Monkey Bread: Also called monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake, and pluck-it cake is a sweet, sticky, gooey pastry served in the United States for breakfast or as a treat.
I’d never heard of monkey bread until about five years ago when an American Facebook friend shared her recipe for Monkey Pizza Bread. I thought it looked delicious and wanted to make the recipe for my family. I didn’t end up doing it though until recently when I’d purchased a bunch of Pillsbury products on sale and had to figure out what to do with them all. I came across this recipe on the Pillsbury website for Grands Monkey Bread and thought it would be the perfect opportunity to try this American dessert.
Classic Monkey Bread
If you google “monkey bread”, you’ll see a TON of different ways to make it. I’ve got several versions coming up.
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My new Wilton fluted tube pan worked great to prepare this recipe. You cut up the refrigerated dough, mix it in a sugary coating, and prepare a rich sauce with butter and brown sugar. It bakes together to form this beautiful dessert.
It reminded me a little of a donut when you break it up into pieces. I love when it’s warm from the oven and the sauce is melty and gooey.
I have a few more sweet monkey bread recipes coming up. I want to also make a few savoury ones too and try that pizza monkey bread I found a few years ago. It’s such an easy to customize recipe and so many ways to make it your own.
You might also like this Cinnamon Roll Monkey Bread.
Are you a fan of monkey bread?
- Cooking spray
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 cans Pillsbury Grands Crescent Rolls or Grands Flaky Rolls biscuits
- 1/2 cup walnuts, chopped
- 1/2 cup raisins
- 1 cup brown sugar
- 3/4 cup butter, melted
- Preheat oven to 350F. Spray a fluted tube pan with cooking spray.
- Add sugar and cinnamon to a plastic baggie and mix.
- If using crescent rolls, separate dough along perforations. Roll each triangle into a crescent shape. Cut into one inch cubes. If using biscuits, separate dough and cut each biscuit into quarters.
- In small batches, add dough to baggie and shake to coat. Place coated dough into tube pan, arranging evenly throughout.
- Add walnuts and raisins throughout the dough.
- In a small bowl, mix together brown sugar and butter. Pour evenly over dough mixture.
- Bake for 28 to 32 minutes or until golden brown. Check to make sure the centre is not doughy since this is the last area to cook. Cool in pan for 10 minutes before flipping upside down on a plate. Serve warm.
Adapted from a Pillsbury recipe.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 48mgSodium: 433mgCarbohydrates: 60gFiber: 2gSugar: 43gProtein: 4g