Today I’m sharing one of my favorite things to make as a kid: monkey bread! Also known as pull-apart bread. To be fair, I still really like making and eating it as an adult, too. There’s lots of different recipes and variations out there on how to make monkey bread, but this is the way my mom taught me so of course I think this is the best way. But if you’re feeling really adventurous, you can toss in some raisins or walnuts or whatever into the mix. I don’t think it needs it, personally, but to each their own.
Monkey Bread
Ingredients
- 2 tubes refrigerated biscuits*. I like to use Pillsbury Grands Big & Buttery, or Homestyle Buttermilk
- 1 ½ to 2 sticks of butter, melted**
- 2 cups cinnamon & sugar**
*For non-US readers, this means bread rolls or dinner rolls, not cookies.
**These two don’t really have to be precise. It’s however much you end up needing to coat all of the biscuit pieces, which depends on how thoroughly/thickly you’re coating them.
Directions
- Heat oven to 350°F. Lightly grease a fluted cake pan with cooking spray.
- Separate biscuits; cut each into quarters or sixths.
- Coat each biscuit piece in butter, then in cinnamon and sugar. Add to fluted pan.
- Bake 30 minutes, or until golden brown and no longer doughy in center. Cool in pan 2-3 minutes.
- Turn upside down onto a plate; pull apart to serve. Serve warm, just don’t burn your fingers. 😉
Have you ever made monkey bread before? What was your favorite breakfast as a kid?
