Monkey Bread

Monkey Bread
Monkey Bread
Looking for a delicious breakfast or dessert that is easy to make? Monkey Bread is the perfect recipe. With a sweet and sticky glaze and a soft, fluffy center, this pull-apart bread is sure to be a hit with everyone who tries it.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 0
vegan vegetarian white meat free contains gluten red meat free shellfish free dairy free pescatarian
  • 1/2 cup chopped walnuts (optional)
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup margarine
  • 3 (12 ounce) packages refrigerated biscuit dough
  • Carbohydrate 436.055700171732 g
  • Cholesterol 0 mg
  • Fat 164.283180261309 g
  • Fiber 13.3176997489507 g
  • Protein 21.0770300050589 g
  • Saturated Fat 25.7645100541833 g
  • Serving Size 1 1 recipe (667g)
  • Sodium 1137.13900306496 mg
  • Sugar 422.738000422781 g
  • Trans Fat 7.68430201189049 g
  • Calories 3159 calories

As a busy housewife, I rely on easy and delicious recipes to keep my family happy. When I came across Monkey Bread, I knew it would be a hit. Its sweet and sticky glaze and soft, fluffy center make it perfect for any occasion.

The best thing about Monkey Bread is how easy it is to make. All you need is a few simple ingredients, and you can have it ready in under an hour. I love to serve it as a special breakfast treat or dessert, but it's also a great snack to have on hand for after-school cravings.

Here are a few tips for making the best Monkey Bread:

  • Be sure to use fresh biscuits. This will ensure that the bread is light and fluffy.
  • Cut the biscuits into small pieces. This will help them to cook evenly and absorb the glaze.
  • Don't overcook the bread. It should be cooked until it is golden brown, but not dry.
  • Serve the bread warm and fresh. This is when it is at its best!

    • Monkey Bread is a delicious and easy recipe that will please everyone. I hope you enjoy it as much as my family does!

    Step-by-step

      1. Preheat oven to 350 degrees F (175 degrees C).
      2. Grease one 9 or 10 inch tube/Bundt(R) pan.
      3. 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.
      4. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
      5. 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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