This post sharing an Easy Monkey Bread recipe originally appeared on Arkansas Women Bloggers. I wrote the content as a contributor to their site at the time.

Biscuit’s what we’ve been talking about all month.  Grands have perfected them and we can get them in a can or frozen by the bag.  Our Sister has yet to let us in on her secret, but who cares when you can eat them by the panful (or as a cinnamon roll or wrapped around a sausage link)!  Homemade is soft and fluffy with that perfect golden edge. And, I’ve already told you guys that I’m the luckiest gal because Mr. McKinney has them down pat, or at least by the recipe he keeps on the notepad in his phone!

The 5th of this month was our first Anniv and we celebrated by a quick weekend away in Natchez, MS.  One of the perks of being in South AR is that it was only a 5-hour drive.  We felt like we got away without having to go too far…and you know we made it into an adventure!

When I was doing my excursion research, I found that they had a biscuit tour.  Yep, you read that right.  My husband was taking me away for a weekend straight off the set of Steel Magnolias with southern homes, southern cooking, coffee shops, flower gardens, and potentially a trip to the casino.  I had to find something to get him through the weekend.  We bought our tickets at the visitor center and with our biscuit passport in hand we were off.  Except, no one in town on the biscuit tour stop knew they were a biscuit tour stop so showing our card and asking for biscuits really became the best excitement of the trip.  If you think ladies in AR get in a tizzy when they don’t know what’s going on…you should see a Mississippi 60 yr. old Southern Belle try to figure out what to do with your card so she “still gets paid.”

None the less, biscuits are heaven.  We had them traditional with homemade jam.  Plain with butter melted on top.  Cut like silver dollars (my new personal favorite).  But, the best was the savory ones with bits of bacon and herbs spread throughout.  They were so magical that one particular restaurant used this biscuit dough as a topper to their brisket pot pie and I could not stay out of it.

Growing up, my mama always kept “cheap” biscuits on hand and I find myself doing the same thing.  Whether its to put in the bottom of a cupcake tin as the base of an appetizer, when I forget to get something for Sunday breakfast or to make the amazingness we really came here to talk about today…Mama Sue’s Easy Monkey Bread. This is one of those recipes for me I just always remember my mama making.  And one of the earliest she let me help her with. 

It’s easy to make, it only takes a few ingredients.  And, you can put it in the oven and still have time to take a shower and fix your hair and serve it piping hot at home or even take it on the road and impress your coworkers. 

Nothing crazy or magical, just easy monkey bread.

Now that I’m the grown-up, I do sometimes switch out butterscotch pudding mix for the cinnamon and with the melted butter, it makes a super caramel sauce on top. 

Print Recipe

5 from 1 vote

Easy Monkey Bread

Monkey Bread is one of my childhood favorites and one of the first recipes my mom let me cook on my own. It's easy to make, takes a little time to bake, but always feeds a crowd.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast bread, bundt cake, cinnamon, monkey bread

Servings: 1 bundt cake

Ingredients

• 1 teaspoon cinnamon
• ½ cup sugar
• 3 10 ounce cans biscuits the cheap kind
• 1/2 cup brown sugar
• 2 sticks unsalted butter melted

Instructions

• Preheat oven to 350.
• Grease well a 10” Bundt pan. Set aside.
• Combine sugar and cinnamon in a medium bowl.
• Cut biscuits into quarters and coat by dipping each piece into the cinnamon/sugar mixture.
• Place in the Bundt pan, spreading evenly as you drop them.
• In a sauce pan, melt butter.
• Add brown sugar; stir together until sugar is dissolved.
• Stir in left over cinnamon and sugar mixture.
• Pour this mixture over top of biscuits.
• Cover pan with foil.
• Bake for 30 minutes.
• Remove foil and cook for 10-15 more minutes or until center is no longer doughy.
• Allow pan to cool for 5-10 minutes.
• Flip onto a heat resistant plate
• Enjoy with a big glass of milk or your favorite cup of coffee!

Notes

Butterscotch/Caramel variation: mix in 1/2 package Sugar Free butterscotch in to cinnamon sugar mixture. Pour remaining half of pudding in with brown sugar.

This recipe is so fun and easy to make with your kids too. Mine will sit at the counter and stir the cinnamon and sugar. He really likes to spoon it through the hole in the middle of the bundt pan. Soon, he will be able to dip the biscuits and put them in the pan, maybe we will use that to practice counting!

What do you love to cook with your kids? Do you use it as a learning tool, too?