Mom's Creamy Caramel Monkey Bread


"This recipe uses handy refrigerated buttermilk biscuits like many of the traditional recipes but adds vanilla ice cream to the caramel mixture to add a simple and tasty creamy texture. This is exactly how my mom made it for us as we grew up on the farm."
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Original recipe yields 12 servings

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  1. In a small bowl, mix white sugar and cinnamon to your preference. I often use 1/2 cup white sugar and 1 tablespoon cinnamon.
  2. Cut buttermilk biscuits into quarters and roll in the sugar and cinnamon mixture. Arrange pieces in a well buttered 10-inch bundt pan.
  3. In a small saucepan; mix butter, white sugar, and brown sugar. Bring to a boil.
  4. Add vanilla ice cream to boiling mixture; mix well until ice cream is melted and then pour mixture over the biscuits in bundt pan.
  5. Bake in a 325 degree preheated oven for 35 minutes.
  6. Remove from oven and flip pan over onto serving platter.


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