For a long time we used to buy our Monkey Bread from the grocery store freezer. It would come in a prepackaged, disposable Bundt pan that you would throw in the microwave. It was a ridiculous $5.00 for this microscopic bit of food. It tasted alright, but sometimes if it was over cooked would become slightly rubbery.
After one night of my daughter wanting Monkey Bread and it not being in stock and her pulling a “The world is over because I didn’t get my Monkey Bread” fit, I had decided I had enough and was just going to make it myself. I figured there is no way it can be that hard. So, I did my research found some recipes and began to make it homemade. Since I started making it homemade, we have been able to save some money, have it more frequently and have more of it. It tastes so much better and we do not have to eat rubbery pieces ever!
So check out the recipe below and save yourself the money and aggravation. Try it out for yourself and let me know what you think.
- 3 tubes of Pillsbury Buttermilk Biscuit dough
- 1 cup white sugar
- 1 cup butter (2 sticks)
- 2 tsp ground cinnamon
- 1/2 cup packed brown sugar
- Preheat your over to 350 degrees.
- Next, you will need to heavily grease the inside of your Bundt pan with butter.
- Open your tubes of biscuit dough and break each biscuit into even pieces. (I typically do 4 pieces out of each biscuit)
- Roll each piece into a ball and put aside.
- Take the 1 cup sugar and 2 tsps of cinnamon and combine them in a bowl.
- Take the rolled pieces of biscuit dough and drop them into the sugar/cinnamon mixture and then place them in the greased Bundt pan.
- Next, mix the 1/2 cup of the remaining sugar/cinnamon mixture with the 1/2 cup of brown sugar in a small to medium-sized saucepan.
- Bring the sugar/cinnamon mixture to a boil.
- Remove the saucepan from the heat once the mixture comes to a boil.
- Pour evenly over the biscuit balls that are in the Bundt pan.
- Place in the oven for 30 minutes, or until the top of the biscuit dough has risen and is starting to turn crispy, golden brown.
- Remove from the oven and let cool for a few minutes.
- Take a large plate or platter, cover the top of the Bundt pan and flip upside down so the Bundt pan is upside down on top of the plate. (My pictures do not look like this as I dropped and shattered my only platter that is big enough to do this method with. I ended up just scooping the monkey bread out onto a large plate).
- Remove the Bundt pan and ENJOY!
- If you do not have a large plate or platter, as was in my case, you can simply scoop out the monkey bread onto a plate and then pour the remaining glaze over the top of your pile.
- Cook times may vary depending on your oven and also the type of pan you use.
- You can cook this slightly longer as well to achieve a darker more set in glaze. We do this as my husband prefers it this way.