Monkey Bread

This recipe is by far one of my favorites.

Not only does it taste awesome, but it's super easy.

The kids love to help me make it

They also love to eat it.

We can make a whole pan of this disappear in one sitting... sadly. ;)

This is a great thing to bring to holiday parties or just to have at home.

It's a great thing to have with a big breakfast as well

Until a few years ago I never knew this existed.

I saw Paula Deen on a cooking show for kids and she made this with them...

I quickly got the recipe and made it with  my kids and have been making it ever since.

Maybe you have already heard of this and have made it before,

But if not.... you definitely have to try it. 

Monkey Bread

Ingredients:

4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1 cup white sugar
1/2 cup butter (1 stick)
1 cup brown sugar, packed
*1/2 cup pecans, raisins and/or coconut, if desired

Directions:

Preheat oven to 350 degrees
Cut each biscuit into 4 pieces.

Pour sugar and cinnamon into a plastic bag (or bowl) and mix.
Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered Bundt pan until all are used.

*Sprinkle layers with nuts, raisings or coconut if desired
Bring brown sugar and butter to a boil in saucepan.

Cool 10 minutes, then pour over top of biscuits.

Bake at 350F for 45 minutes.

Allow to cool 15 minutes before removing from pan. (or you'll burn yourself...lol)
Put a plate over the top and then turn upside down on the plate to serve.

Lift pan gently up and ........

you have yummy warm monkey bread to eat!
***Review:
This is LOVED by the whole famliy.  We haven't met one person yet that doesn't like it.

**Tips:
The kids love to help.  The best way is to give them each some scissors and let them cut or if they're too little for scissors, they can mix them in the bag or put them in the pan... depending on how many helpers you have.
I don't always measure the sugar/cinnamon mix. I just kind of do it to taste. When I have leftover sugar, I just throw it in a ziplock bag for next time (next time is never far away). Make sure to take out any bits of dough that might have stayed in though.  Also, make sure you butter or spray your pan, you want the bread to just "fall" out when you tip it over. 
If you don't happen to have a bundt pan, you can make this in a loaf pan or even an angel food cake pan.  I have done both.  If you use an angel food cake pan, make sure to put a cookie sheet or foil under it because it will leak a little of the "syrup" out of the bottom because of the way it's designed. 

If you want to print just the recipe without all the photos see below:

Monkey Bread
Ingredients:
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1 cup white sugar
1/2 cup butter (1 stick)
1 cup brown sugar, packed
*1/2 cup pecans, raisins and/or coconut, if desired


Directions:
Preheat oven to 350 degrees
Cut each biscuit into 4 pieces.
Pour sugar and cinnamon into a plastic bag (or bowl) and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered Bundt pan until all are used.
*Sprinkle layers with nuts, raisings or coconut if desired
Bring brown sugar and butter to a boil in saucepan.
Cool 10 minutes, then pour over top of biscuits.

Bake at 350F for 45 minutes.
Allow to cool 15 minutes before removing from pan.
Turn upside down on plate to serve