My Monkey Bread Recipe...

refrigerated biscuit dough

🥗Healthier: homemade dough

💰Cheaper: store-bought dough

Homemade dough can be healthier and more cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while providing sweetness.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

Spray a bundt pan with cooking spray (Pam).

Mix 1 cup of sugar with 1 teaspoon of cinnamon in a bowl.

Open a 4-pack of refrigerated biscuits and cut each biscuit into quarters using scissors.

Preheat oven to 350°F (175°C).

Put a little pecan chips in the bottom of the bundt pan.

Take about a fourth of the biscuit pieces and coat them in the sugar-cinnamon mixture, then place them in the bottom of the pan.

Add more pecan chips on top of the first layer of biscuits.

Slice butter and place some on top of the biscuit layer.

Add another fourth of the biscuit pieces, coat them in the sugar mixture, and place them in the pan.

Add more butter slices on top of this layer.

Add more pecan chips on top of the second layer of biscuits.

Repeat with the remaining biscuit pieces, adding butter and pecan chips in layers until all are used.

Spread any remaining sugar-cinnamon mixture over the top.

Add extra butter on the top layer if desired.

Put the bundt pan in the oven and bake for about 30 minutes.

Check the monkey bread after 30 minutes; it should be golden brown.

Remove from the oven and let cool slightly before inverting onto a serving plate.

Use a cake carrier to catch any syrup that may drain off when inverting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens