Description
Sometimes recipes are more than just recipes. To me, my mom’s monkey bread is comfort, love, home, safety and holiday magic. It’s a sticky-sweet, buttery, nostalgic reminder of Christmas morning and one of our family’s most cherished recipes.
Ingredients
Scale
- 2 tablespoons butter + 1/2 cup butter
- 1/2 cup chopped pecans (optional)
- 1 cup firmly packed brown sugar
- 2 tablespoons water
- 2 cans refrigerated biscuits (the 16 ounce-size Pillsbury Grands Homestyle Biscuits are my mom’s go-to!)
Instructions
- Preheat oven to 375 degrees. Place 2 tablespoons butter in the bottom of a 12-cup fluted tube pan and heat in the oven until the butter melts. Swirl the butter around to coat the pan and set aside.
- Melt 1/2 cup butter in a small pot and add in the brown sugar. Add in the water and heat to just boiling and stir constantly.
- If using the pecans, sprinkle half of the nuts in the bottom of the pan. Add a drizzle of the brown sugar mixture to the bottom of the pan. Quarter the biscuits and arrange half of them in the bottom of the pan on top of brown sugar (and on top of the nuts, if using). Spoon half of the remaining brown sugar mixture over the biscuits. (Add remaining chopped pecans, if using.) Add remaining biscuits and top with the rest of the brown sugar mixture.
- Bake for 25 minutes. Cool for 3-5 minutes and then invert the monkey bread on a platter to serve. Enjoy!
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