A Week Of Breakfast Breads: Monkey Bread

DD loves Monkey Bread. I think she could eat the whole pan if I would let her. I like because it is easy to make and is quite yummy, too! It combines brown sugar, butter, and cinnamon to make a decadent breakfast bread. Any leftovers can be warmed up the next morning in the microwave for a few seconds and it will still be yummy.

Monkey Bread

• 2 - 5 count cans of Pillsbury Grand or Jr. Grand Biscuits. (I use the Flaky Original Layer Biscuits or the Flaky Layers Butter Tastin' Biscuits.) 
• 1 Tbsp of cinnamon
• 1 cup of white sugar
• 1 stick of butter, melted
• 1 cup of brown sugar

Preheat the oven to 350 degrees. Grease a 8" X 11" pan.

 

Place the tbsp of cinnamon and the cup of white sugar in a Ziploc bag. Shake bag to combine. 

 

Cut the biscuits into 4 pieces, then place them in the Ziploc bag. Shake the pieces in the bag until well coated. 

 

Place the pieces into a greased 8" X 11" pan. 

 

In a large glass measuring glass or a large bowl, melt the stick of butter. Add the cup of brown sugar to it and combine. 

 

Pour the butter/brown sugar mixture over the pieces of biscuits in the pan. Use a knife to separate some of the pieces so the mixture can go in between the pieces. 

 

Bake at 350 degrees for about 30 minutes. After 30 minutes, Check to see if any of the pieces in the middle of the dish are still gooey. If so continue to bake, checking at 5 minutes intervals until the pieces are no longer gooey. 

 

Let the monkey bread cool for about 10 minutes before serving. If served right out of the oven, it can burn your tongue. 

 

Spoon some onto your plate and enjoy! 

 

Living a simple life and thankful for every minute of it!