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+ servings

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! 


  • 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

Optional Glaze

  • 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. 


(I used one can of biscuits instead of two, and cut down on the other ingredients as well. It was GREAT!)


Calories: 683kcal, Carbohydrates: 94g, Protein: 6g, Fat: 32g, Saturated Fat: 11g, Cholesterol: 37mg, Sodium: 985mg, Potassium: 322mg, Fiber: 2g, Sugar: 46g, Vitamin A: 425IU, Vitamin C: 0.4mg, Calcium: 78mg, Iron: 3.5mg