Berry-Orange Monkey Bread

Berry-Orange Monkey Bread


  • 3 cups Original Bisquick™ mix
  • 2 tablespoons granulated sugar
  • 1/4 cup butter, melted and cooled
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup butter, melted
  • 1 cup fresh raspberries 
  • 1 cup fresh blueberries 
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons freshly squeezed orange juice
  • Grated peel of 1 orange 


  1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan.
  2. In large bowl, stir together Bisquick mix & granulated sugar. In medium bowl, stir together 1/4 cup melted butter, the milk, vanilla and eggs. Add to dry ingredients & stir until combined.
  3. In small bowl, mix brown sugar and cinnamon. In another small bowl, place 1/2 cup melted butter.
  4. Use cookie scoop to portion dough into approximately 24 pieces. With greased hands, roll each into a ball. Dip each ball into butter and then brown sugar mixture. Place in pan, layering raspberries and blueberries throughout.
  5. Bake about 30 minutes or until bread is puffed & golden. Let cool 20 minutes, then turn upside down onto plate. Cool completely.
  6. Beat powdered sugar, orange juice & orange peel with whisk, using only enough juice for drizzling consistency.
  7. Drizzle over cooled monkey bread, and top with more raspberries and blueberries, if desired.
  8. The dish are ready to serve.


  • 1 package dry butterscotch pudding mix
  • 3/4 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 cup chopped nuts
  • 1/2 cup butter, melted
  • 3 (10 oz) tubes refrigerator biscuits
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of biscuits into the butter, then roll in the pudding mix; cover and shake.
Remove biscuit pieces and place in a greased fluted tube pan.
Continue until all biscuits are in the pan. Bake in a preheated 350°F oven for 30-35 minutes.
Cool in pan on a wire rack for 30 minutes. Enjoy the monkey bread !


  • 1 package frozen (yeast) dinner rolls
  • 1 package regular butterscotch pudding
  • 1/4 cup chopped nuts
  • 3/4 cup brown sugar
  • 6 tablespoons melted butter
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.

Cover with towel and let rise over night or at least 8 hours.

Bake 350°F for 45 min to 1 hour.

COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.


  • 24 Frozen Rhodes Rolls (dinner rolls)
  • 1 cup brown sugar
  • 1 box butterscotch cook & serve dry pudding mix not instant
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 stick butter, (not margerine)
  • pecans or walnuts, chopped, optional
Right before going to bed, or 10 pm, sprinkle pecans or walnuts into a greased Bundt pan, (I use Pam cooking spray), then put 24 frozen Rhodes Rolls into pan. Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls. Mix sugar and cinnamon and sprinkle on top of that.

Melt butter and slowly pour over rolls in Bundt pan, trying to cover all of the sugar. Leave on counter overnight and when you get up, the rolls should have risen nicely and you will put Bundt pan on a cookie sheet in a preheated 350°F oven and bake for 30 minutes.

Remove from oven and pour rolls upside down onto a large platter. Serve warm.

These are extremely easy to make and very delicious. And your house will smell wonderful... These are a family favorite.


  • 1/2 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 pkg.(10 biscuits each) refrigerated buttermilk biscuits
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted

Preheat oven to 350°F degrees. Sprinkle pecans in bottom of well greased 10-inch fluted tube pan; set aside.

In a small bowl stir together granulated sugar and cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar and melted butter; pour over biscuits.

Bake for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. Cool in pan on wire rack for 10 minutes.

Invert onto a serving platter. Serve warm.

Serves 10.

Blueberry Monkey Bread Recipe

Blueberry Monkey Bread Recipe
A nice monkey bread recipe to try !

* 2/3 cup white sugar
* 1 tablespoon ground cinnamon
* 4 (10 ounce) cans refrigerated buttermilk biscuit dough
* 1 1/4 cups frozen blueberries, dry pack
* 2/3 cup white sugar
* 10 tablespoons margarine
* 1 teaspoon vanilla extract
* 1 tablespoon ground cinnamon
* 1 cup frozen blueberries, dry pack


1. First of all preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 10 x 4 inch tube pan.
2. And then mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.
3. Next is to place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.
4. In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.
5. Bake for 65 minutes or until done. Lift or turn out onto a cake plate. The monkey bread recipe is ready...enjoy the bread. Nice !



Monkey Bread Recipe INGREDIENTS
  • 2 cups milk
  • 1/3 cup sugar
  • 1/2 cup shortening
  • 1/4 cup warm water
  • 1 pkg active dry yeast
  • 5 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. salt
  • 1/2 cup butter, melted
Monkey Bread Recipe INSTRUCTIONS
Dissolve yeast in warm (not hot) water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

The monkey bread may be served either sliced or pulled apart. The monkey bread recipe is best served while still warm from oven.