Yummy Monkey Bread

Yummy Monkey Bread

What You Need

  • 1 stick unsalted butter
  • 1 cup packed dark brown sugar
  • 1 ½ cups Planter’s Pecan Pieces
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 2 cans (16.3 oz. ea.) Pillsbury Grands Refrigerated Biscuits (8/can)

Make It

Preheat oven to 350ºF. Line 13 x 9-in. pan with foil; lightly spray with nonstick cooking spray.

Melt butter; stir in brown sugar. Spread in bottom of prepared pan. Sprinkle with pecans.

Mix granulated sugar and cinnamon. Cut each biscuit into quarters; coat each piece well with cinnamon-sugar mixture. Place coated biscuit pieces on top of pecan-brown sugar mixture. Biscuit pieces will need to overlap—“hug each other” a bit to get them all in the pan.

Bake 30 to 40 minutes until uniformly dark golden brown. Let cool 3-5 minutes. Invert onto large cutting board or platter. Pull apart “bite-size” yum!

*the pictures above were taken by me as I made the Monkey Bread fresh in my home tonight.  The recipe is a result of my Kraft trip to Chicago on November 8.


  1. Cheryl says:

    Wow. YUM!!! I wonder if I can make it without the pecans? Adam is allergic to nuts (I frankly think he’s a party pooper, everyone loves a good anaphalactic shock, don’t they??)

  2. Nichol says:

    Wowsers, I’m so bookmarking this. So easy…YUMMY!

  3. shelley says:

    Looks delish…something definately to make !!!!

  4. Geri says:

    YUMMY!!! I LOVE all those YUMMY!!! pecans and with the Pillsbury Grands Refrigerated Biscuits it’s sound so EASY!!! to make. A recipe I LOVE!!! YUMMY!!! NUTTY!!! and EASY!!!

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