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Monkey Bread is one of those easy Sticky Bun type recipes made in a Bundt pan or tube pan. It’s super easy to make, and I guarantee it will be devoured! Make these for your family or for a breakfast pot luck and everyone will love you for it!

You can also change this recipe up it up by adding 1 cup of blueberries and a bit of lemon zest instead, 1 cup of cranberries with a bit of orange zest, or 1/2 cup raisins and 1/2 cup nuts, or none at all.


500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 43 Minutes
Servings: 8-12


  • 1/2 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 2 (16-oz) cans refrigerated buttermilk biscuits
  • 3/4 cup (1 1/2 sticks) butter
  • 1 cup brown sugar, packed


  1. Preheat oven to 350°F. Grease a 12-cup fluted tube or bundt pan; set aside.

  2. In a small bowl combine cinnamon an sugar. Separate biscuits and cut each biscuit into quarters. Roll each piece in cinnamon-sugar mixture and place in layers in pan, sprinkling blueberries, cranberries, nuts and raisins in with the biscuit pieces, if desired.

  3. In a small saucepan melt butter and brown sugar together until combined. Pour over biscuit pieces. Bake 35-40 minutes, until golden brown and no longer doughy in the center. Remove from oven, loosen edges with a rubber or silicon spatula, allow to cool in pan 5 minutes, then carefully invert onto serving plate. Serve warm, pulling pieces apart.

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