Every Christmas morning, my mom makes this and monkey bread. By the time we eat breakfast we’re starving after opening all of the gifts from Santa and each other. Even if we weren’t so hungry, the monkey bread would still disappear just as fast! 😉
Since I’m all about making things a little better for you, I decided it was prime time to do the same thing with monkey bread. Also, since life is a little bit more exciting these days, I took a short cut with the dough. I used store-bought biscuit dough, but feel free to make your own dough! 😀
If you’ve never had monkey bread, it’s certainly an experience. The little dough balls are covered in caramelized sugar and cinnamon, with dispersed crunchy pecans throughout! I never can decide if I like the gooey center pieces or the crunchy caramelized outside pieces. It’s all so good!!!
The beauty of making this semi-homemade healthier monkey bread is that it can be made and eaten within the same morning. It’s so wonderful sometimes to not have to wait for dough to rise, ya know?!?
I highly suggest you make it. You won’t regret it.
Well, your hips will.
Whole Grain Monkey Bread
heavily adapted from The Jones Way
- Grands Golden Wheat biscuits, cut into 8ths
- 1/3 cup light brown sugar, packed
- 1/3 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 2 tablespoons coconut oil, in liquid form
- Preheat the oven to 375°F.
- Spray a bundt pan with canola oil. Set aside.
- Either in a large bowl or large ziplock back, gently toss the biscuit pieces with the brown sugar, pecans and cinnamon, until evenly coated.
- Evenly spread the sugar coated biscuits into the bundt pan.
- Whisk the maple syrup and coconut oil together and evenly pour over the biscuits.
- Bake for 20-25 minutes until light brown and hollow sounding to the tap.
- Allow to cool for 5 minutes before flipping the monkey bread onto a plate.
- Enjoy warm!