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An ooey-gooey, sticky breakfast bread made using canned biscuits, this Monkey Bread with Walnuts is a family favorite.
Prep Time15 mins
Cook Time35 mins
Resting time10 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: breads, breakfast breads
Servings: 10 servings
Calories: 620kcal
Author: Debbie


  • Bundt pan


  • 2 cans jumbo, flaky biscuits each cut into 6 pieces
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped


  • Preheat the oven to 350 degrees. Lightly spray a 9-10 inch Bundt pan with nonstick spray.
  • In a large bowl, mix the white sugar and cinnamon.
  • Separate the biscuits and cut each one into 6 pieces. If using small biscuits, cut each one into quarters. Place the biscuits in the sugar-cinnamon mixture and toss well to coat each piece.
  • Place the biscuits evenly in the Bundt pan.
  • In a small saucepan, melt the butter over medium heat. Add the brown sugar and vanilla. Simmer for 5 minutes.
  • Pour the butter sauce evenly over the biscuits.
  • Top with chopped walnuts, if desired.
  • Bake for 35-40 minutes until golden brown and the center is cooked through.
  • Let rest for 10 minutes. Turn out onto a place to serve. No need to cut, just pull apart as desired.


Serving: 10servings | Calories: 620kcal | Carbohydrates: 88g | Protein: 7g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 958mg | Potassium: 262mg | Fiber: 2g | Sugar: 45g | Vitamin A: 284IU | Calcium: 76mg | Iron: 3mg