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Peanut Butter and Jelly Pull Apart Monkey Bread

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Author: Southern Made Simple


  • 2 16 oz cans of flaky layered biscuits 8 count each
  • 1/2 cup raw sugar or a minimally processed sugar
  • 1 cup packed brown sugar + 1/2 cup additional reserved
  • 1 Tbs cinnamon
  • 2 sticks 1 cup butter
  • 1 cup creamy peanut butter
  • 1 jar Welch’s Chia Strawberry Fruit Spread


  • Unwrap biscuits from can and cut each individual biscuit into 4 pieces
  • In a medium bowl, combine 1/2 cup raw sugar and 1/2 cup brown sugar and cinnamon
  • Using the palm of your hand, flatten out each section of cut up biscuit and dab a thumbnail-size amount of peanut butter into the center of it
  • Fold the dough over to cover the peanut butter, then roll the dough into a ball
  • Toss the ball in the sugar mixture to coat (repeat this until all biscuit dough is used up)
  • Preheat oven to 350 F
  • Spray a bundt cake pan with nonstick cooking spray
  • Place the sugar-coated dough balls in the cake pan
  • In a medium sized sauce pan, bring butter and 1 cup packed brown sugar to a low boil and stir until lightly thickened
  • Pour the butter mixture over the dough
  • Bake for 40 minutes - the sough my look slightly soft when you pull it out, but that's normal
  • Allow to cool for 10 minutes or so
  • Flip bundt cake pan over onto a large plate and lightly tap the sides so that the monkey bread will come loose
  • Pour roughly 1/2 of the Welch’s Chia Strawberry Fruit Spread into a bowl and microwave for 15-20 seconds
  • Drizzle jelly on top of bread
  • Serve with a tall glass of milk and enjoy!

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