My parents visited from Michigan this weekend to celebrate our Christmas. They arrived New Years' Day and were going to stay until today, but they ended up leaving last night because an ice storm was in the forecast for today in Michigan.
The first morning they were here, I made some Monkey Bread with my mom. We used a recipe from AllRecipes and really enjoyed it! There were 5 of us eating it, so it lasted us until the next morning, too!
My recommendation is to make sure you only fill the bundt pan up to about ¾ full, or else it might spill over (because it rises quite a bit during baking). Also, very important, do not use a tube pan (the kind where the bottom falls out). I've read reviews that people have been burned by the juices seeping through the cracks!
Recipe Card
Monkey Bread
Ingredients
- 3 12 oz packages refrigerated biscuit dough
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- ½ cup butter
- 1 cup packed brown sugar
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan; set aside.
- Mix white sugar and cinnamon in a plastic bag. Remove biscuits from cans, spearate and cut each one into quarters. Add 6 to 8 biscuit pieces in the sugar cinnamon mix and shake to coat.
- Arrange sugar coated pieces in the bottom of the prepared pan. Repeat until all biscuits are coated and placed in pan. If using pecans, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350˚F for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Notes
- Work quickly with the dough so it is still cool when placed in the oven. This will help the rise of the biscuits.
- We recommend using Baker's Joy to grease the pan.
- Nutrition information is an estimate only.
