- Whitney
Monkey Bread
Updated: Aug 30
Note my grandmother’s hand-written recipe card with the visual on how to cut each individual biscuit to obtain EXACTLY 14 pieces. I believe my mother added that, as she was concerned I may not be able to figure out how to get precisely 14 pieces on my own. (Or perhaps, perish the thought, she added it so I would not miss the detailed instructions laid out for me and commit the crime of cutting each biscuit into just 12 or 13 pieces.) She also reduced the sugar like any decent mother feels compelled to do in the name of “health.” But wait! There's more! Immediately upon finding out I was writing this blog post, she emphasized the need to heavily butter the bottom of the pan so the dough does not stick. Thanks, Mom!
Anyways…
One of the highlights of our trips up north to grandma’s house was “monkey bread.” My grandmother always had some sort of treat in store for breakfast, but this one was by far the one I looked forward to the most. When I got my first proper kitchen, I had to make her recipe for myself. Gooey, buttery, sugary, cinnamon-y flavors that… well, I really do not need to convince you… taste heavenly together.
Ingredients:
2 cans Grand’s Flakey Layers Biscuits (must use the ones that say butter tastin’)
½ cup sugar (divided into two)
2 tsp cinnamon (divided into two)
⅔ cup brown sugar
¾ cup (1.5 sticks) butter
Directions:
Preheat oven to 350 degrees.
Add ¼ cup sugar and 1 tsp cinnamon to large ziplock bag or mixing bowl with a lid.
Open one can of biscuits. Cut each biscuit into FOURTEEN pieces. (See mom's visual on how to cut.)
Place cut up pieces into container with sugar and cinnamon and shake to coat evenly.
Repeat steps 2-4 with second can of biscuits and remaining sugar + cinnamon.
Place all sugar coated biscuits into HEAVILY buttered 9 x 13 pan.
Melt 1.5 sticks of butter and ⅔ cup brown sugar in small saucepan. Bring mixture to a boil. (Remove from heat at first sign of bubbling.)
Drizzle mixture over sugared biscuit pieces in HEAVILY buttered pan.
Bake for approximately 18 minutes.
If you enjoyed this recipe, please say "thank you" to my mom. I do not know how I would have successfully done this one without my overly-detailed and loving mother.
(Love you, Mom!)