*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
After years of perfecting, with a little help from a friend, this is what makes a dessert that my guys say is "Like Crack!" 2 Cans of BUTTERMILK Grands biscuits, 1 3/4 cup sugar, 3 tbs cinnamon, 1 full cup of butter, 1/4 cup brown sugar. Mix one cup of sugar & the cinnamon - dip cut up biscuit sections in this and arrange in a heavily greased bundt pan. Pour remaining cin sugar mix on top. Melt the butter and add the last 3/4 cup sugar and 1/4 cup brown sugar - bring to a light boil. Pour over biscuit pieces. Bake at 350 for 45-50 minutes. **I always layer in a can of Apple Pie filling with the biscuits before baking, as well**
I'd never made/had monkey bread before, but as my first attempt, this recipe was extrememly easy to follow and make. I had fun cutting up the biscuits and rolling them in the cinnasugar and watching it take shape as it rose in the bundt. And the final results...delicious! Each piece of the bread is coated with cinnamon and sugar and gooey icing that you can just pull apart and eat for desert or for a breakfast treat. Everyone love, love, loved this. The only change I made to the recipe is a sprinkled the bottom of my bundt pan with pecans before I began layering.
I used buttermilk biscuits. Cut into small pieces put a bit of cream cheese inside and then roll into a ball. Also made a bit extra topping. Soooooo good!!!! We make this every year for Christmas morning.