Tuesday, March 13, 2012

Monkey Bread Donuts

Ohhhh, can’t we all agree how dangerous Pinterest is? After building up my running skills with my BFF, what do we do but search Pinterest and compare pictures on our cool down walk. I am flooded with pictures of dangerous brownie cookie dough oreo bars, and pallet couches that I want to build, and lots of other projects and recipes that distract my attention away from grad school.

Soooo…. I came up with this idea by combining a couple. Don’t ever, I repeat EVER search #donuts on Pinterest.

It’s a dangerous place out there, ain’t it?

If you have some extra time, I highly recommend using Dessert For Two’s homemade donut recipe found here, but if not, biscuits are easy (and grandma’s way)!

Start with your dipping concoction. The “monkey” in this “monkey bread donut.”

In a Ziploc bag, mix brown and white sugar, and cinnamon. Shake to mix and set aside.

Add some cloves or nutmeg if you’re feelin’ spicy!

Open up a can of refrigerated biscuits. I like to use buttermilk or southern; I was told flaky layers do not work well.

~I used to love opening up those cans of biscuits and scaring my grandma, she would jump every time! They sure don’t pop open anymore like they used to, although my heart sure still races when I’m about to open one!

Just buy the can of 5 and save yourself the donut guilt later.

Flatten each biscuit slightly and find a cap to cut out a donut hole; I happened to use the cap to my red wine vinegar bottle.

Heat 2-3″ of vegetable in a dutch oven over medium heat. After about 8-10 minutes, test your oil by tossing in a donut hole. When it floats and bubbles, your oil is ready!

We’re cookin’ with Crisco now, ladies and gents!

Fry donuts less than 30 seconds each side, and only flip once! They cook up fast!

So pretty and golden.

Once they’re fried up, transfer to a plate lined with paper towels.

When they’re all fried, toss each donut and hole in the sugar mixture.

Place on a wire rack, or back on a plate, and drizzle with……

TA DA!! Instant glaze! Gorgeous and delicious.

Have ya’ll ever had shaved ice with sweetened condensed milk on top? Oh. Muh. Gawsh. GOOD.

Next time ya’ll pass a snow cone booth, get tiger’s milk, and sweetened condensed milk on top. WORTH IT.

Gorgeous! And I forgot to take a picture post glazing because we were too excited to eat them! Sure are delicious when they’re warm!

~Peace, Love, and Donuts Ya’ll!

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Monkey Bread Donuts


1 can 5 refrigerated biscuits (buttermilk or southern style)
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon cinnamon
4-6 cups vegetable oil (enough for 2-3" oil in your pot)
1 can sweetened condensed milk


Flatten out your biscuits slightly. Use a cap to cut out the center of your donuts for donut holes. Heat your oil on medium heat, about 8-10 minutes. Mix sugar and spices in a Ziploc gallon bag; shake to mix, set aside. Drop a donut hole in the oil, as soon as it's floating and bubbling, your oil is ready. Cook donuts less than 30 seconds each side, only flipping once. Once donuts are golden, transfer to a paper towel lined plate. When all donuts and holes are fried, toss in bag of sugar and spice, and everything nice. Transfer back to plate, and drizzle sweetened condensed milk over donuts and holes. Best served warm!

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2 Responses to “Monkey Bread Donuts”

  1. 1

    Jared Wampole — August 17, 2012 @ 6:51 am

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