Grand’s Monkey Bread

Grand’s Monkey Bread will have your kitchen smelling so good that no one will be able to resist.  Warm, light and fluffy, and deliciously sweet, this monkey bread can rival a yeast dough monkey bread….and it requires a fraction of the time and effort.

This recipe is for Mikaylee!


  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) 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, melted


  • Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with cooking spray. In large plastic food bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Put into bag and shake to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces, if desired.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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