Saturday, January 1, 2011

Monkey Bread

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Another great breakfast that is so fun and easy; Great for New Year's Morning! Monkey Bread is one of my husband's favorites. I mean, how it could it not be? Sugar and cinnamon caramelized in the oven is a great way to start the day, especially a day off of work!

2 large cans (16.3 ounces) refrigerated biscuits
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups sugar
2 tablespoons cinnamon
1/2 cup pecan halves (I omitted the pecans)

1. Preheat the oven to 350. Grease a bundt pan or tube pan with non-stick spray.

2. In a small bowl, combine the sugar and cinnamon. Set aside.

3. Cut the biscuits into quarters. Dip each piece in butter, roll it in cinnamon sugar, and place it in the pan. Sprinkle pecans onto the biscuit pieces at random. Pour any remaining butter evenly over the biscuit pieces in the pan.

4. Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate, and serve immediately. I also made a cream cheese icing to have on the side for dipping!

Recipe taken from: Ezra Pound Cake


  1. This is one of my all time favorites! Happy New Year! :)

  2. Monkey bread always brings a big smile to the faces of my children. It's a great breakfast treat!

  3. Yep, this sounds AMAZING. I think I'm going to make it for Father's Day breakfast. I love, love, LOVE Monkey Bread but have never made it myself.