Thursday, February 4, 2010

Monkey Bread

This recipe takes me back to my days in San Francisco.  We would make a batch of this after a fun night out.  Gather around, go nuts, eat every bite, laugh about the crazy antics from the previous night and then go back to sleep.  My hubby still loves this treat and calls each little nugget a piece of heaven.  So easy and I have not met a person who doesn't enjoy.

Monkey Bread
  • 3 cans buttermilk biscuits
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 2 sticks butter
  • ½ cup light brown sugar
Preheat the oven to 350 degrees.

Open biscuits and cut each biscuit into quarters (4 pieces).
Combine the sugar with the cinnamon in a 1 gallon zip lock bag.  Add the biscuits and shake to mix. Make sure each piece is coated well and the pieces are separated.
Dump the entire bag into a bundt pan.  No need to spray or butter the bundt pan ... you will be adding two sticks of butter!
Melt the two sticks of butter together with the brown sugar in a saucepan over medium-high heat. Cook until the butter is completely melted and the two ingredients have combined.  Pour over the biscuits.
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 and allow it to rest for about 15-20 minutes.  Turn out onto plate.  Enjoy.

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