Holy Spoons

The gift of hospitality sometimes comes with food.

Monkey Bread Revisited

Oh yeah. Monkey bread!

Oh yeah. Monkey bread!

This is your easier, faster, I-don’t-want-to-deal-with-no-stinkin-yeast-bread monkey bread. Still delish. (If you want that slow-mo version, it’s here!)


1 cup granulated sugar
2 teaspoons cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits (store brand works great)
1/3 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1 box butterscotch pudding mix

1/2 cup chopped walnuts or pecans
1/2 cup raisins

1/2 cup butterscotch chips
1/2 cup chocolate chips

  1. Preheat oven to 350°F. Lightly grease 12-cup fluted tube pan
  2. Mix white sugar and cinnamon in a medium sized bowl.
  3. Separate dough into 16 biscuits; cut each into quarters, roll into balls. Put onto a plate and set aside,
  4. Coat dough balls in melted butter and then cinnamon sugar. Arrange in pan, adding nuts and raisins (and chips) among the biscuit pieces if desired. (Or if you forget, throw them in on top. No one seems to care.)
  5. In small bowl, mix brown sugar, pudding mix and butter; pour over biscuit pieces. (If you have any leftover cinnamon-sugar mixture, mix it in as well.)
  6. Bake about 30 minutes or until golden brown and no longer doughy in center. Cool in pan 5-10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

I’ve baked this twice and every time I had JUST enough cinnamon sugar mix and LOTS of left over melted butter.

Work quickly! As the dough warms, it gets sticky and harder to handle.

About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

One comment on “Monkey Bread Revisited

  1. Kitchen Cici
    December 22, 2013

    Looks awesome! I love monkey bread so much!

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This entry was posted on December 22, 2013 by in breakfast, SLURP! and tagged .
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