My family loves Monkey Bread. I used to make it quite a bit when my kids were younger, but for some reason I stopped. Now that my children are older (teens and 20's), I've started making it again, perhaps to bring back a simpler time.
There are many recipes floating around for Monkey Bread, but this one is my family's favorite:
Monkey Bread
3 tubes refrigerator biscuits
1 cup sugar
2 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
Combine cinnamon and sugar. Cut each biscuit into quarters. Dip each quarter into cinnamon sugar mixture. Drop sugar-coated pieces into a well buttered Bundt pan.
In a saucepan, melt butter, brown sugar and what is left over from the cinnamon sugar mixture over medium heat. Bring mixture just to a boil; remove from heat immediately. Carefully drizzle over biscuits making sure that all are covered.
Bake at 350 F for 30 minutes. Cool slightly in pan before inverting onto serving plate.
Pull apart and eat with your hands, just like a monkey!
3 comments:
Perfect for any occasion!
I was just thinking, I'll bet you could make something like this using garlic, cheese, and various herbs and spices instead of the sweet stuff. Maybe even sundried tomatoes. This might be a worthwhile experiment for your test kitchen!
Yes, thombeau, there are savory versions out there, usually called "bubble breads". The test kitchen is whipping up a batch right now!
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