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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 packages - refrigerator biscuits
  • 3 tablespoons - butter, melted
  • 1/2 cups - pancake syrup
  • 1/3 cups - light brown sugar, packed
  • 1/2 teaspoons - cinnamon
  • 1/4 cups - pecans, chopped, optional
  • 1/4 cups - almonds, chopped, optional
  • Directions:

    Prepare a bundt or fluted pan by greasing with non-stick spray. Mix together melted butter and pancake syrup in small bowl; set aside. In another bowl combine brown sugar, cinnamon and nuts (if using). Pour about half of syrup mixture into bottom of pan; then sprinkle half of brown sugar mixture on top. Lay the biscuits on the bottom of the pan, standing up sideways, so that edges overlap lightly and are close together to form a ring. Top with remaining syrup and brown sugar mixtures.
    Bake at 375 degrees for 20-25 minutes or until golden brown. Cool for 1 minute in pan, then turn out onto serving plate. Serve immediately; pancake syrup will quickly begin to harden as rolls cool.

    Brief Description

    Refrigerated biscuits make these sweet breakfast rolls come together quickly any morning.

    Main Ingredient:

    refrigerated biscuits

    Category:  Breakfast

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 22 min



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    Posted On:

    November 22, 2012

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