Monkey Bread

READY IN: 47mins
Recipe by Mona Theriot

These pull apart bites are a favorite at our school parties. If you love cinnamon & nuts, you'll love this desert. This recipe comes from the Louisiana Fur & Wildlife Cookbook.

Top Review by TLu1089

Delicious, we enjoyed it. Took Susie in TX's suggestion and only used 2 cans and cut recipe ingredients by 1/3. Used splenda which worked well with the addition of 2 Tbsp of water when making syrup.

Ingredients Nutrition


  1. Combine first sugar and cinnamon in a paper or ziploc bag.
  2. Cut each biscuit into quarters, allow to come to room temperature (will bake much better) Place biscuits in bag of sugar& cinnamon, shake until coated.
  3. Place 1/2 the chopped nuts in bottom of bundt pan.
  4. Place 1/2 of the quartered biscuits over pecans.
  5. Prepare cinnamon glaze as follows: Combine oleo, sugar and cinnamon in saucepan.
  6. Boil 2 minutes, stirring constantly.
  7. Pour 1/2 cinnamon glaze over biscuits in bundt pan.
  8. Sprinkle remaining chopped pecans between layers.
  9. Top with remaining biscuits, nuts, and rest of glaze.
  10. Bake in preheated overn 350 degrees for 30 minutes or until well browned.
  11. Allow to cool slightly, turn onto a dish.
  12. Ready to serve.

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