Grands!® Monkey Bread

Grands!® Monkey Bread

68

"This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

68
  1. 83 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 p...

Most helpful critical review

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 "Gr...

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 p...

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 bund...

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".

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 "Gr...

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...

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 morn...

What yummy gooey goodness on a cold morning. I did tweak this to my liking. I halved this. Then I melted the butter in the bottom of a large loaf pan and added the brown sugar and a tablespoon o...

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 ...

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