Tuesday, April 2, 2013

Monkey Bread

Golden gooey deliciousness
I made a different kind of Monkey Bread last week - it had large (Grands) biscuits and it turned out especially good. I had to share this with you

Monkey Bread


  • 1 can of Grands or large generic biscuits
  • cinnamon sugar (white granulated sugar and powdered cinnamon)
  • melted butter
  • cooking spray
  • caramel topping (commercial)


  1. Spray a small bundt or angel food pan with cooking spray. Cut biscuits in quarters (half and half again) using kitchen scissors. 
  2. Dip biscuit pieces in melted butter and then roll in cinnamon sugar (you can place the sugar mixture in a ziplock bag and shake pieces to make it easier). 
  3. Drop into prepared cake pan and repeat until all biscuit pieces are used and pan is approximately 1/2 to 3/4 full. Make sure biscuit pieces are more-or-less evenly distributed so they rise and bake evenly. 
  4. Drizzle with your favorite thick caramel topping (I used Smuckers).  
  5. Bake as directed on biscuit package - approximately 20-25 minutes or until biscuits are golden. 
  6. Remove from oven and let rest for 5 minutes before turning onto plate or platter. I just put a plate over the bottom  of the pan and inverted it, tapping it gently to release any stuck pieces. 
  7. Serve right away for best flavor and texture.
top view of golden gooey deliciousness

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