Monkey Bread I

Monkey Bread I

1332

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

1 h servings 418 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 746 mg
  • 30%

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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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) 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.

Footnotes

  • Editor's Note
  • Use only solid tube pans for this recipe. Hot syrup will leak from removable bottom pans.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1332
  1. 1790 Ratings

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Most helpful positive review

DANGER: do NOT use a tube pan for this recipe. My 14 year old daughter wanted to make these for Christmas morning, said she could do it herself and now has burns on both hands. A tube pan is...

Most helpful critical review

I used 2 cans of biscuits instead of 3 and it was good. There was not enough of the icing on all of the bread if you used 3 cans.

DANGER: do NOT use a tube pan for this recipe. My 14 year old daughter wanted to make these for Christmas morning, said she could do it herself and now has burns on both hands. A tube pan is...

I altered the recipe a bit on directions from a friend. I used finely chopped pecans (instead of the walnuts) and 1/2 package of butterscotch pudding mix(cook and serve kind only). I sprayed a...

Very good recipe BUT, DO USE A BUNDT PAN. I used a tube pan like one uses for an Angel Food Cake. You should see the bottom of my oven and the racks,looking like baked on Stalactites!!! Instea...

Fun to make & Delicious to eat! I cut the recipe into 1/3 and only used 1 can of biscuits in an 8" round cake pan. Cooked for about 20 minutes. My 2 & 1/2 year old enjoyed helping me roll the...

This was fantastic. Followed one suggestion by flipping it over onto cake plate before it cooled and the sugar mixture just seeped all the way through - perfect. This is delicious, easy and kids...

To make this recipe even quicker, use a pizza cutter to cut up the biscuits. Add a tsp of lecithin, (full recipe) with the butter, to keep the butter from separating from the caramel. I reduc...

This was better than the recipe my mom used (and I loved) when I was a kid! I incurred a problem though when I filled the fluted pan and the loaf pan too full; the caramel spilled over onto the...

Quick and easy. I added 1 teaspoon of vanilla to the caramel sauce while cooking. YUMMY!!!!

Easy and delicious! One of the better Monkey Bread recipes out there, IMO. For those who want to rate it low or pan it with bad reviews because it's sweet or has too much fat for them, bug off...