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I got to try this Monkey Bread the very first Christmas I spent with husband’s family. I’ll never forget digging into a plateful of that warm, cinnamon goodness on Christmas morning and marveling at the decorations. I must say that their house was something right out of a magazine: an 18 foot Christmas Tree, roaring fireplace, the thousands of twinkle lights, the hundreds of intricate ornaments perfectly placed on the tree and an aroma that you can only describe as, “Christmas-y”.
Despite that we can’t get home for Christmas every year, we still always have that delicious Monkey Bread. Which is also served along side our hashbrown casserole, biscuits and gravy, and ice cold mimosas. As we had children of our own, Monkey Bread was requested more often then just on Christmas. We like to whip this up on lazy family weekends spent at home cherishing the time with each other and playing classic board games. Clue is still our all time favorite: “Alright, who killed this guy with a pipe?” Classic.
So you’re aware: this Monkey Bread recipe is not only great hot and served right away, but later in the day as you pass it on the counter, it is very easy to sneak little chunk off and eat cold before anyone else is the wiser. Yeah, it’s that good.
I hope that this recipe finds it’s way into your family memories and becomes as cherished as it is with us.
Ingredients:
- 3 tubes of Refrigerator Biscuits or 2 Grands Biscuits
- 2 cups of Sugar separated into 1 cup each
- 1 Tbsp Cinnamon plus 1 1/2 tsp Cinnamon
- 1 Stick of Butter
Directions:
Pour 1 cup of Sugar and 1 Tbsp Cinnamon into a bowl and mix or gallon Ziploc bag and set aside. I like the Ziploc bag because it is easier and the kiddos can help with this part.
Cut each biscuit into 4 pieces or 6 if you are using the grand biscuits and toss into the cinnamon sugar mixture or the Ziploc bag with the mixture.
Remove the biscuit pieces and place into a greased Bundt Pan and continue with the rest of the biscuits until none remain.
In a small sauce pan melt the butter and mix in 1 cup Sugar and 1 tsp Cinnamon until completely melted into a dark brown sauce. Pour Sauce over the biscuits in the pan.
Bake at 350 for 45-50 minutes. Check for doneness and let stand for 5-10 minutes before inverting onto a serving plate.
Monkey Bread
Ingredients
- 3 tubes Refrigerstor Biscuits or 2 Grands Biscuit tubes
- 2 cups Sugar seperated into 1 cup each
- 1TBSP 1½ tsp Cinnamon seperated
- 1 stick Butter
Instructions
- Pour 1 cup of Sugar and 1 Tbsp Cinnamon into a bowl and mix or gallon Ziploc bag and set aside. I like the ziplock bag because it is easier and the kiddos can help with this part.
- Cut each biscuit into 4 pieces or 6 if you are using the grand biscuits and toss into the cinnamon sugar mixture or the ziplock bag with the mixture.
- Remove the biscuit pieces and place into a greased Bundt Pan and continue with the rest of the biscuits until none remain.
- In a small sauce pan melt the butter and mix in 1 cup Sugar and 1 tsp Cinnamon until completely melted into a dark brown sauce. Pour Sauce over the biscuits in the pan.
- Bake at 350 for 45-50 minutes. Check for doneness and let stand for 5-10 minutes before inverting onto a serving plate.
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