What a FUN and TASTY treat monkey bread is! I’m not sure if it is a breakfast or dessert but I am sure that it is hard to resist! How do I know this? Just place it on a cake plate with a clear dome and see how many in your family can walk past without being tempted to sneak just one little piece.
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Monkey bread?
Why, do you ask, is a food consisting of yummy little balls of dough, baked to golden brown and covered with a sprinkling of cinnamon spice in a sweet and buttery glaze called Monkey Bread?
Do you feed it to monkeys? Do you eat it while watching the antics of monkeys? Well, watching monkeys might actually give you a clue to why it is called monkey bread.
Originally called Hungarian coffee cake, a version became popular in the early 1970’s given the name by relating to the method in which it is eaten. Similar to a monkey grooming his buddy, monkey bread is usually eaten by picking off chunks with your fingers.
Not exactly an appetizing image, in my opinion, especially for a food that is pretty heavenly to snack on. I prefer to think of it as relating to the fact that monkeys like to have fun, and that pulling and eating one little dough ball at a time is really kind of fun!
How to Make monkey bread
This recipe is made in a 6-cup Bundt pan for 6 servings. If you prefer to double the ingredients for your family, bake in a 12-cup Bundt pan.
While your oven is heating to 350°F., generously grease a 6-cup Bundt pan with shortening or cooking spray.
Separate the biscuit dough into 8 biscuits and cut each one into quarters.
In a large plastic food storage bag, mix the granulated sugar and cinnamon to combine.
Add the pieces to the bag of cinnamon sugar.
Shake the bag so that all of the dough pieces are coated with the mixture.
Monkey bread add-ins
Arrange the pieces in the greased pan, sprinkling any remaining sugar over biscuits.
I like to toss in raisins and either chopped pecans or walnuts for extra crunch and texture. You might want to try dried cranberries or dried figs, dates or apricots. If you do use add-ins, just sprinkle them among the biscuit pieces.
Melt the butter in a small bowl and stir in the brown sugar.
Pour this mixture over the biscuit pieces.
Ready for the oven ~ bake 30 to 40 minutes or until golden brown and no longer doughy in center.
After removing from the oven, loosen the edges with a spatula and allow to cool 5 minutes.
Turn the pan upside down onto a serving plate; replacing any biscuit pieces and caramel if they stick to the pan.
When ready to serve, just pull apart. Serve warm.
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Monkey Bread
slightly adapted from Pillsbury.com
Makes 6 servings
INGREDIENTS
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated Original biscuits
1/4 cup chopped walnuts, if desired
1/4 cup raisins, if desired
1/2 cup brown sugar, firmly packed
6 Tablespoons butter, melted
DIRECTIONS
Heat oven to 350°F.
Generously grease a 6-cup Bundt pan with shortening or cooking spray.
In a large plastic food storage bag, mix the granulated sugar and cinnamon to combine.
Separate the biscuit dough into 8 biscuits and cut each one into quarters.
Add the pieces to the bag of cinnamon sugar and shake to coat.
Arrange the pieces in the pan, sprinkling with walnuts and raisins, if desired, evenly among the biscuit pieces.
Sprinkle any remaining sugar in the bag over the biscuits.
Melt the butter in a small bowl and stir in the brown sugar; pour over biscuit pieces.
Bake 30 to 40 minutes or until golden brown and no longer doughy in center.
Loosen the edges of pan with spatula and allow to cool 5 minutes.
Turn the pan upside down onto a serving plate. Replace any biscuit pieces and caramel that might stick to the pan.
When ready to serve, just pull apart. Serve warm.
Recipe Notes
This recipe was made in a 6-cup Bundt pan and makes 6 servings. You can easily double the recipe and bake in a greased 12-cup Bundt pan.
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