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The text had me hooked–I knew, just KNEW that Mike had to be fabulous (who else makes Monkey Bread that delicious?), and I’ve been bugging him for this recipe ever since. I bugged him so much that he was pretty much obligated to make it the first time we met. There were no leftovers.
The thing I love best about Mike’s monkey bread is the incredible presentation it makes versus the short amount of time required to make it. Just take canned biscuits, chopped pecans, some cinnamon, melted butter, and brown sugar in a bundt pan, bake and VOILA: the most decadent dessert you’ve ever had. This monkey bread is not for those on diets. It’s for those who just ran ten miles and deserve a clearly delicious treat.
Mike’s Monkey Bread
Mike got this recipe from the Pillsbury website (the original can be found here), but really, he’s been eating it since he was a little kid. The recipe below has some variations from the original as Mike has doubled the cinnamon for an earthier, spicier kick, added pecans instead of walnuts, and called for raw instead of processed white sugar. I highly suggest following these substitutions!
Ingredients:
* 1/2 cup raw sugar
* 2 teaspoons cinnamon
* 2 cans (16.3 oz each) Pillsbury Grands! Homestyle Biscuits
* 1 cup chopped pecans, or walnuts
* 1 cup firmly packed brown sugar
* 3/4 cup butter, melted
1.) Preheat oven to 350F. Lightly grease 12-cup fluted tube pan/bundt pan.
2.) Mix sugar and cinnamon.
3.) Open 2 cans of biscuits.
4.) Cut biscuits into 4 pieces each.
5.) Place cut up biscuits in sugar/cinnamon mixture and flip until fully coated.
6.) Toss coated biscuits into well-greased bundt pan making sure to add pecans among the biscuits.
7.) Pack 1 cup of brown sugar.
8.) Add brown sugar to 3/4 cup melted butter and stir to combine.
9.) Drizzle/pour melted butter/sugar mixture over bundt of biscuits.
10.) Bake for 30-35 minutes in 350F oven or until golden brown and no longer doughy in the center. Allow to cool for 10 minutes in the pan. Turn upside down onto a serving plate and enjoy! Makes…well…a lot: 8-10 servings.
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