Recipe: Monkey Bread

Photo by Elizabeth Gelineau

The perfect breakfast recipe that is ridiculously simple and completely addictive. Recipe featured in “5 Go-To Comfort Food Recipes,” courtesy of Hollie MacKellar.

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 ounces each) Pillsbury Grands Flaky Layers refrigerated buttermilk biscuits
1/2 cup chopped pecans
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

1. Preheat oven to 350 degrees. Grease a 12-cup fluted tube pan with shortening or cooking spray. In large-storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding pecans to the biscuit pieces.
3. In a small bowl, mix brown sugar and butter. Pour over biscuit pieces.
4. Bake for 30 – 35 minutes or until golden brown and no longer doughy in center. Let cool in the pan for 10 minutes. Invert onto serving plate and serve warm. Serves 10

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