What in the world is monkey bread and when did this get popular?  During a recent trip to Vegas, we ended up having dinner at Tom Colicchio’s Craftsteak. While the dinner was subpar for a plethora of reasons, I was really looking forward to the dessert–namely the Monkey Bread.  Why?  For one, I had no idea what that was and two, everyone raved about it. Well, continuing on with the whole “dinner was a bust” theme,  of the 7 of us there, only one other person wanted dessert…and well, we were outnumbered.

With bitterness in my heart, I set out to make this dessert.  One particular crazy Saturday, I thought it would be fun to make dinner for 6 people.  The dessert?  Monkey bread from scratch.  Afterall, if it’s not from scratch then why bother?  Of course, I didn’t factor in how time consuming 5 other dishes from scratch would be and simply fell short of time.  I was going to have to take the easy way out and used prepared products.  I was disappointed, but you get over these little bumps in no time when you’ve only had 5 hours of sleep.

Pioneer woman/Pastor Ryan, you saved me.  Yes, I made a dessert from refrigerated biscuit dough.  Ouch, ouch, ouch…I hate having to say that, but it’s true.  In the end, it was still very, very good…and if you happen to have any kids in the house, there’s no excuse for not making this.   Monkey bread is nothing more than a glorified hot bed of cinnamon sugar donut holes.  The pull and eat factor alone is fun.

Monkey Bread

What you’lll need:

3 cans Buttermilk Biscuits (Non-flaky Ones)
1 cup sugar
3 teaspoons cinnamon
2 sticks Butter
½ cups Brown Sugar
handful of candied pecans (optional)


Preheat oven to 350 degrees.  Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.  Randomly insert the candied pecans into the prepared dish.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. Allow the dessert to rest in the bundt cake for another 10 minutes.  Then invert onto plate and let sit for a few minutes before removing pan.

Be very careful–mixture is very hot!

Slice or pull away at it.  Delicious!

Adapted from Pioneer Woman