Grands!® Monkey Bread Recipe - Allrecipes.com
Grands!(R) Monkey Bread Recipe
  • READY IN ABOUT hrs

Grands!® Monkey Bread

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"This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2013

I first learned how to make this when I was a little girl and the woman who ran the daycare had the kids work together to make it. Now, I make this with my own kids. I don't use walnuts, I use pecans. Sometimes if I think of it, I'll make a vanilla glaze to drizzle over the top after I've turned it upside down. This doubles well and honestly disappears in 15 minutes. My family loves this. It's a great substitute for people who love cinnamon rolls but don't want to spend the time to make them.

 
Most Helpful Critical Review
Feb 01, 2013

three tips to make it 5 stars... First I would boil the brown sugar and butter for two minutes in order to get it to "carmalize". Then pour it over the biscuits. Second...I would skip the "Grands" biscuits and instead use regular Pillsburg refridgerator biscuits (the kind that come in a pack of 4). The "Grands" are too big and still taste too savory. Last...I would skip the bundt pan and put it in a glass 11 X 17 pan. I read reviews complaining of uncooked dough, and by switching out pans, I had no trouble with the 28-32 recommended minutes.

 
Nov 15, 2012

Boy does this bring back memories... This definitely is an irresistable childhood favorite and a great way to use Grands Biscuits. Not only is it fun to make, but fun to eat! I always use a bundt pan sprayed with Pam for baking so everything comes out with ease. I add the optional nuts and raisins along with 1 tsp. of vanilla to the butter and brown sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!

 
Jan 01, 2013

A tip learned the hard way: don't use spray for greasing the cake pan. It's too much. Lightly spread some butter with a paper towel and it cooks better, and isn't as "greasy".

 
Jan 24, 2013

We loved this. Made it as directed, minus the raisins and walnuts (no one here will eat them but me.) I had no problem with the brown sugar mixture but as soon as my bread was done, I flipped it on a plate and let it sit there 10 minutes (still in the pan) so that the mixture would 'harden' onto the bread, not in the bundt pan. This one turned out so much better than the last monkey bread recipe I tried. Definitely a keeper!

 
Jan 17, 2013

I make with Pilsbury Grands cinnamon rolls, quartered and tossed with brown sugar, butter and pecans. Add a little water to the brown sugar butter to get more caramel. A favorite Saturday morning treat at our house.

 
Jan 19, 2013

It was an awful lot of sugar and butter and I actually ended up throwing some of the mixture away because after my 10 minute cool time, when I turned it out onto a platter, a lot of brown sugar mixture was still in the pan. I wouldn't use as much next time - I'd probably use half the sugar and butter. However, that said, this is a yummy treat to have once and a while.

 
Nov 22, 2012

OMG. Hubby and I just ate 3/4 of the curssed, delicious pan. TRY this. :o)

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 64.4 g
  • 21%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 883 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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