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Happy Saturday morning!
When I was a little girl my Mom would buy a loaf of monkey bread or pull-apart bread as it’s sometimes known, from the bakery inside our local Vons grocery store in San Diego.
And, those were happy mornings.
Pulling pieces of the bread apart while I sipped some apple juice (although milk sounds so much better) while watching Saturday morning cartoons was just heaven.
Oh, the life of a young child.
Which brings me to this little recipe and making your own monkey bread (sans monkeys, of course).
I’ll let you in on a little recipe secret. Cinnamon and sugar and all sorts of sticky goodness will come out of your oven if you make this today. It’s true.
While your children enjoy this with a cold glass of milk (extra napkins at the ready), you’ll love it with your morning coffee.
Preheat your oven to 350 degrees. Now let’s get going on mixing the cinnamon-sugar. Combine 2/3 cup of sugar with 1 tbsp of cinnamon in a shallow dish or bowl. You know it’s the start of something delicious when cinnamon and sugar are involved, right?
With a sharp knife, cut 4 cans of regular-size Pillsbury biscuits into quarters. Easy so far, right?
Here’s one quarter of a flaky biscuit that I rolled into a ball (get the kids to do that part) and then dropped into the cinnamon-sugar mixture. Roll it around until it’s completely coated and place it into a greased Bundt pan.
Try setting up a little assembly line with you cutting the biscuits into quarters, one family member rolls them into balls and another family member coating them in cinnamon-sugar. You could also drop them into a zipper-top bag and shake it up a bit (sealed tightly). That would work too!
Here’s a look at how our monkey bread is shaping up. I must confess that even in it’s raw state, it looks pretty tasty.
You’re almost through. In a small mixing bowl, stir together 1/4 cup unsalted butter (melted), the remaining 1/3 cup of sugar, with 1 tbsp cinnamon and 1 tsp pure vanilla extract. Pour this mixture over your filled pan and place it in your oven. Bake for 30 minutes.
Doesn’t this look good? And, so easy for a Saturday morning. Okay the hard part is waiting the 30 minutes or so until it’s ready. Maybe you could read the paper or watch cartoons with your children.
After it comes out of the oven, invert your Bundt pan onto a round platter. You may even need to give it a couple of taps or ease it out by inserting a small spatula between the bread and the pan.
It is going to be hot hot hot. So, after letting it cool for a few minutes, you can pull apart the pieces with your hands or use your table manners and enjoy it with a fork. How polite of you.
Pulling it apart with your fingers and then licking those fingers is the way to go, I think. But I’ll let you make the choice.
Recipe by cookbook author, Katie Lee.
Monkey Bread
Ingredients
4 12-ounce cans regular-size flaky biscuits (such as Pillsbury)
2/3 cup sugar, plus 1/3 cup
1 tablespoon cinnamon, plus 1 tablespoon
1/4 cup unsalted butter
1 teaspoon vanilla extract
Method
Preheat oven to 350 degrees F.
Cut biscuits into quarters and roll into balls. Combine the 2/3 cup of sugar and 1 T. cinnamon in a shallow dish. Roll the biscuit balls in the cinnamon-sugar. Place the cinnamon-sugar-coated balls in a greased Bundt pan, sprinkling some of the cinnamon-sugar over the balls occasionally while filling the bunt pan.
Melt the butter with the remaining 1/3 cup sugar, cinnamon, and vanilla in a small saucepan over medium-low heat. Warm, stirring occasionally, until the sugar dissolves. Pour the melted butter mixture over the top of the biscuits balls in the Bundt pan. Bake for 30 minutes, or until the top of the bread is golden and caramelized. Remove from the oven and let sit at least 5 minutes. Unmold the Monkey Bread onto a cake plate. Slice and serve.
Yield: 12 servings
Mary said:
I have always wanted to make Monkey Bread and I have never done it. Since your recipe looks so easy (and delicious), I am going to try it!! Thanks
{Main St. Cuisine} said:
Oh, you should try it! Super easy and it turns out beautifully…perfect for a lazy Saturday morning.
Thanks for stopping by, Mary! And, enjoy your weekend. 🙂
Allison
Bernice said:
Sounds and look wonderful. I love cinnamon!!
{Main St. Cuisine} said:
Me too! This gave me my cinnamon roll-fix without all of the work of making homemade cinnamon rolls. 🙂
sugaredpecan said:
This has been a family favorite for years. Everyone should have this recipe! We also make a savory monkey bread with butter and Italian seasonings which is great with spaghetti or lasagna. Thank you!
{Main St. Cuisine} said:
It has become our new family favorite! We love anything with cinnamon in this family.
A savory bread?!! What a wonderful idea…thank you! Sort of sounds like the garlic knots we order at our local, favorite Italian restaurant. I’ll be trying that for sure. 🙂
cathynd95 said:
YUMMO!!
{Main St. Cuisine} said:
I totally agree!!
Heather @ Sugar Dish Me said:
I make this with my sister. LOVE this stuff!
{Main St. Cuisine} said:
How fun to bake with your sister! You must get tons done during the holidays and then get to share. I’m pretty convinced I can’t make this too often, since it’s SO good (as you know!).
hometimeblog said:
HI – this looks so delicious and I’d love to try and make it! I’m from Australia and have no idea what cans of regular-size Pillsbury biscuits are? Could you please explain and hopefully we have something similar here. Thanks!
