Monkey Bread

Breakfast, Originals, Thanksgiving / Friday, November 13th, 2009

I knew she was holding out on me.

Mom makes the best Monkey Bread, but she only does it once a year, when they release a new “Twilight” movie.


She’s made us monkey bread and hot chocolate (with marshmallows!) for breakfast every Thanksgiving morning since my bedroom was plastered with posters of The Muppets, Bo Duke and B.J. and The Bear. Biscuits quartered, dipped in butter, rolled in cinnamon sugar and baked in a bundt pan, forming a wreath of sweet and sticky goodness worth waiting a year for.

My sister and I would snack on our monkey bread in front of the TV while we watched the Macy’s Thanksgiving Day Parade and Daddy read aloud from the Sears sale insert in the newspaper.

Not much has changed, except that now I bring Jeff for breakfast, and Mommaw’s in the mix. There’s nothing like spitting hot chocolate across the room after you hear your 89-year-old grandmother ask, “Who the hell is Dora, and why does she think I care?’

Anyway, I’ve been trying to wrangle Mom’s monkey bread recipe for weeks, and she’s been holding out on me. Being vague and evasive about amounts and technique. I took what little she told me and looked up a few recipes on the Internet to find exact amounts.

The result was Not Mama’s.

So, I called her back tonight and told her what I’d done and how so very bad it was, and she finally took pity on me and taught me The Way of the Monkey Bread.

I think you’ll see why we only have it once a year and love every bite.

Mom’s Monkey Bread

From Rebecca Crump (

  • 2 large cans (16.3 ounces) refrigerated biscuits
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups sugar
  • 2 tablespoons cinnamon
  • 1/2 cup pecan halves
  1. Preheat the oven to 350 degrees F. Grease a bundt pan or tube pan with non-stick spray.
  2. In a small bowl, combine the sugar and cinnamon. Set aside.
  3. Cut the biscuits into quarters. Dip each piece in butter, roll it in cinnamon sugar, and place it in the pan. Sprinkle pecans onto the biscuit pieces at random.
  4. Pour any remaining butter evenly over the biscuit pieces in the pan.
  5. Bake for about 40 minutes or until the top springs back when touched. Cool in the pan on a wire rack for 10 minutes. Invert onto a plate, and serve immediately.

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20 thoughts on “Monkey Bread

  1. I'm so making this on Thanksgiving morning! I have friends staying with us for the weekend, I think it will be a fun breakfast to have with our mimosas (I'm not gonna lie, they are the kind of friends who like us occasionally enjoy drinking alcohol in the a.m.!)

  2. I can remember Becca and Sista Jenn sitting in their Dazy Duke underoo's,eating monkey bread in front of the TV. The best times.

  3. LOL. Dukes of Hazard. I can just see Roscoe eating this dish! (Guyuh! Guoooee! Boss Hog!)

    Seriously though, I love the use of the biscuit dough for this, looks like a good brunch item.

  4. Looooooooove monkey bread. I also bake it in muffin tins… bakes faster that way. I like how your mom thinks.

    Also, ice cream on top is superb! Ice cream for dairy, bread for fiber, pecans for
    protein, and we all know cinnamon is healthy! :)

  5. my mom makes this too, and always on thanksgiving because we're lazy and need to eat a HUGE, sugary breakfast to stretch out our stomachs and give us enough energy to make it to dinner… i guess?


    i also like that you're using packaged biscuit dough. thanks for not making me feel like a blasphemer because i refuse to make my own. some things in life do just really need to be simple.

  6. This looks soooo yummy! Quick question – is this something that can be assembled the night before and then just popped in the oven in the morning?

  7. LOL We do this breakfast traditionally for christmas! It's the only time of year I get it! LOL
    We assemble it the night before, then pop it in the oven while we're making tea/coffee in the morning :)

  8. OMG – did we live in the same room growing up??

    I love this recipe — it's one of those that you HAVE to make with refrigerated biscuits for it to taste really "authentic." Soooo yummy. Perfect for Thanksgiving morning!

  9. […] I have very nearly perfected our Thanksgiving menu, it’s almost exactly the same as last year’s – there’s really only room to add one side dish and change up the turkey recipe (which I choose but leave to my mom to execute since I’m a [mostly] veggie). This year was kicked off with Ezra Pound Cake’s (Mom’s) Monkey Bread. […]

  10. My grandma used to make this at Christmas but she'd use green and red marachino cherries scattered throughout…was very pretty :)
    Now I feel the urge to make some lol

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