I was looking for something ‘fun’ to make for Thanksgiving morning breakfast. My first thought, “monkey bread’. My husbands response, “What’s monkey bread?”
Where did I go wrong?
How long have we been together and I have never made Monkey Bread?
This travesty must be righted.
There are several different recipes for Monkey Bread. They all have the same basic set of ingredients so here is the one that I used. I am sure you could class it up and make the bread but come on it’s monkey bread.
You will need:
- 4 Cans Refrigerated Biscuits (7.5 oz)
- 1 Cup Sugar
- 2 – 3 Teaspoons Cinnamon (Depends on how much you like cinnamon)
- 1 Cup Brown Sugar
- 3/4 Cup Butter
- Chopped Nuts (Optional)
- Preheat the oven to 350.
- Open the biscuits and cut them into fourths.
- Combine the cinnamon and granulated sugar into a gallon zip bag.
- Put all the biscuits in the bag and shake to evenly coat them all. If you are using nuts add them here.
- In a small sauce pan melt the butter and add the brown sugar. Mix until dissolved.
- I used a springform pan but a bundt pan would also work. I also sprayed the pan. You might be tricked into thinking all the butter will do it but no.
- Put all the biscuits into the pan and pour over the melted butter/brown sugar mixture.
- Bake in the oven for about 30-40 minutes depending on the size and depth of the pan you are using. (Tip – put a cookie sheet under the pan you are using as it is likely to leak a little)
- Once done baking let cool for 10 minutes before trying to turn out the pan. It is easiest to put your serving plate on the bottom and turn it over slowly to ensure it releases.
Best served warm or reheated in the microwave for breakfast for the rest of the thanksgiving break.