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READY IN 40 mins

Monkey Bread V

Read Reviews (205)

"I gave this recipe to my daughter who has 6 children. They love this, and it is so simple they can make it themselves which they love to do. If desired, a thin mixture of powder sugar frosting can be poured over warm biscuits." — Dmarcks

Ingredients Edit and Save

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Sugar and Sweeteners

All about Cinnamon

Original recipe makes 1 loaf Change Servings

3 (10 ounce) packages refrigerated biscuit dough
3/4 cup white sugar
3 tablespoons ground cinnamon

1/2 cup margarine
3/4 cup white sugar

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Directions

Mix together 3/4 cup sugar and cinnamon.
Quarter the biscuits with kitchen shears. Dip shears in water after each cut to keep the biscuits from getting too sticky. Dip biscuits into sugar mixture, and place in a greased tube pan. Do this until all biscuits are used.
Melt butter or margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits.
Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35 minutes.

Kitchen-Friendly View

PREP 5 mins
COOK 35 mins
READY IN 40 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 03, 2008

After years of perfecting, with a little help from a friend, this is what makes a dessert that my guys say is "Like Crack!" 2 Cans of BUTTERMILK Grands biscuits, 1 3/4 cup sugar, 3 tbs cinnamon, 1 full cup of butter, 1/4 cup brown sugar. Mix one cup of sugar & the cinnamon - dip cut up biscuit sections in this and arrange in a heavily greased bundt pan. Pour remaining cin sugar mix on top. Melt the butter and add the last 3/4 cup sugar and 1/4 cup brown sugar - bring to a light boil. Pour over biscuit pieces. Bake at 350 for 45-50 minutes. **I always layer in a can of Apple Pie filling with the biscuits before baking, as well**

—Sumchelle

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Most Helpful Critical Review

Feb 16, 2010

I enjoyed this but didn't love it. The bread was a little to crispy, must have cooked it too long.

—Prudence

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259 Ratings

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Aug 07, 2006

I'd never made/had monkey bread before, but as my first attempt, this recipe was extrememly easy to follow and make. I had fun cutting up the biscuits and rolling them in the cinnasugar and watching it take shape as it rose in the bundt. And the final results...delicious! Each piece of the bread is coated with cinnamon and sugar and gooey icing that you can just pull apart and eat for desert or for a breakfast treat. Everyone love, love, loved this. The only change I made to the recipe is a sprinkled the bottom of my bundt pan with pecans before I began layering.

—Bev N.

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Apr 16, 2003

I loved this recipe so much cause it was fun to make with my mom. But don't melt butter and sugar on top its nasty. Just put sugar.

—MONKAY

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Sep 29, 2009

I used buttermilk biscuits. Cut into small pieces, put a bit of cream cheese inside and then roll into a ball. Also made a bit extra topping. Soooooo good!!!! We make this every year for Christmas morning.

—Sam84jo

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Apr 16, 2003

Excellent! I used brown sugar instead of white and turned out great. If you want bread to stick together tight, I would recommend more sauce.

—CMWOOTEN44

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Apr 16, 2003

Everyone thought I had made the bread from scratch. I did buy a good brand of biscuits, and I chose to use unsalted butter instead of margarine. Very good and very simple to make.

—OLENSKA

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Mar 29, 2006

Perfect!!! quick and easy.I also added 1/2 cup of chopped pecans into to the butter mixture, I also subsituted brown sugar for the white sugar in with the butter.

—JAMIERIPPETOE

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Nutrition

Calories
393 kcal
20%

Carbohydrates
56.8 g
18%

Cholesterol
< 1 mg
< 1%

Fat
17 g
26%

Fiber
1.4 g
6%

Protein
4.8 g
10%

Sodium
787 mg
31%

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

Nutritional Information

Monkey Bread V

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 393
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 3.8g 19 %
Cholesterol < 1mg < 1 %
Sodium 787mg 31 %
Potassium 125mg 4 %
Total Carbohydrates 56.8g 18 %
Dietary Fiber 1.4g 6 %
Protein 4.8g 10 %
Sugars 30.3g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 7 %
Iron 19 %
Thiamin 28 %
Niacin 24 %
Vitamin B6 3 %
Magnesium 5 %
Folate 22 %

* 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.