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

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Read more

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more