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READY IN 40 mins

Monkey Bread III

Read Reviews (42)

"A quick, yummy treat, the kids will love it!" — Betty Shell

Ingredients Edit and Save

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Sugar and Sweeteners

All about Cinnamon

Original recipe makes 1 loaf Change Servings

1 1/2 cups white sugar
1 cup chopped pecans
3 tablespoons ground cinnamon

3 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 cup margarine

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Directions

Sprinkle nuts in bottom of a greased Bundt pan.
Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan.
Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Turn out onto a platter, and serve.

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PREP 5 mins
COOK 35 mins
READY IN 40 mins

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This is a great breakfast treat - tastes like sticky buns, but pulls apart. I always spray the bundt pan with Pam so everything comes out easy. I do nuts (walnut instead of pecans) add some raisins and 1 tsp. of vanilla to the butter / sugar mixture. I also use a mix of brown and white sugars - for the remaining sugar mixture. When it's done, just invert the whole thing onto a plate and get out a ton of napkins!

—Jillian

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Most Helpful Critical Review

Jun 15, 2003

I used four cans (7.5 oz) buttermilk bisquits and cut them in halves instead of fourths. My kids loved this recipe and it is easy enough they can help. I thought it was better the second day warmed with a little butter.

—BUSYCOOK

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53 Ratings

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Apr 14, 2003

Yummy! Easy, failry short baking time. I definitely recommend this one. We use it for family breakfasts, holiday mornings, etc. This is a good one - looks pretty too!

—MJBURTON

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Dec 31, 2006

Wonderful, quick and easy - great for church on Sunday mornings or a holiday morning. I have assembled everything (other than the butter/ topping mix) and refrigerated the covered bundt pan overnight - wake up, add the topping and bake! Good stuff.

—JODIWARNER

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Sep 28, 2003

This is great for kids to do (almost) by themselves. It's really tasty, too!

—LLOWER

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Apr 23, 2006

i followed this recipe to a t and when i turned over the bread onto a platter 95 percent of it wasn't cooked. I don't understand how it worked out for everyone else. But it didn't work at all for me.

—msbumble

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Jan 10, 2011

OMG! Absolutely delicious. I was in the mood for a little something different so I used 3/4 cup of brown sugar & 3/4 cup of white sugar instead of all white sugar, and added just a dash or so of cocoa powder in with sugar and cinnamon. I also sprinkled just a handful of chocolate chips on top before baking.

—tlgaskin

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Apr 14, 2003

This is a great tasting and easy. I fix it all the time!

—JAO

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Nutrition

Calories
501 kcal
25%

Carbohydrates
64.1 g
21%

Cholesterol
< 1 mg
< 1%

Fat
25.5 g
39%

Fiber
2.4 g
10%

Protein
6.6 g
13%

Sodium
927 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Monkey Bread III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 501
Calories from Fat: 229

% Daily Value *
Total Fat 25.5g 39 %
Saturated Fat 4.8g 24 %
Cholesterol < 1mg < 1 %
Sodium 927mg 37 %
Potassium 185mg 5 %
Total Carbohydrates 64.1g 21 %
Dietary Fiber 2.4g 10 %
Protein 6.6g 13 %
Sugars 31.7g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 9 %
Iron 25 %
Thiamin 40 %
Niacin 31 %
Vitamin B6 5 %
Magnesium 9 %
Folate 28 %

* 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.