When I was in high school, I took a class called "Basic Foods," and this was the first time that baking really caught my interest. We did a little bit of everything, from cooking to baking, but I remember making Monkey Bread...mainly because we had to make that and quiche for my teacher's meetings. She basically had us make those two dishes anytime she had a staff meeting, and since we had to do it about every week, I guess they were a big hit!
I hadn't gone back to monkey bread for quite some time now, but I just decided I wanted some randomly last year, and made some for my family to try out. My aunt and uncle call it "crack," so I guess it's still a big hit!
This is a great dessert dish to bring to any occasion, and it's a tear and share. Who doesn't love tearing and sharing? I love making it because it makes the kitchen smell delicious, and it's so easy to make. I even have a recipe for you guys this time!
2 large 16 oz cans of Pillsbury Buttermilk canned biscuits (non-flakey)
2 teaspoons cinnamon
1 cup white sugar
1/2 cup brown sugar
2 sticks butter (1 cup)
1 gallon sized ziploc bag
Bundt cake pan
Prep time: 20 minutes
Cook: 40 minutes
Servings: About 8-10
Preheat oven to 350 degrees.
Split biscuits in half, so you have 16 round pieces instead of 8 large ones.Cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Seal it and shake to coat the nuggets with the cinnamon-sugar mix. Spread these nuggets out evenly in the bundt pan.
Melt butter and brown sugar in saucepan over medium-high heat until completely mixed. Pour over biscuits in pan.
Bake for 30-40 minutes, until crust is deep brown on top. Allow to cool for 5-10 minutes before turning over on plate.
And that's my monkey bread! I hope you enjoyed my walkthrough of it. Here is the link again to a PDF version of this recipe:
Cheers to us saving the world, one bake at a time!