Monkey bread is one of the easiest and yummiest dishes I have made. Everyone has their version and this is mine. I usually make this around the holidays when people are coming over since it is very appetizing to look at and it makes a decent amount of servings. It is also great to make on a Saturday morning for breakfast. Then you do not have to worry about breakfast for Sunday since there are leftovers.
This is also a great dish to make when kid’s want to help. There is no right or wrong way to roll or place the biscuits. When I got out the ingredients this weekend to starting making this, my daughter instantly grabbed her stool to help!
1 – 4 pack Pillsbury© buttermilk biscuits
1 cup sugar
1 tbsp cinnamon
1 cup brown sugar
3/4 cup unsalted butter
1 tbsp water
1/2 cup chopped pecans
- Heat oven to 350°.
- Sprinkle pecans into bottom of pan.
- Mix sugar and cinnamon in a bowl.
- Cut biscuits into quarters and roll in cinnamon sugar. Place in pan.
- Melt brown sugar, butter and water into a sauce pan. Boil for 2 minutes then pour over biscuits.
- Place in oven and bake for 25 minutes.
- Let cool for 5-10 minutes then place plate UPSIDE-DOWN over the bread and flip over to get bread out (This is my favorite part). You will have some pecans left in the pan. Use a spoon to scoop out and place on top of bread (No, wait, this is my favorite part because you get to sample the remnants!).
My Hook: I use buttermilk biscuits, but you can experiment with other kinds to get a different taste to the bread. You can do the same with the nuts. I love pecans because they add a nice sweetness. They become candied with the sauce! If you want to knock down the sweet, try walnuts. Still good, but not as sweet. Some recipes I have seen do a 1:1 ratio with the brown sugar and butter. I think it gives it too much of a butter taste so I lowered the butter content.