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Recipe: Monkey Bread

Warm little pieces of dough… covered in sugar and cinnamon… all stuck together with a buttery caramel sauce … just waiting for you to sneak in the kitchen and pull one of those pieces right off… after all… you just have to taste test the recipe… make sure it came out alright.... right???

Hmmm… mighty good… maybe just one more…. no one will notice… oh what the hell… I’ll just pull one off this other side.. to even things off a bit… hmmm… well…. I did have two off the other side….. so I’d better grab another… and well the bread does have four sides…. sound familiar?

Now who would have thought something called Monkey Bread would be so ooey and gooey and soooo irresistible… and addictive! … well I sure wouldn’t…. in fact … I play a game called Baking Life that has had Monkey Bread in the recipe list for quite some time and I never even wanted to make it in “pretend land”… then… I went over to the dark side and found out just what Monkey Bread is…

Ohhh… thank you… Pillsbury… like my hips needed another excuse not to get into my jeans…


This recipe works with Pillsburry Grands Biscuits or the regular size little biscuits… 2 cans of the Grands or 3 cans of the little ones…. your choice.

Either Homestyle or Flaky Biscuits work… Homestyle will be easier to cut into quarters.. the dough of the Flaky ones wants to constantly separate… no big deal.. just a little added annoyance.

I did spray the Bundt pan with butter flavored cooking oil spray.. not sure it really is needed.. somehow I think the stick and a half of butter will take care of any possible sticking that might occur… but to be safe.. spray the pan.

I thought I was going to run out of the sugar and cinnamon mixture… so I made a bit more… didn’t need to… trust the recipe.

The original recipe had walnuts added in… pecans work better with brown sugar, cinnamon and caramel.. just sayin’.

Actually… nuts are really not needed… the bread is perfect without them.

Plan to make two… one will be gone in a flash.

Do not leave the bread unattended after taking it out of the oven.. for some odd reason it tends to disappear.

Better yet… you should not be left unattended with the bread in arm’s reach…

Put the fork down and back away from the bread… and no one gets hurt…


Recipe: Monkey Bread

All you need:

3 cans of the little Pillsbury biscuits or 2 of the Grands
½ cup granulated sugar
1 teaspoon cinnamon
1 cup firmly packed brown sugar
¾ cup (1 ½ sticks)butter or margarine, melted
½ cup chopped nuts (pecans or walnuts) optional
½ cup raisins (optional)
Butter flavored cooking oil spray

All you have to do:

Preheat the oven to 350 degrees F.

Spray with cooking oil spray (or you can just lightly grease) a 12 cup Bundt pan.

Take all the biscuits out of the cans and separate the biscuits.

Cut each biscuit into fourths.

Put the sugar and cinnamon into a Zip loc and shake it to mix. Closing the bag first helps keep the mess down to a minimum.

Now dump the cut up biscuits into the sugar and cinnamon bag…. I did mine in batches…. Shake the bag to coat the dough…. again… closing the bag first helps …

Drop the cinnamon and sugar covered dough pieces into the prepared Bundt pan.

If you are adding the nuts and/or raisin in… sprinkle them in between layers.

I heat the butter in a large measuring cup in the microwave to melt. Add the brown sugar and stir until it until it becomes this fabulous tasting brown mixture

(of course I don’t know this sure since I would never taste melted butter with brown sugar)

Pour it over the dough in the Bundt pan.

Bake for 28-32 minutes or until golden brown and no longer doughy in the center. I baked mine 32 minutes.

Cool in the pan 10 minutes (according to Pillsbury)… 5 minutes according to me… (I like the bottom still ooey and gooey so it oozes out over the top of the bread as it comes out of the pan.

Turn it out of the pan right onto a plate… and keep forks out of the vicinity of the bread… well.. actually it pulls apart easily with fingers too…

Make two so you might have one left for company…. or maybe not.



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