Monday, February 27, 2012

Monkey Bread

We had monkey bread for snack today and the kids asked me to share the recipe with their moms so they could make it at home. So, moms. . . this is for you. : )

Monkey Bread

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup butter or margarine, melted

  1. 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.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. 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.

 I used the recipe from, but lessened the amount of caramel topping to make it a little less rich. It was a little heavy the last time I made it and I thought it was perfect this time!

1 comment:

  1. So glad you posted this! Gracie came home SOOOO excited about the Monkey bread! She said she wanted me to make it. :o) She hardly EVER gets that excited about stuff she does. I usually have to PRY - but this sounds like it was a HIT! :o)