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Breakfast Casserole

Monkey Bread

This is one of my favorite recipes from teaching.  I never think of it though.  I am thrilled to post it for you as it is so easy and a stockpile recipe as the ingredients are most always free after coupons.

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Monkey Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¾ c sugar
  • 2 tsp cinnamon
  • 4 cans of biscuits
  • ½ c butter (melted)
  • ¾ c packed brown sugar
  1. Grease 12-cup bundt cake pan
  2. Mix sugar and cinnamon in 1 gallon ziplock bag. Cut each biscuit into quarters. Shake quarters in bag to coat; place in pan.
  3. Mix butter and brown sugar; pour over biscuit pieces and bake at 350 for 40-45 minutes or until golden brown. Cool 5 minutes. Turn upside down.
  4. Serve warm

Be sure to check out these other Bread recipes:

Sugar Cornbread

Homemade “Bisquick” Baking Mix Recipe

Chocolate Chip Pumpkin Bread

Mom’s Zucchini Bread


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  1. Robin says

    This sounded so good, I decided to try……tasted delicious……BUT only top layer cooked!!! Ones underneath were raw dough. Followed recipe to a “T” not sure what happened??? We ate first layer and put back in oven, good thing didn’t turn it out and kept it in pan.

  2. says

    When I make this I MELT BUTTER, MIX CIN/SUGAR. I DIP QUARTERED BISQUITS IN BUTTER AND THEN ROLL IN CIN/SUGAR. I bake in a GREASED 13×9 pan. I never do the brown sugar since it’s so sweet.

  3. charla says

    Another version..
    1/4 cup butter
    1/2 cup brown sugar
    2 T light corn syrup
    2 T cinnamon
    1 can -10 oz- refrigerated buttermilk bisquit
    Place butter in 8″round microwaveable dish. Microwave 1/2 – 3/4 min on high or until butter is melted. Add sugar, corn syrup and cinnamon. Stir until blended. Arrange quartered bisquits in dish. Microwave 6-8 min (MEDIUM) ratating dish after 3 min. Invert dish on plate. Let stand a few min. Remove dish. Serve warm.

  4. Kim says

    So my mom used to make these for us when I was a kid (I am now 50) however, you might want to add her secredt ingredient…
    Another version:
    1/4 cup of butter
    1/2 cup of vanilla ice cream
    1/2 cup of brown sugar
    2 T cinnamon
    1 cup crushed pecans
    1 cup raisens (optional)
    Pre-heat oven to 350
    2 cans -10 oz- refrigerated buttermilk bisquit
    Place butter, ice cream , brown sugar, cinnamon in a small microwaveable bowel. Microwave 1/2 stir – mircowave another 1/2 min on high or until mixture is completely melted and stir again. In a bunt pan, pour 1/3 of the mixture sprinkle peacans, raisens, place one thick row of biscuits over mixture, pour mixture over this layer, and layer with pecans, raisens, biscuits until all items are completed. Cook in the oven for about 30-45 minutes depending on your oven. Take out and dump cake upside down while still warm.
    My mom called them Sticky rolls.

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