Every Christmas Eve for as long as I can remember, we assemble Monkey Bread for Christmas morning. When we all spring to life and make coffee we pop the monkey bread in the oven and have a gooey, delicious treat while opening presents. It only takes about 30 minutes to bake, which is about how long it takes to get everyone awake anyhow.
After all the presents have been unwrapped, we make a full breakfast for all the family, but it’s a nice tradition to have a little morning baked good to snack on. Here is our family recipe for Monkey Bread:
P.S. You can also make it and immediately bake it, but we like to do as little as possible on Christmas Day!
Ingredients for Monkey Bread:
- 1/3 Cup Sugar
- 1 1/2 Tsp Ground Cinnamon
- Two Cans of Buttermilk Biscuits (uncooked)
- 1/2 Cup Chopped Walnuts or Pecans (optional)
Ingredients for Sauce:
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 1/2 Sticks of Butter
- 1 Bundt Pan
- Baking Spray
- Sauce Pan
To Make: Grease the Bundt Pan with baking spray. Mix 1/3 cup sugar and 1 ½ tsp cinnamon together in bowl, and stir till combined. Open two cans of buttermilk biscuits, and cut each biscuit into quarters, (a clean pair of kitchen scissors work best), roll biscuit pieces in cinnamon-sugar mixture until coated and put in Bundt pan. Stack coated quarters until pan is full and somewhat even. Add chopped walnuts or pecans to pan if desired.
On the stove, over medium-low heat combine ½ cup sugar, ½ cup brown sugar, and 1 ½ stick butter in a sauce pan and stir often. When melted, and pour evenly over biscuits.
Then either bake immediately, or allow to cool, cover, and refrigerate until ready for baking. Bake at 350 for 30-35 mins.
To serve, place plate firmly on top of bundt pan and flip upside down until Monkey Bread is entirely on the plate.