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Smoked Monkey Bread by Megan Day


½ cup white sugar
3 teaspoons ground cinnamon (add more to the bag as desired)
2 tubes of JUMBO buttermilk biscuits
½ cup salted butter
1 cup packed brown sugar
one lemon


Cooking spray
1 Bundt pan
Large plastic bag
Kitchen shears or bread knife
Small saucepan and spatula

Heat Smoker or Grill to 300°F

Using cooking spray, lightly grease the inside of the Bundt pan.

In a large plastic bag, combine the white sugar and cinnamon. Shake to blend.

Using kitchen shears or a bread knife, cut each biscuit into 6 equal-sized portions.

Place about 12 biscuit pieces into the plastic bag and evenly coat with the sugar mixture. Evenly distribute the coated pieces around the bundt pan. Repeat for the remaining pieces.

In a small saucepan over direct medium heat, melt the butter and add the brown sugar, stirring constantly. Just before the mixture boils, squeeze in lemon juice, remove from the heat and pour over coated pieces in the Bundt pan.

Place the pan on the smoker for 45 minutes or until the biscuits have risen and are no longer doughy.

Let cool for 5 to 10 minutes and turn over onto a platter.