Monkey Bread

monkeybread

The first time I had Monkey Bread was at the restaurant Jones in Philadelphia. It was a revelation! It tasted like donut holes and the inside part of a cinnamon roll. And then I promptly forgot about it – until JenS and I were browsing through Home Goods a few months ago and I found a boxed mix of Monkey Bread. When we were making it, she told me that she used to make it for her kids all the time but she used canned biscuits instead of using a mix or making them from scratch. It’s probably no surprise that I had to try that out for myself. I made this Monkey Bread for a charity event that I worked last weekend. It was a huge hit!

If you’ve never made it before, I highly encourage you to try it out. You won’t be disappointed!

Monkey Bread!
1/2 cup sugar
1 teaspoon cinnamon
2 cans Grands biscuits
1/2 cup chopped walnuts, if desired
1 cup firmly packed brown sugar
1 stick melted butter

Heat oven to 350°F. Lightly grease bundt pan with shortening or cooking spray. In shallow bowl, mix sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Roll in cinnamon sugar to coat. Arrange in pan, adding walnuts among the biscuit pieces.

In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Try to share.

Optional Mix-ins: Chocolate chips, toffee bits, other nuts like almond slivers, or pecans, cranberries or raisins – use your imagination!

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