So yes, I did make a variation of monkey bread last week, and while that was fantastic having the real thing is still pretty fantastic. I made this for a very early start to St. Patty’s Day because we all know how important it is to carb up before an Irish festivity. This recipe comes from my Aunt Mary Jo (shout out!). She made it for our “girls weekend” before I moved away from them back in December. Even though I was deathly ill that weekend I still “forced” myself to eat the monkey bread because it is just that good (forced…HA)
So this recipe is fantastic because it doesn’t require making the dough from scratch. I’ll have another recipe up later with monkey bread from scratch (for all you pumpkin lovers out there I have a fantastic pumpkin monkey bread recipe) but meanwhile, feel free to enjoy this one 🙂 This recipe is also intended to be eaten the next day for breakfast, so prep it the night before for a delicious breakfast surprise!
- 2 cans of Pillsbury buttermilk biscuits (refrigerated)–I only used one but I definitely recommend using two- more to eat 🙂
- 1 cup brown sugar
- 3 oz of vanilla pudding mix (not instant- but dry)
- 1 tbsp cinnamon
- 1 stick of butter
- 1/2 cup raisins (1/2 pecans is also optional, I didn’t use any in this recipe)
1. Open biscuits and cut into smaller pieces. Grease your bundt pan and put biscuits in the pan. Mix together in a small bowl the sugar, dry pudding mix and cinnamon.
2. Pour sugar mixture all over the biscuits and mix in so every piece is covered. Melt the stick of butter and pour evenly over the mixture (do it, use the whole stick of butter– it’s why it tastes so delicious).
3. Cover with wax paper and a towel and let sit overnight. The next day preheat the oven to 350 and bake for 30-35 minutes. Take out and let cool for a few minutes before flipping onto a plate. Enjoy!!