Engineering a perfect DESSERT

Monkey Bread

8 August-Kushner

"This recipe is very special. It’s my family's Christmas morning breakfast tradition on my dad's side. My grandmother always made it, but when she got older and moved into her retirement home it became my dad’s and my responsibility. It’s based on a Pillsbury recipe with a few tweaks."

~ Tori


½ cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

1 cup firmly packed brown sugar

¾ cup butter or margarine


Heat oven to 350°F. Generously grease 12-cup fluted tube pan (aka bunt pan) with shortening or cooking spray. In a large bowl, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters and roll into small 1” balls. Roll in cinnamon sugar bowl to coat. Arrange in pan, adding walnuts, raisins, or chocolate chips among the biscuit pieces. Option to add chocolate chips within the rolled biscuit balls. Sprinkle any remaining sugar over biscuits.

In a small saucepan, melt butter on low heat, stirring frequently. Add brown sugar to melted butter, stirring until combined. Drizzle mixture evenly over biscuit pieces.

Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Coat with icing if desired. Pull apart or slice to serve. Serve warm.

Optional add-ins: ½ cup chopped walnuts, ½ cup raisins, ½ cup chocolate chips

Optional topping: cream cheese icing


Submitted by:


Victoria Kushner

Mechanical Engineer

South Burlington, VT

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Tori is part of the engineering team in the South Burlington, Vermont office. She produces mechanical, plumbing, and process drawings utilizing AutoCAD and Revit, as well as doing code analysis, duct layout design, hot water heating calculations, and pump selections.