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Pillsbury has celebrated the inventive home cook with their Bake-Off for over 40 years. Plastered on the back of a biscuit can for years now, this recipe makes it possible to transform breakfast bread into a pull-apart treat that everyone will love.
Click here for more great back-of-the-box recipes.
- 1/2 Cup granulated sugar
- 1 Teaspoon cinnamon
- 2 cans (16.3 ounce each), buttermilk biscuits such as Pillsbury Grands! Homestyle, refrigerated
- 1/2 Cup chopped walnuts, if desired
- 1/2 Cup raisins, if desired
- 1 Cup firmly packed brown sugar
- 3/4 Cups butter or margarine, melted
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- 3 (10 ounce) cans refrigerated biscuit dough, separated and cut into quarters
- ¾ cup brown sugar
- ½ cup margarine
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
Mix white sugar and cinnamon together in a gallon-size resealable bag add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes pour over each biscuit muffin.
Bake in the preheated oven until dough is cooked through, about 20 minutes.
Easy monkey bread recipe – only five ingredients!
there is something about saturday mornings that make them so inherently different than the weekday hustle and bustle. maybe it’s because there’s no set schedule, maybe it’s because we don’t have to go in to work, or maybe it’s because my kids – after being so busy and active during the week – take the opportunity to sleep in instead of waking up at 5am. regardless of what it is that makes them feel different, there is definitely a much more relaxed mood at our house. so i love to leisurely make a special saturday morning breakfast to kick-start our weekend. usually it’s pancakes, cinnamon rolls, or sausage and red pepper scrambled eggs, but this past weekend, it was monkey bread.
i have a super easy overnight monkey bread recipe that is super popular here on the blog. and when i’m on top of things and think ahead the overnight version is a great one to make. but sometimes just the thought of a saturday morning makes me lazy and i don’t take the 5 minutes it takes to put it together the night before. fortunately for people like me, there’s this super easy version that takes maybe 5 -10 minutes to put together, 1/2 hour or so to bake in the oven, and then no time at all for it to be devoured. and you make it all from start to finish in the morning. all you need are these 5 simple ingredients:
refrigerated biscuits, white sugar, brown sugar, butter, and cinnamon.
if that doesn’t make your house smell heavenly on a saturday (or any day) morning, i don’t know what will!
and to put it together, all you need to do it cut the biscuits into quarters (slice one way, then the other!), and then roll them around in cinnamon-sugar until they are totally covered (my kids LOVE to help with this part!)…
…and then put them in a greased bundt pan. (aff link – but i totally love this one…i’ve been using it for years, and i’ve even forgotten to spray the pan on occasion and it totally didn’t matter!)
it’s smelling great already! now to make it all ooey and gooey and totally mouth-watering, just melt the butter and brown sugar together and drizzle it over the top, like so:
oh my goodness, i can’t even handle it.
all that syrup is going to get into the nooks and crannies and bake into the dough to make this one delicious breakfast treat!
i had to hurry and take this picture before it got devoured by some bed-headed, sleepy-eyed kids of mine. the little pieces of the biscuits covered in the butter and brown sugar mixture and the cinnamon-sugar are the perfect size for little hands to pull off and enjoy. and if for some crazy reason it doesn’t totally get gobbled up, it’s great to have out on the counter for a little sweet bite here and there throughout the morning.
thanks heavens for cinnamon and brown sugar – they make saturday morning something to really look forward to!
get the easy peasy 5-ingredient recipe below so you can try it out this weekend!
- 24 ounces frozen dinner roll dough
- 1 cup packed brown sugar
- 1 (3.4 ounce) package instant butterscotch pudding mix
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts
- ½ cup melted butter
The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.
Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.
Kelly Senyei - Easy Pecan Monkey Bread
1. Preheat the oven to 350°F. Grease a 12-cup fluted bundt pan with cooking spray.
2. In a large bowl, stir together the sugar and cinnamon.
3. Separate the biscuits then cut each into four pieces. Add the biscuit pieces to the cinnamon-sugar mixture, tossing them together so that all of the biscuits are coated.
4. In a separate bowl, whisk together the brown sugar, vanilla extract and melted butter. Stir in the pecans.
5. Add half of the butter mixture to the bottom of the bundt pan then add the biscuit pieces on top. Pour the remaining half of the butter mixture atop the biscuits then bake the monkey bread for 28 to 32 minutes or until it is cooked through.
6. Remove the pan from the oven and allow the monkey bread to cool for 10 minutes in the pan before inverting it onto a serving platter.
Easy Monkey Bread
- Course: Breads & Rolls
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
This is a variation of the biscuit monkey bread. Chrissy’s siblings always enjoyed it better made with frozen bread and I prefer the Bridgford brand.
