Monkey Bread

Posted by Lindsey On 9:08 AM

As Ben was growing up his mother would make monkey bread on special occasions and his sister and him would always look forward to having it. I never grew up having it and once I met Ben and had it for the first time I was hooked and I am sure you will be to if you try out this recipe. I decided to make it because Ben has been such a hard worker lately and has had tons of overtime work and has worked every Saturday for the past month. So this weekend he finally had Saturday off so to celebrate I made him his favorite breakfast. This makes a ton of monkey bread, we didn't even eat 1/4 of it! So we will be enjoying an amazing breakfast for the next week.

Monkey Bread
Adapted from Pillsbury

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each)refrigerated buttermilk biscuits
1 cup chopped pecans
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding pecans among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

2 Response to "Monkey Bread"

  1. Eva Gallant Said,

    Oh wow! Does that sound and look yummy!

    just dropping by from SITS to say hi; hope you'll do the same.


  2. Joelen Said,

    Mmmm - easy and delicious!