Many moons ago, I was introduced to Monkey Bread, and I just couldn’t get enough.  Warm, pillowy soft dough covered with cinnamon caramel-like goo…  For a carbo-holic like me, it was pure heaven.  Yes, it’s so 1960’s, but it’s so darn good.

I think of monkey bread as a lazy version of cinnamon rolls or sticky buns, and many people serve it as a breakfast treat.  In our home, monkey bread is a dessert and shall remain so until the kids go off to college.  

The original recipe I had used bread dough, which is available ready-made in the freezer case at most grocers.  But that version required letting the dough rise to double its size before baking.  This recipe uses Trader Joe’s canned buttermilk biscuits instead, which you can bake immediately without waiting for it to rise.  Trader Joe’s buttermilk biscuits are larger than other brands, so note the size difference and if using other brands, you may need 3 cans instead of 2.  If you don’t have a Bundt pan, you can use a 9″x13″ pan, or halve the recipe and bake it in a 8″ or 9″ round pan, reducing cooking time to ~25 minutes.

 

Ingredients

  • 2 (16 oz) cans refrigerated Buttermilk Biscuits
  • 1/2 cup white sugar
  • 2 tsp cinnamon
  • 6 Tbsp butter
  • 1/2 cup brown sugar
  • 2 Tbsp maple syrup
  • 1/3 cup chopped nuts (optional)
  • 1/4 cup raisins (optional)

Instructions

  1. Preheat oven to 350° degrees.
  2. Mix white sugar and cinnamon in a large bowl. Cut biscuits into fourths and toss biscuit pieces in cinnamon sugar mixture until each piece is coated. Alternatively, you can shake biscuit pieces in a Ziploc bag to coat, but I find it’s just as easy to toss in a bowl.
  3. If using nuts and raisins, sprinkle several spoonfuls into the bottom of a Bundt pan. Arrange biscuit pieces into the pan, sprinkling in remaining nuts and raisins as you go along. Pour any remaining cinnamon sugar into pan.
  4. Melt butter and brown sugar in a small saucepan, stirring until dissolved. Remove from heat and stir in maple syrup. Pour this mixture evenly over biscuits.
  5. Bake for 35-40 minutes or until browned. Invert immediately onto a serving plate, letting the sticky syrup seep through (otherwise syrup will harden on bottom of pan). Serve warm if possible.