Monkey Bread

Servings 6 portions
Cooking 20-25 minutes


  • 6 straight croissants from Au Pain Doré
  • 1/2 cup of brown sugar
  • 1 teaspoon of ground cinnamon
  • 1/4 cup (1/2 stick) of melted salted butter
  • Maple syrup (for the topping)
  • 2 tablespoons of chopped pecans (for the topping)


Thaw the croissants for 30 minutes.

Cut the croissants in half lengthwise, then cut them into approximately 4 pieces.

Mix the brown sugar and cinnamon in a bowl and set aside.

Using tongs, take a piece of croissant and dip it into the melted butter. Then, coat it with the brown sugar and cinnamon mixture.

Place the croissant pieces in a muffin pan.

Bake in the oven at 356°F for 20 to 25 minutes or until the croissant pieces are golden.

Let cool for about 5 minutes before serving. Serve your warm monkey breads with maple syrup and chopped pecans.

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