Monkey Bread has always been a special treat in our household. I remember when I was a child, my grandmother used to make it for us whenever we visited her. It was a family affair – my siblings and I would help her cut the biscuits, shake them in the cinnamon-sugar mix, and arrange them in the pan. The smell of the melting butter and brown sugar filling the house as it baked in the oven is a memory that I cherish to this day.
Fast forward to today, and it’s a recipe that I love to make with my own children. It’s not only delicious but also a great way to create beautiful memories with your loved ones. Here’s how you can make this delightful treat at home.
How to Prepare Monkey Bread
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Ingredients:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3 (12 ounce) packages refrigerated biscuit dough
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup butter
- 1 cup packed brown sugar
Directions:
- Start by assembling all the ingredients.
- Preheat your oven to 350 degrees F (175 degrees C) and grease a 9- or 10-inch tube or Bundt® pan.
- In a plastic bag, combine the granulated sugar and cinnamon. Cut the biscuits into quarters and shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.
- Arrange the coated pieces in the bottom of the prepared pan. Continue this process until all biscuits are coated and placed in the pan. If you are using walnuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the butter with the brown sugar over medium heat. Bring to a boil and then boil for 1 minute. Pour this mixture over the biscuits.
- Bake in the preheated oven for 35 minutes. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a plate. Do not cut! The bread just pulls apart.
What is Monkey Bread?
Monkey Bread is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon sugar.
Can I use nuts and dried fruits other than walnuts and raisins?
Yes, you can use any nuts or dried fruits of your choice. Pecans, almonds, and dried cranberries are also popular options.
Can I make this recipe without nuts and raisins?
Absolutely! The nuts and raisins are optional. If you prefer your Monkey Bread without them, just skip that step.
Can I prepare the Monkey Bread the night before?
Yes, you can prepare the Monkey Bread the night before. Just follow the recipe up to the point where you arrange the biscuit pieces in the pan. Cover it with cling film and refrigerate. The next morning, prepare the butter and brown sugar mixture, pour it over the biscuits, and bake as directed.
How do I store leftover Monkey Bread?
Leftover Monkey Bread can be stored in an airtight container at room temperature for up to two days. To reheat, place it in a preheated oven at 350°F for about 10 minutes or until warmed through.
Can I freeze Monkey Bread?
Yes, you can freeze Monkey Bread. Allow it to cool completely, then wrap it tightly in aluminum foil and place it in a resealable plastic bag. It can be stored in the freezer for up to one month. To reheat, thaw it overnight in the refrigerator and then bake it in a preheated oven at 350°F for about 10-15 minutes or until warmed through.
Monkey Bread
Ingredients
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 3 12 ounce packages refrigerated biscuit dough
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup margarine
- 1 cup packed brown sugar
Instructions
- Preheat oven to 350 degrees F.
- Grease one 9- or 10-inch tube or Bundt pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar-cinnamon mix.
- Arrange pieces in the bottom of the prepared pan.
- Continue until all biscuits are coated and placed in the pan. If using walnuts and raisins, arrange in and among the biscuit pieces as you go along.
- Melt margarine with the brown sugar in a small saucepan over medium heat. Boil for 1 minute.
- Pour over the biscuits.
- Bake in the preheated oven for 35 minutes.
- Let bread cool in the pan for 10 minutes, then turn out onto a plate.
- Do not cut! The bread just pulls apart.
