Granny’s Monkey Bread

Share on Facebook0Pin on Pinterest239.5kShare on Google+13Tweet about this on TwitterShare on Yummly38Share on StumbleUpon0Email this to someone
Granny's Monkey Bread is a sweet, gooey, sinful treat that will be loved by young and old alike. Be careful, its dangerously addictive. You can prepare this the night before so your kids can wake up to the heavenly smell of taste bud heaven, or its easy to put everything together in the morning.

Granny’s Monkey Bread is a sweet, gooey, sinful treat that will be loved by young and old alike. Be careful, its dangerously addictive. You can prepare this the night before so your kids can wake up to the heavenly smell of taste bud heaven, or its easy to put everything together in the morning.

Granny's Monkey Bread

Every summer, this self proclaimed foodie is lucky enough to spend a week at Sunriver Resort in Central Oregon with her in-laws.  My husband has a huge family so there are a lot of people.  Organized chaos, if you will.  Want to know what our family’s number one vacation rule is?  Eat well.  That doesn’t mean eat healthy, that means enjoy everything you eat.  That means the normal day to day rules we typically live by including portion control and trying to eat a balanced ratio of lean protein, fiber, and healthy fats goes out the window.  One of the many reasons I like to go on vacation as often as possible.

Granny's Monkey Bread

Every year my mother-in-law, i.e. Granny, spoils us with an abundance of naughty treats. We have an endless amount of homemade cookies, sweet breads like zucchini chocolate chip, fruit pies, and Monkey Bread.  When I do breakfast for a crowd, I tend to go a little overboard and make something grand like blueberry peach stuffed french toast or some chocolate Belgium waffles.   I’m also very fond of my savory breakfasts like classic eggs benedict.  But vacation food needs to be easy and extra naughty.  When we’re on vacation and Granny has a dozen kids running around begging for a treat, she throws together this Monkey Bread in minutes and pleases the entire crowd all at once.  I’m pretty sure I gained a pound a day during our trip this year, much to my husband’s dismay.  If you’ve never experienced Monkey Bread, you haven’t lived.  Its sweet.  Its gooey.  Its incredibly naughty.  Its my favorite.

This is one of those treats that’s super easy to make and your kids will enjoy preparing it even more than you will. Want to be a rock star parent?  Next time you go camping, delight your kids when you make Monkey Bread on the campfire in the dutch oven.  Can you imagine a better treat to wake up to?  How about having a batch of this stuff on Christmas morning?  If your kids are anything like mine, they’ll be torn between ripping open their presents or digging into the monkey bread.

Granny's Monkey Bread

And if you’re in the need of a new bundt pan, I found you a good one!

If you want to watch me re-create this gooey masterpiece, be sure to watch the VIDEO below!

5.0 from 12 reviews
Granny's Monkey Bread
Prep time
Cook time
Total time
Granny's Monkey Bread is a sweet, gooey, sinful treat that will be loved by young and old alike. Be careful, its dangerously addictive.
Recipe type: breakfast
  • 3 (8 ounce) packages of buttermilk biscuit tubes
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup butter (2 sticks)
  • 1/2 cup packed brown sugar
  1. Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees F.
  2. Cut each biscuit into four equal sized pieces.
  3. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
  4. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
  5. Bake in preheated oven for 30 minutes.
  6. Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.
To prepare the night before, follow all steps except the baking part. Cover and refrigerate. Bake as directed in the morning (may need a few extra minutes if its cold).