{Main St. Cuisine} said:
Hello! This is the Pillsbury website: http://www.pillsbury.com. They are an American company who makes refrigerated biscuits, pie crusts, cookie dough, etc that you bake in the oven. I don’t think they’re sold in Australia though. The finished biscuit is light and flaky and are sold with about 10 biscuits in each package.
I’m sorry I wasn’t too much help. Will you let me know if you have a similar product in Australia? I’m a little curious. 🙂
dana said:
you can use frozen white bread dough but you need to let it rise before you bake it.
{Main St. Cuisine} said:
That’s a great tip! Thank you for sharing that.
Warmly,
Allison
Melanie said:
Allison, you have outdone yourself! I am the biggest fan of donuts ever, and when I first saw this post, I immediately thought of a big pan full of donuts! Cinnamon and sugar? And made with Pillsbury dough, OMG! This might be something I could make while travelling! As long as they sell the dough boy products down here. I’ll let you know.
{Main St. Cuisine} said:
It was yummy and very donut-y! I love your analogy!! I just love anything with cinnamon sugar, so I was hooked. Let me know if you have anything similar there so you can try it!
Anne ~ Uni Homemaker said:
This looks fantastic! I’m embarrassed to say that I have never seen or even heard of Monkey Bread before I started blogging. I LOVE the texture it has. Will have to put it on my to-bake list. Thanks for posting Allison!
{Main St. Cuisine} said:
I’m so glad it’s made it to your list (as it looks like you do a lot of wonderful baking)!! It’s a nice recipe to have, especially since it only requires a few ingredients.
The Vagabond Baker said:
Wow, this recipe sounds so easy!
{Main St. Cuisine} said:
It’s incredibly easy!! We really enjoyed it. 🙂
Emma said:
Lovely! This just disappeared in the blink of an eye! I made half the quantity and prepared it the night before to save time – a new weekend breakfast favourite! Thank you for sharing!
{Main St. Cuisine} said:
Oh, that’s wonderful Emma! How smart are you making it the night before?! That’s the perfect tip…just make the coffee in the morning and pop it into the oven.
Thanks for dropping by and leaving a comment. I do hope you and your family are all well! We’re looking forward to some springtime weather, how about you?
jothetartqueen said:
This is the first time I’ve heard of monkey bread. You make it sound so fun to make and delicious to eat! I love cinnamon and sugar. Am sure to love this. Bookmarking this to make some soon. Thanks for sharing, Allison! xx
{Main St. Cuisine} said:
Well, thank you! I’m always in awe of all you bake up and share on your site. I’m not sure this is really “tart queen-worthy,” but it was delicious to eat and I do love cinnamon-sugar on just about any pastry item!
Lovely to hear from you!!
Allison
Country Cooking By Lynnlynn said:
I have made this before but it has been along time I saw this post will be making it again and soon Blessed Day Lynn
{Main St. Cuisine} said:
My family is always thrilled to see anything with cinnamon on the breakfast table!
Bernice said:
I love just about anything with cinnamon in it!
Shanna Koenigsdorf Ward said:
So creative and beautiful. I was shocked at the short list of ingredients; it’s a keeper. Did you kid’s enjoy rolling the balls of dough? I know my munchkins would adore making – and eating – this recipe. Thank you for sharing. 🙂 Warmly, Shanna
{Main St. Cuisine} said:
Hi Shanna,
Thank you so much for your kind words. Yes, it’s super simple and perfect for a lazy Saturday morning. It’s so easy for little ones to roll the dough around in the cinnamon sugar (while you sip your coffee or work on the bacon).
Thank you again for stopping by. It’s appreciated!
Allison
Shanna Koenigsdorf Ward said:
Hi, Allison,
I seriously have monkey brain on the mind now. Not only tasty – but fun to make and even more so to eat. My kids will love this.
Be well,
Shanna
{Main St. Cuisine} said:
I haven’t tried it, but was considering making mini monkey breads in small ramekins to give to my youngest son’s teachers next month. I’d love to include a personalized mug from Anthro & something else along with them. Gift card to Starbucks, maybe? Any ideas?
Mama's Gotta Bake said:
Oh wow, looks so good. Perfect for Thanksgiving weekend!
{Main St. Cuisine} said:
Exactly! Especially if you have house guests. 🙂
The Divine Hostess said:
Looks delicious!
{Main St. Cuisine} said:
Thank you, that’s very kind of you to say!
Best wishes,
Allison
everybodylovespretty said:
Oh my goodness YUMMY!!! I wish I had this in front of me right now 🙂
{Main St. Cuisine} said:
Thank you! I’ve found it’s best to have one or two friends with you to share (I’m afraid this is one of those items I’ll continuously pinch off a piece each time I’m in the kitchen!).
Thanks for stopping by!
Allison
LFFL said:
Don’t you just love this stuff! Sticky goodness.
{Main St. Cuisine} said:
Oh, I definitely do!
Veronica Guerrero said:
Thanks for sharing your recipe! I tried making this in the past, made a loaf style, put it in the oven for 35 mins, took it out and found the middle to still be raw.
I should probably leave it in there a bit longer in the future.
{Main St. Cuisine} said:
I’ve not tried making it a in a loaf pan, so your results are really interesting and of course, disappointing. I’ve only made it in a tube or bundt pan and have had no trouble with either.
Thank you commenting!
Allison