Monkey Bread I

1,277 Reviews 144 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  LuAnn Connolly

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

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Adjust Servings

Original recipe yields 1 10 inch tube pan



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

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Reviews (1,277)

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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 a 2 piece unit...when my daughter took it out of the oven, the molten, 350 degree melted sugar poured from the bottom all over her hands. :o(((((( While the taste of this recipe was good (she insisted we eat it while she sat with bandaged hands), the price was NOT worth it. If you are going to make this recipe, use a bundt pan, NOT a tube pan.



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 teflon bundt pan with Pam, poured in the pecans, sprinkled them with the dry pudding mix. Then I quartered BUTTERMILK (these keep moist much better during cooking) biscuits and rolled each piece in the cinnamon/sugar mixture and layered it on top of the pecans. Three cans of Pillsbury's filled my pan exactly. Then I poured the brown sugar/butter mixture on top and baked it for about 40minutes and turned it over on a serving didn't stick at all, looked BEAUTIFUL, tasted absolutely delicious and gooey (I had no hard bottom layer, it was moist throughout). Will make for every birthday breakfast, holiday breakfast, etc for years to come....a recipe to pass down!



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!!! Instead of the inviting aroma of cinnamon, my house is filled with the stench of burning brown sugar and butter.

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Amount Per Serving (15 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 61.5 g
  • 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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Banana Sour Cream Bread


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