This Peanut Butter and Jelly Skillet Monkey Bread transforms your favorite sandwich into a delicious breakfast or brunch for your family! This easy pull-apart bread is the ultimate peanut butter and jelly recipe.
Easy Monkey Bread Recipe
Break out the biscuits, because you’ll want to try this fun twisted Peanut Butter and Jelly Monkey Bread. I’ve used the new Simply line of biscuits from Pillsbury and created a perfect after school treat or new brunch idea.
Grab the kiddos and let them help shake the ziplock bag around and watch this fun treat rise in the oven, enjoy!
Why You’ll Love This Recipe!
- Kids as well as adults love a good peanut butter and jelly dessert!
- The recipe is practically fool-proof. So simple to make.
- It’s great for just about any occasion!
Be sure to try my Cookie Butter Monkey Bread Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
You’ll need these simple to find ingredients to make your own easy monkey bread recipe. See the recipe card located at the bottom of the post for full instructions.
- canned biscuits– Find the canned biscuits in the refrigerated section of the grocery store. I generally use Pillsbury.
- butter– You can use salted or unsalted butter for this recipe.
- granulated sugar– The sugar will help sweeten the biscuits used for the monkey bread.
- creamy peanut butter– I use a creamy peanut butter for this recipe that will get warmed in the microwave for easy drizzling.
- strawberry preserves/jam-Strawberry jam is great, but any fruit flavored jam will work great. It’s also warmed up slightly for easy drizzling over the monkey bread.
- powdered sugar– You’ll use the powdered sugar to make the simple drizzle that goes over the monkey bread.
- heavy cream– The heavy cream is added to the powdered sugar to make the drizzle/icing.
How To Make Easy Monkey Bread Recipe
Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
Unwrap Canned Biscuits. Unroll the can of biscuits and place them onto a clean surface.
Cut Biscuits. Start by cutting each biscuit into fourths.
Add Biscuits To Ziplock. Pour melted butter into bottom of large ziplock and add cut biscuits.
Add Sugar and Shake! Add sugar and carefully shake biscuits with butter sugar, making sure they’re coated well.
Arrange Biscuits in Cast Iron Skillet. Transfer to a cast iron skillet that’s been sprayed lightly with cooking spray.
Melt Peanut Butter. Place peanut butter into a heat proof bowl and microwave for 30 seconds or until slightly melted. Stir and drizzle over top of monkey bread pieces in cast iron skillet.
Warm Jam. Warm up in a heat proof bowl and then drizzle over top of the peanut butter layer.
Bake for 25-30 minutes or until cooked through and golden.
Prepare The Icing. Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm. This is such a delicious treat. Can’t wait for you to try it!
Recipe Tips For Success For Easy Monkey Bread
- Make sure your cast iron skillet is properly clean before making the recipe.
- If you don’t have a cast iron skillet, you can use a 9×11 inch baking dish.
- Serve monkey bread in individual bowls or plates as the cast iron skillet stays hot for a long time.
- Put a sleeve over the handle of the cast iron skillet to prevent burns.
- Make extra icing for extra dipping and leftovers.
How To Serve Easy Monkey Bread
Serve the monkey bread while it’s warm and gooey. Spoon some into individual bowls. It’s even good with a scoop of vanilla ice cream on top. We love making this recipe for weekend breakfast, brunch and on Holidays!
Can I Save Leftovers?
While the monkey bread is best enjoyed after it’s baked, you can save leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed. To reheat, place monkey bread on a heat proof plate, lightly covered and microwave for 50-60 seconds, or until hot.
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Peanut Butter and Jelly Skillet Monkey Bread
Equipment
- Oven
- 9 inch cast iron skillet
- parchment paper
- large ziplock bag
- measuring cups
- measuring spoons
- small knife or scissors to cut biscuits into fourths
Ingredients
- 1 can refrigerated biscuits 8 count, I used the Simply line from Pillsbury
- 1/4 cup butter melted
- 1/4 cup granulated sugar
- 1/4 cup creamy peanut butter warmed in microwave until liquid-like
- 1/2 cup jelly warmed in microwave until liquid-like
- 4 tbsp heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. and spray 9-inch cast iron skillet with non-stick cooking spray.
