Monkey Bread


  •  Canola oil for greasing pan
  • 1/4 cup (125 mL) sugar
  • 1/2 tsp (2 mL) cinnamon
  • 1 pkg (10.2 oz/340 g) homestyle buttermilk biscuits (5 total)
  • 4 tbsp (60 mL) butter
  • 3 tbsp (45 mL) brown sugar


  1. Preheat oven to 350°F (180°C).  

  2. Lightly brush inside of Tortilla Shell Baker with canola oil using Chef’s Silicone Basting BrushCombine ¼ cup (50 mL) sugar and ½ tsp (2 mL) cinnamon in large Coating Tray

  3. Using Professional Shears, cut 5 homestyle buttermilk biscuits (10.2 oz/340 g pkg) into quarters. Roll in cinnamon/sugar mixture and place in Baker. 

  4. In small Silicone Prep Bowl, microwave 4 tbsp (60 mL) butter, uncovered, on HIGH 30-45 seconds or until melted. Add 3 tbsp (45 mL) brown sugar and mix until well blended. Pour over biscuits.

  5. Bake 29-33 minutes or until biscuits are golden brown and no longer doughy in center. Cool 10 minutes in Baker. Invert Baker onto plate. Carefully remove Baker and serve. 

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