Friday recipe: “healthified” monkey bread

April 22, 2011 —

My daughter is a monkey bread maniac. Who can blame her? Gooey, brown-sugary, buttery – all good. Well, except for all the calories and fat. Just in time for Easter brunch, Eat Better America offers a “healthified” monkey bread recipe that has 57 percent less fat, 61 percent less saturated fat and 32 percent fewer calories than the original recipe. The Eat Better America website offers hundreds of better-for-you recipes, nutrition info and lots more here.

Photo & recipe from

“Healthified” Monkey Bread

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 cans (16.3 oz. each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
  • 1/2 cup chopped pecans or walnuts
  • 3/4 cup fat-free caramel topping
  • 2 teaspoons vanilla

Heat oven to 350 degrees. Spray a 12-cup fluted tube cake pan with cooking spray. In a one-gallon resealable plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.

In a small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.

Bake 40 to 45 minutes or until golden brown and no longer doughy in the center. Cool in the pan 10 minutes. Invert onto a serving plate. Serve warm.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.