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Baked Bourbon Monkey Bread

Baked Bourbon Monkey Bread

By Traeger Kitchen

Rich, sweet and melt-in-your-mouth gooey. Cinnamon coated biscuits are doused with a homemade butter bourbon sauce and baked over sweet cherry wood for the perfect pull-apart dessert you won't be able to take your hands off of.

Prep Time

20 Minutes

Cook Time

40 Minutes




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Units of Measurement:
3 Can Pillsbury Grands! Southern Style Buttermilk Biscuits
1 Cup Sugar
3 Teaspoon ground cinnamon
1 Cup Unsalted Butter, for greasing
1 Cup dark brown sugar
Tablespoon bourbon


  • 1

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Cut each biscuit into quarters. In a Ziploc bag, combine sugar and cinnamon and add quartered biscuits. Toss to coat in cinnamon sugar.

    • 3 Can Pillsbury Grands! Southern Style Buttermilk Biscuits

    • 1 Cup Sugar

    • 3 Teaspoon ground cinnamon

  • 3

    Dump coated biscuit dough into a bundt pan coated with non-stick spray.

  • 4

    In a small saucepan, combine the brown sugar, butter, and bourbon. Cook over medium heat until the sugar has dissolved.

    • 1 Cup Unsalted Butter, for greasing

    • 1 Cup dark brown sugar

    • Tablespoon bourbon

  • 5

    Pour the butter mixture over the biscuits in the bundt pan.

  • 6

    Place in the center of the grill and cook for 40 minutes or until dark golden brown.

  • 7

    Let cool on the counter for 5-10 minutes, then flip out onto a serving plate. Enjoy!

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