My husband doesn’t cook much, but every Christmas morning he makes Monkey Bread. He’s tried a variety of recipes over the years, some using frozen bread dough and others, like this one, that use refrigerated biscuits. Years ago he made one with butterscotch pudding mix. That one was outrageously good- except for the year he mistakenly bought sugar-free pudding mix.
Monkey bread is a wonderful sweet treat to have around on a cold, wintry weekend like we’ve had this weekend in South Carolina. Out of nowhere, we had our first and maybe only snow storm of the winter late yesterday afternoon. Just hours earlier, it was sunny and fairly warm.
I love it when it snows in our neighborhood. We live in a golf-course community, and after a snow storm is one of the few times the golf course is closed and we can take a walk on it. It’s like seeing a part of the neighborhood we never get to see, but that is just yards from our house. The trees look so gorgeous all covered in white. It’s a hilly golf course and the neighborhood kids love to sled down the hills into the sand traps.
After an hour or two spent outside, during which the hands have gone numb and the nose has turned red, it’s so nice to come back in the warm house, sit by the fire, and sip some hot choclate and munch on some Monkey Bread. Whenever we have Monkey Bread in our house, it gets placed on the counter in the morning and stays there all day for anyone who wants to munch on it at their leisure. By late afternoon, there are usually just a few crumbs left on the plate and maybe a pecan piece or two that got a little too browned in the oven.
Note: You could easily switch out the pecans for walnuts if you prefer, or add in some raisins, chocolate chips, or even butterscotch chips.
This easy Monkey Bread is made from refrigerated biscuits. Perfectly gooey and sweet with the buttery crunch of pecans.
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 (16.3-ounce) cans Pillsbury Grands Homestyle refrigerated buttermilk biscuits
- 1/2 cup chopped pecans
- 1 cup finely packed brown sugar
- 3/4 cup butter melted
- Heat oven to 350 degrees. Lightly grease a Bundt pan with butter.
- In a large ziptop bag mix granulated sugar and cinnamon.
- Cut each biscuit into quarters. Place in bag and shake to coat. Place in pan, scattering pecan pieces around biscuits.
- Mix brown sugar and butter in a small bowl. Pour over biscuits.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in the middle. Cool 10 minutes. Invert onto a serving plate.