I’ve always been attracted to recipes for monkey bread. Maybe it’s because my house is full of monkeys.
At least that’s how it feels at times.
Monkey bread consists of lots of little pieces of sugar coated bread that are layered and baked together with a sweet, gooey, buttery mixture. It’s heavenly served warm from the oven.
I recently had the opportunity to work with Pillsbury Grands through the Allrecipes Brand Ambassador Program and came across this recipe. I made a few simple changes and all my monkeys and I were quite happy with the result.
The grocery list – Granulated sugar, cinnamon, 2 canisters of Pillsbury Grands Buttermilk Biscuits, pecans, pure maple syrup, brown sugar, and butter.
Dig out your old Bundt pan from the back of the cupboard. I think I’ve had this pan for well over 20 years which is pretty evident from the shape it’s in. Spray the pan generously with non-stick cooking spray.
There are 8 biscuits per canister so you’ll have 16 all together. Remove the dough from the canister, separate the biscuits and place them on a cutting board.
Cut each biscuit into quarters.
Mix together the granulated sugar and cinnamon in a gallon sized plastic storage bag. Drop in 4 of the biscuit pieces and toss them around in the sugar mixture to coat them well.
Place the sugar coated biscuit pieces in the prepared Bundt pan and as you layer, sprinkle in some chopped pecans.
Repeat this process with the remaining biscuit pieces, sprinkling in the pecans as you go.
Melt the butter in a microwavable bowl and add the brown sugar and pure maple syrup.
Spoon this luscious mixture over the top of the monkey bread.
Pop it in a preheated 350 degree oven for about 25 to 30 minutes. Let it cool in the pan for 10 minutes after removing it from the oven.
Time to invert the monkey bread on to your serving dish. Place the serving dish over the top of the Bundt pan.
Wearing oven mitts (the pan will still be warm), carefully flip the pan over.
The pan should lift off easily. All that good stuff you poured over the bread works its way down to the bottom and gets all caramelized and gooey.
We loved the maple/pecan combination but you can put your own spin on this recipe with other flavors and add-ins. The possibilities are endless and totally delicious!
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 (16.3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
- 1/2 cup chopped pecans
- 1 cup firmly packed brown sugar
- 3/4 cup butter, melted
- 1 tablespoon pure maple syrup
- Preheat oven to 350 degrees. Generously coat a 12 cup Bundt pan with non-stick cooking spray.
- Combine the granulated sugar and cinnamon in a gallon sized plastic storage bag.
- Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
- In a small bowl, combine melted butter, brown sugar, and pure maple syrup. Spoon the mixture evenly over the biscuit pieces.
- Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.