Monkey Bread Recipe
This Monkey Bread is easy and oh so good!! I made it today for a special treat for my husband. By the time the kids got done snacking on it, it was gone. So I had to make a 2nd batch. But thankfully it’s easy and thankfully I keep extra biscuits on hand.
We love this Monkey Bread so much that I buy the biscuits in packs of 4 at Walmart. The Walmart brand works great. I buy the smaller size biscuits and then you’ll see in the instructions, you still cut them into quarters. The first time I tried this recipe, I used Grands and they were too big. They raised way too much and the brown sugar/butter topping spilled over onto my oven. Huge mess! My oven smoked and burned for awhile after that mess. HA!
So at any rate, the smaller biscuits work MUCH better for this one. It doesn’t look like it makes much but they raise and it makes a nice full loaf.
You can also add walnuts or raisins, etc to this as well. My family doesn’t like either so I leave it as is.
Make sure to pin this recipe so you have it for later. I have the recipe printed out and on my refrigerator…that’s how often I make it. 😀
Oooey, Gooey Monkey Bread
Ooey Gooey Monkey Bread
- 1/2 Cup sugar
- 1 teaspoon cinnamon
- 2 cans refrigerated buttermilk biscuits any brand - I like using the small vs the grands
- 1 Cup packed brown sugar
- 1 stick butter or margarine melted
- Heat oven to 350. Lightly grease a 12 cup fluted tube pan. In large storage bag, mix sugar and cinnamon. Separate dough into fourths. (I used a pizza cutter). Shake bag to coat. Arrange in pan. In a small bowl, mix brown sugar and butter; pour over biscuit pieces.
- Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart and serve.