Monkey Bread Recipe

While the past two recipes have been homemade goodies, I have decided to go for a shortcut route in the case that someone may not have the time to make homemade biscuits. This recipe will call for Pillsbury Sweet Hawaiian Grands! Biscuits. In the past, my mom always made it with regular biscuits, but when tested with Sweet Hawaiian ones on a fluke, my family seemed to love it even more. Now, it is a staple in the recipe. Of course, any type of Pillsbury biscuit will work, however, I definitely recommend the Sweet Hawaiian ones. Something that I wanted to mention is that this recipe also is a great item to bring to potlucks, brunches, or even just a great dessert. It is a dish that my friends and family are always asking about, and something that is totally worth the wait.

Prep Time: 15 Mins.

Cook Time: 35 Mins.

Cool Time: 10 Mins

Total Time: 1 Hour

Ingredients:

• 2 Pillsbury Sweet Hawaiian Grands!

• 1 ¼ cups of Granulated Sugar

• ½ a cup of Brown Sugar

• ¾ of a cup of Butter

• 3 teaspoons of Cinnamon

1. To start off, preheat the oven to 350 degrees Fahrenheit.

2. Following this, prepare a 10-inch metallic bundt pan with non-stick cooking spray. This pan will be set aside for later when you have to start piecing the Monkey Bread together.

3. Next, open the biscuits. Once they are open, cut each biscuit into 8 individual pieces. You can use any utensil to cut them, but I have found that a pizza cutter does wonders when it comes to this part. They will look something like this at the end.

4. The next step is to get a freezer gallon bag. Put 1 cup of Granulated Sugar and 3 teaspoons of Cinnamon into the bag and shake it up. It should look evenly mixed together once you are done shaking the bag.

5. After you have done this, get a medium pot and put ¾ of a cup of butter into the pot. Wait for the butter to melt completely before adding ½ a cup of Brown Sugar and ½ a cup of Granulated Sugar.

6. After stirring the mixture, bring the mixture to a boil. It should begin to look something like the picture below. When it does, take the pot off of the heat immediately and continue to stir until it looks like caramel.

7. Once your mixture looks good, begin to put the pieces of biscuit into the gallon freezer bag. I recommend putting about 5-8 pieces in at a time and shaking the bag so that the biscuits become coated in the Cinnamon and Sugar mixture.

8. Next, place the coated biscuit pieces into the 10-inch metallic bundt pan. Repeat step 7 again until the bottom of the pan cannot be seen.

9. Following this, drizzle some of the caramel mixture over the coated pieces of biscuit. It should look something like this.

10. Continue repeating step 7 until you cannot see any drizzle. Then, drizzle more caramel on top. There should be about three layers total. The bottom, the middle, and the top. Once the last layer is complete, it should look something like this.

11. Next, place the Monkey Bread into the oven for 35 minutes. I sometimes check on it about 5 minutes till just to make sure that it looks okay on top. If it looks like it is starting to burn, place tinfoil over the top of the pan so that it can continue to cook without adding any color to the bread. It should look like this on top when it comes out of the oven.

12. Once it is finished baking, take it out of the oven and allow it to cool for about 10 minutes. Then, place it on a plate or platter of some sort. It should look like this, and then you are ready to enjoy it.

It might look very messy, but I promise that it tastes amazing. I hope that you, your family, and your friends love this recipe. Once again, it might take a little bit longer to prepare than the past two recipes that I have talked about, but all in all, it is really worth the wait. Hopefully, you found this recipe easy to follow and you come back to my blog to find more recipes that you enjoy!