Monkey Bread – a delicious recipe with buttermilk biscuits, light brown sugar, butter, white sugar, cinnamon, nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0.
2
Spray Bundt or tube pan with Pam. Combine white sugar with cinnamon in a bowl with a lid.
3
Melt butter in a small saucepan.
4
Add light brown sugar.
5
Stir until dissolved (should have a syrup-like appearance).
6
Add nuts.
7
Keep mixture warm, but do not boil it away.
8
While butter is melting, cut biscuits in quarters (this works better if you put cans in freezer 10 to 15 minutes before cutting).
9
Put them in the bowl of white sugar and cinnamon.
10
Put lid on and shake.
11
Layer biscuit quarters and then a layer of the brown sugar and butter mixture. Continue to layer both.
12
(Important:
13
Last layer must be butter with mixture.)
14
Cook no more than 30 minutes.
2826
kcal
Calories
266
g
Fat
126
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cans buttermilk biscuits, 1 c. light brown sugar, 1 stick butter, 1 c. white sugar, and more.
Yes, Monkey Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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