If you’re looking for a quick, easy and sweet breakfast, this monkey bread Recipes are just as fun to make as they are to eat!
Light, fluffy pull-off balls of biscuit dough tossed with cinnamon sugar, topped with a buttery brown sugar sauce, and baked until golden brown!
A popular recipe that is quick and easy to make.
Sweet Pull Apart Treat
Monkey bread is a sweet, gooey pull-apart bread that’s perfect for a weekend snack or Christmas morning.
- This recipe is super ready fast.
- it just needs Fewer ingredients And it tastes great.
- Sweet and sticky, this monkey bread recipe is Great breakfast Serve with whipped cream or ice cream for dessert.
- Using a biscuit dough makes it easier to prepare, with no swelling or yeast.
- i especially love this young cook Kitchen helpers who want to learn basic baking skills.
Calories and Weights of Ingredients Used in Monkey Bread
biscuit – Pillsbury has a wide variety of biscuits, any brand will do. If you don’t have it on hand, homemade buttermilk biscuits are equally light and fluffy.
Cinnamon Sugar – Why buy cinnamon sugar when you can make it in minutes?
nuts – Swap out pecans for walnuts, macadamia nuts, or sliced almonds. Add nuts if you like. Fill the biscuits with homemade Nutella or small cubes of cream cheese.
fruits – Add chopped apples, pears, blueberries, or dried cranberries to make it a more festive dish.
How to make monkey bread
Just follow these simple steps:
- Put the cut biscuits in the cinnamon sugar (as per recipe below).
- Layer the sugared biscuits and nuts (optional) in the prepared skillet. Mix brown sugar and melted butter and pour over the biscuits.
- Bake until fluffy and Invert monkey bread onto serving plate.
- Store leftover monkey bread in an airtight container for up to 3 days.
- Monkey bread can be frozen in plastic wrap and aluminum foil, then wrapped tightly and frozen for up to 3 months.
more breakfast treats
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Monkey bread is so much fun to make and so delicious!
Add melted butter and brown sugar to a bowl (or small saucepan) and mix. set aside.
Preheat oven to 350°F. Grease the bundt pan or spray it with cooking spray.
Cut each biscuit into 4 pieces using kitchen shears or a pizza cutter. Combine the sugar and cinnamon and place the biscuits in the cinnamon-sugar mixture. Shake off excess sugar.
Layer sugared biscuits and pecans in a greased bundt pan. Topped with brown sugar.
Bake for 35 minutes or until golden brown. Invert onto a plate and serve warm with whipped cream.
Place the cinnamon sugar in a small bowl, toss the biscuits, add to a freezer bag or plastic bag, and toss the biscuit pieces.
Serve with whipped cream or with caramel sauce.
Monkey bread can be stored in an airtight container for 3 days. Freezing is also OK, it can be stored in the freezer for 3 months.
calorie: 378 | | carbohydrates: 44g | | protein: 1g | | obesity: twenty threeg | | saturated fat: 11g | | cholesterol: 45mg | | sodium: 223mg | | potassium: 84mg | | sugar: 39g | | Vitamin A: 530IU | | calcium: 40mg | | iron: 0.6mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
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