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Spring is in the air and it makes me excited to plan our weekends full of Arkansas adventures. I love starting off the weekend on a fun and delicious note by baking special treats like this easy Monkey Bread Recipe that can be both a breakfast treat and dessert for later in the evening.
I was skimming through the Only In Arkansas cookbook and found this recipe for monkey bread. It reminded me of a special meal I shared with a friend and her family many years ago.
My friend prepared such a memorable meal that night that included salad, chicken spaghetti, and monkey bread for dessert. Thinking about that night, that meal, and an unexpected dessert-like monkey bread brings back such fond memories. Thanks to Amber for reminding me. Absolutely LOVE that about the “What’s Cookin’ at First Security” cookbook.
These are delicious meals perfect for feeding family and friends during spring break. Fun bonus: there are plenty of leftovers to save a morning or night of cooking so we can spend more time having fun and making memories.
There are 3 different versions of chicken spaghetti in the cookbook that are different from mine and can’t wait to try them all!
There are over 800 recipes in “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
Tips
- You must use a Bundt pan for this recipe. I love the cast-aluminum pan. It’s heavy-duty but not heavy like cast iron. Plus, it is an inexpensive purchase you can grab from your local Walmart.
- I also really like using a cooking spray with flour when baking in the Bundt pan. Make sure and spray the inner tube too.
- While this recipe called for dropping the biscuits in the Bundt pan then sprinkling the cinnamon sugar mixture in layers, I opted for mixing the cinnamon and sugar in a gallon zip-top bag then tossing the biscuits quarters until well coated.
- The recipe calls for 3 cans of biscuits. You can use 3 large cans of biscuits at 16 ounces each or use 6 small cans at 7.5 ounces each. I used the smaller cans and it turned out great. Be advised the smaller cans take a little more time to cut and separate.
- I would recommend not using flaky layers. Buttermilk biscuits work great.
- Give the monkey bread at least 10 minutes before flipping it over onto your serving dish. The butter brown sugar mixture helps glue it all into place for the perfect flip.
Monkey Bread
Ingredients
- 3 cans biscuits
- 3 tablespoons cinnamon
- 1 cup sugar
- 1 ¼ sticks butter
- 1 cup brown sugar
- 1 cup pecans, optional
Directions
Mix sugar and cinnamon in a bowl. Cut biscuits into 4 pieces and drop into Bundt pan. Sprinkle sugar mixture and nuts as you go. Melt butter in the microwave, then stir in brown sugar and pour on top of biscuits. Sprinkle top with remaining sugar mixture and optional nuts. Bake at 350 degrees for 30 minutes. Flip onto a plate and serve.
For more recipes from “What’s Cookin’ At First Security Vol. 2,” click here.
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