Monkey Bread


I didn't know what monkey bread was until about a year ago. It sounded so good and I was planning on buying one of those kits you see at the store-the ones that have the pan as well as the packaged ingredients. Then I found this recipe from Ezra Pound Cake, which was clearly a better option than buying yet another pan!


Every year, Joel's aunts get together to make homemade pierogis that we eat on Christmas Eve. This year, I was asked to come help. I am so excited to learn! I thought it would be nice to bring something to snack on while we cooked, so I made monkey bread. It was super simple and everybody enjoyed it.

2 large cans Refrigerated Biscuits (I used the jumbo buttermilk ones, 16 ounces each)
1 cup (2 sticks) Unsalted Butter, melted
1 1/2 cups Sugar
2 tablespoons Cinnamon
1/2 cup Pecan Halves (I used walnut halves because I accidentally bought chopped pecans and I wanted bigger pieces)

Preheat the oven to 350 degrees and grease a bundt pan with non-stick spray. In a bowl, combine the cinnamon and sugar. Cut the biscuits into quarters. Dip them in the melted butter and roll them in the cinnamon sugar. Place the pieces in the bundt pan and toss the pecans/walnuts in with the biscuits at random. Pour any remaining butter and cinnamon sugar evenly over the top of the biscuts. Bake for 40 minutes or until the top springs back when touched. Cool and then invert onto a plate.