Share on Facebook0Pin on Pinterest239.5kShare on Google+13Tweet about this on TwitterShare on Yummly38Share on StumbleUpon0Email this to someone


  1. Deanna Bushman says

    I can’t say I’ve spent much time in central Oregon (we went camping near La Pine once, and it was a very dusty affair), even though I’ve lived in both the Willamette Valley and eastern Oregon, but it sounds like your family has the right idea about vacation food. 😉

    This looks delicious and if the Bf and I weren’t starting a special diet on his doctor’s recommendation, I’d be incredibly tempted to go buy the stuff I need right now. lol

    • spfoodie says

      Yum! Apples and nuts would be awesome. I love raisins, but only plain or in oatmeal, not in baked goods. I’m weird like that. 🙂 Krissy

      • Ginny says

        Do you see any reason why I couldn’t put this together the night before, then pop it into the oven in the morning? I’d like to have this for TGiving morning, but that 20-pound turkey has to go in at 7am. I’d love to pop this in the oven, wrestle the bird for awhile, then reward myself with cinnamon monkeys. 🙂

        • spfoodie says

          You know, I’ve never tried doing that, but I don’t see any reason why it wouldn’t work. Please let me know if it still turns out! -Krissy

  2. Kimberly says

    Hi Krissy! This looks ah-mazing! I attempted this dish this morning and after letting it rest I flipped onto a serving tray. But the biscuits aren’t done they still look very dough-y. What’s your recommendation…. Should I lengthen the time or turn up the oven heat? Thanks for your amazing recipe!

  3. Amanda says

    Hi! I just tried the recipe and it was very tasty, but I was wondering what size biscuit tubes you use? I ended up going with the 10 biscuit/7.5 oz tubes and it worked out okay.

  4. Crystal says

    Made this today and it turned out perfect!!! Everyone loved it. I had to cook it about 5 min. longer but besides that followed the recipe as written.

  5. Alison says

    Did anyone else have the issue of 3 biscuit containers being too many? My pan overflowed causing sugar and biscuits to overflow onto the bottom of my oven and then only the pieces on the bottom of the bundt pan were cooked. Are there types of biscuits to stay away from? (Expanding ones?) I bought the buttermilk ones. Just seeing if anyone else had this issue. I’m planning on making again with only 1 biscuit package. It was delicious but the numbers were off for me.

    • Krissy says

      Hmmm, sorry to hear that Alison. This was one of my most popular posts (it went kind of viral) and I haven’t gotten any feedback from anyone that this has happened. You used a bundt pan with the skinnier biscuit tubes, right?

  6. Victoria Boyer says

    I have made this recipe twice now and LOVED it both times. However, I have had a really big issue with it not coming close to cooking all the way within the 30 minutes. Both times were with different ovens so I know it wasn’t a slight variation in oven temps. Have you ever had an issue with this?

    • Krissy says

      Hmmm, haven’t had an issue as far as timing, but like you said, oven temps are all over the place. Plus, I’m sure a lot has to do with the size of the pan, etc. We’ll be making it again this summer on our annual trip so I’ll see how it does in the oven at the rental house. Thanks! Krissy

  7. Michelle says

    I also had the issue of this over flowing in my oven and then not cooking all the way through. I had to cook it much longer than the recipe specified in order for the middle not to be doughy. I think I’ve figured out that I bought the large tubes of biscuits instead of the skinny ones. Might I suggest that you specify the correct size biscuit tube in the recipe? It tasted great in the end, but made a mess out of my oven and took twice as long to cook.

    • Krissy says

      Oh dear, I’m sorry about that Michelle. Yes – we use the skinny biscuit tubes. I’ll update the recipe now. Thanks for letting me know and I’m glad it turned out in the end… despite the mess. -Krissy

  8. Lauren says

    I just made this and cooked it as the recipe says and in a standard bundt pan. It has been in the oven for over an hour and is still not done. How long is the correct cook time??

    • Krissy says

      Hi Lauren, Every oven is different. The Monkey Bread should be cooked all the way through and not doughy, but it will be very soft due to the large amounts of butter. I hope it ended up working out for you? Thanks! Krissy

  9. Amy says

    This looks DIVINE! I have a couple of questions though 🙂 I’m from Canada & have searched high & low for the skinny tube biscuits. No luck 🙁 I bought 2 big ones that equal to 24 oz (instead of three 8 oz ones), will that be ok? Also, I couldn’t find buttermilk ones so I did country style. Hope the outcome is as fab as yours.

