Big Ray’s Mexican Monkey Bread

Big Ray's Mexican Monkey Bread - Bread Recipes

Hello, fellow moms! I’m so excited to share my family’s recipe for Big Ray’s Mexican Monkey Bread. This is a dessert that has been passed down in our family for generations and it never fails to please! It will be easy enough to make this with your kids, but the sweet smell of cinnamon sugar will fill your house all day long while you’re cooking them up. With these ingredients on hand, it’ll be hard not to make them over and over again!
Moms are always looking for new ways to get their families together or how to outdo other moms at parties – this is perfect because they can whip up some monkey bread just like mom used too. The best part about making something homemade is that you know what

prep: 10 mins cook: 40 mins additional: 5 mins total: 55 mins Servings: 12 Yield: 1 loaf


1 ¼ cups shredded Cheddar cheese, divided

2 tablespoons butter, melted

cooking spray

¾ cup jalapeno pepper slices, divided

¾ teaspoon dried parsley flakes, divided

1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters

¼ cup shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C). Prepare a 9×5-inch loaf pan with cooking spray.

Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.

Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.

Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.

Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

Nutrition Facts:

Per Serving: 195 calories; protein 6.1g; carbohydrates 17g; fat 11.4g; cholesterol 19.3mg; sodium 481.4mg.

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