Wednesday, July 10, 2013

Monkey Bread

A while back, I was letting my niece look through some of my recipes.  You know since she's my baking assistant.  She even says we're going to go on Cupcake Wars together.  But then I'll have to be her assistant.  We've even brainstormed what to name her cupcake shop.  She's a pretty ambitious 11-year old.  One of our favorite things to do together is bake.  She stumbled upon my recipe for Monkey Bread, and exclaimed, "Monkey Bread?  What's Monkey Bread?"  to which I answered, "Monkey Bread would be perfect for you because you are one."  And it was decided that our next baking adventure would be Monkey Bread.  There are ten gazillion variations out there, but this in my favorite.  Boiling the brown sugar and butter together creates a caramel-like texture and a toffee-like flavor.  Try it.  You'll go bananas for it!
You'll go bananas for it!
The Line-Up
Combine cinnamon and sugar.
Cut each biscuit into 4 pieces and
roll in cinnamon-sugar mixture.
Drop pieces into Bundt pan.

Melt butter and add brown sugar.
Boil together for 1 minute.

Pour over biscuit pieces.
Bake for 25 minutes.
Let cool before turning out of pan.
Grab your little monkeys
and enjoy!

Monkey Bread

3 (10 ounce) cans country style biscuits
1/2 cup sugar
1 tablespoon cinnamon
1 cup unsalted butter
1 cup brown sugar

Preheat oven to 350 degrees F.  Cut each biscuit into 4 pieces.  Combine sugar and cinnamon in a small bowl.  Roll each piece of biscuit into cinnamon-sugar mixture.  Drop into greased Bundt pan.  Melt butter in a small sauce pan and add brown sugar.  Bring to a boil for 1 minute.  Pour mixture over biscuits.  Bake for 25 minutes.  Let cool in pan at least 10 minutes before turning out of pan. 

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes

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