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Monkey Bread

Monkey Bread.  It's not a new concept but it never seems to get old.  There's a lot of different versions but I like to keep it simple.  Most of the time, I save this recipe for Christmas but I decided to make some today for my sweet nieces who are coming for brunch tomorrow.  It's sinful in every way down to the sugar, butter and biscuits. 

To make it easy, start with canned biscuits.

Toss biscuit pieces in sugar cinnamon mixture and place into the bundt pan.

Yes, that's real butter people. 

Poured on top of sugar coated biscuits.

Pure goodness

Here's the recipe compliments of The Pioneer Woman

  • 3 cans Buttermilk Biscuits (the Non-flaky Ones)
  • 1 cup Sugar
  • 2 teaspoons (to 3 Teaspoons) Cinnamon
  • 2 sticks Butter
  • ½ cups Brown Sugar

Preparation Instructions

1. Preheat the oven to 350 degrees.

2. Open up all three cans of biscuits and cut each biscuit into quarters.

3. Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

4. Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

5. At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

6. Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.


1 comment:

  1. Much like Shea Kelly, I quite enjoyed this post and will be using your recipe for breakfast at the beach over Thanksgiving weekend. :)