Surprise Monkey Bread Recipe

4.5 34 33
Surprise Monkey Bread Recipe
Surprise Monkey Bread Recipe photo by Taste of Home
Publisher Photo

Surprise Monkey Bread Recipe

Read Reviews
4.5 34 33
Publisher Photo
When my neighbor hosts brunch, she always asks that I make this treat. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • 8 ounces cream cheese, cut into 20 cubes
  • 1-1/2 cups chopped walnuts

Directions

In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings).

Test Kitchen Tips
  • Halve the amount of cream cheese and add 1 teaspoon of your favorite jam to each biscuit for a fun, brunchworthy take on Danish.
  • No fluted tube pan? No problem! This works in a 13x9 pan as well.
  • Originally published as Surprise Monkey Bread in Simple & Delicious March/April 2008, p33

    Nutritional Facts

    1 slice: 467 calories, 24g fat (10g saturated fat), 41mg cholesterol, 625mg sodium, 56g carbohydrate (26g sugars, 1g fiber), 10g protein.

    • 1 cup packed brown sugar
    • 1/2 cup butter, cubed
    • 2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
    • 1/2 cup sugar
    • 1 tablespoon ground cinnamon
    • 8 ounces cream cheese, cut into 20 cubes
    • 1-1/2 cups chopped walnuts
    1. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
    2. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
    3. Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
    4. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings).

    Test Kitchen Tips
  • Halve the amount of cream cheese and add 1 teaspoon of your favorite jam to each biscuit for a fun, brunchworthy take on Danish.
  • No fluted tube pan? No problem! This works in a 13x9 pan as well.
  • Originally published as Surprise Monkey Bread in Simple & Delicious March/April 2008, p33

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    Reviews forSurprise Monkey Bread

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    MY REVIEW
    Luvs2Cook14 User ID: 7798403 219361
    Reviewed Jan. 31, 2015

    "My whole family loved this bread. It was so hard to walk away from it!"

    MY REVIEW
    IslandWife User ID: 6007790 173774
    Reviewed Nov. 11, 2014

    "My hubby and daughter both said these were delicious! I made homemade biscuits, but otherwise made as directed. Thanks for sharing!"

    MY REVIEW
    hamhock32 User ID: 7001222 158069
    Reviewed Oct. 24, 2014

    "Everybody loved this one. Want it again soon!"

    MY REVIEW
    marciekaygreen User ID: 1044566 176756
    Reviewed Aug. 19, 2014

    "I have been making this for ages. Came from one of Paula Deen's cookbooks and was called Gorilla bread (according to Paula it kicks monkey bread's butt.)"

    MY REVIEW
    reremcf User ID: 6555358 88084
    Reviewed Mar. 13, 2014

    "Absolutely LOVE this bread - for breakfast, as dessert - anytime! It is scrumptious!"

    MY REVIEW
    pajamaangel User ID: 1603339 111994
    Reviewed Nov. 30, 2013

    "Sinfully delicous!"

    MY REVIEW
    JeanGeair User ID: 405815 156712
    Reviewed Dec. 7, 2011

    "I made this for my husband coffee group. The men didn't leave me a crumb. One of the guys said this is the best recipe yet. I always made them "monkey bread""

    MY REVIEW
    norgrl User ID: 1667789 104352
    Reviewed Oct. 16, 2011

    "Made this for a family brunch, and everyone all 25 family members loved it."

    MY REVIEW
    smerkner User ID: 4457058 103523
    Reviewed Apr. 25, 2011

    "Delicious and easy! I made this Saturday night and refrigerated it overnight until I baked it Sunday morning, and it turned out great. But remember (as I did NOT) that if your cake pan has a dark interior finish, set your oven 25 degrees cooler."

    MY REVIEW
    Lindsey&Milo User ID: 5827576 158068
    Reviewed Mar. 29, 2011

    "My friend and I made this tiday and it was sooo good. The only thing we didn't put in it was the walnuts. Very easy to make."

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