Snickerdoodle Monkey Bread

Cinnamon-sugar monkey bread is drizzled with creamy vanilla frosting in this ode to the traditional sugar and spice cookie.

Snickerdoodle Monkey Bread

Prep: 20 min | Bake: 38 min | Yield: 16 servings

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200 degrees F oven or in the microwave.

This delicious monkey bread would be great served with fresh fruit for a brunch.


  • 1 1/2 cups granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 (16.3 ounce) cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
  • 1/2 cup butter, melted
  • 1 cup vanilla creamy ready-to-spread frosting


  1. Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray.
  2. In small bowl, mix sugar and cinnamon until well mixed. Reserve 2 teaspoons mixture.
  3. Separate dough into 16 biscuits; cut each into quarters. Dip each into melted butter; roll in sugar mixture. Place in pan. Sprinkle with remaining sugar mixture.
  4. Bake for 34 to 38 minutes or until golden brown and no longer doughy in center.
  5. Cool for 2 minutes. Loosen edges. Turn upside down onto serving plate.
  6. Cool for 15 minutes.
  7. Frost with vanilla frosting. Sprinkle with reserved 2 teaspoons sugar mixture.
  8. Serve warm.


Nutrition Facts Serving Size: 1 Serving Calories 370 Calories from Fat 130 Total Fat 14g 22% Saturated Fat 7g 34% Trans Fat 1g 1% Cholesterol 15mg 5% Sodium 550mg 23% Total Carbohydrate 57g 19% Dietary Fiber 0g 0% Sugars 33g 33% Protein 3g 3%

% Daily Value*: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 6%

Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury