Happy New Year 2019! As each year passes, I find myself getting a little bit more nostalgic for recipes that my girls enjoyed when they were much younger. One of the earliest recipes they brought home from school to try out is Monkey Bread. It’s a great recipe, because it is easy to make and sweetly rewarding. I like making it in colder weather, when sweet rolls and a warm beverage go hand in hand, but it is a treat you can enjoy at any time.
You only need a few things: butter, canned biscuit rolls, cinnamon, butter, and sugar.
At first, it’s gonna look funny when you place it all in the Bundt cake pan. Don’t worry! All of that buttery, sugary, cinnamony goodness will bake into a supremely delectable sweet roll.
I place chopped pralines on the bottom, so when the rolls are set and baked, you simply flip the Bundt cake pan over and get gooey goodness, topped with nutty pralines.
See? How rewarding is that?
Because you roll each of the biscuit pieces into individual bits, they bake up that way so it’s easy to grab a piece and pull it apart.
Monkey bread is basically a cinnamony, buttery morning bun.
This is a great recipe to use for a crowd, and one I’ve relied on for many a brunch.
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- Cinnamon Rolls with Lemony Cream Cheese Frosting
- Chocolate Bundt Cake with Semisweet Chocolate Ganache
Monkey Bread
Ingredients
- 1/2 cup butter 1 stick
- 3/4 cup chopped pecans
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 1/2 tbsp cinnamon
- 4 cans of refrigerated biscuits about 40 biscuits
Instructions
- Preheat oven to 350 degrees.
- Using a stick of butter, coat the inside of a Bundt cake pan by rubbing the stick all over the pan.
- Add the chopped pecans.
- In a gallon freezer bag, add the sugars and cinnamon. Shake to combine.
- Open biscuits, then cut each biscuit into four pieces. When all the biscuits are cut, add them to the freezer bag in batches, shaking to coat well.
- Place coated pieces in the buttered Bundt pan.
- In a small saucepan, bring sugars from the bag and the remaining butter and bring to a boil. Cool, about 15 minutes, then pour over top of the biscuits.
- Bake for 40-45 minutes. Cool 15 minutes.
- Place serving plate over the Bundt cake pan and flip over, inverting it upside down. Remove slowly and serve.
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