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Pastor Ryan’s Monkey Bread

4.63 Mitt(s) 11 Rating(s)11 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 511 votes, average: 4.63 out of 5

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Level: Easy

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Description

Ryan graces us (no pun intended; I crack myself up) with this sticky, delectable, and surprisingly simple recipe for … Monkey Bread.

Ingredients

  • 3 cans Buttermilk Biscuits (the Non-flaky Ones)
  • 1 cup Sugar
  • 2 teaspoons (to 3 Teaspoons) Cinnamon
  • 2 sticks Butter
  • ½ cups Brown Sugar

Preparation

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

15 Comments

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Avatar of littletoki

littletoki on 10.30.2011

made it for a potluck brunch this morning and everyone oo’ed and ahh’ed. that didn’t last too long thought because soon everyone’s mouth was full of sticky, delicious monkey bread! i cut back on the butter a bit just to see if i could and it turned out just fine though the top was a bit crunchier than the sticky gooey bottom. i used three of the small, skinny biscuit dough cans that were sold in a four pack (not the grands!) and it filled my bundt pan perfectly with no overflow during baking. so easy!

Avatar of adeline

adeline on 6.29.2011

This is the first time I’ve made this and I went by the recipe using 3 cans of biscuits…..Well it is stil in the oven at 50 mins, doesn’t look like it is going to cook through. By looking at the picture, the butter did not come close to covering the dough, so I’m thinking that the biscuits were just toooo big.
I’ll make this again and only use 2 cans of biscuits….see how that goes. I’ve been reading ALOT of recipes for Monkey Bread ( using biscuits )and so far they are all the same, but fun to experiment with.

Avatar of tr3roiger

tr3roiger on 2.11.2011

My kids love this (and me too)! It was super easy to put together and bake–my 9 year old son did most of it by himself! It tastes fantastic!

Avatar of adeline

adeline on 12.19.2010

Hi,
When you look at the picture of ingredients he has on the table ………these look to be just the regular ( small )
size biscuit cans, you can even use the generic cans of biscuits. I agree that this is NOT a big tall bundt bread, so if you are filling the pan up more ……that’s the baking problem. This would be very cute in mini bundt pans….
( aka……angle food cake mini pans )
Hope this helps alittle……..

Avatar of daelith

daelith on 12.9.2010

For those having trouble getting it to cook all the way, try only filling the bundt pan half way. Looking at the picture above, that doesn’t look to be tall enough to fill a bundt pan.

11 Reviews

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Avatar of JoyfulCook

JoyfulCook on 3.14.2012

This is my first attempt to make monkey bread and even eating it! My 3 1/2 year old niece enjoyed helping shake the dough. She loved it! I would definitely say though that 3 cans was too much for my pan. I also didn’t mesh the butter and the brown sugar on the stove top, just in the oven, so it wasn’t all melted together as described. Next time I think I will do that. (and use less biscuits- maybe 2 cans) But other than that, yummy, yummy, yummy!

Avatar of Aparna B. (Not A Leaf)

Aparna B. (Not A Leaf) on 11.27.2010

It’s a good recipe and when it works, it tastes great. However, I’ve made it twice and faced the same problem each time: the pieces in the middle and near the bottom of the pan never cook and are still REALLY doughy. I’ve followed the recipe each time and adjusted oven temperatures and bake time and it hasn’t been successful. It finally took taking it out of the pan and letting it cook on a baking sheet for a good 15 minutes for it to actually cook all the way through.

Avatar of Megan

Megan on 9.15.2010

Oh WOW WOW WOW!!! I made this for my mom, gradma and her friend and they ate the whole thing Crazy Good.

This should come with a warning– make sure you have at least eight people or you will eat more than you should.

Made it for a pot luck down at the cottage too and it was a hit with everyone.

Thanks Pastor Ryan!

Avatar of llawton11

llawton11 on 9.12.2010

Wow. This made me look like a cooking goddess in the eyes of my boyfriend. The only problem: I used 3 cans of Pillsbury buttermilk biscuits and, after 30 minutes in the oven, the pieces ended up rising an inch higher than the bundt pan and the sauce was dripping down the side of the pan into the oven. I think I’ll use 2 or 2.5 cans next time. Maybe Pastor Ryan was using the smaller cans of biscuits?? Regardless, I will be making this again! Tastes just like Cinnabon!

Avatar of Elizabeth's Dutch Oven

Elizabeth's Dutch Oven on 8.31.2010

So good and so easy!!!

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