Tuesday, September 11, 2012

Monkey Bread

This recipe is used at least once a month in our family... Birthdays, Holidays, Saturdays, whatever! I recently realized that as much as I have pictured it on our blog, I have never posted the recipe, so here you go. Depending on how big you cut your pieces, it can serve 12-16 people, or you can simply pick at it, the way a monkey would! The step-by-step pictures are courtesy of our daughter Leah, when she posted it on her blog.


For biscuit mixture:
3 tubes large refrigerated biscuits (Grands Jr. buttermilk flaky green can, or four tubes    

   smaller biscuits)
1 1/2 teaspoons cinnamon
3/4 cup sugar
1 cup chopped pecans (optional... if you don't like nuts just leave them out)

For liquid mixture:
1 cup sugar (use any leftover sugar from the above mixture)
1/4 cup evaporated milk
1/4 cup brown sugar
3/4 cup butter


Separate biscuits and cut into quarters. Mix cinnamon and sugar. Grease 10 inch tube pan or bundt pan. Roll each piece of quartered biscuit in cinnamon and sugar mixture. Place in pan. Layer nuts and biscuits alternately.

Bring to boil the sugar, evaporated milk, brown sugar and butter and boil 2 minutes, stirring constantly. Pour boiled mixture over layered biscuits. 

Bake at 325 degrees for 45 minutes. Let sit in pan for 2 minutes or so, then invert onto serving plate with lip to catch all the brown sugar glaze. Enjoy!

Monkey Bread...try it, you'll like it!


  1. Have printed this off - thank you so much Linda next family occasion,I will make it - it looks delicious.
    Love Susie (UK)

  2. Thank you a million times over! Linda, you are the Queen of Comfort Food, and heaven only knows we all need comfort!