Monkey Bread


When you don’t have kids, it’s kind of difficult to estimate what a “kid friendly” recipe is – is it something that’s easy for kids to make? Is it something that most kids would like to eat? So when I was brainstorming on what to make, I thought back to my first home ec class in 7th grade, where we made a version of this. So simple to make, and so delicious.

What makes this version special is using salted butter instead of margarine. It gives the finished dessert a salted caramel flavor that totally rocks. I’m submitting this recipe to be part of this week’s Kids Cooking Thursday event.

Monkey Bread

Monkey Bread
recipe adapted slightly from Recipezaar

4 (7.5 oz) packages refrigerated buttermilk biscuits
1/2 c. granulated sugar
1 tbsp. cinnamon
1 c. salted butter
1 c. brown sugar
2 tsp. water
1/2 c. walnuts

Preheat oven to 350. Place nuts onto bottom of greased Bundt pan. Quarter biscuits, roll in cinnamon and granulated sugar that has been mixed together. Place loosely in pan.

Melt butter, brown sugar and water, boil for 2 minutes (until it has a nice caramel consistency) and pour over biscuits. Bake for 25 minutes, and unmold 1-2 minutes after removing from oven.

To serve, do not cut with a knife – pull apart small pieces with fingers.

3 thoughts on “Monkey Bread

  1. meredith

    Have you ever had the sister recipe to this one: Gorilla Bread. You use the same general recipe, but add cream cheese. When you quarter the biscuits spread them out a bit and put a piece of cream cheese into the center, bringing the biscuit up around it like a dumpling. Then finish the recipe the same way. Very tasty! I personally like it better with some “traditional” monkey dumplings and some with the cream cheese.

  2. Happy Cook

    I founf put about your blog through T&T as we are paired together.
    I think I have been drooling on your blog for atleast 1 hr. There are so much recipes to choose from.
    Now about the monkey bread, i am sure my daughter will love this.

  3. Pingback: Ooey Walnut Monkey Bread | This is why you're huge

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