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Monkey Bread (Friendship Bread)

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Submitted by jenniann

Monkey bread made with canned buttermilk biscuits tossed in cinnamon sugar and baked in a Bundt pan with a buttery cinnamon glaze. An easy pull-apart treat in about an hour.

YIELD

1 servings

PREP

10 min

COOK

50 min

READY

60 min

Monkey bread is one of those recipes that looks like it took hours but uses a shortcut that cuts the work down to about 10 minutes of active prep. Canned buttermilk biscuits quartered, tossed in cinnamon sugar, layered in a greased Bundt pan, and drenched with a hot butter-cinnamon glaze before baking. The result is a sticky, golden pull-apart bread that’s irresistible straight from the pan.

The two-layer technique here is smart. Half the coated biscuit pieces go in first, then a pour of the hot butter-sugar-cinnamon glaze, then the remaining pieces, then more glaze. This ensures every piece, top to bottom, gets soaked in that caramelized coating. Skip the layering and the bottom pieces end up swimming in glaze while the top stays dry.

The glaze needs to come to a low boil before pouring over the biscuits. Heating the butter and sugar together melts the sugar fully and creates a syrupy consistency that flows between the cracks and coats every surface. Pouring it cold means the sugar stays granular and won’t caramelize during baking.

Let it cool for only 5 to 10 minutes before flipping. Too long and the caramel hardens in the pan, cementing the bread in place.

Kitchen Tips

  • Grease the Bundt pan generously, especially the center tube. The caramelized sugar is incredibly sticky
  • Cut each biscuit into quarters with kitchen scissors for faster, cleaner cuts than a knife
  • Don’t pack the pieces too tightly. They need room to expand as they bake
  • This is best served warm, right after flipping. The caramel firms up as it cools

Variations

  • Add ½ cup chopped pecans between the layers for a praline-style monkey bread
  • Stir a tablespoon of vanilla extract into the glaze for extra warmth
  • Use brown sugar in place of white sugar in the glaze for a deeper, more toffee-like flavor

Ingredients

4 4
CANS CANS BUTTERMILK BISCUIT
ballard, cut in 1/4 *
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML CINNAMON
Glaze
1 237
CUP ML SUGAR
¾ 177
CUP ML BUTTER
2 30
TABLESPOONS ML CINNAMON

Directions

Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan.

Use about half of the pieces.

Mix glaze ingredients, bring to low boil.

Pour over pieces in pan.

Add the remaining sugared biscuits and cover with rest of glaze.

Bake at 350℉ (180℃) F for 45 to 50 minutes.

Cool for 5 to 10 minutes. Turn out on plate and enjoy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 2610 48% from fat
 % Daily Value *
Total Fat 139g 213%
Saturated Fat 88g 438%
Trans Fat 0g
Cholesterol 366mg 122%
Sodium 984mg 41%
Total Carbohydrate 120g 120%
Dietary Fiber 8g 30%
Sugars g
Protein 4g
Vitamin A 86% Vitamin C 7%
Calcium 22% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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