Although it is called Monkey Bread, there are no monkeys and no bread in this recipe. Nevertheless, it is a delicious, sweet and sticky gooey treat that is easy to make and something that everybody will enjoy.
Monkey bread, also known as monkey puzzle bread, monkey brains, African coffee cake, golden crown, sticky bread, pinch me cake and bubble loaf is almost unknown outside of the United States. It is made out of pieces of sweet yeast dough that are baked in a cake pan at high temperature after first being individually covered in melted butter, cinnamon, sugar and chopped pecans or walnuts. It is typically served warm so that the baked sections can easily be torn away with the fingers and eaten by hand.
This recipe on how to make Monkey Bread comes from Pillsbury’s Lauren Chattman and serves twelve.
- 2 cans (16.3 oz each) refrigerated buttermilk biscuit
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 1 cup packed brown sugar
- ¾ cup melted unsalted butter or margarine
12-cup fluted tube pan
Large food-storage plastic bag
- Heat oven to 350°F.
- Lightly grease 12-cup fluted tube pan with shortening or cooking spray
- In large food-storage plastic bag, mix sugar and cinnamon.
- Separate dough into 16 biscuits and cut each into quarters
- Shake in bag to coat
- Arrange in pan, adding walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter and pour over biscuit pieces.
- Bake for 28 to 32 minutes or until golden brown and no longer doughy in center
- Cool in pan 10 minutes
- Turn upside down onto serving plate pull apart and serve warm.