Monkey Bread Recipe


  • 2 16.3 oz cans of refrigerated biscuits
  • 1 cup white granulated sugar
  • 2 tsp. cinnamon
  • 1 cup packed light brown sugar
  • 1/2 cup 1 stick butter or margarine


  1. Preheat oven to 350 and grease a 12-cup bundt pan (do NOT use a tube pan).
  2. Combine the white sugar and cinnamon in a large Ziploc bag. Cut the biscuits into quarters and add in batches to the bag. Seal and shake well to coat all sides of the biscuits. Remove the biscuits, place into greased pan and repeat with remaining biscuits.
  3. There is always some of the sugar cinnamon mixture left, so I sprinkle some in among the layers as I go. Once all the biscuits are coated, I pour the rest from the bag all evenly over the biscuits.
  4. In a small saucepan, melt the butter and brown sugar together, stirring constantly so it doesn't burn. Once it's melted, pour evenly over the biscuits.
  5. Bake for 30-35 minutes until no longer doughy in the center. Let cool in pan for 10 minutes and then carefully invert onto a serving plate.