Brown Sugar Cinnamon Pull-Apart Monkey Bread
This decadent pull-apart loaf filled with cinnamon and brown sugar is not only fun to eat, it's sugary and delicious, too. While there is no consensus as to why the sweet treat is called Monkey Bread, some common explanations are that it resembles the monkey tree puzzle or that it looks like a bunch of monkeys piled on top of each other. Nancy Reagan, who was a fan of Monkey Bread, was quoted as saying, ''Because when you make it, you have to monkey around with it.”
Regardless, one thing that is agreeable is that it is a delectable treat, whether served for breakfast or dessert. This recipe calls for uncooked pre-made biscuits, which means your preparation time is only 10 minutes. The ingredients can be prepared the night before and then the bread can be popped into the oven the next morning and will be ready in about 40 minutes.
Total time: 1 hours, 10 minutes | Prep time: 10 minutes | Serves: 8-10
- Cooking spray
- 1 1/2 cup brown sugar, divided
- 2 tablespoons cinnamon
- 3 cans (10.2 ounces each) biscuits
- 1 cup crushed pecans
- 1 stick unsalted butter
- Coat a fluted tube pan with non-stick cooking spray.
- Use a gallon size zipper-seal bag to mix together 1 cup of brown sugar and the cinnamon. Seal and shake the bag for one to two minutes until the contents are well blended.
- Open the cans of biscuits and cut them in either half-moons or quarter pieces, depending on your preference. Place the dough pieces into the bag with the sugar mixture and shake until all of the pieces are coated.
- Put 1/3 of the pecans at the bottom of the tube pan, and then stack 1/3 of the biscuits on top of the pecans. Continue this pattern for three layers of pecans and dough.
- Cover with plastic wrap and place in the refrigerator.
- The next morning, remove the bread from the refrigerator and allow it to come to room temperature, about 30 minutes.
- Heat the oven to 350 degrees.
- Use a small saucepan over low heat to melt the butter and the remaining brown sugar. Pour the mixture over the dough in the tube pan.
- Cover with aluminum foil and bake for approximately 40 minutes. Remove the foil and bake for an additional 20 minutes. The bread is ready when it is golden brown. Allow the monkey bread to cool for 10 minutes before serving.
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Based on the west coast, Beth Rifkin specializes in business, food, cooking, family, lifestyle and health issues. Her work has appeared in numerous on and offline publications. Beth earned a Bachelor of Business Administration from Temple University.