- 2 loaves Bridgford Frozen Bread (thawed)
- 1 ½ sticks butter or margarine
- 2 tbsp cinnamon
- 1 cup white sugar
- 1 1/2 cup brown sugar
- 1 cup pecans chopped
Preheat oven to 375 degrees. Lightly spray a bundt pan with Pam. Melt 1/2 stick butter in a separate dish. In a separate bowl, combine the granulated sugar and cinnamon.
Cut each Bridgford or frozen loaf in 12 equal pieces. Take each bread piece and dip in the melted butter. Proceed to dip in sugar mixture and cover completely. If there is not enough sugar coating, pass again in butter and sugar.
Place one at a time in bundt pan. Once a layer in the pan is completed, I sprinkle additional sugar and add a light layer of pecans.
Continue doing this until all bread, butter and sugar has been used. Do not pack the pieces. If you should run out of any of the ingredients, just mix extra on the side and continue any leftover, combine with butter and pour over bread.
Put aside in a warm, draft-free area to rise. Once the bread has risen to twice its size prepare the following. In a saucepan heat the remaining 1 stick of butter and brown sugar until it bubbles. Add the vanilla and stir. Pour the sauce over the risen bread.
Cook at 350 degrees for 30 to 40 minutes. After it is cooked, turn the pan over onto a plate. Makes a really pretty presentation. Let it cool and enjoy.
Easy Monkey Bread Recipe
One morning everyone wanted cinnamon rolls but we didn’t have any and I didn’t feel like making them from scratch. However, I had canned biscuits and came up with this Easy Monkey Bread Recipe.
It is so tasty and delicious and the kids actually said this was their new favorite thing to eat for breakfast or brunch. It is incredibly cheap to make and so simple that we make this frequently.
Your family will love this easy idea for breakfast!
Easy Monkey Bread
To make cinnamon sugar: Mix cinnamon and sugar. Set aside for later use.
To bloom yeast: Mix yeast, water and honey for 10 minutes until foamy.
To make bread: Set oven to 350°.
Knead all ingredients in mixer with a dough hook until the dough comes together and pulls away from the sides of the bowl, about 8 minutes.
Remove dough and knead on a floured counter until smooth and elastic, about 10 minutes (adding some all-purpose flour if needed). Let the dough rise in warm spot until doubled in size, punch down and rise again for another 30 minutes.
Cut out 1-ounce pieces and roll into ball shape, Brush pan with melted butter and lightly coat pan with cinnamon sugar, place dough balls in Bundt pan. Begin to stack dough balls on top of each other until the bottom of the pan is covered, brush each layer with melted butter and sprinkle with cinnamon-sugar, repeat layers (2-3 layers high).
Fill the Bundt pan about half way with dough, place in the pre-heated oven for 25-30 minutes at 350°, rotating every 10 minutes. Monkey Bread will double in size once baked. Remove and let cool for 10 minutes, turn Bundt pan over onto a plate, spoon caramel sauce over and serve.
Erin Napier Shares Her Easy Recipe for Monkey Bread
When HGTV Home Town&aposs Erin Napier calls on us to whip up a batch of the sweet-and-sticky dessert, we step up to the skillet and listen. Who&aposs ready to follow along with her simple recipe?
"It’s monkey bread season," she writes alongside a playful emoji. "1 can of flaky canned biscuits quartered, coated in cinnamon sugar, 3 [tablespoons] of butter melted in cast iron, stir in 1/4 cup of cinnamon sugar and let it begin to melt, throw in the sugared biscuits, bake at 350° for 15, flip out onto a plate to let the butter glaze coat it all." (In the comments section Napier also added that she uses a 10-inch skillet with eight biscuits.) Based on the two photos she shared with us of the golden pastry, we&aposre definitely revising tonight&aposs desserts plans accordingly and saving extra room in our bellies.
With followers chiming in with comments ranging from "You&aposre bringing me these right??" and "Ok this method Is SO much better than the bundt pan version I was raised with!!" to "I remember learning to make these in Girl Scouts!" and "I used to make these for my grandkids. They are good with chopped pecans also!" it&aposs clear the post resonated.
We think a heaping portion of monkey bread pairs really well with tuning into the next episode of Home Town. Leave it to Erin Napier to remind us that sometimes salvation during the coronavirus pandemic is best found through leaning into our sadness and feeling our grief, and sometimes it&aposs through a sticky pastry. Or both.
WATCH: Erin Napier Captures Every Southerner&aposs Feelings: "I Wish I Could Spend One Normal Day Hugging My Friends"
What recipes have you been making recently to provide you with a taste of comfort right now? We&aposd love to hear your favorites.