Monkey Bread was very popular during the 90’s. While it may have lost some of it’s popularity, my family still gets excited over this sweet breakfast treat.
CLASSIC MONKEY BREAD
3 cans refrigerated biscuits, cut into 1/4’s
1 2/3 cup sugar divided
2 teaspoons cinnamon divided
1/2 cup butter
Pre-heat oven to 350. In a bowl combine 2/3 cup sugar and 1 teaspoon of cinnamon. Add biscuit quarters, a few at a time. Coat each piece and place in a greased bundt pan.
In a small saucepan, over medium-low heat, melt butter with 1 cup of sugar and 1 teaspoon cinnamon. Once the sugar has dissolved pour over biscuits.
Bake for 30 minutes. Best served warm.
TIPS: To clarify, the recipe uses small, 8 count biscuits cans, not the jumbo size biscuits.
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OMG!!! My daughter and I love Monkey Bread. I make it almost the same way. But I never thought to cut the biscuits into quarters. I always just rolled each one into individual balls. I also add vanilla and pecans. I like the quarters method better. Next time I make it, I’m going to cut the dough into quarters before rolling them into balls. Thanks for the tip. Now I’m hungry. 🍴 Lol!! 😄