Mini Monkey Bread

If you are looking for a quick weekend breakfast idea, Mini Monkey Bread is a winner. I put a twist on the original recipe by making it in a mini Bundt pan. I sent several of these to my husband’s office for a Friday breakfast and they got RAVE reviews. The bread still pulls apart in sections and is crunchy, rich and delicious. I think you’re going to love it!

There are so many uses for Pillsbury Biscuits, but this is one of the best. Simply cut the biscuits into chunks and put them in a bundt pan with cinnamon, sugar, pecans and melted butter…and you’ll have a sweet, affordable breakfast in under 30 minutes. It will look like you fussed over this Mini Monkey Bread, but YOU will know they were super easy to make.

Mini Monkey Bread Recipe

What’s needed?

• 16 ounce tube of Pillsbury Grands Southern Style Biscuits (8 BIG)
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1/2 cup pecans, chopped (or any nut of your choice)
• 5 tablespoons unsalted butter
• 2/3 cup of light brown sugar

How to make Monkey Bread?

• Heat your oven to 350 degrees. Spray a mini-Bundt pan with cooking spray. (You could also use a large muffin tin for this recipe.) Cut each biscuit into 8 pieces.
• Mix the white sugar and the cinnamon in a gallon size plastic bag. Add half of the biscuits pieces and shake to coat. Spoon the sugar-coated pieces into the prepared Bundt pan. Repeat with the second half of the biscuit pieces.
• Now sprinkle the chopped pecans over the biscuits. I did not have pecans on-hand, so I used chopped roasted almonds. If you like the nuts to show on the top of the bread, sprinkle a few in the Bundt pan before adding the biscuits.

• Melt the butter and the brown sugar in a pan over medium heat.
• Once the butter is melted, heat and stir for one minute. Remove the butter mixture from the stove and pour it over the biscuits.

• Place a large sheet of aluminum foil on the middle rack of your oven to catch any brown sugar that bubbles up and may spill over. Place the Bundt pan on top of the foil.
• Bake the mini monkey breads for about 15-18 minutes. Each bread should be puffed up and lightly browned. Remove them from the oven and allow the breads to cool in the pan for 10-12 minutes. Invert the pan onto a serving platter.

Serve these while warm, they are gooey and sweet. At home I served the mini monkey bread with scrambled eggs and fruit.

The cinnamon and sugar and butter and nuts make these irresistible! They pull apart into smaller pieces for easy serving and sharing. Give them a try and post a comment to let me know how you might change the recipe. Enjoy!