Monkey Bread

Monkey bread has been a breakfast favorite of mine for as long as I can remember. It’s easy to make but tastes like you spent so much time and effort making it. It’s the perfect go-to for a holiday brunch or if you have family or friends visiting and you want to get a little fancy. The great thing about this dish is that you can manipulate it in so many ways to your liking. You can add raisins, walnuts or chocolate chips to spice things up. Whatever your heart desires. The recipe I have provided however is a simple one that also adds a little caramel topping to give it an extra gooey awesomeness which I’m sure you will love! Let me know how it turns out!!

Monkey Bread
Serves 8
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 2 (12 oz.) cans Pillsbury dough flaky layers
  2. 1/2 cup white sugar
  3. 2 tsp ground cinnamon
  4. 1 stick margarine
  5. 1 cup packed brown sugar
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. Grease one 9 or 10 inch tube/Bundt® pan.
  3. 3. Mix white sugar and cinnamon in a Ziploc bag and Cut biscuits into quarters. (I use kitchen shears, it's much easier)
  4. 4. Shake biscuit pieces in the cinnamon sugar mix making sure all biscuits are coated.
  5. 5. Arrange pieces in the bottom of the greased pan evenly.
  6. 6. Melt the margarine and brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
  7. 7. Bake at 350 degrees F for 35 minutes.
  8. 8. Let bread cool for 10 minutes, and then turn over onto a plate.
  9. 9. Pull a piece to eat then serve and enjoy!
 Image: Pillsbury

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