Granny’s Monkey Bread Recipe With Canned Biscuits

There’s something magical about recipes that have been passed down through generations. They carry not just flavors but memories, love, and a sense of tradition. Granny’s Monkey Bread is one of those recipes for me. It’s a nostalgic treat that brings back childhood mornings spent in the kitchen, watching my grandmother transform simple ingredients into something extraordinary. The best part? It’s incredibly easy to make, especially when using canned biscuits. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and guaranteed to fill your home with the warm, comforting aroma of cinnamon and sugar.

Monkey Bread is the ultimate crowd-pleaser. It’s soft, gooey, and perfect for sharing. The combination of buttery, cinnamon-sugar-coated biscuit pieces baked to perfection is irresistible. Plus, using canned biscuits cuts down on prep time without sacrificing flavor. Whether you’re making it for a holiday breakfast, a weekend brunch, or just because, this recipe is sure to become a favorite in your home, just like it is in mine.

What You Need To Make This Recipe

Canned Biscuits: The star of this recipe, canned biscuits are a time-saving miracle. They’re soft, fluffy, and perfect for creating those bite-sized pieces that make Monkey Bread so fun to eat. Make sure to use the regular, flaky kind—not the buttermilk or layered varieties, as they can affect the texture.

Granulated Sugar: This sweetens the biscuit pieces and helps create that irresistible caramel-like coating. It’s the foundation of the recipe’s sweetness, so don’t skimp on it!

Brown Sugar: Brown sugar adds a deeper, molasses-like flavor to the coating, giving the Monkey Bread its signature gooeyness. It’s what makes the sauce thick and rich as it bakes.

Ground Cinnamon: Cinnamon is the warm, spicy note that pairs perfectly with the sweetness of the sugars. It’s what gives Monkey Bread its classic flavor profile.

Butter: Butter is the glue that holds everything together. It helps the cinnamon-sugar mixture stick to the biscuits and creates that luscious, buttery sauce as it bakes.

Vanilla Extract: A splash of vanilla enhances the overall flavor, adding a subtle depth and warmth to the dish.

Chopped Pecans (optional): If you’re a fan of nuts, chopped pecans add a delightful crunch and nutty flavor to the Monkey Bread. They’re optional but highly recommended!

Ingredients List

2 cans (16.3 oz each) canned biscuits
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

How to Make Granny’s Monkey Bread Recipe With Canned Biscuits

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when you’re ready to bake, which is key for even cooking.

Step 2: Prepare the Coating

In a medium bowl, mix the granulated sugar and cinnamon. Set this aside. In another bowl, combine the melted butter, brown sugar, and vanilla extract. Stir until smooth and set aside.

Step 3: Cut the Biscuits

Open the cans of biscuits and separate each biscuit. Cut them into quarters using a sharp knife or kitchen scissors. This creates the perfect bite-sized pieces for the Monkey Bread.

Step 4: Coat the Biscuit Pieces

Take each biscuit piece and roll it in the cinnamon-sugar mixture until fully coated. Place the coated pieces into a greased Bundt pan, spreading them evenly. If you’re using pecans, sprinkle them between the layers of biscuit pieces.

Step 5: Add the Butter Mixture

Pour the butter and brown sugar mixture evenly over the biscuit pieces in the pan. This will create that gooey, caramel-like sauce as it bakes.

Step 6: Bake the Monkey Bread

Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the sauce is bubbling.

Step 7: Cool and Serve

Once baked, remove the pan from the oven and let it cool for about 10 minutes. Carefully invert the Monkey Bread onto a serving plate. Pull apart the pieces and enjoy while warm!

Tips for Making this Recipe

Use a Non-Stick Bundt Pan: This makes it easier to remove the Monkey Bread after baking. If you don’t have one, grease your pan thoroughly with butter or cooking spray.
Don’t Overcrowd the Pan: Make sure the biscuit pieces are evenly distributed in the pan to ensure even baking.
Add a Cream Cheese Glaze: For an extra indulgent touch, drizzle a simple cream cheese glaze over the top after baking.
Serve Warm: Monkey Bread is best enjoyed fresh out of the oven when it’s still warm and gooey.
Experiment with Flavors: Try adding a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for a unique twist.

FAQs

Can I make Monkey Bread ahead of time?
Yes! You can assemble the Monkey Bread the night before, cover it tightly with plastic wrap, and refrigerate it. Bake it in the morning for a fresh, warm treat.

Can I use homemade biscuit dough instead of canned biscuits?
Absolutely! If you prefer homemade dough, go for it. Just make sure it’s a soft, flaky dough similar to canned biscuits.

How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds to restore the gooey texture.

Can I freeze Monkey Bread?
Yes, you can freeze it before or after baking. If freezing before baking, thaw it in the refrigerator overnight and then bake as directed. If freezing after baking, wrap it tightly in foil and reheat in the oven.

What can I use instead of pecans?
Walnuts or almonds make great substitutes, or you can skip the nuts altogether if you prefer.

Enjoy making and sharing this delicious, nostalgic treat!