Matt Iseman’s Cinnamon Monkey Bread

Matt Iseman’s Cinnamon Monkey Bread


  • ¼ cup brown sugar
  • 1 ½ tablespoon cream
  • ¼ cup melted butter
  • ½ broken walnut
  • 2 cans refrigerated biscuits (12-16 biscuits)
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • ½ cup sugar


  1. Mix brown sugar, cream, ¼ cup melted butter, and walnuts.
  2. Place in bottom of 1 ½ quart salad mold.
  3. Dip each biscuit (2 cans refrigerated biscuits, 12-16 biscuits) in melted butter (3 tablespoons), then in cinnamon sugar mixture.
  4. Bake at 425 degrees for 20-25 minutes.
  5. Invert onto serving plate.

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