Our Daily Bread: Monkey Bread

This delicious recipe found its way into my family’s home when my sister met the man she would marry. It is just one of the many ways that our in-laws enrich our familial life! Simple to make, quick to bake, and a definite crowd pleaser! I hope this becomes a new addition to your holiday celebrations.

I did manage to make a mistake this most recent time I prepared the scrumptious treat. I over stuffed the bundt pan, and refrigereated the dough overnight before baking. Both led to tripling the baking time and the need to transfer it from the bundt plan to a baking sheet to finish cooking through.

This is what Monkey Bread should look like:


This is what our Easter Sunday bread turned out to be:


Not skipping a beat we relied on a sense of humor to redeem the visual disaster. We found a deeply symbolic meaning behind this artistic presentation: just as the curtain of the temple was torn in two, so was our Monkey Bread. Fortunately, the rift did not affect the taste.

Luckily we have until Pentecost to celebrate with many more intact Monkey Breads!

Monkey Bread

1. Open 3-4 cans refrigerator biscuits, cut into quarters, and roll in a mixture of cinnamon and granulated sugar (you can also add nutmeg.) Add to a greased bundt pan.

2. Melt 1 ½ sticks butter. Add 1 teaspoon cinnamon and 1 cup of brown sugar. Mix well. Pour over the biscuits in the bundt pan. Bake at 350° for 25-30 minutes. Cool at least 10 minutes before turning over on a plate.