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.
If you’ve never made Monkey Bread, it’s so easy! Just head to your local Walmart and find Pillsbury® Grands!® in the refrigerated section of the store.
This time I used Pillsbury® Grands!® Flaky Layers Buttermilk, but other Grands!® varieties are great too!
Ingredients:
- 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.
In a small sauce pan melt the butter over medium high heat and stir in the brown sugar and syrup. Bring the caramel to a boil, stirring constantly. Remove from heat and let it cool one minute.
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.
Mmm! I like to let it cool for just a couple of minutes so the caramel cools a bit and the biscuits aren’t doughy, but they are best when they are still warm and gooey, so don’t wait too long!
As soon as it’s cool enough the kids won’t burn themselves we dig in! Y’all these are one of my favorite things!
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!
- 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.
- Cut each Pillsbury® Grands!® biscuit into fourths and add the pieces to the bag.
- Shake until biscuit pieces are coated evenly.
- Place the coated biscuit pieces in a buttered 12-cup Bundt® cake pan. Set aside.
- In a small sauce pan melt the butter over medium high heat and stir in the brown sugar and syrup.
- Bring the caramel to a boil, stirring constantly. Remove from heat and let it cool one minute.
- 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.
- Cool a few minutes (Caramel will be hot!) and enjoy!
This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.
