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Monkey Bread Recipe
Monkey Bread Recipe photo by Taste of Home

Monkey Bread Recipe

Read Reviews (6)
4.33 6
Publisher Photo
“When my boys hear I’m planning to make Monkey Bread, they’re eager to help,” says Carol Allen of McLeansboro, Illinois. Brady is the official “shaker”. He coats the biscuits after Mom has cut them into pieces. Jerod arranges the coated biscuits in the pan, then it’s ready to go into the oven. “Both boys really enjoy helping me make Monkey Bread, and it seems to taste twice as good when they’ve helped fix it,” Carol assures. “It’s one of our favorites for breakfast or as a snack.”
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 3/4 cup sugar
  • 3 teaspoons ground cinnamon
  • 1/2 cup finely chopped pecans, optional
  • 1/2 cup butter, melted
  • 3 tubes (10 ounces each) refrigerated biscuits

Nutritional Facts

1 serving (1 each) equals 223 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 343 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large resealable plastic bag, combine the pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bag and shake to coat.
  2. Arrange in a greased 10-in. fluted tube pan. Repeat until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes or until browned. Cool for 30 minutes before inverting onto a serving plate. Yield: 10-12 servings.
Originally published as Monkey Bread in Taste of Home December/January 1995, p14

Nutritional Facts

1 serving (1 each) equals 223 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 343 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Monkey Bread(6)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 5, 2012

I have a bread maker so I like to experiment with dough (so I didn't use the refrigerated biscuits) and it turned out great!! I will make this one again for sure!! :)

MY REVIEW
Reviewed Jan. 9, 2012

This monkey bread is fabulous and easy to make. I used a 10 inch bundt pan and it turned out great! When I make it again I won't wait the 30 minutes to flip. Most of the yummy stuff was left in the pan.

MY REVIEW
Reviewed Mar. 5, 2011

Oh good grief! RE: post by darthula--is there a rule book on what makes monkey bread "real monkey bread"?? This looks wonderful with the addition of pudding!!! Will definately try this version of it!! :)

MY REVIEW
Reviewed Nov. 26, 2008

do you fix it the same way with frozen dinner rolls? Have to defrost and let raise first,I'm sure.

MY REVIEW
Reviewed Nov. 2, 2008

It is simple and easy...better than most Monkey Breads that i have tasted. Kids LOVE IT!!! How can you go wrong.

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