Traditional Monkey Bread made with family every year on Christmas morning.
- Carbohydrate 76.2909013195511 g
- Cholesterol 30.5031250388668 mg
- Fat 16.4164825188075 g
- Fiber 0.912862519101825 g
- Protein 0.830751250765852 g
- Saturated Fat 7.710529384642 g
- Serving Size 1 1 Serving (97g)
- Sodium 97.1687501237495 mg
- Sugar 75.3780388004492 g
- Trans Fat 1.03832050122081 g
- Calories 440 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Sprinkle the pecans in the bottom of a well greased Bundt pan.
- Open the biscuit cans and cut the biscuits into quarters. Roll the quarters into balls.
- Mix white sugar and cinnamon together in a bowl. (A pie dish works best and gives more room to work.)
- Roll biscuit balls in the cinnamon/sugar mixture. Drop the balls evenly around the Bundt pan.
- Sprinkle brown sugar over the biscuit balls.
- Melt the butter and pour over the biscuits and brown sugar.
- Bake 30-40 minutes.
- Cool 10 minutes in pan.
- Carefully flip pan over onto a large plate. The Monkey Bread will fall out easily.
A lacquered crust of caramelized brown sugar encases tender segments of pull-apart dough, while toasted pecans add a distinct crunch against the sticky interior crumb. Baking this pastry requires careful attention to visual cues since internal temperature probes cannot easily navigate the sticky pockets of dough and melted butter. Watch for the bubbling syrup around the edges of the Bundt pan to turn a deep amber hue while the top surface feels firm and dry to the touch, which typically occurs between thirty and forty minutes in a 350 degree Fahrenheit oven. Thoroughly greasing the metal ring pan remains the single critical technique determining whether the baked pastry releases cleanly onto a serving platter or adheres stubbornly to the center tube. Buttering every crevice of the fluted surface prevents structural failure when inverting the pan after its ten-minute cooling window. Bundt pans made from heavy cast aluminum conduct heat more uniformly than thin stamped steel, preventing hot spots that burn the exterior sugar before the center pieces cook through. Standard canned biscuits provide an economical base, yielding high volume without the expense of specialized laminated yeast doughs.
