There are a few recipes that I have really strong memories of. The ones that I made with my mom or grandmother, and had me and my siblings running to the kitchen begging to help with the next step. Those are the recipes that I really treasure now as a mom and that I love making them with my kids. Monkey Bread was always a special treat and my favorite breakfast as a young girl. We usually made Monkey Bread on long or extra special weekends. I always loved it with hot cheesy eggs and a side of yogurt or applesauce. It is such a great easy recipe that my kids love helping me make.
Monkey Bread requires only a few ingredients and just a little bit of time. The result is a cinnamon sugar gooey delicious rolls you can pull apart to eat. Really the only ingredient that isn’t a pantry staple is 4 cans of biscuits. No matter how many times I have opened those cans it scares me every time those things pop open! Each biscuit is cut into fourths and set aside while I mix together the cinnamon sugar mixture.
I mix the cinnamon and sugar together in a gallon size zip lock bag. My kids then take turns throwing all the biscuit pieces into the bag. We all take turns shaking the bag to get each biscuit totally covered in cinnamon sugar. Then the coated pieces are put into a greased bundt pan. We work in shifts so the biscuits don’t get stuck together, they all get equally coated, and so each of my kids can have a turn shaking the bag.
While my kids are coating all the biscuit pieces I start making the sauce that goes over the biscuits. It is a really simple syrup made with butter, sugar, and cinnamon. It all gets melted together until it just barely starts to come to a boil. Then I immediately take it off the heat and pour it over the rolls in the bundt pan.
The bundt pan with the rolls and sauce goes into the oven to bake for 30 minutes. The waiting is by far the hardest part and especially as the smell of cinnamon sugar and cooked bread fills the house. After the rolls come out of the oven they cool for about 5 minutes. Then I flip the pan over onto a large serving plate and take the bundt pan off.
I let the rolls cool just until they are warm and we gobble them up. Monkey Bread is the best to eat while it is warm. Just like when I ate it as a kid, we eat Monkey Bread with eggs, fruit, and a large glass of cold milk. I love the really gooey pieces and my husband likes the crunchier pieces.
It is so fun making Monkey Bread with my kids and watching them get so excited. They love it just as much as I did as a girl. Making Monkey Bread is a tradition that will carry on hopefully forever. Monkey Bread is such a yummy special breakfast and especially love making it on chilly fall mornings.
- 4 cans refrigerator biscuits
- ¾ Cup White Sugar
- 1 tsp Cinnamon
- 1 Cup Brown Sugar
- ¾ Cup Butter
- 1½ tsp Cinnamon
- Preheat oven to 350 degrees and grease a bundt pan.
- Cut each biscuit into quarters.
- Mix white sugar and 1 tsp cinnamon together in a gallon size bag.
- While working in batches place cut rolls into the bag and then zip bag tightly. Shake bag to evenly coat each biscuit.
- Place each cinnamon sugar coated biscuit evenly into the prepared bundt pan.
- Place brown sugar, butter, and 1½ tsp of cinnamon into a saucepan. Melt together and heat until it just starts to boil.
- Pour sauce mixture over the biscuits in the bundt pan.
- Place bundt pan in the oven and bake for 30 minutes.
- remove from oven and let cool for 5 minutes.
- Turn pan upside down on a large serving plate.
- Let cool until warm and enjoy!
Make this recipe as soon as possible with your kids! You will have fun as a family and get to enjoy a yummy treat. Maybe it will become a fun tradition for your family too!