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Absolutely the most scrumptious concoction ever! Live a little...get sticky. Grab a napkin if you must, but resist the urge to grab a fork...eat like a monkey, use your hands as your utensils. Monkey Bread is well worth the mess every time. Kids love the gooey goodness! Adults gobble up the delicious--hot, buttery cinnamon sugar that melts in the mouth. This simple monkey bread recipe, made with refrigerator biscuits, will please all.
"This recipe was very easy and simply incredible. The refrigerated biscuits worked out great. I ended up making it without the nuts since one of my kids doesn't care for them but I think it would have beed better to include them. We had it as a weekend breakfast and everyone loved it.
The only trouble I had was the top dried out somewhat but when you flip it over and the sauce runs down it helps to cover that up.
I will be making this recipe again!"
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Preheat oven to 350 degrees F. Grease, butter or spray a bundt, tube or bread pan; preferably a pan with non-stick coating.
Mix 3/4 white sugar and cinnamon in a plastic bag. Cut biscuits into quarters (if using large biscuits like Grands, cut into 6-8 pieces). Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. Do not pack pieces together, but leave some space between the dough pieces. If using pecans, arrange them in and among the biscuit pieces as you go along.
In a saucepan, slowly bring milk, remaining 3/4 cup white sugar, brown sugar, and butter to a boil and cook for 1 minute. Remove from heat, stir in vanilla. Pour over biscuits in the pan. Bake at 350 degrees F for 30-40 minutes, or until golden brown on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread. Do not cut! The bread just pulls apart.
Makes 8 to 10 servings.
Some variations to give your monkey bread some originality:
While the classic monkey bread recipe calls for pecans, you can substitute walnuts, or almonds, or omit the nuts altogether.
Layer prepared biscuits with apple chunks, apple butter and walnuts... mmmm!
Layer biscuits with strawberry jam and fresh strawberry slices. For this variation, you would want to cut out the cinnamon and maybe replace the pecans with almonds. Of course, you can also use this same idea with other fruits for example: apricot jam and apricot jelly or raspberry jam and mixed berries. Just remember to cut out the cinnamon! Unless you're using apple or pear jam with apples or pears! Apple, pear and pumpkin butters work great as well. Have fun creating your own fruit combos!
Chocolate lover? Layer with chocolate chunks or chocolate chips. Just remember to cut out the cinnamon. Enjoy whatever monkey bread recipe you come up with! You can't go wrong because they are all so good!
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sarahblair 4 months agoMy kids gobbled this up!!! It just makes more glaze than you need.
michellebolhuis 5 months agoWe made these for breakfast this am. I cut the amount of sugar, and used almonds instead of pecan since my son doesn't like them. So I added a dash of almond extract. Awesome! We will be making these again. Thanks for sharing!
Clifton33 7 months ago
martinwolniakowski 8 months agoDelicious!
laciberry7 9 months ago
JRowler 9 months ago
angelia262 9 months agoA treat from heaven....thank you for this delicious and gooey recipe....this is definitely a keeper..
kshanaisse 10 months ago
tammyeberhart 11 month ago
shaprowell 11 month agoThis is one of my holiday favorites. Delicious!
natcon215 12 months agoAs far as ingredients, this recipe is wonderful. I should have gone with my inclination that 350 was WAY too low of a temperature! An hour later with a pan full of half-cooked dough, I followed my better judgement and cranked it up to 425 and finished them off in 10 more minutes. I'll keep this great recipe but I'll change the temp to 450 for future uses.
marciedoyle 1 year agoOh my goodness, we could not quit eating this gooey treat! I must admit, I was a bit skeptical because I am not a big fan of refrigerator biscuits,but sgrishka, i have to hand it to you one more time. Thanks for sharing another recipe that will be a family favorite.
marie-lousposib 1 year agoMy twelve year old made it and it was nice and easy, the whole fam loved it nice and sweet!
desireestaubs 1 year agoLove this
skonzop 1 year agoThis recipe is excellent. I add 1 tablespoon of cinnamon, 1 tablespoon of rum & 1 teaspoon on lemon. Its easy to make and my kids love it.
JessH5 1 year agoMy kids love this we put in extra cinnamon and nuts.
nbryant2974 1 year ago
deniseditgeswoolsey 1 year agogood, but more 'dinking' than I want to do in the morning.
ComfortFoodDiva 1 year agoThank you for this great recipe. My family was thrilled with the results. I used 1 1/2 sticks of butter and covered it loosely with foil about 30 min into baking then baked another 10 min. It was near perfection! The type of pan probably makes a difference with baking time and results. I used a stoneware bundt pan.
clubgirls 1 year ago