Okay…2 words. Carb city!! If you’re not into carbs and wonderful doughy, gooey deliciousness then just X out of this post.
If I had you at Ooey Gooey, then read on ;)!! My mom made this recipe for years and years, as a child and through my adult years! She used to let me help her make it and so that’s why it’s a precious memory for me and why I make it today! This is her actual recipe below. She got it from her Granny ;). My sister framed it for me this past Christmas, so I could treasure it forever.
The ONLY reason that I can come up with as to why it’s called monkey bread is because you pick it apart when you eat it…or at least I do. I’m sure people with more class than I would cut it and put it on a plate to eat with a fork. NOT ME! What’s the fun in that??!! Just take the cake stand top off and go at it!
Enough with my craving…while it’s in the oven baking I’m typing up this recipe for YOU to enjoy.
Yes…this Bundt pan has seen better days!
What you need:
3 cans of refrigerated biscuits (I used Pillsbury but store brand is fine too!)
1/4 C. ground cinnamon
2 C. granulated sugar
1 C. brown sugar
Bag of Pecans (2 oz. bag) **optional
1 Stick of Butter
Bundt Pan
What you’ll do:
1. Grease Bundt Pan and add the 2 oz. bag of pecans into the bottom.
2. Pre-heat oven to 350 degrees
3. Mix cinnamon and granulated sugar in an old butter bowl with lid or in a large ziploc bag. You’re going to be adding pieces of biscuits into this mixture and shaking it up so make sure it’s in something tight that won’t let the sugar mixture spill or dump out.
4. Cut (or tear) each biscuit into 6 pieces. Put pieces (10-15 pieces at a time) into the mixture and shake really well to coat the dough with the sugary yummy mix!
5. Just take a small handful of the coated pieces and shake in your hands with your fingers slightly open to let the loose sugar fall off. Begin adding the coated pieces into the bundt pan overtop of the pecans. The layering doesn’t have to be precise…just as long as it’s fairly even all the way around.
6. Keep doing #4 and #5 until you’re out of the cut up biscuits. If you have any leftover sugar/cinnamon mixture, you can keep it in the bowl or bag and label it “Monkey Bread Cinnamon/Sugar”. I’ve used the same butter bowl for a long time ;)!
7. Melt your stick of butter and add the 1 cup of brown sugar to it and stir until smooth. Drizzle this mixture over the top of the dough.
8. Bake at 350 degrees for 25-30 minutes or until done. You can also turn the broiler on for a couple of minutes to brown the top if you’d like…but I can’t ever wait that long. I’m too impatient, who cares what it looks like, right??!!
9. Let it cool and then turn upside down (really, right side up!) onto a plate or covered cake dish. It’s best when served hot, but easily warms in the microwave!
10. Enjoy and if I were you I wouldn’t share with anyone except those you REALLY love ;)!
If you enjoyed this recipe, be sure to check out all the rest inside my Recipe Box! Some of the reader’s favorites are below:
the chick behind this blog! I'm your ordinary, everyday wife and mom to an incredible pair of stinky guys! I am a self diagnosed coffee addict with a ginormous sweet tooth, preferably baked goods!! My hope is to help you, teach you, and entertain you on your way to a more thrifty and frugal lifestyle! Along the way, you'll find awesome recipes, great tips, and tons of randomness! We have loads of fun, so ya'll come back now, ya hear?!