Food Allergy Friendly
Breads & Muffins, Breakfast, Recipe

Biscuit Monkey Bread

When You’re Home Together for Two Days Watching Hours of TV Broadcasts… You Make Monkey Bread!

We are members of the Church of Jesus Christ of Latter Day Saints. Twice a year we don’t have church in a meetinghouse, and instead we watch a worldwide broadcast along with members from across the globe.

Traditions

We have had a longstanding tradition since my oldest was just a toddler, that we make monkey bread on one of the days during this two day broadcast.

Kids in the Kitchen

All my kids have grown up making this, and their second favorite part is dipping the cut up biscuit pieces into the cinnamon sugar mixture. Their first favorite part is eating it up! Seriously, there is NEVER any left by the time we hit afternoon.

Just Right…

If done just right, the caramel will come out ooey and gooey and just drip and drizzle itself all over the bread. It’s glorious friends, glorious!

The Trick…

The trick I have found was not only in getting the measurements right, tweaking it year after year, but also in bringing it to a boil and then removing from heat. If you boil it too long it will start to go into candy mode and thicken up too much. So bring it just to a boil, and then STOP! Remove it from the heat, and pour over the bread/biscuit pieces before popping in the oven.

Refrigerated Biscuits

One of the things I love about this recipe is that it is semi-homemade. Don’t get me wrong, in my opinion, homemade from scratch is always best. BUT, when you’ve got 5 kids, you homeschool, etc. etc. etc. sometimes it’s just nice to have shortcuts! Plus, these refrigerated biscuits don’t detract from any yummy goodness at all, and you really wouldn’t even know it was semi-homemade instead of from scratch, they are that good in this recipe!

Biscuit Monkey Bread

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Food Allergy P.I.

Ingredients

  • 2 16.3 oz cans of Grands Original Biscuits other canned refrigerated biscuits can be subbed

Dip

  • 2 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 3 1/2 teaspoon brown sugar

Glaze

  • 1 cup salted butter
  • 1 cup brown sugar

Instructions

  1. Preheat oven to 350. Remove biscuits from container, and cut each biscuit into quarters. Mix the dip ingredients, and then dip each quartered biscuit until well coated. Place coated biscuit quarters in a bundt pan. In a medium saucepan melt the butter and sugar on low. Once melted, bring heat up to about medium high and once mixture is at a boil, turn heat off and remove pan from heat. Pour the melted mixture evenly over the biscuits. Bake for 35-40 minutes. 

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