- Cut each biscuit into fourths. Place melted butter into a large ziplock bag and toss in cut biscuits. Shake around to coat then toss in sugar, mixing to combine. Pour into prepared 9-inch cast iron skillet and drizzle warmed peanut butter and jelly over top.
- Bake for 25-30 minutes or until cooked through and golden.
- Whisk the heavy cream and powdered sugar until combined then drizzle over warm biscuits. Serve warm.
Notes
- Make sure your cast iron skillet is properly clean before making the recipe.
- If you don’t have a cast iron skillet, you can use a 9×11 inch baking dish.
- Serve monkey bread in individual bowls or plates as the cast iron skillet stays hot for a long time.
- Put a sleeve over the handle of the cast iron skillet to prevent burns.
- Make extra icing for extra dipping and leftovers.
Nutrition
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
Do you have to use “ jiff,” or will a natural peanut butter work?
Natural peanut butter will work just fine as well.
This is great! My boys love this recipe. Definitely one for the recipe box. Thanks for sharing!
You should tag this under ‘cast iron skillet’. I was searching for something sweet to make in mine and almost missed this recipe!
Hi, this recipe is great, but the only problem is that in my country i cannot find Refrigerated Biscuits like the ones you used in this recipe.
can you find me a substitute?
PS: i live in Albania, a small country in the Balkans ( Europe )
thanks
Monkey bread in a skillet? Genius!
Just made this for the family this morning. It was a big thumbs up. 🙂 Thanks for the recipe.
Glad to hear it Tami, thanks for sharing!!
Hey Jenny! Made these and they turned out good. I made the mistake of putting the powdered sugar instead of granulated sugar with the biscuits and butter. Drizzled some sugar before it when into the over when I realized my mistake. They still taste great, but will definitely try it again soon to see what the actual taste is like! Your recipes are so great!
Oh wow. I would love to make this but I don’t know if I could because I don’t trust myself to not scarf down the ENTIRE thing.
Oh my word do I need this in my life right now! I LOVE that you put it in a skillet, how creative. And of course anything with peanut butter and jelly is calling my name. I am in love with this recipe. 🙂
These look and sound amazing! What a briliant creation!! LOVE IT!!
I make a similar version of this delight- except I use Nutella instead of PB—
It is delish, isn’t it??
ENJOY your day. Can’t wait for the cookbook.
Um Wow all is all I can say. This looks amazing!
Do you think this would work with honey?? My kids are PB&Honey fans 🙂
Yes, Natalie honey would work too 🙂
I still want to try this! Just posted my Peanut Butter Cupcakes with PB&J flavored Buttercream today! It’s PB&J time! 🙂
That is too much fun – what a creative idea! I am definitely going to try these out for brunch next weekend!
I made this on Saturday morning and it was so easy and amazing! I definitely recommend getting a good strawberry jam rather than grape. 4 Stars for sure!
I love the idea of making this in a skillet. What a fun dish to make with the kids.
I’ve been following your blog for some time now, but rarely (if ever) leave a comment. I don’t know why, maybe I’m just speechless with my overworked, salivating taste-buds that are preventing my brain cells from forming logical thoughts. None of that made sense, I know. Suffice it to say, I keep thinking you are going to “peak out” on creating these wonderful treats, but you continue to amaze me with more and more deliciousness. I started following after visiting from Kevin & Amanda. I will continue to follow & enjoy reading your wonderful creations.
CAS
Such a fun recipe- I’ll bet your boys loved this one too!
Ugh. I die.
Every time I need my sweet tooth conquered, I look at your blog.
Oh boy these look soooo good! I made a PB & J recipe last night that I’m posting next week. Totally different, but sooo yummy! I look forward to trying this out with the kids!
Thanks 🙂
My sister, pregnant in 9 months was happy with the new recipe!
Love this skillet PB&J version!! Gotta try this 🙂
Another fabulous creation!