Monkey Bread

10 Apr

Monkey Bread  There are many adaptations of this sweet, sweet recipe. Mine is very simple and comes from my sister-in-law, Tami Couture in St. Cloud Florida. She made these soon after I married into the family almost 31 years ago! I love to have this with coffee in the morning. Morning, Noon or Night……Monkey Bread is a Delight!!!

You make monkey bread in two very simple steps. There are two components of the recipe. The biscuit part and syrup part. Again, very easy to make.


4 cans refrigerated Biscuits (10 in each can)

3/4 C. Sugar

1 Teaspoon Vanilla extract


1 C. Brown Sugar

3/4 C. Butter

1/2 Teaspoon Cinnamon

Preheat oven to 350 degrees. Cut biscuits into quarters and shake in a ziplock bag with cinnamon and sugar. Place biscuits into a greased Bundt pan. You may also add 1/2 cup of Pecans into bottom of Bundt pan before adding biscuits. Combine syrup ingredients in a medium saucepan, bring to a boil. Pour on top of biscuits. Bake for 40 – 50 minutes.

Tip: Place a drip pan or aluminum foil under Bundt pan as syrup may boil over.

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