Have you ever had Monkey Bread? If not, it is truly a wonderfully sugary sweet breakfast treat made with store-bought biscuits (although, you could certainly make those from scratch as well). You’ve got to try my Monkey Bread Recipe!
Monkey Bread is probably not an everyday sort of breakfast item, but it’s perfect for a special occasion. We like to make this on the morning of Thanksgiving……..it’s something a little bit special, but really easy to get prepared the night before. You pour over the butter and brown sugar mixture in the morning before you bake it and have it for breakfast. It makes a lot so there are sure to be leftovers, then as the day progresses and you get a little bit hungry, you can just take a of a piece to tide you over until dinner. But really this Monkey Bread Recipe is great anytime of year!
If you’ve never tried it, give it a whirl…….I bet you’ll be hooked!
I like mine with extra cinnamon. Yum!
Monkey Bread Recipe
- 2 cans Pillsbury Grands Flaky Layer Biscuits
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- ¼ teaspoon, ground cloves
- ¼ teaspoon, ground All-Spice
- 1 cup brown sugar
- ¾ cup butter, melted
- Preheat the oven to 350 degrees.
- Mix the granulated sugar, cinnamon, cloves and All-Spice in a bowl or plastic food storage bag.
- Open the two cans of biscuits. Cut each biscuit into quarters.
- Coat each biscuit quarter with the cinnamon sugar mixture.
- Butter or spray the inside of a non-stick bundt pan. After you coat each piece with cinnamon sugar, place them into the bundt pan.
- Once you have filled the bundt pan with the biscuit quarters, you can either refrigerate the bundt pan with the biscuits (if you are preparing this the night before) or you can move onto the next step right away.
- Mix the brown sugar and butter and pour over the top of the biscuits.
- Bake in the oven for 35-40 mins. until the biscuits have puffed up and the top is a beautiful rich brown color. Before removing from the oven, check to make sure the center is not still raw dough. Do this by inserting a knife or toothpick and see if it comes out clean.
- Allow the monkey bread to cool for 15 mins. and then turn it out onto a plate or cake stand.
- Pull off a piece and enjoy!
Enjoy!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
