Monkey Bread is my go to recipe whenever the kids have a sleep over. It’s fast, it’s easy, and of course everyone loves it. So what happens when I’m tired and I miss measure one of the ingredients?

Make it we did, and a part of me wishes we never had, because I’m pretty sure my waistline has expanded a few inches since I’ve been introduced to monkey bread. It’s so sinful that I don’t make it unless we have brunch guests, which means that we got to make it this morning because my friend Wa and her son spent the night. My boys were super excited; they love helping me make it, and of course they adore eating it. There are many recipes for monkey bread, but the one Ann introduced me to is Pastor Ryan’s Monkey Bread from The Pioneer Woman Cooks.


3 cans refrigerated biscuits

1 cups (2 sticks) butter

1 cup brown sugar

1/2 cup sugar

2 tablespoons cinnamon

1/2 cup chopped pecans


Preheat oven to 350 degrees.

In a large Ziploc bag, combine sugar and cinnamon. Shake to combine. Set to the side.

Place butter and brown sugar in a medium saucepan and set on low for butter to melt.

Crack open cans of biscuits and start slicing into quarters. Place biscuit slices into the bag with your cinnamon sugar. Zip Closed and shake to coat completely.

Start layering coated biscuit slices and chopped pecans into a greased bundt pan. Set to the side.

Check on your butter, it should be completely melted. Stir to combine. Pour butter syrup over top of the biscuit slices.

Place in the oven and bake for 35-40 minutes. Till the biscuits are completely cooked.

Remove from oven and let sit for 15 minutes. Carefully turn monkey bread out onto plate. Caution, Sauce is HOT and will burn you.

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