When my kids have a sleepover, I always make monkey bread.
Everyone loves it because it’s quick and soo easy.
So what happens if I forget to measure one of the ingredients because I’m tired?
We did make it, and part of me wishes we hadn’t, because I’m pretty sure my waist has grown a few inches since I first tried monkey bread.
It’s so bad that I only make it when we have people over for brunch. Since my friend Wa and her son spent the night, we got to make it this morning.
My boys were very happy. They love helping me make it, and they also love eating it.
Ann showed me Pastor Ryan’s Monkey Bread from The Pioneer Woman Cooks, which is one of many ways to make monkey bread.
- 3 cans refrigerated biscuits
- 1 cups (2 sticks) butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 tablespoons cinnamon
- 1/2 cup chopped pecans
Set oven temperature to 350 degrees.
Mix the sugar and cinnamon in a large Ziploc bag.
Shake it up to mix.
Put over there.
Put the brown sugar and butter in a medium saucepan and turn the heat to low so the butter can melt.
Crack biscuit cans open and cut them into quarters.
Put biscuit pieces and cinnamon sugar in the bag.
Closed, shake to cover everything.
Start putting layers of coated biscuit slices and chopped pecans into a bundt pan that has been greased.
Put over there.
Check your butter, it should be melted all the way.
Stir to combine.
Pour butter syrup over the slices of biscuit.
Put in the oven for 35 to 40 minutes.
until the biscuits are cooked all the way through.
Take it out of the oven and let it rest for 15 minutes.
Turn the monkey bread out carefully onto a plate.
Sauce is HOT and will burn you, so be careful.