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Grands!™ Monkey BreadGrands!™ Monkey Bread
Grands!™ Monkey Bread
Grands!™ Monkey Bread
If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you’d want to eat for breakfast or dessert (or both!)
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Recipe - Price Rite Marketplace Corporate
Grands!™MonkeyBread.jpg
Grands!™ Monkey Bread
Prep Time25 Minutes
Servings12
Cook Time30 Minutes
Calories440
Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz) refrigerated Pillsbury Grands!TM Flaky Layers Original Biscuits (8 Count)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Directions

1.Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

 

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.

 

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

 

4. Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

 

Tips: To Make ahead To Make Ahead: Shake biscuits in cinnamon-sugar mixture as directed in recipe. Arrange biscuits in pan. DO NOT ADD WALNUTS AND RAISINS. Tightly cover with foil. Refrigerate up to 1 hour. To bake, remove foil. Sprinkle with walnut and raisins. Prepare butter and brown sugar mixture; pour evenly over biscuits. Bake as directed in recipe. Less.

 

Nutritional Information
  • 20 g Total Fat
  • 5 g Protein
  • 61 g Total Carbohydrate
  • 33 g Sugars
  • 30 mg Cholesterol
  • 700 mg Sodium
25 minutes
Prep Time
30 minutes
Cook Time
12
Servings
440
Calories

Shop Ingredients

Makes 12 servings
1/2 cup granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.19$0.80/lb
1 teaspoon cinnamon
Badia Cinnamon Powder, 2 oz
Badia Cinnamon Powder, 2 oz
$1.79$0.90/oz
2 cans (16.3 oz) refrigerated Pillsbury Grands!TM Flaky Layers Original Biscuits (8 Count)
Pillsbury Grands! Flaky Layers Original Big Biscuits, 8 count, 16.3 oz
Pillsbury Grands! Flaky Layers Original Big Biscuits, 8 count, 16.3 oz
On Sale!
$2.99 was $3.39$0.18/oz
1/2 cup chopped walnuts, if desired
Diamond Walnuts, 16 oz
Diamond Walnuts, 16 oz
$4.49$0.28/oz
1/2 cup raisins, if desired
Wholesome Pantry Organic Thompson Seedless Raisins, 20 oz
Wholesome Pantry Organic Thompson Seedless Raisins, 20 oz
$4.99$0.25/oz
1 cup firmly packed brown sugar
Bowl & Basket Dark Brown Sugar, 32 oz
Bowl & Basket Dark Brown Sugar, 32 oz
$2.29$1.15/lb
3/4 cup butter or margarine, melted
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$3.99$3.99/lb

Nutritional Information

  • 20 g Total Fat
  • 5 g Protein
  • 61 g Total Carbohydrate
  • 33 g Sugars
  • 30 mg Cholesterol
  • 700 mg Sodium

Directions

1.Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

 

2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.

 

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

 

4. Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

 

Tips: To Make ahead To Make Ahead: Shake biscuits in cinnamon-sugar mixture as directed in recipe. Arrange biscuits in pan. DO NOT ADD WALNUTS AND RAISINS. Tightly cover with foil. Refrigerate up to 1 hour. To bake, remove foil. Sprinkle with walnut and raisins. Prepare butter and brown sugar mixture; pour evenly over biscuits. Bake as directed in recipe. Less.