When we were in high school, my mom started making this delicious cinnamon pull-apart bread. Like, it was legendary amongst my friends. I asked her if I could have the recipe to make here, and she said she’d have to think about it and write it down. The recipe was IN HER BRAIN.
She wrote it all down for me, and then as I was making the bread, I went to open up the package that the biscuit rolls came in. There, on the package, was a very similar recipe. I called my mom and questioned her on this. “Hmmm…I suppose I could have gotten it from there. But I’ve altered it!”
I felt like Phoebe when she found out her Great Great Grandmother was NOT Nesley Toulhouse.
*EDITED TO ADD* I put this at the bottom of the post, but I’ll put it here too: I know a lot of you are like, “oh, this is monkey bread!” Yay, that’s cool! In my family, we called something ELSE monkey bread. It’s savory and so beloved in my family that sometimes my cousin Kathleen half-jokingly refuses to come to family events if monkey bread isn’t going to be served. I’ll share that recipe sometime. **
Here is my mom’s slightly different version of the yummy breakfast or dessert.
Cinnamon Pull-Apart Bread
4 packages of buttermilk biscuit rolls
1 stick of butter (1/2 cup)
1 cup brown sugar
1 cup granulated sugar
2 teaspoons cinnamon
Open up the biscuit containers. Mine almost never open when I pull the tab, so I end up smacking the container against the counter:
The biscuits exploded. Luckily, no biscuits were hurt.
Using kitchen scissors, cut each biscuit into fourths.
Mix up the granulated sugar and cinnamon in a plastic bag.
Next, melt together the butter and brown sugar until runny.
Drizzle some of the brown sugar mixture on the bottom of the bundt pan.
Take a few biscuits at a time and put them in the sugar/cinnamon bag, then shake to coat the biscuits.
Layer the coated biscuits onto the bottom of the bundt pan, making sure the biscuits slightly overlap.
Once you’ve completed the bottom layer, drizzle more brown sugar mix on top.
Repeat the biscuit/brown sugar steps twice more, until you have three layers of each. Don’t fill to the top – the biscuits will rise when you bake them!
Bake the biscuits at 350 degrees for 35-40 minutes, until the biscuits are golden brown. While they cook, lick the spoon. It’s required.
When the biscuits are done, CAREFULLY flip the bundt pan contents onto a platter. Use oven mitts, yo.
My mom, the “originator” of the recipe, joined Mike for the taste test.
They liked it! And ate almost all of it in one sitting. So delicious.
EDITED! My mom is now claiming she got this recipe from a friend. SURRRRRRRRRRE Mom. A lot of you said you call this monkey bread, but we have something else in my family we call monkey bread! It’s savory. I’ll have to share it sometime!
- 4 packages of Buttermilk Biscuit Rolls
- 1 stick of butter
- 1 cup brown sugar
- 1 cup of granulated sugar
- 2 teaspoons cinnamon
- Open biscuits and cut each one into quarters.
- Put granulated sugar and cinnamon into a bag and mix together.
- Melt together the butter and brown sugar until runny.
- Spoon some of the brown sugar mixture over the bottom of the bundt pan.
- Put some of the cut biscuits into the bag of cinnamon and sugar, shake well.
- Place a layer of biscuits along the bottom of the bundt pan, slightly overlapping each piece.
- Repeat until you have three layers of biscuits.
- Bake at 350 degrees for 35-40 minutes, until golden brown.
- Remove from oven and immediately flip onto a platter.
- Allow to cool slightly, then serve!