Wednesday, March 30, 2011

Monkey Bread

The first time I had monkey bread was when I was a sophmore in college.  There is a local bread company and bakery in my current hometown, which is also my college town, specializes in wonderful homemade breads both sweet and savory and this is where I first saw Monkey Bread.  I told Spencer about it, then he was my boyfriend, and his eyes opened so wide and he perked up.  Little did I know that monkey bread was one of Spencer's favorites when he was growing up and that it had been ages since he had any.  So the next day I went to Boulevard Bread and bought a loaf of bread that Spencer said was so wonderful.  I think that loaf of bread lasted all of 5 minutes once I got it hom and that's when I knew I needed to find a recipe and have it on hand at all times.

It's been quite some time since I've made this and to be honest I had forgotten about it until my brother said something about it.  He had gone to a brunch at his girlfriend's house and he was telling me about all the wonderful food they had and one of the things he mentioned was monkey bread.  He went on and on about it and how good it was and asked if I could make him some the next time our family got together.  So in honor of my brother and my husband, here is a wonderfully easy and delicious recipe that is perfect for breakfast, brunch or dessert!

Monkey Bread


Ingredients:

4 Cans refrigerated biscuits, jumbo
2 1/2 Cups brown sugar
1 Cup (2 sticks) butter, melted
1 Cup white sugar
4 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350.  Grease a bundt pan and set aside.

Cut each biscuit into 4-6 pieces, depending on the size preference. 

Place the brown sugar, white sugar and cinnamon in a bowl and stir together.  Roll the biscuit pieces in the melted butter and then coat with the cinnamon sugar mixture.  Place the coated pieces in the prepared pan and continue layering until all the pieces are coated.  Pour any remaining butter and sugar mixture over the top.

Place in a preheated oven and bake for 30-45 minutes.  Let cool in the pan for 5-10 minutes and then transfer to a cake stand.  Serve while hot.

Recipe Source: very slightly adapted from Moms Who Think 

1 comment:

Jessica said...

I love Monkey Bread! This looks SO good!

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