Recipe by carolinafan
Delicious late night snack.
Top Review by aviva
I remember making Monkey Bread in junior high school and I thought this would be a great recipe to make with my young children (2,4,& 6 yrs old). This was a great kid participation recipe. My oldest son said, "This is the best bread I've tasted in my whole life!" I held myself back from revealing to him that it was so good because of the tons of sugar and butter. :) I used three jumbo cans of buttermilk biscuits. This was a little too much for the bundt pan. They rose up higher than the pan and some of the sugary mixture dripped in my oven. I used real butter and left out the nuts. I started off putting everything in a big plastic bag, but the bag broke from the weight. I transferred the contents to a huge bowl and mixed the pieces together with my hands. I did not grease my non-stick bundt pan thinking I wouldn't have a problem getting it out. The bottom third of the bread did not come out on its own. It was a good thing the appearance of the finished product didn't matter. I would highly recommend this recipe.
- 3 (8 ounce) cans buttermilk biscuits
- 1 cup sugar
- 2 teaspoons cinnamon
- 1⁄2 cup margarine
- 1 cup brown sugar
- 1⁄2 cup chopped pecans
Directions See How It's Made
- Cut each biscuit in fourths with scissors.
- Shake biscuits in bag with sugar and cinnamon.
- Layer biscuits into greased tube pan.
- Sprinkle with nuts.
- Melt margarine and brown sugar and boil 1 minute.
- Pour over biscuits.
- Bake for 35 to 40 minutes at 350 degrees.
- Let stand 10 minutes before removing from pan.
- To serve, just pinch off pieces and eat with fingers.