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Friday, March 29, 2013

Friday Recipe: Monkey Bread

My grandmom is a big Monkey Bread maker. We all get some around Easter, and sometimes during other holidays/special events just cause. I have to admit, once upon a time I was the skeptic. But you have to try it once you do, there's no turning back! And while I've never tried actually making this bread, I can highly recommend the outcome.

Total Time: 55 min
Prep:10 min
Inactive: 10 min
Cook: 35 min
Yield: 10 servings
Level: Easy


1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits


Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.

In a small bowl, combine cheese and Italian seasoning.

Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.

Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

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