mentioned in the recipe, otherwise you end up with a lot of brown sugar left in the pan. it doesn’t drizzle the way it should. still pretty good tho! didn’t last long
I made this several times we love it. Easy to make.
It turned out perfect.!! My 8&9 yr olds loved helping!
Why are the times listed here different than on pillsbury.com? Cook and cool times are both different.
Made this exactly as recipe states in a bunt pan with exact ingredients. After 32 min in the oven, most biscuits were still undercooked and the syrup was still surgery. Outside biscuits that were done still tasted just like a biscuit. I bake all the time and my oven temp is not the issue here. Will look for another recipe that calls for frozen bread dough. As written even if this would have got done the flavor was not good.
Always loved this for a breakfast with company. My daughters friends love this on sleepover mornings. It’s great as written in this recipe but I do find on days that I’m feeling more motivated that cooking the butter and brown sugar in a sauce pan before pouring over the biscuits helps reduce that granular texture in the brown sugar. I also have to cook for 40-45 minutes or much of the biscuit part is under cooked at only 30 minutes. It’s possible that may just be my oven though.
Sooo good
Easy and definitely hits the spot. Kids loved it .
Tastes like cinnamon rolls so I changed the second one to pecan instead of walnut. Both are good.
We really like this. We like making it in the Dutch oven when we go camping or at home on a cold winter day. I always need about 1/8 cup more sugar to coat the piece and we like a lot of cinnamon so I use about 50% more than it calls for.
Loved this!!! As recommended, I caramelized the brown sugar and butter on the stove first. I added pecans and a handful of raisins. I baked it in an 8×11 glass baking pan and flipped it over onto a platter when it was done. Soooo good!
We make this every year for Christmas morning munching while we unwrap gifts and it’s a huge hit with the entire family. It’s so easy and delicious!
These things are better than their cinnamon rolls
I followed the advice of others here and added 1 tsp vanilla to the brown sugar and butter mixture after bringing it to a boil. I added chopped pecans and baked 28 minutes in a butter-greased bundt pan. The edge pieces are crispy and the insides nice and soft. Delicious and sweet!
Easy and delicious. I simmered the butter and brown sugar to make a syrup, as others suggested, and it worked well.
came out great a perfect thing for a quick breakfast on the go
I made it exactly as the recipe said but I can assure you for that amount of bread etc the time given was not near long enough especially at that temperature.
Took longer to bake than stated, but was quite delicious. Needed A LOT less butter than recipe called for, and I think it would be easy to make adjustments to the ingredients to add different flavors. High on sugar content so not something I will make often, but was a BIG hit with the family.