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Peanut Butter & Jelly Monkey Bread

Course Breakfast or dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10 servings
Author Sarah @ The Gold Lining Girl


Monkey bread:

  • 2 - 16 oz. packages refrigerated biscuits large, flaky, 16 total biscuits, cut each biscuit in half
  • 1 lb. fresh strawberries rinsed, hulled, diced
  • 3/4 c. butter melted
  • 3/4 c. brown sugar

Peanut butter glaze:

  • 2 c. powdered sugar
  • 1/2 c. creamy Peter PanĀ® Peanut Butter melted
  • 1/4 - 1/2 c. milk
  • 1/3 c. raspberry or strawberry jam for garnish


  1. Generously spray a 10-inch bundt pan with non-stick spray.
  2. Roll each half of a biscuit into a ball.
  3. Arrange half the dough balls in the prepared pan.
  4. Scatter the strawberries into the pan over the dough balls.
  5. Arrange the remaining dough balls in the pan.
  6. In a medium bowl, whisk together the butter and brown sugar.
  7. Drizzle it evenly over the dough balls.
  8. Bake at 325 degrees for 40-50 minutes, or until the top and edges are golden brown. When you press toward the center, it should feel 'set', not doughy.
  9. Remove from heat, and cool in pan for 15 minutes. Gently run a knife or small rubber spatula along the edges to loosen the bread.
  10. Invert onto a serving platter. Do not wait longer than 15 minutes to invert, or the bread will stick to the pan.
  11. Prepare peanut butter glaze.
  12. In a medium bowl, whisk together powdered sugar, melted peanut butter, and 1/4 c. milk until smooth, adding additional milk as needed.
  13. Drizzle evenly over monkey bread.
  14. Dollop with jam for garnish, if desired.