Monkey Business

Homemade biscuits Monkey bread

This month the I made it challenge was to make a monkey bread. This was the first time I heard about it! So I was really looking forward to taste it.

But I encountered one big problem: All the recipes that I found for Monkey bread listed 2 or 3 cans of buttermilk biscuits and I couldn’t find those anywhere. So I decided to make my own, but then, of course, I couldn’t find buttermilk… So I choose a recipe for basic biscuits and once those were done, I proceeded with the recipe for monkey bread. I imagine, the texture is a bit different, but I was very happy with the result.

It seemed to me that it was a little dry, so I made a caramel sauce to go with it and at that point I lost consciousness… it was amazing!!


The biscuits recipe is from all, the monkey bread is from The Pioneer woman and the Caramel Sauce from My baking addiction.

Thank you Ange for introducing me to this amazing recipe, I’ll be baking this bread again and again…

Monkey Bread

I halved this recipe, but I’m giving you the complete version.


  • 3 cans Buttermilk Biscuits (the Non-flaky Ones).
  • 1 cup Sugar
  • 2 teaspoons (to 3 Teaspoons) Cinnamon
  • 2 sticks Butter
  • ½ cup Brown Sugar


Preheat the oven to 350 ºF 180 ºC.

Cut each unbaked biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it’s finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Basic Biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening
  • ¾ cup milk


In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a ½ inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.


Homemade Caramel Sauce


  • 1 cup sugar
  • 1 tablespoon corn syrup
  • ¼ cup water
  • ½ cup heavy cream, heated until warm
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon fine grain sea salt
  • 1 teaspoon pure vanilla extract


In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened.

Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.

Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.


41 Replies to “Monkey Business”

    1. Muchas gracias Tanya! Si, la verdad es que fue un verdadero reto, pero uno fantástico porque he conseguido aprender tres recetas fantásticas, juntas o separadas 🙂

  1. WOW! It’s midnight here now and your photos have me drooling 🙂 Well done for persevering and producing such beautiful looking monkey bread! I have also never tried it but I will soon 😉

  2. i have always made this from scratch, as most southern (usa) cooks know how to make biscuits! when i made monkey bread for my friends in costa rica, they all but cursed me b/c – as you have found out – it’s hard to stop eating them.. just one more bubble of cinnamon-rich bread! and another.. and another!

    the caramel sauce looks like an amazing touch – yum yum yum! i was about to go cook dinner, but now i find myself wanting to skip dinner and focus on monkey bread!


    1. Haha! Thanks Lisa! I loved the biscuits recipe that I found, is very simple and I probably will be making them for breakfast very often. The monkey bread I’ll save for especial occasions because it is true that once you start with those bubbles, you are unable to stop…
      I would love to know your recipe for biscuits, especially the way you manage to make them over there without the resources you normally have in the States.
      Have a nice weekend 🙂

  3. Way to improvise, Giovanna! I bet your version is every bit as good as the original — up until the addition of your caramel sauce. That put it over the top, to be sure. It looks oh, so very good!

    1. Thanks John! You are too kind 😉 I loved it, it is so so good and if you have those cans of buttermilk biscuits at hand, they are also very simple to make. You Americans are so cleaver! 😉
      My daughter Pilar brought from Italy a recipe book with Sicilian recipes, in Italian! So prepare your self for some familiar recipes…
      Have a nice week!

    1. Hi Carla! Thank you very much for your comment AND the nomination. You are too kind 🙂 I’m glad that now, with all the recipes at hand, you will be able to try this wonderful bread. I’m sure you’ll love it 🙂

  4. Looking at this … I just have to brew myself a nice cup of coffee … *smile – this looks so good. This gone on file.

  5. Pan de mono! Yo estaba intrigado por lo que lo busqué:
    El origen del término “pan de mono” es incierto. Las posibles etimologías son que el pan se parece a la araucaria.
    Qué rico 🙂

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