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.
Amanda says
I made this recipe on Christmas morning and it was so easy and yummy!
ingrid says
Mmm, my children & all the friends love monkey bread. I've made an adapted Pillsbury recipe several times. Yours looks good & reminds me that I haven't made one in a while.
~ingrid
Btw, you have a great blog. I'm enjoying looking back at your previous posts!
Amber says
I love mokey bread, this looks delicious.
Ingrid says
I've made monkey bread many times. It's so easy, tasty, and very forgiving though I have managed to undercook it a time or two! I
've pretty much given up using a recipe and just sorta wing it! I usually make it to bring to baseball practices! The boys (&parents) LOVE it! 🙂 Yours make me want some. Guess the boys are getting Monkey bread for Thursday's practice!
Happy 2009!
~ingrid
pigpigscorner says
This is new to me! Looks and sounds really delicious!
Melissa says
I love monkey bread! Thanks for the tip about the tube pan, that sounds dangerous!
MIchelle says
I've had monkey bread before but never made it. Looks delicious and easy! I will definitely try it. Love the new logo.
Sarah says
I love this stuff. I've never thought to put pecans in it though. Will have to try it!
uncannycanuck says
Yumm! I love monkey bread... so much I have to restrict it to holidays!
fingers80 says
I have never actually had monkey bread, but it looks fantastic! Great tip about buying the 4 pack of dough, by the way. I'm the type that always thinks I need *exactly* the right amount of things.