Every few weeks, I show up after chapel service with muffins, cinnamon rolls, or other goodies. This week, I made Monkey Bread. This is a super simple recipe that I got from my sister many years ago. Store-bought canned biscuits make this very quick & easy. I found out when I made it this time to be assembled the night before and baked in the morning.

A tube-type pan or Bundt cake pan works best for this recipe. On this particular occasion, when I made this, I made two of them so that I’d have plenty for the students. Evidently, I didn’t spray my pan well enough because it is supposed to come out of the pan and remain in a tube shape. This time mine did not! I was rushing, trying to get kids to school on time, and get the bread plated.

Mine fell into a LOT of pieces! I didn’t want to serve the mess that I’d made, so I improvised. I took both batches, put the ugly pieces on the bottom, the nicer looking pieces on the top, and used the extra syrupy goo with nuts to spoon around the top! I don’t think any of the students noticed or cared. It tasted just as good as always!


1/2 cup butter or margarine
1/2 cup chopped pecans
1 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
2 cans refrigerated biscuits
8 ounces cream cheese


  • Preheat oven for 375 °F.
  • Melt margarine or butter.
  • Sprinkle 1/4 cup pecans in the bottom of a well greased Bundt pan.
  • Add brown sugar, water, remaining pecans and cinnamon to melted margarine/butter.
  • Lightly boil 2 minutes.
  • Cut biscuits in half and cut cream cheese into 40 pieces.
  • Flatten the biscuit half and shape into a ball around a piece of cream cheese.
  • Place 20 balls in pan and drizzle with half the caramel sauce.
  • Repeat layers.
  • Bake at 375 °F for 25 minutes.