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Monkey Bread V

Monkey Bread V

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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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 56.8g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet


  1. Mix together 3/4 cup sugar and cinnamon.
  2. 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.
  3. Melt butter or margarine, and mix in 3/4 cup sugar. Pour mixture over biscuits.
  4. Bake in a preheated 350 degree F (175 degrees C) oven for 30 to 35 minutes.
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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**

Bev N.

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.


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.