This easy Grands monkey bread recipe can be totally customized with your family’s favorite chopped nuts and dried fruits! Or just leave it plain — it’s delicious either way…
Doesn’t this Grands monkey bread just scream special occasion?!? It looks like you slaved for hours making it, but since it starts with Pillsbury Grands Homestyle Biscuits, it’s so easy to make. We’ll be making it again for Christmas morning tomorrow, alongside a big tray of baked bacon!
But how does it taste? Well, my almost 13-year-old is the breakfast connoisseur around here… His all-time favorite breakfast is my French toast casserole. I know this because, not only does he rave about it every time I make it, but he also posts a picture of it to his Instagram feed to brag about it (as he did on Thanksgiving morning).
So when I saw this popped up in my feed, I knew this easy monkey bread recipe was a winner!
You might be wondering where monkey bread got its name from — I know my kids were all curious. After a little googling, I discovered that there are lots of theories, but the one that makes the most sense to me is that, rather than slicing monkey bread, you pull and pick off little chunks, much like the way monkeys eat. Pretty fitting since I’m always calling my kids monkeys!
You’ll need a tube pan for this monkey bread recipe. I picked up one similar to this Nordic Ware Cast Bundt Pan at Walmart for $21.97. I believe it’s a slightly larger 14.5-cup capacity, and it’s really heavy duty with a non-stick finish, so I’m sure to get years of use out of it.
Note that you absolutely DO NOT want to use a tube pan that has a removable bottom! The hot sugar syrup can leak out of removable bottom pans, so be sure to use a one-piece pan.
This Grands monkey bread can be customized to your family’s tastes. The original recipe called for optional chopped walnuts and raisins, but I opted to use chopped pecans and dried cranberries because it seemed to fit the holiday season. I’m dying to try some shredded coconut and macadamia nuts, though!
One last note, don’t let your monkey bread cool all the way in the pan — 10 minutes is just right. That way when you turn it over, it pops out easily and the extra sugar syrup drizzles its way down through the bread. Enjoy!