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Culinary Fun: Monkey Bread (Pull-Apart Cinnamon Rolls)

by Chris

Sunday, July 26th 2020 at 2:30pm

Culinary Fun: Monkey Bread (Pull-Apart Cinnamon Rolls)


½ cup granulated sugar
1 teaspoon cinnamon
32 oz (2 cans) refrigerated biscuit dough, like Pillsbury
½ cup chopped walnuts, if desired
½ cup raisins, if desired

(Pre-Bake Topping)
1 cup firmly packed brown sugar
¾ cup butter or margarine, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract

(Post-Bake Frosting)
1 cup powdered sugar
3 Tablespoons milk
1 teaspoon vanilla


1. Heat oven to 350°F. Generously grease a bundt pan with butter or cooking spray. In a large plastic bag, mix sugar and cinnamon.

2. Separate dough into 16 biscuits; cut each into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining cinnamon-sugar over biscuits.

3. In a small bowl, mix brown sugar, butter, cinnamon, and vanilla; pour over biscuit pieces.

4. Bake 30 to 40 minutes or until golden brown and no longer doughy in the center. Loosen edges of pan with a spatula. Cool in pan 5 minutes. Turn upside down onto serving plate.

5. Mix powdered sugar, milk, and vanilla and pour over the baked bread. Pull apart to serve. Serve warm.

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