On some weekends, my mom works a 24-hour shift at the hospital. When that happens, my dad and I get up early and make Monkey Bread for her to bring to her nurses and staff.
Don’t know what monkey bread is? Luckily, you’re reading this post!
Monkey bread is delicious and easy to make. It’s a really awesome, buttery, sugary, warm bread that you can just tear off little pieces for yourself! You can make it with homemade biscuits, or simplify your morning by using two tubes of Pillsbury Grands biscuits.
It’s called monkey bread because all of us look like little monkeys picking little pieces off – it doesn’t need to be cut up. Plus, it makes the house smell awesome on weekend mornings.
This recipe is going to show you guys how to make a really good monkey bread, based off the Pillsbury Grands recipe.
When we want a naughty breakfast, we make two, so all of us can have some and my mom can bring one to work! It’s best to have two bundt pans if doing that.
Sometimes I make a sweet dough from scratch, but it’s so easy just use any kind of dough laying around – biscuit dough, pizza dough, you name it!
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 2 cans refrigerated biscuit (or pizza) dough
- 1 cup packed brown sugar
- ¾ cups melted butter, plus extra for greasing
- Preheat oven to 350℉. Lightly grease a bundt pan (you can use butter on a paper towel, or we use a butter spray). In a gallon plastic bag, combine the sugar and cinnamon until they are completely mixed.
- Open the biscuit tube (don’t be scared by the loud POP) – you’ll get eight biscuits.
- Cut the biscuits into quarters so that there are 32 pieces.
- Put the biscuit pieces in the bag with sugar – I usually do about eight pieces at a time – and shake them in the bag until they’re coated with the cinnamon sugar.
- Take out of the bag and arrange in the bundt pan.
- Keep going until all of the biscuit pieces are coated and in the bundt pan.
- Separately, in a glass bowl, melt the butter … be careful not to microwave it for a long time – the butter will POP in the microwave and make a mess. Heat it for 20-30 seconds at a time.
- Once butter is melted, add brown sugar and use a fork to stir it all together.
- Drizzle evenly over the biscuits.
- Bake until golden brown, about 30 minutes. It’s better to let it get a little toasty on top, instead of underdoing it!
- Let it cool for a couple minutes, then flip onto a parchment-paper lined cake carrier. It’ll be a little messy, so the paper helps contain the mess. It also helps to flip it while it’s still pretty warm – maybe two or three minutes out of the oven – so the pieces on bottom don’t stick to the pan as much.
Serve and enjoy!