Monkey Bread

Monkey Bread recalls memories of eighth grade cooking class where we would work as a small group meticulously reading recipe directions praying nervously our final dish turned out a little better than at least one other group but all the while sneaking cookie dough every time the teacher’s back was turned and secretly realizing how great it was having our parents cook for us. Finally twelve years later, I made my first solo batch of monkey bread that ended up being surprisingly quick and delicious, regardless of having to switch pans after realizing the first angle food pan was leaking all the glaze through the bottom (notice in the pictures I start with a black, heart shaped pan and end with a silver, round pan). Learn from my mistake:  use an actual bundt cake pan to eliminate a huge unnecessary mess!


3 cans Buttermilk Biscuits, non-flaky
1 cup sugar
2-3 tsp cinnamon
2 sticks butter
1/2 cup brown sugar

bundt pan
Ziploc bag


1. Preheat the oven to 350 degrees.  Cut each individual biscuit into quarters.

2. Combine sugar and cinnamon.  Pour into a Ziploc baggie, add cut biscuit quarters, and shake vigorously until well coated. Spread the biscuit pieces evenly into a bundt pan.

3. In a saucepan over medium-high heat, melt the two sticks of butter and 1/2 cup of brown sugar.  Once the mixture becomes one consistent color pour it over the biscuits.

4. Bake 30-40 minutes or until the crust is a deep dark brown on top. Try to allow the monkey bread to cool 15-30 minutes before turning it over onto a plate.

**Recipe Source: The Pioneer Woman**


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