Grands Monkey Bread

My family really likes monkey bread and is a wonderful sweet treat to share together on a weekend, or at a special occasion get together. It's fun to pull pieces off as you sit around the table and chat over a cup of coffee in the mornings, or snack on it for Christmas morning.

Mine took longer than normal to bake through this time, so definitely check the center for doughiness and continue baking until the middle is set if necessary (the other times I've made this I didn't have that problem - so I'm thinking it's my oven that I'm still getting used to after a 4 1/2 months at this new house)!

My 16 year old in particular is a huge fan of monkey bread, and since I only make it once a year at the most he certainly doesn't think he gets this delicious treat often enough! But, it makes it a special occasion when we do decide to fix this one for breakfast, and I am soaking up these remaining weekend moments I get with him while he enjoys a homemade meal... my big boy is growing up way too fast and will be out of the house before I know it!

Grands Monkey Bread adapted from Pillsbury on AllRecipes

1/2 cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


  1. Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large Ziploc bag combine the granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits and cut each into quarters. Shake the quartered pieces in the bag to coat. Arrange half of them in pan, sprinkling half of the walnuts and raisins (if using) among the biscuit pieces.
  3. In a small saucepan over medium heat, melt the butter and brown sugar together until it forms a sticky caramel sauce, do not bring to a full boil. As soon as it begins to simmer, or it appears the brown sugar has blended into the butter remove from heat.
  4. Pour half of the caramel syrup over the first half of the biscuits, then add the rest of the biscuit pieces, walnuts, and raisins and pour remaining syrup over the top.
  5. Bake 30 - 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto a serving plate and pull apart to serve. Serve warm.


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