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READY IN 45 mins

Monkey Bread Made Easy

Read Reviews (43)

"No more mushy centers! Perfectly portioned monkey bread in half the time." — Kathleen

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

cooking spray
1 tablespoon ground cinnamon
3/4 cup white sugar
2 (7.5 ounce) packages refrigerated biscuit dough

1/2 cup butter
1/2 cup brown sugar
1 tablespoon ground cinnamon

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Directions

Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 45 mins

Footnotes

Cook's Note
I place my muffin pan on a foil-lined baking sheet to catch any drips.

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This is my recipe- 2 things: Cooking spray is missing from the ingredient list and you will spoon about 2 TBS of the butter/brown sugar mixture over each muffin. The original recipe was also edited- you should fill each muffin cup until full (8-10 pieces) of biscuits, not the 4-5 pieces as listed here. Enjoy!

—Kathleen

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Most Helpful Critical Review

Dec 27, 2010

This recipe was alright if you turned down the oven to 350 degrees F and cut the cooking time in half. The first batch I made was extremely burnt. Also this recipe makes 16 servings with 5 pieces in every cup and you only need about a 1/2 cup or less of sugar and a 1/2 tablespoon cinnamon for the biscuit pieces to be coated in. Using 3/4 cup sugar and 1 tablespoon of cinnamon is a waste because you end up with a lot left over, almost as much as you started with.

—breebe13

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57 Ratings

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May 10, 2010

I make this with cupcake liners and put a scoop of apple pie filling in bottom then roll the dough in sugar cinnamon and apple pie spice....then I add the brown sugar and butter over the top. My grandsons love this

—Cheryl Dressler

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Jun 22, 2010

These were much simpler than my mothers recipe. Very good for being such a quick thing to throw together. Also one thing we usually do with our monkey bread is after removing the pan from the oven, let it cool about 5 minutes and then run a knife around the edges of each muffin cup to loosen them, then flip the tray upside down on a baking sheet and let it set a minute for the gooey-cinnamon topping to go down on the top of the muffins. Then remove the tray.

—SB

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Jul 26, 2010

OMG so yummy! Super easy, but I had a bit of technically difficulty with mine. I won't let that affect the rating because they were so delicious. I love almost anything with cinnamon and sugar, so these are right up my alley. These should be a HUGE hit with anyone who likes cinnamon rolls. I can totally see myself making these in the future and drizzling a vanilla glaze over them when serving. The issues I had were that I couldn't find 7.5oz packages of biscuits so I bought 1 package of 16.4oz biscuits. Since it was a little bit larger amount I made 9 portions. But the biscuits were Pillsbury Grands, which I think filled the muffin tins a bit too full. The biscuits definitely should be regular size NOT Grands because I poured the butter mixture over the biscuit pieces and while baking some of the sauce bubbled out and into the oven (and I still had a bit of the sauce left over that wouldn't fit in the pans.)

—Jaay

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Apr 19, 2010

I used a homemade bread recipe (Portuguese Sweet Bread I) but followed the recipe exact otherwise. My family fell in love with this all over again. It was nice to have perfectly done monkey bread and no raw spots. Thanks. NOTE: Kathleen is exactly right. Spray the heck out of your muffin tins or you'll have a mess on your hands.

—Sarah Jo

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May 02, 2011

I think there is some confusion with the recipe. There's a review out there where the creator says there's a typo and to put 8-10 pieces in a cup. I think a lot of people missed that and got burnt results because they only used 5 pieces. I used 10 pieces in each and it seemed just a bit too much. I highly suggest making 10 muffins with 8 pieces. As others have mentioned, the sugar-cinnamon mixture is way too much and there's a lot left over. Half it, at least. I cooked it at 400 degrees, but started to get nervous and turned it down to 350 degrees for the last 8 minutes. They didn't burn and were a great success. They did bubble over in the oven, though, and they were a bit too big, but they were loved by all. I might try mixing in other things in the future - orange peel, craisins, pecans, maybe chocolate chips...

—TaraB

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Jan 04, 2011

We make monkey bread for Christmas morning and this is the first time we did it in the individual muffin tins. It was SO much better! It baked faster and each "serving" was crisp and gooey - way better way to make it. We'll be doing it this way every year!

—LINDOTY

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Nutrition

Calories
403 kcal
20%

Carbohydrates
56.7 g
18%

Cholesterol
31 mg
10%

Fat
18.8 g
29%

Fiber
1.3 g
5%

Protein
3.8 g
8%

Sodium
618 mg
25%

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

Nutritional Information

Monkey Bread Made Easy

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 403
Calories from Fat: 169

% Daily Value *
Total Fat 18.8g 29 %
** Saturated Fat 9.2g 46 %
Cholesterol 31mg 10 %
Sodium 618mg 25 %
** Potassium 116mg 3 %
Total Carbohydrates 56.7g 18 %
Dietary Fiber 1.3g 5 %
Protein 3.8g 8 %
Sugars 36.1g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 7 %
Iron 16 %
** Thiamin 22 %
** Niacin 19 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 17 %

* 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.