How to make monkey bread


We don't know why it's called monkey bread---there are no monkeys and no bread in this sweet treat. All we know is it's delicious and easy to make, if you follow the recipe from Pillsbury's Lauren Chattman.

How to make monkey bread
  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix 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.  
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.  
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.  


Transcript LISA: Hi I’m Lisa Birnbach for and with me is Lauren Chattman for Pillsbury and this is monkey bread. Some people call it pull-apart bread, but whatever you call it, it’s delicious. Lauren, show us how to make it.

LAUREN: I’d be happy to. I’m going to start with refrigerated buttermilk biscuits. We use Grands, our large size. We’re going to use two cans. I’m going to open up right now for you. And these cans usually pop open, but if they don’t you just use a—there we go. There’s that pop and we’re going to turn them out onto the counter. Get that last one out. And what we’re going to do is cut each one into four pieces.

LISA: So you can see they look like the petals.

LAUREN: That’s right, that’s right and you’ll be able to pull that bread apart into these size pieces. So once this is all cut up, and remember we’re going to use two cans, we’re going to throw all these pieces into a bag of cinnamon-sugar that I have got mixed up right here.

LISA: Oh great can I help?

LAUREN: Toss all of those in there. That’s a half a cup of sugar and a teaspoon of cinnamon so it’s a nice strong cinnamon flavor. So I’ve already got a second can put in here.

LISA: Mm-hmm.

LAUREN: And now for the fun part.

LISA: Yes. The shaking.

LAUREN: Shake it all up so that the biscuits are covered in cinnamon-sugar. Here Lisa catch.

LISA: Good aerobic workout.

LAUREN: Almost done there, all coated?

LISA: I think so.

LAUREN: All right great. Now we’re going to take a fluted tube pan that we’ve greased well because this is going to get sticky. Now what we’re going to do is layer these pieces in here. You want to help me toss some of those in?

LISA: Sure.

LAUREN: Here we have half a cup of raisins and walnuts and we’re going to sprinkle these on as we layer the dough pieces in. Keep sprinkling those; you want to layer the dough? This is a good system.

LISA: This is a good system.

LAUREN: We’ve got the dough and I’ve got the raisins. All right got that all in there?

LISA: Yes.

LAUREN: All right now we’ve got three quarters of a cup of melted butter and a cup of brown sugar.

LISA: That should be enough butter for me.

LAUREN: This goes on top and as it bakes it’ll sort of go to the bottom of the pan coating all of the little pieces of biscuit.

LISA: Mmm. Wow.  


LISA: That looks irresistible.

LAUREN: Doesn’t it? All right. Okay and now it’s ready to go into the oven.

LISA: And at what temperature?

LAUREN: 350-degrees for about half an hour should do it.

LISA: By the miracle of television…

LAUREN: Very nice.

LISA: Very good. Thanks Lauren. If you want to see other great ideas for breakfast or for any occasion, visit I’m Lisa Birnbach for howdini.
meet theexpert
  • Lauren Chattman

    Lauren Chattman Cookbook Author and Pastry Chef Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »

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