I had the recipe for Monkey Bread sitting on my desk, mocking me. You know what I mean - that paper just sits there, whining "make me already". I figured making it for The Boy's first breakfast after his return from camp would be a good thing to do. This stuff is yummy, and would make a great dessert! If you're looking for a low-calorie, nutrition-rich breakfast, look elsewhere. This is biscuit dough and butter-laden, cinnamony, sugary, yes, even pecan-y pull-apart goodness. Once again, I got the recipe at Recipezaar.
The picture in the original recipe (and in all other versions of the recipe I've seen) uses a Bundt pan. I do own a silicone cathedral-style Bundt pan, but the last time I used it, even though I sprayed the bejeezus out of it before baking, stuff stuck. So I just did this in a glass 9x13 pan. The picture was taken before I flipped the finished dish out into a cake carrier (so you can't see the syrupy pecan topping).
- 3 cans biscuits (cut in quarters)
- 3/4 cup sugar
- 3 teaspoons cinnamon
- 1/2 cup pecans
- 1 1/2 cups melted butter or melted margarine
- 1 cup sugar
- 2 teaspoons cinnamon
- nonstick cooking spray
- In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.
- Spray Bundt pan or bread pan with non stick coating.
- Sprinkle pecans on bottom.
- Cover with biscuits.
- Mix butter with sugar and cinnamon.
- Pour over top.
- Bake at 350 for 35 minutes.
- When done cooking, turn pan upside down on a plate, to let the goo run all over.
- Serve hot.