Tuesday, March 6, 2012

a recipe: super simple monkey bread

last week husband got a hankering for monkey bread.  if you've never had monkey bread you are definitely missing out.  its super yummy & gooey, but most of all super easy!!

1/2 cup granulated sugar **
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1/2 cup raisins, if desired
1/2 cup chopped walnuts, if desired

** i discovered super early sunday morning that i didnt have any sugar (seriously!!) and so i subsituted splenda. and it worked delicious!!! to substitute splenda, 12 packets of splenda equate to 1/2 cup sugar.

How to:

1. Heat oven to 350 degrees.  Lightly grease fluted tube pan, aka bundt pan, with shortening or cooking spray. 

2. In large plastic zipper bag, mix granulated sugar (or splenda) and cinnamon.

3. Seperate dough into 16 biscuits.  Quarter each biscuit into four pieces.

4. Place biscuit quarters into zipper bag with sugar and cinnamon.

4. Close bag and shake well to even coat all pieces. 

5. Arrange covered biscuit pieces in bundt pan.  If you are adding walnuts and/or raisins, this is where you would mix them, while adding pieces.

6. Combine melted butter and brown sugar in bowl.  Pour/drizzle evenly over biscuit pieces.

7.Bake 28 to 32 minutes or until golden brown and no longer doughy in the center.

8. Turn upside down on serving plate. Pull apart to serve..

Note: very very hot when first served.. be careful!



  1. yummm I might have to try this!!!!!!

  2. I don't think I ever realized how easy this is!!! Thanks for sharing! Pinning it to my recipes to try board! :)

  3. This looks SO GOOD. I need this right now, yum!


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