Monkey Bread I Recipe
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Monkey Bread I

By: LuAnn Connolly  
"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

Rating: This weblink has been rated 1,102 times with an average star rating of 4.8 Read Reviews (891)

Rate/Review | 22,966 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 1 10 inch tube pan
 

Ingredients

  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
  2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 418 | Total Fat: 17.7g | Cholesterol: < 1mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2005 by ECHO1272 
DANGER: do NOT use a tube pan for this recipe. My 14 year old daughter wanted to make these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2006 by hokiechef 
I altered the recipe a bit on directions from a friend. I used finely chopped pecans (instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2003 by GRAYJETMAN Supporting Member (Click to learn more about Supporting Membership)
Very good recipe BUT, DO USE A BUNDT PAN. I used a tube pan like one uses for an Angel Food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by BBURG_HOKIES 
Fun to make & Delicious to eat! I cut the recipe into 1/3 and only used 1 can of biscuits in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2003 by FinleyMom 
This was fantastic. Followed one suggestion by flipping it over onto cake plate before it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2003 by CFLOWRY 
To make this recipe even quicker, use a pizza cutter to cut up the biscuits. Add a tsp of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2003 by ESKMom 
This was better than the recipe my mom used (and I loved) when I was a kid! I incurred a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by HALFDOZ 
This is a winner!!! I have made it for several years and am ALWAYS asked for the recipe. You... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by RNBOW RYDR 
Quick and easy. I added 1 teaspoon of vanilla to the caramel sauce while cooking. YUMMY!!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by dmf 
super super good. try not to fill the bunt pan to high or else it will over flow while baking... MORE

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