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Wednesday, September 12, 2012

Monkey Bread

This recipe reminds me of Christmas time, cooler weather, sharing favorite dishes and family and friends spending time together. It reminds me of my Mom and all the times we cooked together making memories that last a lifetime. We used to travel to the mountains each year and go to the all the shops. There was a little place that was a Christmas Shop all year round. I bought one of my favorite cookbooks there... The Nutcracker Sweet. That is where I first found a recipe for this wonderful treat!

Monkey Bread

4 tubes refrigerator biscuits
¾ cup Sugar
 1 tsp Cinnamon

¾ cup Butter
1 cup Sugar
2 tbsp Corn Syrup
½ tsp Cinnamon

In a saucepan, heat butter, sugar, syrup and cinnamon to boiling. Cut biscuits into fours and roll into balls. Combine sugar and cinnamon and roll biscuits in cinnamon and sugar. Butter or spray a loaf pan. Stack biscuits into loaf pan. Pour syrup over biscuits and bake at 350 for 40 to 50 minutes. When partly cool, turn out onto serving platter. To serve, let each person pull pieces off. If desired, drizzle with basic sugar glaze. Recipe below…

Basic Sugar Glaze

2 cups Powdered Sugar
2 T Butter or Margarine, softened
1 t Vanilla
3 to 4 T Milk or Half-n-Half

Combine all ingredients, adding enough milk for desired consistency.
Makes 1 ½ cups glaze.


  1. Replies
    1. Sorry about that... I corrected the typo! 2 T corn syrup!

  2. When I was younger, my mom used to make this, her ingredients were the biscuits, quartered, sugar, cinnamon, pecans and instead of a glaze, she used pancake syrup...putting it at the bottom of the pan, and between each layer, then finally on top. It was delicious!