My sister made monkey bread once totally from scratch. It was amazing! It was also extremely time consuming making the dough from scratch. I came across this recipe because I had some biscuits that I needed to use. I found it here. This was easy in terms of not having to make a dough but it did take time to cut up all of the biscuits and then get them coated. I did change a few things from this recipe. I used more sugar, cinnamon, and brown sugar. I also dipped each ball into the melted butter. I then dipped it into a sugar, brown sugar, cinnamon mixture. I loved the idea of the sugar in the bag because it was one less thing to clean up and you could shake the dough in the bag to coat it.
- 1/2 cup of granulated sugar (I actually used 3/4 cup of sugar)
- 1 teaspoon of cinnamon (I used 1 1/2 teaspoons of cinnamon)
- 2 cans (16.3 ounces each) of Pillsbury Grands buttermilk biscuits
- 1/2 cup of chopped walnuts, optional (I did not use any nuts)
- 1/2 cup of raisins, optional (I did not use any raisins)
- 1 cup of firmly packed brown sugar (I used 1 1/2 cups of brown sugar)
- 3/4 cup of butter, melted
- Pre-heat the oven to 350°F.
- Grease a bundt pan with shortening.
- In a large storage plastic bag, mix the granulated sugar and cinnamon(I also added the brown sugar).
- Separate the dough into 16 biscuits.
- Cut each biscuit into quarters. (I then rolled each into a ball and dipped in the butter)
- Shake the biscuit balls in a bag to coat.
- Place the biscuit balls in a pan.
- Next add the walnuts and raisins among the biscuit pieces.
- In small bowl, mix brown sugar and butter; pour over biscuit pieces. (I did not do this step as I dipped the biscuits into the butter)
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. At about 25 minutes I placed aluminum foil over to keep it from getting overly dark.
- When it is finished baking turn the pan upside down onto serving plate; pull apart to serve. Serve warm and enjoy!