Don’t Monkey With My Monkey Bread

Monkey Bread

I’ve made “Monkey Bread” several different ways. I’ve made it with cream cheese pockets and today I made it without. This recipe is by far the easiest!


1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts or pecans
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


                       Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with cooking spray. Sprinkle the base of the pan with the pecans. (You’ll be flipping the bread, so what you put in first becomes your topping). In a large -storage plastic food bag, mix granulated sugar and cinnamon.  Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.  In small bowl, mix brown sugar and melted butter; pour over biscuit pieces and keep a small amount on reserve.  Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; reheat the reserve brown sugar & melted and drizzle over the top. Pull bread apart, and serve warm.
Seriously delicious!!