Bread · Breakfast · Favorite Recipes

Monkey Bread: Part 2

We have made and posted about Monkey Bread before, but instead of editing an old recipe (with pictures that aren’t the best), I decided that I would just start a new one and link back the original.

Monkey Bread seems to be a little tricky for us. Every recipe that I found says that it should only take about 25-30 minutes to bake. In my experience — three times — it takes way longer than that. The first two times were in an older oven in a rental so we had no control over it. This time, our oven is 5 months old so I doubt it has anything to do with the oven. I did have a follower on Instagram think that it could be elevation… but I honestly don’t know for sure.

So with that being said, I would make sure to try this recipe out before you actually make it for company so that you can be prepared and have it fresh out of the oven for company or family. Start with the 25-30 minutes and go from there. If you have any ideas as to what I could be doing wrong, I would love to here them!

1/2 cup Sugar
1 tsp Cinnamon
2 cans Biscuits (16.3oz ea)
1 cup firmly packed Brown Sugar
3/4 cup Butter, melted
1/2 cup nuts and/or raisins each (optional)

Preheat oven to 350*.
Lightly grease 12 cup fluted pan or bundt pan with cooking spray.
In a gallon size bag, mix together sugar and cinnamon.
Separate the biscuit dough into 16 biscuits and cut into quarters.
Shake quarters in bag of cinnamon and sugar until coated.
Arrange in fluted pan adding nuts and raisins as you go.
In a small bowl, mix together the brown sugar and melted butter.
Pour over the biscuit pieces.
Back for 30-55 minutes until golden brown and no longer doughy.
Cool in pan for 10 minutes and then turn upside onto a serving plate.
Pull apart to serve.



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