After reading my post about a Bisquick mix version of Monkey Bread last month, my friend Ann (who is a teacher), sent me the following note:
“In the little cookbook I sent you awhile ago, is the easy Monkey Bread recipe we use with our 6th graders. We use the biscuits in the pop can containers. The kids cut the biscuits into quarters. According to info I found, Monkey Bread got its name because the pieces are pulled off individually like a monkey eats a banana. Don't know if it is really true or folk lore.”
Here is a Monkey Bread recipe using refrigerated biscuits. This easy-to-make Cinnamon Pull-Apart Bread (or Monkey Bread) has lots of delicious buttery brown sugar topping. Really, it’s perfect for a weekend breakfast with a cup of coffee.
Grands!® Cinnamon Pull-Apart Bread
Prep Time: 25 Minutes
Start to Finish: 1 Hour 20 Minutes
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 47 to 52 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.
12 servings