The first time I had a bite of this Monkey Bread, my mom put a plate in my hands and said, “This is to-die-for.” That’s very high praise from my mom. I don’t think I’ve ever heard her say that a dish was to-die-for. I put the plate on the counter and several hours later, the munchies hit and I took a few nibbles. Good, but I wouldn’t have qualified them as to-die-for. I just chalked it up to different tastebuds, even though my mom and I tend to like a lot of the same things.
This past weekend, we headed down the shore to celebrate Memorial Day. I was armed with a few new recipes I wanted to try, and Nick was armed with plans for a grand seashell search. And my mom? She had plans to make this Monkey Bread again and one afternoon, her and Nick set to work in the kitchen. When they were done, she pulled the dish from the oven and set it down on the table. “I love this stuff,” she said. “Go on, try it again. I think it makes a difference if you eat it when it’s warm.”
And it does. The difference between eating just one piece and restraining yourself from inhaling the entire plate yourself. Honestly, warm biscuits, sugar, cinnamon and butter, how could you go wrong? Lesson learned? Eat them warm and they truly are to-die-for. Thank goodness half the platter came home with us as leftovers. I think.
Monkey Bread
Recipe courtesy of Pillsbury
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
{ 14 comments… read them below or add one }
Monkey bread is the BEST! I love it.
Claires last blog post..Dr. Claire
I don’t know if I ever could JUST eat one piece of monkey bread. Too tempting not to keep going back for just one more little piece…
Looks totally irresistable!
Patsy Kreitmans last blog post..Steak & Gorgonzola Quesadillas
Someone mentioned monkey bread to me recently and I made a mental note to try it soon. Thanks for the recipe. Now I have no excuses not to give it a shot.
Looks delish!
Sarah Carons last blog post..Eat This: Shrimp in White Wine and Garlic Sauce
I’ve always wanted to try monkey bread. I didn’t realize it was so easy to make! Next weekend for sure.
Cathys last blog post..More flank steak goodness
I would love to try it – sounds heavenly!
Man, I need to stop checking food blogs this early in the morning. I need some monkey bread right now!
Sara @ Our Best Bitess last blog post..Spa in the Kitchen: Facials
OMGoodness! Monkey Bread is something I’ve only heard of. I never thought of making it with PBGrands biscuits… those often have coupons available and are on sale at the grocery. I wonder what it might be like with some banana cut up inside?
I have not had this stuff in ages and thanks for reminding me of it.
I agree they have to be warm almost to the point of potentially 3rd degree burns to the tongue hot.
Nicely done!
Jeffs last blog post..Grilled salmon with dill caper vinaigrette and challenge 2 of BBA
This is great, thanks! I had never even heard of monkey bread until I was at Williams & Sonoma last year & saw a monkey bread tin for $80. I didn’t know what monkey bread was & why I should spend $80 on the tin, but your picture & description make it seem like it’s worth the investment! :-)
Tastes last blog post..Vitamin Boost for Meetings
Mama is always right!LOL!
That monkey bread looks good! I have been wanting to try a monkey bread.
Kevins last blog post..Scrambled Eggs with Ramps, Asparagus and Morel Mushrooms
OK…I read this a while ago and kept it in the back of my mind. Until last w eek…my brother and sister in law and their teenage kids came to my house and spent the night…..What in the world was I to make for breakfast for everyone??? Nine people……
I had 2 cans of PGB in my fridge and remembered this recipe…while everyone was sleeping in the morning I made this recipe. Everyone woke up from the smell. The presentation of this simple recipe was beautiful and everyone attacked it! “OMG,WHAT IS THIS” “THIS IS AWESOME” “HOW DID YOU MAKE THIS” “THIS IS SO GOOD” where some of the comments I heard, but my favorite was from my husband, “I have been with you for eleven years and you make this NOW??”
Your mom was right! Big, HUGE hit! Thanks!
After all these years…I’m still making this! You’d think I’d know it by heart by now :-)