The best Monkey Bread Ever. Period.

Two words. Monkey. Bread. Oh my word I think I have died and gone to heaven. This recipe is the best I've tasted and my kids request it daily. I have Pastor Ryan ( to thank for this little gem. Please, please make it when you get a chance. It is so easy to make and delicious. You will not be disappointed.

Pastor Ryan's Monkey Bread

3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar
2 tsp - 3 tsp Cinnamon (I always do 3 tsp)
2 cubes Butter
1/2 cup Brown Sugar

Preheat the oven to 350 degrees.

Open all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with the cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters ae in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon/sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two stick of butter with 1/2 cup brown sugar in a saucepan over medium-high heat. Cook mixture, stirring for a few minutes until the two become one. Immediately when the brown sugar butter has become one color, pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep brown on top. When it is finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate. We don't have the willpower. We eat them steaming hot! Printable recipe


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