My Mimi's Monkey Bread
Growing up, every time my siblings, cousins, and I went to our grandparents' house, my Mimi made monkey bread for breakfast. Every single time. It is forever one of my favorite traditions, and I have countless memories of us eagerly anticipating and waiting for the monkey bread to be ready to eat. We loved helping Mimi make it, and we would make ourselves sick eating until we couldn't possibly stomach another bite!
Every Christmas Eve my mom, Mariah, and I made Mimi's monkey bread, and we still beg my mom to make it every time we're with her. With Christmas only a few days away, I wanted to share this beloved recipe with you in case you'd like to try it with your loved ones. And, it's just as delicious in March or July or October - really, any time of the year. :)
The monkey bread is made with only 4 ingredients and it is SO easy!
Ingredients & Materials:
- 3 cans homestyle biscuits (or 2 cans if you get the large size) - NOT flaky
- 1 cup sugar
- 1 Tbsp cinnamon
- 1 stick unsalted butter
- 1 gallon size Ziploc bag
- bundt pan
1. Preheat the oven to 350 degrees.
2. Pour measured sugar and cinnamon into the Ziploc bag and shake to mix.
3. Cut biscuits into fourths and put them into the sugar & cinnamon mixture, about half a can at a time. Shake bag to completely coat the biscuits with the mixture.
4. After coating the bundt pan with non-stick spray, place the biscuits into the bundt pan.
5. Repeat steps 3 and 4 until all biscuit pieces have been covered in sugar and cinnamon and layered into the bundt pan.
*Keep the leftover sugar & cinnamon mixture! Set aside for now.
6. In a medium size microwave-safe cup, melt the stick of butter, but not to a complete liquid. It should not be super runny.
7. A little at a time, pour the remaining sugar & cinnamon mixture into the cup of butter, and stir until it becomes a glaze. (Be sure the cup is large enough for the mixture to be added.)
8. Try not to drink the glaze. It looks and smells so delicious, you will be tempted.
9. Pour the glaze over the biscuits in the bundt pan evenly, covering as much surface area as possible.
10. Bake uncovered for approximately 25-35 minutes, or to your desired crispness. (I prefer mine more crispy, so I bake for closer to 35 minutes. If you prefer more gooey, start with 25 minutes and add from there if needed.)
Allow to cool for 3-5 minutes.
11. Place your serving dish facedown on top of the bundt pan. With one hand on top and one hand underneath the bundt pan, carefully flip the pan over so that it sits upright on the serving dish.
12. Remove the bundt pan slowly.
Not only is the result beautiful, but it tastes absolutely incredible. This would be a fun recipe to make with kiddos because it's super easy!