Pull-Apart Cinnamon Monkey Bread

Cinnamon Monkey Bread

This pull-apart cinnamon monkey bread is so moist, delicious, and easy to prepare : ) It’s great served as an appetizer or snack, My husband and I were DYING over this, it’s like a giant pull-apart Cinnabun! – it’s soooo GREAT,  I can’t wait to make this for guests sometime- though this particular time it was just a delicious Friday treat for the two of us 🙂  The walnuts give it a great texture, you could also use pecans, MMM! I have some tips in the notes section to address what I did slightly differently than the Pillsbury recipe 😉 This is one of those that you can’t BELIEVE you haven’t tried yet, and can’t wait to try again- take my word!

Pull-Apart Cinnamon Monkey Bread
Serves: 6 servings
  • ½ cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • ½ cup chopped walnuts, if desired
  • ½ cup raisins, if desired
  • 1 cup firmly packed brown sugar
  • ¾ cup butter or margarine, melted
  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated 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.
(I used one can of biscuits instead of two, and cut down on the other ingredients as well. It was GREAT!)

This was my version of a bundt cake pan 😉 Put a baking pan underneath it as the dough rises and expands and you’ll need to catch any extra drippings.

bundt cake               bundt cake with bread

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