Cinnamon Raisin Monkey Bread
This Cinnamon Raisin Monkey Bread is so simple to make with refrigerated, ready-made dough and a simple combination of cinnamon, sugar, raisins, walnuts, butter, and brown sugar. It tastes like a giant pull-apart Cinnabon and makes a perfect breakfast for special occasions!
I have been making this monkey bread since 2014, it is such a perfect holiday breakfast treat and so easy to make. You won’t even believe the smell that floats throughout your house once you pull this out of the oven. I used to worry that it wouldn’t stay intact once removed from the bundt cake pan, but it’s never (ever) been a problem. If I can do it, you can definitely do it!
Can I Make This Ahead Of Time?
Yes! You can make this 1 day ahead of time. To do so, bake it for about 25 minutes. Don’t glaze it. Let it come to room temperature, cover it with foil, and refrigerate overnight.
When ready to serve, bake it at 350 for another 5-7 minutes. Drizzle glaze on top and serve!
Leftovers can be stored at room temperature in an airtight container for up to 3 days.
To freeze leftovers, wrap portion sizes in foil and place them in a labeled freezer bag. To serve, refrigerate overnight and then bake, unwrapped, in a warm 300 degree over for 10-15 minutes.
Transporting Monkey Bread:
Try These Next!
- French Toast Roll-ups with Sausage
- Crispy Hash and Eggs Breakfast Skillet
- Blueberry Buttermilk Pancake Bites
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Cinnamon Raisin Monkey Bread
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans 16.3 oz each Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- ½ cup chopped walnuts
- ½ cup raisins
- 1 cup firmly packed brown sugar
- ¾ cup butter, melted
- 1 cup powdered sugar, sifted
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- Heat oven to 350°F. Lightly grease a 9.5 inch bundt pan with shortening or cooking spray.
- Remove 16 biscuits from the two Pillsbury tubes and cut each slice into quarters.
- Combine the cinnamon and sugar into a medium bowl or a plastic freezer bag. Drop 4-5 dough pieces in at a time and toss to coat.
- Place the coated dough pieces into the bundt pan. About halfway through, sprinkle half of the raisins and walnuts over the dough.
- Combine the melted butter with the brown sugar and whisk with a fork until well-combined. Pour it over the dough and top with remaining raisins and walnuts.
- Bake, uncovered, for 28 to 32 minutes or until the top is golden brown. Cool in pan 10 minutes. Turn upside down onto serving plate.
- Combine the powdered sugar, milk, and vanilla in a small bowl and use a fork to whisk until well-combined and smooth. Drizzle half of it over the warm Monkey Bread prior to serving. Place the remainder in a small ramekin for dipping.