• Kim

Easter through the years- Great Brunches

Updated: Aug 25, 2020

Easter is usually the one time a year the whole family gets up a little earlier than normal and we have a decent sized gathering. We enjoy a warm brunch, outside conversation and the kids get to play endlessly, sometimes we even go all the way to dinner and do it all over again. Did I tell you I love when we all get together?

I am totally cheesy like that, but my heart smiles when we have a chance to get together. I think that is why the last three months of the year are my favorite. We literally spend so much time together. Okay, so back to Easter, it is always a good morning. I usually make a pull apart bread of some sort, my brother-in-law makes jalapeno and bacon scrambled eggs, my mother-in-law brings a fruit tray and cooks the bacon, my mom makes quiches, and we all just enjoy the day. Hunting for eggs and making memories to last a lifetime.

Here is the family favorite Cinnamon Cream Monkey Bread. This one is great because it is sweet and has just enough cinnamon, but not so much that it is overwhelming.


1 cup heavy whipping cream

2 eggs, beaten

1 Tbsp. ground cinnamon*

2 Tbsp. vanilla extract

2 cans Pillsbury buttermilk biscuits

3/4 cup butter melted

1.5 cup brown sugar

Powdered sugar, if desired

The first thing I do is cut all the biscuits into quarters. I feel that this is the most time consuming of the things to be done. After I am done cutting, I preheat the oven to 350 F. Mix the cream, cinnamon, and vanilla in a small bowl. Next, spray the fluted pan with pan spray. Start dipping the pieces of biscuit into the cream mixture and then place into the pan, Continue until you are done with all the biscuit. Mix the melted butter and brown sugar in another small bowl and pour over the top. Place in the oven and bake for about 30-45 minutes. Once done baking let cool for for 15 minutes and then invert the pan onto serving dish. Sprinkle with powdered sugar, if desired Serve warm and enjoy!

**Do not pour remaining cream mixture into the pan as it gets almost gelatinous not syrupy.

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