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Monkey bread


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  • 2 cans Immaculate Baking Co.™ refrigerated
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed light brown sugar
  • 1/2 cup butter, melted



Step 1

Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening or cooking spray. In large resealable food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake biscuit pieces in bag to coat, and arrange biscuit pieces in pan. Discard any remaining sugar mixture.
2 In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
3 Bake 40 to 45 minutes or until dark golden brown and no longer doughy in center. Cool in pan 10 minutes; run metal spatula around edge of pan, and turn upside down onto serving plate. Serve warm.
If desired, layer in 1/2 cup raisins or walnuts among your biscuit pieces before baking.

Monkey bread is best served by pulling pieces apart.

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