Wednesday, November 16, 2011

Monkey Bread

Does it seem like everyone is talking about Monkey bread these days? I had never even heard of it until a few years ago but apparently it's been around forever! I have several friends who have this every Christmas, or on birthdays, etc etc etc. I had seen it at many a potluck, Christmas treat swap, and in recipe books. Yet I'd never made it or even tried it. It looked delicious but I was convinced that it was going to be hard to make. BUT then I found out that you can make it with canned biscuit dough...and suddenly I was on board!

There are about a million recipes around for it, so I figured I'd give the Pillsbury recipe a try since they were supplying the main ingredient. I changed it around a bit as I usually do. You can see the original recipe at

So, I feel like I'm the last person to hear about this yumminess. But just in case there is another lost soul out there trying to navigate this world without Monkey bread, I thought I'd stick it on the blog. Better late than never! I even got fancy and took pictures of each of the steps! So fast, so delicious, so pretty, so dangerous...I give you Monkey Bread! You're welcome :)

Monkey Bread
1/2 cup granulated sugar
2 tsp. cinnamon
3 cans refrigerated biscuits (cut into 1 in. pieces) Only use 2 cans if using the Grand or Jumbo size
1/2 cup chopped pecans
1 cup packed brown sugar
3/4 cup butter (melted)

Cut biscuits into fourths and place in a gallon sized ziploc bag.

Add granulated sugar and cinnamon. Close bag and shake until biscuits are coated.

Arrange biscuit pieces and pecans in a bundt pan. In a small bowl mix melted butter and brown sugar together. Pour brown sugar mixture evenly over biscuit pieces.

Bake at 350 degrees for 30-40 minutes. (Mine took around 42 minutes before it wasn't doughy in the middle). Let cool 10 minutes. Invert onto plate and serve warm!

1 comment:

  1. Julia, thank you and no thank you for posting this recipe. You reminded me of my favorite food. They're like crack!