Monkey Bread

Jeanne Benavidez

By
@jeanneben

I found this recipe (using Pillsbury Grands) several years ago and my family just loves it. The fun part of pulling off a piece of warm, sweet bread bites is a treat for everyone. It's a great treat for Sunday morning brunch, holiday breakfasts or just whenever you want a special sweet treat.


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Rating:

Comments:

Serves:

12 servings

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 c
sugar (granulted)
1 tsp
ground cinnamon
2 can(s)
large, refrigerated buttermilk biscuits
1/2 c
chopped pecans or walnuts
1/2 c
raisins, dark or golden (optional)
1 c
brown sugar, firmly packed
3/4 c
butter or margarine, melted

OPTIONAL GLAZE:

1 1/2 c
powdered sugar
1 Tbsp
butter, melted
3 Tbsp
milk
1/2 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 350 F; lightly grease a regular Bundt pan with butter-flavored shortening or cooking spray.
2
PREPARE SUGAR/CINNAMON: Add the sugar and cinnamon in a large plastic storage bag and shake well to combine.
3
PREPARE THE BROWN SUGAR/BUTTER: In a measuring cup (for easy pouring) melt the butter in the microwave and then add the brown sugar and mix well
4
SEPARATE THE 16 BISCUITS and cut each into quarters. Add pieces into the bag and shake to coat with the sugar/cinnamon.
5
Arrange a layer of the dough, sprinkle with some of the nuts and raisins, drizzle a little of the brown sugar/butter. Repeat layers in this order, until all ingredients are used.
6
Bake for 28 to 30 minutes or until golden brown and no longer doughy (time may vary according to your oven).
7
Cool in the pan for 5-10 minutes and turn upside down onto a serving dish. (OPTION: Drizzle with the glaze) Serve while warm, pull-apart-style.
8
While bread is cooling, combine the glaze ingredients (if you are using glaze) in the measuring cup (for easy drizzling).

About this Recipe