Grandma’s Monkey Bread

For as long as I can remember Monkey bread has been a staple at our Christmas Brunch. This sweet pull-apart breakfast cake has always been one of my favorites! It is so easy and delicious. You can assemble the night before and refrigerate it for less mess in the morning.

I had to rummage through my grandma’s recipe box for this recipe, and here it is in her words!

(Hi Grandma!)

Grandma’s Monkey Bread


  • 4 (10 oz) tubes of Buttermilk Biscuits
  • 3/4 Cup Sugar
  • 1 teaspoon Cinnamon


  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 1/2 teaspoon cinnamon
  • 3/4 Cup Butter


  1. To make bread: Cut each biscuit into four. Combine sugar and cinnamon in a bowl. Dip each piece of dough in cinnamon sugar to coat. Place in well-buttered Bundt pan.
  2. To make topping: Combine ingredients in saucepan and heat to boiling over medium heat. Pour over biscuits in tube pan.
  3. Bake 45 minutes at 350 degrees. Cool 5 minutes and then invert and remove pan. Biscuits may be pulled apart or may be sliced.

Another variation is that you can add a cup of chopped walnuts mixed in with your biscuits before adding the topping. YUM!

Posted by on December 7th, 2010