Monkey Bread Recipe

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monkeybread-main_Full.jpg Things You’ll Need:

  • 2 pkgs of jumbo refrigerator biscuits
  • 3/4 C chopped pecans or walnuts
  • 3/4 C brown sugar
  • 3/4 C butter, melted
  • 1 tbs cinnamon
  • 3 tbs granulated sugar
  • large loaf or bundt pan


Preheat oven to 350F.


Place your granulated sugar and cinnamon in a small bowl and combine. Open your biscuits and separate them. Cut each biscuit into quarters. Roll each chunk in the cinnamon mixture and place in a greased pan. Continue coating all the pieces in cinnamon-sugar until all of them are in the pan.


Melt the butter in a small sauce pan. When melted, add the brown sugar and dissolve. Heat to boiling. Boil and stir for 1 minute. (I actually have done this without boiling and stirring for one minute and it turned out just fine.)


Pour the butter/sugar mixture evenly over the biscuits in the pan.


Chop the pecans. I like to use my Pampered Chef food chopper for this. Sprinkle them evenly over the biscuits in the pan.


Bake at 350 for 35 minutes.

To serve, dish directly out of the pan or invent the pan onto a plate and shake the bread loose from the pan. Serve warm or cold.


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