>Monkey Bread is similar to sticky buns, except in Monkey Bread, it is a bunch of little sticky buns baked together. Some people like to add raisins, or dried cranberries, others add walnuts and chocolate chips. I used raisins and walnuts the first time, but I can see endless possibilities for add-ins with this sweet brunchy treat.
2 cans refrigerated biscuits or 1 package Grands
½ cup packed brown sugar
6 Tablespoons (3/4 of a stick) butter
1/4 cup white sugar
1 tablespoon cinnamon
1/4 cup each raisins and walnuts (optional)
Preheat oven to 350 degrees Fahrenheit. Grease a 9-10 inch tube pan or Bundt pan.
Mix the white sugar and cinnamon together in a medium sized zipper bag. Shake well.
Take out the refrigerated biscuits, and cut them into quarters (eighths, if you’re using larger biscuits). Place six to eight pieces in the bag with the cinnamon sugar mix and shake to coat. Repeat until all pieces are coated.
Place the cinnamon-sugared dough pieces in the of the greased pan, layering over and over until all of the biscuit pieces are in the pan. If you are using raisins or walnuts, place them among the biscuit pieces as you are layering.
Melt the butter with the brown sugar in a small saucepan over medium heat. Boil for 1 minute, and then pour the melted mix over the layered biscuits.
Place in the oven and bake for 20 minutes. Once done, let the bread cool in pan for 5 minutes. Turn upside down onto a plate to serve.
To eat, simply pull apart and enjoy!
This brunch dish works well alongside Dutch Babies. We found out the leftovers (there were leftovers?!) tasted best microwaved for 30 seconds, then eaten with a fork. Sticky mess, perhaps. Worth it? Yes, absolutely!