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“When my boys hear I’m planning to make Monkey Bread, they’re eager to help,” says Carol Allen of McLeansboro, Illinois. Brady is the official “shaker”. He coats the biscuits after Mom has cut them into pieces. Jerod arranges the coated biscuits in the pan, then it’s ready to go into the oven. “Both boys really enjoy helping me make Monkey Bread, and it seems to taste twice as good when they’ve helped fix it,” Carol assures. “It’s one of our favorites for breakfast or as a snack.”
Nutritional Facts 1 serving (1 each) equals 223 calories, 11 g fat (5 g saturated fat), 20 mg cholesterol, 343 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Monkey Bread in Taste of Home December/January 1995, p14
We don't know why it's called monkey bread - there are no monkeys and no bread in this sweet treat. All we know is it's delicious and easy to make!
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Reviewed on Jan. 09, 2012 by cathypaylo
This monkey bread is fabulous and easy to make. I used a 10 inch bundt pan and it turned out great! When I make it again I won't wait the 30 minutes to flip. Most of the yummy stuff was left in the pan.
Reviewed on Mar. 05, 2011 by dogluvrrr
Oh good grief! RE: post by darthula--is there a rule book on what makes monkey bread "real monkey bread"?? This looks wonderful with the addition of pudding!!! Will definately try this version of it!! :)
Reviewed on Nov. 26, 2008 by bennett.com
do you fix it the same way with frozen dinner rolls? Have to defrost and let raise first,I'm sure.
Reviewed on Nov. 02, 2008 by eibbedffud
It is simple and easy...better than most Monkey Breads that i have tasted. Kids LOVE IT!!! How can you go wrong.
Reviewed on Aug. 23, 2008 by darthula
Of course you know, this isn't real monkey bread.
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