Monkey Bread has been around forever, most people remember having it when they were kids. Fond memories of the house filling up with the smell of cinnamon followed by eating a sticky treat with your fingers makes the delicious Monkey Bread a certified comfort food.

There are different variations; our recipe has optional raisins in it while some like their Monkey Bread with nuts. You can add those or make monkey bread in the original classic way, without either. It really tastes fabulous all on it's own without anything added to it. For a different taste, we also have the Blueberry Monkey Bread recipe.

Kids love this stuff, and being allowed to pull the pieces out themselves makes it all that much more fun. They will get sticky, don't sweat it! Enjoy every last morsel and keep biscuits on hand for any time you need a home baked treat. The following is a tried and true Monkey Bread recipe, it isn't grainy like some recipes that are too heavy on the sugars or too light on butter.

The flavors are perfectly blended in a velvety smooth and luxuriously sticky sauce. Some people frost theirs with cream cheese icing, which melts just perfectly onto the bread (the recipe for the icing follows the monkey bread recipe).

While the cinnamon version is thought to be the classic (it's the one most people grew up with), the claim to fame of Monkey Bread actually goes back to the early 1970s with a much different recipe.

The Neiman Marcus food consultant and cookbook author Helen Corbitt, worked in their kitchens from 1955 to the mid-1970s. She decided to serve it in the Neiman Marcus Mariposa Room in Houston and highlighted the recipe in a cookbook she published. Her recipe, which does not have cinnamon and involves making the dough with yeast, is below the gooey cinnamon monkey bread recipe. It is for those who want a more subdued flavor.