Maple Glazed Monkey Bread & Our Favorite Back To School Tradition


Do you have any special traditions that your family does to start off each school year?  My kids love tradition, and while most of our traditions seem to center around the holidays, one of our favorite things to do at the beginning of school each year is let each child choose a special menu plan on “their night” during the first week of school.


One of the most important parts of our back-to-school tradition is that each child has their meal served on this special “Red Plate” that we received as a wedding gift from a sweet friend of mine way too long ago.  (If you ever need a wedding gift for someone special, this is one of my favorites!) When that plate is pulled out there’s just something special that happens around the whole table, and if we remember the kids also light a few candles to celebrate. 😉  Since my Sweet Caroline always chooses breakfast for dinner, we decided to practice this week on a new Monkey Bread recipe for her special night’s dessert.


Our favorite Monkey Bread Recipe requires quite a bit more work before popping in the oven, so I was tickled when a friend shared this simpler version for a busy night treat.  I’m not sure that we love it quite as much as the original, but it was pretty yummy, and every bite was gobbled down within just a few minutes after cooling down from the oven.   Here’s the recipe if you’re in a hurry for a special treat in your home too . . .

 Maple Glazed Monkey Bread


  1. 2 small packages refrigerated biscuits (I used two of the Pillsbury ones that come in packs of 4)
  2. 1 cup brown sugar
  3. 1 tsp. cinnamon
  4. 1/2 cup butter
  5. 1/2 c maple syrup


  1. Melt butter.  Stir in maple syrup and set aside,.
  2. Mix together brown sugar and cinnamon.
  3. Pour one half of butter and syrup mixture in the bottom of a round fluted pan.
  4. Then add half the cinnamon/brown sugar mixture.
  5. Place biscuits (no need to quarter them like in many monkey bread recipes), on top of the syrup and sugar mixture.  I  just layered them around the pan on top of one and another in a circle.
  6. Sprinkle the rest of the cinnamon/brown sugar mixture over the top of the biscuits.
  7. Drizzle remaining syrup mixture over the top of the biscuits.
  8. Bake in preheated oven at 350 for 25-3o minutes.
  9. Cool for a few minutes in pan, then flip onto plate.
  10. Enjoy!


If you need a little more menu inspiration, go HERE

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  1. factord_agin says:

    I might try this with my regular recipe and just don’t quarter the biscuits. We’re kind of iffy on maple syrup around here.

    • I think not quartering the biscuits saved a TON of time and throught the same thing about the next time I make my regular recipe. I was a little worried about how syrup-y these might taste also, but it wasn’t all that strong like I expected ~ just sweet! 🙂

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