Monkey Bread Recipe
Monkey Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Both of my boys really enjoyed helping me make Monkey Bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

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

Directions

In a plastic bowl with tight-fitting lid, combine 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 bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes. Cool in pan 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 each: 223 calories, 11g fat (5g saturated fat), 20mg cholesterol, 343mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 3/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup finely chopped pecans, optional
  • 1/2 cup butter or margarine, melted
  • 3 tubes (10 ounces each) refrigerated biscuits
  1. In a plastic bowl with tight-fitting lid, combine 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 bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes. Cool in pan 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

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Reviews forMonkey Bread

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cjkh User ID: 7748996 239564
Reviewed Dec. 16, 2015

"have a question-has anyone tried this w/chocolate pudding?????"

MY REVIEW
MichMajor User ID: 6203085 2148
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
cathypaylo User ID: 4666099 3840
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
dogluvrrr User ID: 5857180 3234
Reviewed Mar. 5, 2011 Edited Feb. 21, 2017

"Oh good grief! This looks wonderful with the addition of pudding!!! Will definitely try this version of it!! :)"

MY REVIEW
bennett.com User ID: 1871698 5566
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
eibbedffud User ID: 3538730 4163
Reviewed Nov. 2, 2008 Edited Feb. 21, 2017

"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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