Tag Archives: pull-apart bread

Monkey Bread

I remember the first time I’ve ever heard of it. My mom was telling me about what we we’re having for Christmas day, and said that she had found this easy recipe called monkey bread.

Monkey bread? I had never heard of it before. It sounded a little bit queer.

But you know those times when old sayings like “Don’t judge a book by its cover” applies so perfectly to a situation? This was one of those times.

Monkey bread is a sweet cinnamon pull-apart bread that is glazed over with butter and sugar. It’s unbelievably sinful, and yet I feel that I could eat the whole thing throughout one day. Each soft morsel you gingerly pull from the bread makes the mouth water, and the aroma whisks you away to some bakery full of freshly monkey bread. It’s addictive. I want it every day, yet have to be restrained to only special occasions. It’s the kind of food that you can’t help but nibble off of here and there, just because it’s too easy to just eat it with your hands, like a monkey. This will drive you bananas. Be warned. There will come a time when you think, “I should just finish this whole thing off right now, and I’ll be good the rest of the week, I swear!” What should you do then? Do what’s right, that’s all I’m gonna say.

First you cut the biscuits into fourths.

Then you shake up that bag! This is fun for little kids to do. You can get a little game of catch going.

Then put the dough in the pan and coat with syrup.


(I did not use walnuts in this monkey bread)

Monkey Bread

from pillsbury

Serves 12

  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted
  1. Heat oven to 350 F. Lightly grease a bundt pan with shortening or cooking spray. In a large ziploc, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits by cutting each biscuit into quarters. Shake in bag to coat with cinnamon sugar (Have fun with this!).
  3. Arrange dough in pan, layering the walnuts and raisins among the pieces.
  4. In a small bowl, mix the melted butter and brown sugar. Pour over the biscuits.
  5. Bake 28-32 minutes or until golden brown. Cool in pan 10 minutes. Before turning upside down onto a serving plate, try to scrape down the sides of the pan with a spatula to loosen the bread so everything comes out in one piece.
  6. Serve warm and pull apart to serve.



Filed under Bread, Desserts & Sweets