Monkey Bread

    40 min

    A super-gooey cinnamon pull-apart bread, which is delicious for breakfast, brunch or general snacking. You can also use this recipe to make one whole monkey bread.

    248 people made this

    Serves: 6 

    • 640g dry scone mix
    • 200ml milk or more if needed
    • 65g caster sugar
    • 2 teaspoons ground cinnamon
    • 55g chopped pecans
    • 115g butter, melted
    • 110g dark brown soft sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Grease 6-hole muffin tin.
    2. In a small bowl, stir together caster sugar with cinnamon. Set aside.
    3. Mix scone mix with milk to form a smooth dough. Roll into a long rope. Use scissors or a knife to cut into small pieces.
    4. Sprinkle about half of the pecans amongst the prepared muffin tin. Roll pieces of scone dough in cinnamon sugar and divide evenly in the tin. Sprinkle any remaining cinnamon sugar on top.
    5. Mix together dark brown soft sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the dough balls.
    6. Bake in preheated oven for 20 minutes in or until the bread is cooked through. Remove from oven and invert onto serving plates while still hot.

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    Reviews in English (197)


    This is a recipe I have used since I was a little girl with one exception we would roll the biscut balls in the butter first then the cinnamon and sugar mix before putting the balls into the pan. After putting all the dough in then mix the remainder of the butter and cinnamon and sugar mix and pour it on top. This step only adds to the stickiness.  -  06 Oct 2007  (Review from Allrecipes US | Canada)


    This is a definite keeper! I had only been looking for an easy recipe that 2 seven year-olds could help me make and this fit the bill. Still, I was a bit skeptical about using the canned biscuits because that "canned biscuit flavor" usually comes through in anything you make with them. Not so with these! They were outstanding! Neither of the kids like nuts, so we didn't use them. I don't own a bundt pan of any size, so we we split 3 cans of biscuits (each biscuit cut into 6 pieces) between 2 round cake pans. To avoid cleaning burnt-on sugar off the pans, I lined them with foil, buttered the foil, and sprinkled the bottom and sides with cinnamon sugar before proceeding with the recipe. We shared them with company who popped by and not a sound could be heard while we all indulged in buttery, sugary bliss. Thanks for posting this. Love it!  -  30 Sep 2007  (Review from Allrecipes US | Canada)


    This was really good - actually better than I expected. I used 1-1/2 cans jumbo "flaky" biscuits. I used a full-size bundt pan for this and baked it for 35-40 minutes. The biscuits were perfectly done. My only complaint was that my brains weren't stickier. Next time I'll add 50% more of the brown sugar/butter mixture. Thanks so much for the recipe!  -  24 Mar 2008  (Review from Allrecipes US | Canada)