Oh, the infamous Monkey Bread !Who doesn’t want this for breakfast? It so simple to make, especially when you have little hands to help. The anticipation of the end result filters through the kitchen while it’s baking. The cinnamon’s aroma warms your heart and brings a subtle smile to your face. The littles scurry around the kitchen, peeking in the oven to see if it’s close to being done. “How much longer, Gigi?”
My preference is to use two packages of Flaky Layer Grands! biscuits. In the past, I’ve used 4 packages of the smaller buttermilk biscuits. Once in a while I can find those in flaky layer packages to use, but I’ve not found them available in the store. To be honest, I prefer the Grands!(large) biscuits now that I’ve made it both ways. To start, cut the biscuits into fourths. 
Place about 4 cut biscuits in a Ziploc bags along with the cinnamon sugar mixture. Shake to coat.
Spray a bundt pan with a non-stick spray and layer biscuit pieces.
Melt butter and brown sugar in small saucepan just long enough for you to whisk the two ingredients together until smooth. Another option would be to melt the butter first in a microwavable dish and then whisk in the brown sugar until fully incorporated within the butter. It will appear a little more grainy in texture, but either will coat it with caramel delight when baked.
Pour it evenly over the biscuits in the pan, Try to cover the edges and other crevices for the syrup to penetrate downward.
Bake for 30-35 minutes. After cooling for about 5 minutes, place foil over the top. Flip over, making sure foil edges are folded up to catch any syrup which may flow. You could use a large round cake plate to turn it out on, if you have one. Look at those flaky layers with their caramel glaze! Just wait. This is just a tease.
Oh my gosh! Doesn’t this look scrumptious? Trust me when I tell you that it is truly is as good as it looks! To serve, do not cut it like a cake! That actually happened during my husband’s first attempt at eating this. NOOOO!!!!! He was a bit startled at my reaction. I showed him how to use his fork to procure his desired pieces.
Just like a monkey, “pick off” the pieces you want to eat with a fork. Enjoy each buttery, sugary mouthful. To balance it all out and to eliminate the feeling of guilt when you eat this, serve it with a side of fresh fruit of your choice.
Prep time:
Cook time:
Total time:
Serves: 12 servings
- 2 cans of Pillsbury Flaky Layer Grands Biscuits
- 1 t. cinnamon
- ½ c. sugar
- ¾ c. butter
- 1 c. dark brown sugar
- Cut all biscuits into fourths.
- In a Ziploc bag, mix the cinnamon and granulated sugar together.
- Place 4 cut biscuits at a time in the bag at a time. Close and shake to coat each piece. Layer in a bundt pan prepared with non-stick spray.
- In a small saucepan, combine butter and brown sugar over low heat until melted and smooth.
- Pour evenly over cinnamon-coated biscuits in the bundt pan.
- Bake at 350 degrees for 35-40 minutes. Check dough by the center tube to make sure it's done and not still doughy/uncooked. Cook longer if needed.
- Cool on rack for about 5 minutes. Cover with a large round platter/dish or foil. Flip over. Before removing pan, fold up foil edges, if using, to catch any flowing syrup.
- Remove desired number of pieces from the mound of goodness and enjoy!
