Doesn’t that picture just make your mouth water? Monkey Bread is one of my favorite breakfasts because it’s easy, tonguegasmically delectable, just has a fun name and it’s so versatile.

Recipe

* 2 cans of buttermilk biscuits (10 biscuits per can)
* 1/2 Stick of butter
* Sugar
* Cinnamon
* Vanilla
* Optional: Apples, Brown Sugar, Walnuts, Coconut, Raisins, Cranberries
How To:
Pre-heat oven to 375. Lightly spray a bundt pan. I use the Butter Spray with flour for baking.
In a large ziploc bag combine roughly 2 C of white sugar with a couple of teaspoons of cinnamon and a dash of Brown Sugar (optional). The exact measurements on this are at your discretion, it’s a taste preference.
Tear or Cut each biscuit into 4 pieces. Drop the biscuit pieces into the bag and shake vigorously until well coated. Drop the biscuits into your bundt pan, it’ll fill it about 1/2 way. If you want to add nuts, coconut, apples anything of this sort, add them in between layers of biscuits.
In a small saucepan over medium heat bring 1/2 stick of butter, 1 C sugar and roughly 1 tsp of vanilla to a boil.
Pour this evenly over the biscuits in the bundt pan.
Cook for about 25-30 minutes.
The Monkey Bread will look like this when done:

Take your Bundt pan and flip it over onto a wire cooling rack.
This is what you’ll see.

Give the Monkey Bread a few minutes to cool off before you tear into it because the Sugar Coating is like Molten Lava.
Are you drooling yet?
If you can’t wait.. Just use forks to tear it into pieces.

Nom Nom Nom

Check out these adorable Mini Monkey Breads!

I serve this with Milk, Coffee and Fresh Fruit. It’s fabulous for Brunches, Holiday Breakfasts, Bible Studies, Baby Showers, you get the idea.