Monkey Bread

I LOVE making this recipe for friends.  It’s delicious, easy, fast, and gets devoured quickly.  Seriously, try it!  Last time I made this, it was gone within 10 minutes.

This recipe can be made in one bundt pan, 2 large bread pans, or one 9×13 pan.

  • 3 cans of buttermilk biscuit tubes (7.5 oz each) OR 2 cans of buttermilk biscuit tubes (16.3 oz each)
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup brown sugar

Preheat oven to 350 F.

Mix 1 cup sugar with 2 teaspoons cinnamon.  Open the cans and separate the biscuits.  Cut each biscuit into 4 pieces (using a pizza cutter makes this job very easy).  Drop and toss each piece into the cinnamon and sugar mix.  Drop the sugar coated pieces into the well greased pan, being careful not to squish any of the pieces together.

Once all of the pieces have been coated in the cinnamon and sugar mix and place in the pan, take 1/2 cup of the leftover cinnamon and sugar mix and put it in a saucepan.  Add 1/2 cup brown sugar and 1 cup of butter.  Heat saucepan over medium heat and stir well.  Once the mixture starts to boil, remove from heat and drizzle over the biscuit pieces.

Put pan into oven for 30 minutes.  The bread is done cooking when the top is brown and a toothpick comes out clean.

When done, remove pan from oven, let cool as long as you can, and serve.

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