Throw Back Thursday - Cinnamon Monkey Bread

Throw Back Thursday - Cinnamon Monkey Bread



  • 2 cans refrigerated biscuits (16 ounces each)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • Optional: 1/2 cup chopped nuts (such as pecans or walnuts)


  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, mix together the granulated sugar and ground cinnamon.
  3. Open the cans of refrigerated biscuits and separate the biscuits.
  4. Cut each biscuit into quarters.
  5. Take each quartered biscuit and roll it into a small ball.
  6. Dip each dough ball into the melted butter, making sure to coat it completely.
  7. Roll the butter-coated dough ball in the cinnamon-sugar mixture until it is well coated.
  8. Place the coated dough balls into the greased bundt pan, layering them evenly.
  9. Optional: Sprinkle the chopped nuts between the layers of dough balls for added flavor and texture.
  10. In a small bowl, mix together the remaining melted butter and brown sugar until well combined.
  11. Pour the butter and brown sugar mixture evenly over the dough balls in the bundt pan.
  12. Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through.
  13. Remove the monkey bread from the oven and allow it to cool in the pan for about 5 minutes.
  14. Carefully invert the pan onto a serving plate to release the monkey bread. The sticky caramel-like sauce will drizzle over the bread.
  15. Serve the cinnamon monkey bread warm and pull apart the deliciously gooey pieces.

This recipe using canned biscuits makes it quick and easy to prepare a delicious and irresistible cinnamon monkey bread. Enjoy the warm, sweet, and sticky treat with family and friends!

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