Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Ingredients

1 cup Sugar
2 tsp Cinnamon
½ tsp Nutmeg
⅛ tsp Kosher Salt
1 batch Biscuit dough cut into 16 large biscuits, then quartered
¾ cup Unsalted Butter
1 cup Brown sugar
Melted butter or non-stick spray

 

 

Instructions

Preheat oven to 350 degrees

Combine the sugar, cinnamon, nutmeg and salt in a large mixing bowl. Reserve ¼ cup. Gently toss the biscuit quarters in the sugar mixture.

Lightly grease large muffin tins and place 6-7 pieces of prepared biscuit dough in each tin.

Place the butter, brown sugar and ¼ cup of the leftover cinnamon/sugar mix in a small sauce pot. Place over medium-high heat and cook just long enough for the sugar to dissolve.

Drizzle the butter mixture evenly over all the prepared biscuit pieces in the muffin tins.

Bake for 25-30 minutes.

Allow to rest for 5 minutes before serving.

Yield: 10 individual servings

Recent Recipes

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more