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Monkey Bread

Monkey Bread

Wow, what a fast summer this has been! Is it just me or does time just seem to fly by as we get older? I guess that’s why with age we realize the importance of time—making the most of it, and enjoying each moment. We have really had some fun family times this summer and I’ve enjoyed spending it with my grandson.

I have a Monkey Bread recipe to share with you that has been popular in our family. The recipe I have uses canned biscuits and just a few other ingredients, and that makes it so simple.

My children made this when they were young, as teen-agers, and now as adults. My grandson, Bryce, is now carrying on the tradition. He helps cut the biscuits, shakes them in the sugar mixture, and puts them in the pan. Since he is quite young, I give him a plastic knife to cut with, and it works fine on the biscuits.

This is such a great recipe for when you have guests in your home during the fall months and during the holidays. It smells wonderful when it is baking, tastes scrumptious, and makes a lot.

So pop open the canned biscuits, gather up your helpers, and make this Monkey Bread. I know this will become a popular recipe in your family once you see how easy it is to make and how delicious it tastes. Remember to always celebrate the family table!


1 cup granulated sugar

2 tablespoons cinnamon

¼ cup light brown sugar

3 (7.5 ounce) cans regular size biscuits

1 stick butter, melted

In a bowl, mix the sugar, cinnamon, and brown sugar together. Pour it into a large zip-style plastic bag. Remove the biscuits from the can and cut each biscuit in quarters. Shake the quarters in the sugar mixture in the bag. Shake until the quarters are coated.

Place the biscuit quarters in a Bundt pan that has been sprayed with non-stick cooking spray. When all the biscuits have been placed in the pan, pour any remaining sugar left in the bag evenly over the top. Pour the melted butter over the top.

Bake in a preheated 350° oven for 40-45 minutes. Remove from the oven and cool for five minutes. Turn upside down on a large plate or cake stand. Serve warm.

By: Debbie Berry Greenhill is the author of a devotional cookbook, Fun, Food, and Fellowship at your Family Table. For more fun recipes visit

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