Brenda Stanley
Belle's monkey bread is easy to prepare and can be served for breakfast or as a dessert.

I’ve talked about what a sweet tooth my husband has. If the house is void of cookies, pies or some other sweet treats, he will go into a panic. He even has two categories of cereals — breakfast cereal and dessert cereal. However, he only reverts to cereal if there are no home-baked treats around.

In other words, he is a spoiled sweet tooth and I basically feed into that. There can never be enough sweetness around our house, so I have a number of quick and easy treats that I can quickly bake up for my favorite sweetie.

One of his all-time favorites is my version of monkey bread. This sweet and gooey treat is super easy to make, which can be bad and good. He loves it so much; it is often gone within minutes.

The ingredients are simple and usually on hand, and if you have children, this is a recipe they love to help with. But have plenty of napkins ready — this pull-apart dish is covered in sticky goodness.


2 canisters of refrigerated biscuits

¼ cup butter, melted

¼ cup brown sugar

1 teaspoon cinnamon

Pop open the biscuits. Tear each biscuit in half and roll into a ball. Mix together the brown sugar and cinnamon. Roll each dough ball into the melted butter and then in the sugar mixture. Place in an 8-by-8-inch baking pan. Bake in a 350-degree oven for about 20 minutes. Serve warm by pulling apart.

Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author and novelist. Her website is at