Monkey Bread
Traditional Monkey Bread that I have made with my family every year on Christmas morning.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
bread
christmas
brunch
breakfast
holiday
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 teaspoons cinnamon
- 1 cup brown sugar firmly packed
- 1/2 cup butter melted
- 3 (10 oz.) cans refridgerated biscuits
- 1/2 cup pecans chopped
- 3/4 cup white granulated sugar
- Carbohydrate 76.2909013195511 g
- Cholesterol 30.5031250388668 mg
- Fat 16.4164825188075 g
- Fiber 0.912862519101825 g
- Protein 0.830751250765852 g
- Saturated Fat 7.710529384642 g
- Serving Size 1 1 Serving (97g)
- Sodium 97.1687501237495 mg
- Sugar 75.3780388004492 g
- Trans Fat 1.03832050122081 g
- Calories 440 calories
Preheat oven to 350 degrees F. Sprinkle the pecans in the bottom of a well greased Bundt pan. Open the biscuit cans and cut the biscuits into quarters. Roll the quarters into balls. Mix white sugar and cinnamon together in a bowl. (A pie dish works best and gives more room to work.) Roll biscuit balls in the cinnamon/sugar mixture. Drop the balls evenly around the Bundt pan. Sprinkle brown sugar over the biscuit balls. Melt the butter and pour over the biscuits and brown sugar. Bake 30-40 minutes. Cool 10 minutes in pan. Carefully flip pan over onto a large plate. The Monkey Bread will fall out easily.
