You’ve probably run yourself ragged making cookies, cakes and candies over these last couple of weeks, and we’re willing to bet that you currently have a fridge full of casseroles ready to be warmed, a pot for boiling potatoes already bubbling on the stove, and a giant ham or turkey that needs to hit the oven no later than 9 am. That’s why no one will blame you if you take a little help from the refrigerated section of the supermarket in order to make this last minute (but totally delicious) sticky-sweet, pecan-studded Monkey Bread. We recommend it for Christmas morning, but no matter when you serve it we guarantee your family will ask for it again and again.
Christmas Morning Monkey Bread
4 12-ounce packages of refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
1 cup packed brown sugar
1 cup chopped pecans
2/3 cup dried cranberries
Preheat an oven to 350 degrees. Sprinkle 1/3 cup of pecans on the bottom of a well greased, 10-inch Bundt pan. Set aside.
Mix sugar and cinnamon in a bowl. Cut the biscuits into quarters, and coat the pieces in the cinnamon-sugar mix. Begin layering the biscuit pieces in the bottom of the Bundt pan, topping each layer with approximately 1/3 cup each of pecans and cranberries, until all are used.
In a small saucepan, melt the butter and brown sugar over medium heat. Boil for one minute, and pour over the biscuits.
Bake for 35 minutes. Cool 10 minutes, and then invert onto a serving plate.