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Monkey Bread Recipe
What the Heck is Monkey Bread?
Monkey Bread, also sometimes referred to as Pull-Apart Bread, Sticky Bread, Pinch-Me Cake, Bubble Loaf, Hungarian Coffee Cake, and a variety of other names, is a delicious treat for breakfast, brunch, or just plain snacking! It is made from bits of dough (generally biscuit or roll dough) that are covered in cinnamon sugar, smothered in a sauce of melted butter and brown sugar, and baked to perfection in a tube-shaped pan.
The origins of Monkey Bread are somewhat of a mystery. No one quite knows where Monkey Bread came from, or how it got its name, but theories abound. Some say it is because the bread resembles a Monkey Puzzle Tree, though I personally don’t see the resemblance. Others say it resembles a bunch of monkeys huddled together, or even (disturbingly) that it resembles monkey brains (ew). But the story I find most compelling is that it got its name due to the way it is eaten: everyone gathers around the Monkey Bread and begins picking it apart, piece by piece, eating the sweet, gooey bits. Think monkeys grooming each other. You get the picture!
Monkey Bread Recipe
- 4 cans (about 7.5 oz each) refrigerated biscuit dough
- 1 cup white sugar
- 2 tsp cinnamon
- 1/2 cup pecans, chopped (optional)
- 2 sticks butter
- 1/2 cup brown sugar
- Preheat the oven to 350 degrees F.
- In a large Ziploc bag mix together the white sugar and cinnamon. Set aside.
- Open the biscuit dough cans and cut each biscuit into 4 pieces.
- Add all of the biscuit pieces into the bag of cinnamon sugar. Close the bag and shake to coat the biscuit pieces thoroughly.
- Butter a tube-shaped pan, such as a Bundt or angel food cake pan and layer in the biscuit pieces with the pecans, if using. If you are not using pecans, just pour out the biscuit pieces evenly into the pan.
- Meanwhile, melt the butter in a small saucepan over low heat.
- Once the butter is melted, stir in the brown sugar. Continue stirring until the mixture begins to bubble and the sugar is thoroughly melted into the butter.
- Allow the butter/brown sugar mixture to cool slightly, then pour the mixture evenly over the biscuit pieces in the Bundt pan.
- Bake for 45 minutes, or until the top of the biscuits are a dark golden brown.
- Allow to cool for 10 minutes, then invert on a platter and serve.