Monkey Bread

Monkey Bread


monkey bread 1 

What in the world is Monkey Bread?

During one of our checking-in telephone conversations, my longtime good friend Florence mentioned that her kids were about to make monkey bread.  My first thought was–what in the world is monkey bread?

Florence and I worked together many years ago, and have managed to keep in touch over the years.  Her husband is in the military so she and the family have moved around quite a bit.  Fortunately we have maintained our friendship through her travels.  

She was shocked that I had not heard of monkey bread and told me how good it was.  Like, really Florence!  I jotted her recipe down and could not wait to make this monkey bread.  Well let me tell you, that monkey bread was, and has been a hit ever since! 

My husband and kids loved it the first time, and have requested it many times after.  Who would not love pieces of dough smothered in a buttery, sweet sauce.  The first time I showed up to the office with that monkey bread they were blown away!   So impressed with my baking skills!  Ha!  Surprise, surprise, this monkey bread could not be easier.  Easy, easy, easy, but you can act like it was a lot of work!

monkey bread 2 rev 4-22-16

Recipe from my longtime friend, Florence

Monkey Bread

Monkey Bread

  • Prep Time: 30m
  • Cook Time: 35m
  • Total Time: 1h 5m


For the dough

  • 3 12 oz cans of refrigerated biscuits
  • 2 teaspoons ground cinnamon
  • 1 cup granulated white sugar

For the butter/sugar mixture

  • 1 stick of butter
  • 1 cup brown sugar


  1. Preheat oven to 350. Grease one 9 or 10 inch tube pan. Mix the sugar and cinnamon in a plastic bag. Unroll the first can of the biscuits. Cut each biscuit into quarters. A few at a time, drop the biscuit pieces into the sugar/cinnamon mixture, shake to evenly distribute, and add to the greased tube pan. Continue until all biscuits are covered and placed in the pan.
  2. Meanwhile, in a saucepan over medium heat, melt the stick of butter with the brown sugar. Bring to a boil for 1 minute. Pour evenly over biscuits.
  3. Bake for 30 to 35 minutes. Dough should be golden and crusty.
  4. Remove from oven. Let bread cool in pan for 10 minutes and invert. ENJOY!

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