Monkey Bread is a sweet, gooey cinnamon sugar dessert made with canned biscuit dough flavored with sugar, cinnamon, and butter. This recipe is very easy and quick to make. According to Wikipedia. this dessert dates back to the 1880s in Hungarian literature. Betty Crocker published their version of arany galuska, which they referred to as “Hungarian Coffee Cake” in a 1972 cookbook.
It’s also been called bubble bread and pull-apart bread.
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The Baking Pan for Monkey Bread
To get started, you’ll need the right kind of pan. Some use a bundt pan. Others use a tube pan that is usually used to create angel food cakes. If you decide to use a tube pan, make sure it doesn’t have a removable bottom. Otherwise, the melted sugar and butter will leak out.
Use regular granulated sugar. I recommend using salted butter. The salt in the butter balances out the sweetness. And use fresh cinnamon. When did you check the dates on your spices last? Spices lose potency over time. The result is a flavor dull to the taste buds or having to increase the quantity which can be difficult to determine.
In my recipe, I use non-flaky biscuit dough. Other recipes I’ve seen use flaky ones. Experiment and decide which you like the most.
There are some optional ingredients you can add if you wish. Some folks like to add raisins and/or chopped walnuts or pecans. Sprinkle them between the layers.
Monkey Bread is a sweet, gooey cinnamon sugar dessert made with canned biscuit dough flavored with sugar, cinnamon, and butter. This recipe is very easy and quick to make.
- 3 cans Buttermilk Biscuits (the Non-flaky Ones)
- 1 cup Sugar
- 2 teaspoons (to 3 Teaspoons) Cinnamon
- 2 sticks Butter
- 1/2 cup Brown Sugar
- Preheat the oven to 350 degrees.
- Open up all three cans of biscuits and cut each biscuit into quarters.
- Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1-gallon zip bag and shake to mix evenly.
- Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt or tube pan.
- Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
- Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.
Use only solid tube pans for this recipe. The hot melted liquid will leak from removable bottom pans.
Amount Per Serving: Calories: 281Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 210mgCarbohydrates: 31gFiber: 0gSugar: 24gProtein: 1g