I went searching for two things this weekend. One, was a breakfast snack to take to church, the second came after I made a baking decision. That is, what does a biscuit (or yeast bread), butter, sugar and cinnamon have to do with monkeys? Well, to be honest I really didn’t search very long for that last answer, but I did make a wonderful cinnamon breakfast bread, curiously known as “Monkey Bread”. You can do it too… even the least skilled baker can make these, here’s how.

Monkey Bread


  • 3 rolls Grands Buttermilk Biscuits (or 4 packs of smaller biscuits)
  • 1/2 cup cinnamon sugar (maybe more)
  • 1/2 cup butter (that’s 1 stick)
  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped pecans, toasted
  • 4 ounces cream cheese
  • 1/4 cup brown sugar


Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Chop pecans and place on a cookie sheet in a single layer. Bake for about 5 -7 minutes, or until they become fragrant.

In a sauce pan, melt butter, then add brown sugar. Simmer butter mixture while preparing biscuits…stir regularly. The longer the butter mix stays on the burner, the better the caramel flavor. While the mix simmers, combine the cream cheese and 1/4 cup brown sugar. Open one of the biscuit packages and cut each biscuit in half. Flatten each one slightly and place about a teaspoon of the cream cheese in the middle and wrap the biscuit into a ball, enclosing the cream cheese. Set these aside.

Open the other biscuits and cut into quarters. Roll each biscuit in cinnamon sugar. Place the toasted pecans in the bottom of the pan. Begin placing quartered biscuits in the pan. Once you have a single layer, roll the cream cheese halves in the cinnamon sugar and place around the pan. Finish with remaining quarters. Finally, pour the melted butter/brown sugar evenly over all of the biscuits.  **see note

(Does this make sense? Maybe the following will simplify it)

  • Layer 1:   Toasted Pecans
  • Layer 2:   Layer of Biscuit quarters (not the cream cheese filled)
  • Layer 3:   Now, place the filled biscuits around the pan
  • Layer 4:   Finish with the remaining biscuits
  • Layer 5:   Butter, brown sugar mixture

Bake for 35 minutes, then cover with foil (to keep the top biscuits from browning too much). Bake for another 20 minutes… The bread will be “firm” if you shake the pan. Remove from oven and cool pan on wire rack for 10 – 15 minutes. Flip bread onto large plate… then pull apart and enjoy… Milk is suggested too.

Now for me, the cream cheese was an addition. I also only used about 2 1/2 rolls in one pan, the rest I put in a 8″ cake pan for us to have at home. Thus, you may not use all three packages of rolls. You don’t have to add the pecans or the cream cheese, I usually don’t, I just wanted to spiff this one up a bit.

**Regarding the pouring of butter/brown sugar mixture. Don’t put any in the pan before layering the biscuits or the biscuits will stick to the pan. Pouring the mixture over the top keeps this from happening, but trust me, it will coat all of the pieces well.

You can also find this recipe and similar ones at Pillsbury.com: