Monkey Bread   Leave a comment

It’s a Christmas tradition in our family: you have monkey bread after opening the presents on Christmas morning.


  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
  • 1 cup chopped pecans, if desired
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with cooking spray. In large mixing bowl, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters and roll into balls. Toss in cinammon sugar mixture to coat. Layer pecans with dough in fluted tube pan.

In small pan, melt brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Sprinkle with powdered sugar if desired. Serve warm.


Posted December 27, 2014 by henrymowry in Recipes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.