What do you get when you cross a Monkey Bread and Sticky Buns recipe? Monkey Buns! On my board of recipes on Pinterest I kept running across the sticky buns recipe but it contains syrup which is great but it’s a lot of sugar. The Monkey Bread recipe asks you to cut each biscuit into quarters which can be time consuming. Here is really quick shortcut with less sugar than both recipes. I bring you Monkey Buns!
Large Flaky Buttermilk Biscuits (12) They normally come in an 8 count.
Sticks of butter (2)
Cinnamon 1/2 tsp
Dark Brown Sugar – 2 parts (1/3 cup to mix with cinnamon) (1/2 cup to mix with butter)
Pam cooking spray
Instructions: Preheat oven to 375 degrees, spray bundt pan with Pam cooking spray, layer biscuits around the pan. Mix 1/3 cup dark brown sugar with 1/2 tsp of cinnamon and sprinkle over the top of the biscuits. In a sauce pan melt two sticks of butter and a 1/2 cup of dark brown sugar. Poor the melted mixture over the top of the biscuits and put in the oven. Cook for 15-20 minutes. Your cooking times may vary. You want a golden brown look and rise of biscuits. Remove from oven and flip your bundt pan over on a serving plate.
When you remove the bundt pan you can top your buns with chopped walnuts, peanuts or any flavor nut you like!
The image above was super yummy! My son chopped up pecans and topped all the buns. The problem? My other son is allergic to all nuts which meant I had to make another batch!
This time I used buttery tasting flaky biscuits and light brown sugar. The buttery tasting biscuits may have been butter overload but it was really good. I prefer the flaky biscuits because it makes it easy to pull your monkey buns apart! I also prefer the dark brown chocolate because you get that dark sauce look to it.
This recipe is fast and yummy! It’s still high calorie but not nearly as high as adding more granulated sugar or syrup to it. Give it a try and let me know what you think!