I went to college in the best town in America – State College, PA. I had the best college experience anyone could have, and the memories have lasted a lifetime. I remember there was a very popular diner there that made the most incredible sticky buns and when you ordered them, they’d throw a slab onto the grill to warm them up, and they’d arrive all ooey gooey and warm to your table. Grilled Stickies were so popular, in fact, that you could buy them pre-wrapped at the counter to take home. And I would never dare go home for a weekend visit without some Grilled Stickies for my parents! This Sticky Bun Monkey Bread reminds me of our beloved Grilled Stickies from my Penn State years.
It couldn’t be easier to put this Sticky Bun Monkey Bread together, and it’s totally customizable. The base is simply balls of dough rolled in a cinnamon-sugar mixture with a brown butter glaze poured over top. In terms of toppings, the options are endless. I am a purist and I like it just the way it was served at that old college diner – with lots of raisins and pecans. But if you’re not a fan of one or both, throw some chocolate chips in there instead. If you want to take the cinnamon flavor over the top, try adding cinnamon chips. Or substitute walnuts for pecans. And it’s fun to make, with or without kids (but if you have kids, definitely put them to work).
Although this Sticky Bun Monkey Bread won’t last very long, if you happen to have any left over, it will keep in the fridge wrapped in foil. You can easily reheat it in the oven or microwave. So pour yourself a hot cup of coffee and treat yourself to this indulgent weekend breakfast – you deserve it. Enjoy!
- 4 tubes of large biscuit dough (not buttermilk)
- 2 sticks of unsalted butter
- 1 1/2 cups brown sugar
- 1 cup white sugar
- 8 oz. raisins
- 1 cup chopped pecans
- 1 Tbsp. cinnamon
Preheat oven to 350 degrees. Line a bundt pan with half of the pecans and half of the raisins.
In a bowl, combine the white sugar and cinnamon. Cut each biscuit into quarters. Roll biscuit pieces into balls and dip in the cinnamon-sugar mixture. Place half of the biscuit balls into the bundt pan evenly. Repeat with another layer of raisins, pecans and dough.
In a small saucepan, melt the butter and brown sugar together and whisk to combine. Pour evenly over the dough. Bake for 1 hour.