  10. Paula says

    I didn’t have a problem with it overflowing but I agree with the others who found that 30 minutes was nowhere near long enough. The outer edges along the top were wonderful but the rest was very, very raw. I cooked it for around 50 minutes at 350 before I had to give up or I’d be late for work. Surely this isn’t a temp variation issue…did anyone else try it at a higher temperature? I used a silicone bundt pan. Anyone else use silicone? Is that a contributing factor?

  11. Carin says

    This sounds amazing!!! Too bad I can’t make this. I live in Australia and we don’t have the biscuit tubes. I’m so annoyed by that as there are so many recipes I wanna make that use them. You wouldn’t happen to have a recipe I can use to make them from scratch?

    • Krissy says

      Hi Carin, It might be a good thing that you guys don’t have biscuit tubes. 🙂 Instead of from-scratch biscuit dough, I think homemade cinnamon roll dough might work best. Krissy

  12. says

    Hi Krissy,

    I so badly want to make this for Christmas morning, but you do not get ready-made biscuits in South Africa (It’s completely unknown here).

    I found a great online recipe, and want to make this with fresh dough.

    Will it work? or would i have to do something different?


    Maggie recently posted…Perfect Pot RoastMy Profile

    • Krissy says

      Hi Maggie, Unfortunately I don’t think the premade tube biscuit dough is that similar to fresh, homemade biscuit dough. I think a homemade cinnamon roll dough would work better. Good luck! Krissy

  13. Stephanie says

    Made this delicious recipe this morning. I bought Grands large biscuits by accident, but decided to use them anyway. I cut them into 6 pieces instead of 4. I baked it for 32 minutes just to make sure it was done. The top layer of biscuits came out a little crunchy, but that just added to the taste if you ask me. I will definitely make this again!

  14. Dana says

    I made this for the first time yesterday, Christmas morning, and it turned out AMAZING! I don’t know why other people are having issues with the bake time because 30 minutes was PERFECT, anything longer would have been too much! Maybe they are using the larger biscuits?? Not sure but wanted to say mine turned out even better than expected and will be a new Christmas morning staple in my house. Thank you!

  15. says

    Love it! Used this recipe numerous times and it’s always delicious! My kids beg me to make it but I usually save it for special mornings. Thanks for sharing!

  16. Cyndee says

    If you want a real morning treat, you’ve got to make Bubble Bread
    with Bridgeford bread roll pieces, butterscotch pudding mix, butter cinnamon and
    pecans. Sits out all night uncovered, bakes in forty min. In the am. No doughy chewy
    biscuit business. Over thirty years for every holiday!!!

  17. Sarah Schatz says

    Just a note to people wanting to make a recipe like this. We have made basically the same recipe since I was little. We didn’t make the sauce in a separate pan, we just melted the stuff in the bottom of the bundt pan and then put the pieces on top of it to cook. We also varied from using biscuits to using frozen bread dough that we thawed. I didn’t notice a difference in taste or anything if we used bread dough or biscuit dough.

    I just wanted to offer these ideas. 🙂

  18. Mary DeMarco says

    I just finished making this recipe and it is absolutely fantastic! Its the first monkey bread recipe I’ve found that I like. So easy to make, followed the recipe to the dot and it worked out perfectly. Thank you so much for this great recipe!

    • Krissy says

      Hi Cheyna, If you only have one 8oz tube, you’ll need to divide the recipe by three since you need 24oz. I would also use a mini loaf pan instead of a bundt pan. -Krissy

  19. Kristina Kline says

    I made this recipe yesterday and it was a big hit. Very tasty! My kids are already begging for more! Thank you!

  20. Lorie Lamb says

    If I’m planning to prepare the night before, should I wait before adding all the ingrediate a together? Will the butter sitting over night cause it be to mushy?

    Thank you,

  21. Danyale says

    The kids beg for this I will be adding it to my Christmas brunch. I drizzel this with cream cheese icing amazing

  22. puma says

    ty for sharing made this with my mom then she passed away and never found the recipe now i remember doing this with her when i was young thanks for the memories back.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge