Cliffany's Monkey Bread

Cliffany's Monkey Bread

Made  times
Aleasha Wales Shelnutt 1

"My first experience with monkey bread, and always a winner. Seriously, yum!"
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55 m servings 433 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 843 mg
  • 34%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits.
  3. Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat.
  4. Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt(R)) and pour 1/3 the syrup over the top. Repeat layering process 2 more times.
  5. Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.



Always a hit at our house. I did mine in muffin cups for individual portions. They were absolutely loved!

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