Monkey Bread

The origin of the “monkey bread” name is anyone’s guess. One reader wrote that the name came from the amount of “monkeying around” needed to prepare the balls of dough. Another theory comes from pulling apart the sections of cake and playing with your food in monkey-like fashion. 

Print Recipe
Monkey Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine American
Prep Time 16 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
bundt cake
Ingredients
Cuisine American
Prep Time 16 minutes
Cook Time 40 minutes
Passive Time 10 minutes
Servings
bundt cake
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350 degrees, F. Grease a 10-inch Bundt pan with 3 T. butter.
  2. Bake pecans in asingle layer in a shallow pan at 350 degrees for 10 minutes or until lightly toasted, stirring halfway through. Sprinkle pecans evenly in bottom of prepared Bundt pan.
  3. Combine granulated sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture, and layer in pan.
  4. Combine brown sugar and 1/2 cup melted butter; pour over dough
  5. Bake at 350 degrees, F. for 40 minutes. Cool bread 10 minutes in pan; invert onto a serving platter.
Recipe Notes

Make sure to butter the Bundt pan well to ensure that the bread doesn't stick to it when inverted. Soften the butter, and spread it generously over every groove of the pan. 

Share this Recipe

Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

Skip to toolbar