Every year I share a breakfast casserole for Christmas morning.  

Well, this year, my grands have requested a tried and true old favorite … Monkey Bread … that I originally got from my sister too many years ago to tell after she shared it with my girls on Christmas morning!   It never fails and though we have tried “upgrades” with sausage, etc., nothing beats this classic version.  

But first, why in the world is it called Monkey Bread?  

Well, now I know … and so do you!  

Monkey bread is called monkey bread because it is typically eaten by pulling it apart with your hands, similar to how monkeys eat. 

This playful and messy way of enjoying the treat is what inspired the name. 

Additionally, the name reflects the fun and informal nature of the dish, making it a delightful treat for sharing

It’s easy to prep on Christmas morning, the kids can help even while they wait for Santa to finish setting up!  Bake while presents are unwrapped & celebrate!  I promise it will satisfy both young and old.  

1 C light brown sugar

1 stick butter

1/2 C water

6 Tbsp sugar

2 Tbsp cinnamon

2 cans buttermilk or original Grands biscuits 

Cut biscuits into quarters.  In a large bowl, coat biscuits with sugar and cinnamon.  Layer in lightly greased bundt pan (for best presentation).  Blend sugar, butter and water; boil til syrupy (that’s a local term!). Pour syrup over each layer of biscuits in the bundt pan.  Bake in bundt pan for 30 minutes at 350 degrees.  

Top with powdered sugar and pecans if desired.  Pull apart and enjoy the gooey biscuits!