This is a sponsored conversation written by me on behalf of Pillsbury. I’m sharing one of our #WarmTraditions! The opinions and text are all mine.
The first time I had Monkey Bread was at my father-in-law’s house for the holidays. I’m not sure if it was Thanksgiving or Christmas because both holidays was Monkey Bread time. All the kids would come home. The first time I remember waking up to the most wonderful smell. It carried me up the stairs. That’s when I saw all that sticky goodness, and wowsers it was almost gone and I had almost missed it! Monkey Bread always disappears in no time.
- 2 cans Pillsbury® Grands!® Flaky Layers
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/2 cup corn syrup
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon
In a gallon size resealable bag add the granulated sugar and cinnamon. Oh how heavenly sugar and cinnamon smell! Shake to mix together. Cut each Pillsbury® Grands!® biscuit into fourths and add the pieces to the bag.
When all the Pillsbury® Grands!® biscuits are cut up, seal the bag and shake until they are coated evenly. Tada! So easy. This is a little tip I’ve learned along the way that really speeds up the process, no more rolling each piece in the cinnamon sugar! Place the coated Pillsbury® Grands!® biscuit pieces in a buttered 12-cup Bundt® cake pan. Set aside.
Then pour the caramel over the biscuits. Bake in a preheated 350 degree oven for 45 minutes. When the Monkey bread is done, remove the pan from the oven and invert onto a plate slightly larger than the pan.
When we’re with Grandpa Bob for the holidays, he still makes us Monkey Bread, but I am passing down the tradition. Monkey Bread is something we look forward to and Pillsbury® Grands!® makes it so easy!