I went to a little get together this past weekend and didn’t want to show up empty handed, so I whipped up this quick monkey bread from my grandma’s cookbook. It’s easy and uses ingredients that you tend to already have on hand, so it’s a perfect recipe to pull out when you need something fast but still pretty looking. It was enjoyed by all!
Some notes:
- My grandma’s recipe calls for 3 (10 oz) cans of buttermilk biscuits – I usually get the big, 16 oz cans. You only need 2 of them, and instead of quartering them, cut them into sixths (half and then third them). Since this is 32 oz instead of 30 oz, it will bake around 36-37 minutes.
- You probably won’t need all the cinnamon and sugar mixture. I always end up with a little left over.
Variation: Orange Monkey Bread!
Substitute out the cinnamon for orange zest for a different flavor! Cut the pecans from the recipe. Use the zest from two oranges, and shake it in a ziplock baggie with the granulated sugar, to combine well. Then roll the biscuit pieces in it before placing in the pan. Use 1 c. butter, melted, with the brown sugar, and add 1 Tbsp vanilla. (Pour over dough and bake as you would the other!)
Quick Monkey Bread
Ingredients:
½ c. chopped pecans
½ c. granulated sugar
1 tsp. ground cinnamon
3 (10 oz) cans buttermilk biscuits
1 c. firmly packed brown sugar
½ c. butter, melted
Directions:
Sprinkle pecans in the bottom of a well-greased 10-inch Bundt pan; set aside. Combine granulated sugar and cinnamon. Cut biscuits into quarters, roll each piece in sugar mixture, and set in the pan. Combine brown sugar and butter; pour over dough. Bake at 350 for 30-40 minutes. Cool bread 10 minutes in the pan and then invert onto plate to remove. Serve warm!
I placed a few pieces of dough in a ramekin and baked it for 20 minutes, so my husband could have some monkey bread too! 🙂 
Cooling for 10 minutes 
Ta-da!
taste and SPARKLE 