How To Make Monkey Bread

What would a monkey website be with-out a recipe for something named Monkey. It is true, I’m a monkey and Yes, I like monkey bread. My mother makes this for our Easter morning breakfast. Having this recipe handy is an easy way to refresh my memory when I need to make it.

Some people call it monkey bread, some people call it monkey cake. I was in northern Michigan in the summer of 2015 and our waiter called it sweet bread. Whatever you call it, this is one of those gooey comfort foods.

We have picky eaters in our family so we rarely have this with nuts or raisins. More often than not our family enjoys just plain monkey bread. I on the other hand enjoy it with pecans, raisins or both. I’m curious, are there others out there that like monkey bread with nuts and raisins or am I alone on this one?

This recipe is inspired and adapted from an index card my mother has in her collection of recipes. Love you mom!

Here is how I make monkey bread, monkey cake, sweet bread. Whatever you want to call it.

First, gather the ingredients.

• Measure 1/2 cup granulated sugar.
• Measure 1 teaspoon cinnamon.

Whisk together the sugar and cinnamon.

You are looking for the Pillsbury Refrigerated Biscuit Dough Golden Layers Buttermilk, 12 Ounce — 12 per case biscuits. For my recipe I try to find the larger size biscuits but the small container’s are fine if that is all your grocery store has. The key is to make sure you have the buttermilk biscuits not just the plain butter biscuits.

Why the Grands, because they work the best for this recipe.

Cut into quarter size pieces as shown below.

Place one can of the cut biscuits into a mixing bowl.

Coat the biscuits with the cinnamon sugar mixture. Place the rest of the biscuits into the bowl and mix until all the biscuits are covered with the cinnamon sugar mixture.

Set aside the sugar coated biscuits quarters.

• Measure 3/4 cups of unsalted butter
• Measure 1 cup packed brown sugar.

Melt butter and brown sugar over low heat.

While the butter and brown sugar are melting. Place a layer of the sugar coated biscuits on the bottom of a bundt pan.

Pour the melted butter and brown sugar over the biscuits.

Place another layer of biscuits in the pan and cover with butter brown sugar mixture.

Pour in the remaining sugar cinnamon mixture.

Bake on 350 degrees for 30 minutes, or until the biscuits have been cooked through.

Remove from oven and let cool in the pan for at least 10 minutes.

Remove from pan onto serving dish.

Pull apart or cut into slices.

I like pulling it apart and eating it piece by piece.

Most of the people I’ve talked to about monkey bread like it plain, including my nephews.  Whenever, my mother or myself try to add anything different people pick around the nuts or don’t eat the raisins.

This recipe is delecious with pecans, raisins or both. You picky eaters don’t know what you are missing. At least that’s what my mother always says.

How do you like your monkey bread? Plain or with pecans, raisins? Please comment and share below.