Monkey Bread III

Monkey Bread III

44 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Betty Shell
Recipe by  Betty Shell

“A quick, yummy treat, the kids will love it!”

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Adjust Servings

Original recipe yields 1 loaf



  1. Sprinkle nuts in bottom of a greased Bundt pan.
  2. Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan.
  3. Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits.
  4. 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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Reviews (44)

Rate This Recipe


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!



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.



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!

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Amount Per Serving (12 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 64.1 g
  • 21%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 927 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Monkey Bread I


next recipe:

Cliffany's Monkey Bread