Monkey Bread

Disclaimer: I did not make this Monkey Bread. 🐵

​This beautiful golden creation was conceptualized and executed by my 21 year old.   Sure, she used my recipe, but it would have never been made if it wasn't for her dreaming about this sticky creation.   She gets all of the credit for this monkey bread masterpiece.   I was simply the videographer and photographer on this project.  It was a treat for me to see this recipe come together from behind the lens of my camera for once. 📷

This might just be one of the simplest recipes that I've ever posted on my blog.  It's the simple 5 ingredient recipes that are the ones that my family asks for again and again though.  I started making this Monkey Bread with the kids when they were really little.  They used to love rolling the biscuit dough into tiny balls.  And since this recipe calls for 160 biscuit balls to be rolled by hand, the more hands, the better.  🤲🏻

I'm sure that are a lot fancier and more sophisticated recipes for monkey bread but this is the one that I my family really loves.  They love it so much, that it really never ever occurred to me to use a different recipe.  Why mess with a good thing?  After all, what's better than buttermilk biscuits dusted with cinnamon sugar and coated in a sweet buttery glaze?

Monkey Bread
4 tubes refrigerated biscuits
1/2 cup sugar
2 teaspoons cinnamon
1/2 cup melted butter
​1/2 cup brown sugar

Combine cinnamon and sugar in a small bowl.
Cut each biscuit into quarters.  
Roll each piece into a ball and dip in cinnamon sugar mixture.
Place balls of dough in a greased bundt pan.
Combine melted butter and brown sugar.  
Pour over dough.
Bake 35-40 minutes at 350.
Cool 15 minutes in pan before inverting onto plate.

I love the fact that you can set this Monkey Bread on the table and everyone can pull off as little or as much as they like.  I'm the kind of girl who pulls off one piece at a time - because I feel like I've eaten less if I don't see it all at once on a plate.  🤣🙊

​Ciao!

Click here for a printable version of this recipe