Ron Wilson

Ron Wilson

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Rita's Monkey Bread



24 oz. refrigerated buttermilk biscuits

1 cup granulated sugar

1 tablespoon cinnamon

1 cup butter

1/2 cup brown sugar, firmly packed


Preheat oven to 350.

Cut each biscuit into 4 pieces and shape each into little balls.

Grease generously or spray 9- or 10-inch tube or Bundt pan.

Mix granulated sugar and cinnamon in a plastic bag or bowl. Cut biscuits into quarters. Shake (or roll in bowl) 6 to 8 biscuit pieces in the sugar-cinnamon mix.

Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in the pan.

Combine brown sugar and butter in a pan. Add 1/2 cup of the remaining sugar-cinnamon mixture and heat until butter melts and the mixture just begins to boil. Immediately remove from heat. Stir until the sugars have fully dissolved. Be cautious not to overcook the syrup; the goal is to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.

Arrange the pan in the center of the preheated oven and bake for about 30 minutes. Keep an eye on it as baking times may vary (see note below).

Allow the pan to rest for about 5 minutes.

Cover pan with a large plate and invert it to release the monkey bread. To eat, pull the desired amount off with your fingers (like a monkey would!) and enjoy the gooey, sweet, sinful treat.

Tip: It’s done when thermometer reads 185 or so.

No Bundt or Tube Pan?

We recommend using a Bundt pan or one-piece tube pan because the shape of the pan allows hot air to circulate to the middle of the bread and bake the dough evenly.

If you don't have a Bundt or tube pan, though, you can make monkey bread in a large loaf pan, cake pan, or 9x13 pan.

Use a large enough pan to allow for the biscuits to expand. You may have to adjust your baking time so the biscuit pieces are fully baked in the center of the monkey bread.

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