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Mini Italian “Monkey Bread”

on July 26, 2012

As I was making the lasagna for last nights dinner, I wanted bread to go with it but didn’t have a lot of time to spend making it. I had refrigerator biscuits, on hand, but that seemed a bit ‘bland’ (and I love trying new things in the kitchen – especially when they turn out well enough for Fred to eat it without requesting a large glass of water…) so I adapted the directions from the traditional sweet Monkey Bread and the ingredients from two other favorite roll recipes and this is what I came up with — I see endless flavor combinations for this recipe. Next time I’m going to try black pepper and onion. Yum.

Mini Italian Monkey Bread (makes 12)


  • 1/4 cup melted Butter
  • 1/2 teaspoon dried minced Onion
  • 1/2 teaspoon dried Basil
  • 1/8 teaspoon Garlic Powder
  • 2 (12 ounce) cans Buttermilk Biscuits (OR make your own dough from scratch – recipe below!)
  • 2 Tbs. grated Parmesan Cheese


Combine the first 4 ingredients in a medium bowl. Cut the biscuits into quarters (or, if you’re using the large biscuits, cut each into 6 even-sized pieces) with kitchen sheers, a sharp knife, or a pizza wheel.

Gently toss the biscuit pieces in the butter mixture to evenly coat.

In a regular sized muffin tin (ie: not “mini” or “giant”), place 6-7 pieces of the coated dough into each muffin cup. 

Sprinkle evenly with the 2 Tbs. Parmesan cheese.

Bake at 400F for 12-14 minutes (check after 10), or until golden brown.  Serve warm.

o( ‘.’ )o  o( ‘.’ )o o( ‘.’ )o o( ‘.’ )o o( ‘.’ )o

Nancy Reagan’s Monkey Bread

Recipe courtesy First Ladies Cookbook


  • 1 package Dry Yeast
  • 1 to 1 1/4 cups Milk
  • 3 Eggs
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 4 1/2 cups Flour
  • 6 ounces Butter, room temperature (goes in the dough)
  • 1/2 pound melted Butter (to roll the dough in)
  • 1 (9-inch) Ring Mold


In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size.

Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes.


2 responses to “Mini Italian “Monkey Bread”

  1. Deirdre says:

    Found your blog searching for recipes on WordPress. What a great twist on monkey bread (a favorite at my house!!) I pinned this to try to make it later!


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