Monkey Bread

Growing up in my household, there were a few recipes that my dad would make with us kids on a regular basis. Monkey Bread was always a Sunday morning favorite. It really helps to have some extra hands around when it comes to all the cutting and coating in sugar that is required. I think this recipe is the single reason why you could always find a 4 pack of Pillsbury biscuits in the fridge growing up.

I made this when Hubby’s siblings were in town and we all enjoyed the sugary sweetness just as much as I remember from my childhood. I later found out that my younger siblings back home made it that day as well since I had to call home to get the recipe.

Since this was the first time I’ve made Monkey Bread without the help of my Dad, I did overcook the syrup a bit. It caramelized more than it should. You really want it to be a gooey sticky mess gooing out of the bread. But even the more caramelized version was delicious.

One year ago – Tomatoes Stuffed with Salmon Dill Dip

Monkey Bread – recipe from my Dad – no idea where it originally comes from
4 cans Pillsbury biscuit (get the kind that come in a 4 pack, the small ones, not the Grands)

Sugar coating:
2/3 brown sugar – I was running low on brown sugar, so I used 1/3 cup white and 1/3 cup brown
1/2 tsp cinnamon

Syrup topping:
3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
1/2 Tbsp cinnamon

Preheat oven to 350. Spray your angel food cake or bundt pan.

Mix the sugar coating in a ziplock bag (feel free to add more cinnamon and/or sugar if you run out during the coating process). Cut the biscuits into 4 (kitchen shears work great for this). Drop the biscuit pieces into the ziplock bag and shake to coat. Drop coated biscuit pieces into the prepared pan.

Bring syrup ingredients to a boil. Boil for 5 minutes, then pour over biscuit pieces. Bake for 35 minutes.

Turn over onto plate and serve while hot.

Bookmark and Share

    Pin It

5 Responses to “12 Days of Cookies – Snickerdoodles”

  1. #
    Joelen — December 18, 2008 at 3:34 pm

    How I wish I knew of this recipe a few weeks ago! I didn’t have cream of tartar on hand and didn’t want to risk making snickerdoodles without out so I used a sugar cookie recipe instead… blah! But now I know for next time this exists! Great job on your snickerdoodles. They look perfect!

  2. #
    Jen — December 18, 2008 at 10:23 pm

    Sorry to hear that. These were very good. I can’t believe I’ve never made them before…

  3. #
    Scott W. — December 18, 2008 at 11:20 pm

    How do you do it? Where do all the cookies go? Is Carlos put’n on his winter weight? I am impressed in all the cookies you’ve made. Looking forward to what you’ll do next.

  4. #
    Jen — December 19, 2008 at 1:04 pm

    Haha Scott. I have to admit I’m a little cookie-d out. I’m making the last batch today. Most have been going to work and we’ve been eating some. I also have 3 kinds in the freezer to take to CT with us when we’re there.

  5. #
    jodiebakz — December 21, 2008 at 12:30 am

    hiya.. thanks so much for sharing the recipe.. the only thing i did a bit different was melt the butter before mixing with the sugar.. these cookies taste soo yummy.. fluffy on the inside and crispy on the edges!! thanks again.. happy holidays!

Leave a Comment