Remember this post? Who Made The Breakfast Rules, Anyway? Well, keep that in mind while you’re reading!!
I know many people know and love Monkey Bread. I, however, did not know about this (or had forgotten) until I was looking for a special Christmas recipe a couple of years ago. This recipe is right up my alley…simple, sugary, and YUMMY! When we worked at the children’s home, this recipe was a HUGE hit. Even the time that it didn’t get cooked all the way through in time for breakfast….the boys actually picked it apart and ate the cooked part and left the doughy part. YUCK, but oh well! They preferred something that didn’t look fabulous to cereal, I guess!
Anyway, so I started making monkey bread and Captain Fussybuckets LOOOOOVED it. And it was a good go-to “I don’t feel like eating anything” food during my pregnancy with Baby D, as well.
I only used 2 cans of biscuits since my mom doesn’t care for Monkey Bread and I’m still trying to watch the carbs…sort of…..I used one loaf pan, but it would NOT have held more than 2 cans of biscuits. I don’t have the recommended pan, so I like to use loaf pans with 2 cans per pan.
Now, without further delay…the recipe!
|shaking the biscuits in cinnamon and sugar|
|stirring the butter and sugar mixture|
|the cinnamon/sugar coated biscuits, before the butter mix is poured on top!|
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 3 cans (10 oz can) refrigerated biscuits
- 3/4 cup sugar
- 3 TBSP ground cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 1. Mix together cinnamon and white sugar in a plastic bag.
- 2. Cut (or tear) the biscuits into four pieces each.
- 3. Toss biscuit pieces in cinnamon/sugar mixture (one can's worth at a time)
- 4. Place cinnamon/sugar biscuits into a greased loaf or tube pan.
- 5. Melt butter and 1/2 cup of brown sugar and pour over biscuits.
- 6. Bake in a preheated oven at 350 degrees for 30-35 mins or when all biscuits are cooked through.
- 7. Flip pan over on a plate (be careful! It's hot!), cool, and enjoy!