Easy Peasy Monkey Bread

It’s Easter time again! I love Easter.  No matter how unspring-like the Midwest can seem this time of year, Easter bursts in with bright colors, beautiful flowers, and chocolate of course :), to let us know that no matter how cold it is now (we had snow in the forecast last week!), warmth is coming soon!  This year, Dan and I went over to my parents’ for church and then gathered around the breakfast table for the Frazier holiday tradition of bacon, eggs, and monkey bread!



If you have not yet discovered monkey bread, let me enlighten you! Small biscuits of dough are rolled in cinnamon & sugar, placed in a bundt pan, topped with more cinnamon, sugar, and butter, and baked to golden perfection….is your mouth watering yet??  My family found this particular recipe when we lived in Yardley, Pennsylvania in the town’s recipe book, and we have been making it for every holiday since.  Store bought biscuits makes it super quick to prepare, and little kids will love helping to roll the dough in the sugar mixture, making it a perfect go-to family recipe!  I hope you will enjoy this monkey bread as much as we do!

Monkey Bread (Adapted from the 1992 Yardley Cookbook)


  • 4 cans refrigerated biscuit dough (a non-flaky variety)
  • 2/3 cups granulated sugar
  • 1TB cinnamon


  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 2tsp cinnamon

Preheat oven to 350 degrees

Grease a bundt pan.  Mix sugar and cinnamon in a large bowl and set aside.  Using kitchen scissors or a knife, cut each biscuit into quarters. Add cut biscuits a few at a time to the bowl of cinnamon & sugar, and roll them around until completely covered. Continue this process with all the biscuits, placing the covered ones into the bundt pan as you go.

Rolling the dough into the cinnamon & sugar mixture

Rolling the dough into the cinnamon & sugar mixture

After all the biscuits have been added to the bundt pan.

After all the biscuits have been added to the bundt pan

To make the sauce place the remaining sugar, cinnamon, and butter into a microwave safe bowl and cook on high for two minutes, stirring every 30 seconds.  Pour the mixture over the biscuits and bake for 40-45 minutes or until golden brown.

Let cool for five minutes and then turn over onto a serving dish.  Eat immediately! 😀

Enjoy and Happy Easter!



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