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Monkey Bread


Yield: 12-16 servings
Time: 10-20 minutes preparation, 40-45minutes cooking
Difficulty Level: Easy


  • 2 cans of refrigerator biscuits (recommended brand - Pillsbury Grands Flaky)
  • 1/2 cup AND 1/3 cup brown sugar
  • 1/2 cup AND 1/3 cup Granulated sugar
  • 1 1/2 sticks of margarine
  • 2 tsp cinnamon
  • 3/4 C. chopped nuts
  • 6 Large Monkeys (just kidding)
  • raisins (optional)


Heat oven to 350 degrees.

In Saucepan on stove: Melt together 1/2 C Brown Sugar, 1/2 C granulated sugar and 1 1/2 sticks of margarine. DO NOT BOIL! Stir regularly until this sauce reaches a caramel consistency. Hereafter, this heated mixture will be referred to as "sugar goop."

In plastic baggie: Mix 1/3 C brown sugar, 1/3 C granulated sugar, and 2 tsp cinnamon.

Cut each biscuit into quarters and roll the quarters in the plastic baggie mix

Grease a non-stick bundt cake pan. (You can also use one or more square or rectangle pans. If you use a small but tall pan, there's the potential that the center won't cook through. Sprinkle all nuts in the pan. Put down one of the 2 cans worth of sugar-coated, quarterd biscuits. Drizzle with half of the sugar goop. Repeat (i.e. put down the rest of the quartered biscuits and then drizzle with the rest of the sugar goop.)

Bake at 350 degrees for 40 minutes. When complete, remove from the oven and allow to cool for 2 or 3 minutes. Then turn upside down onto serving platter. Do not allow monkey bread to cool in pan - it will stick!! (If you turn it over too soon, it could also fall apart!

Note: If you want to add raisins, be sure to soak them in warm water for a while or else they will be dried out and gnarly in the monkey bread, which is not a good thing.

Recipe Story: This recipe was given to us from Marie's co-worker, Joel Stahl. We had this at a brunch at Joel's place and begged for the recipe. It's extremely yummy!