Monkey Bread is a pull apart sticky bread with a yummy cinnamon brown sugar flavor. I had never had Monkey Bread, and I had always assumed it was a semi difficult bread to make. I’m not exactly sure what made me think of it recently, but I added it to my list of items to try baking. Come to find out you don’t even have to know how to bake to make this insanely delicious treat. All you have to know how to do is open biscuit cans, and everyone will think you slaved in the kitchen for hours with yeast and flour. Am I the only one that jumps whenever those cans pop even though I know it’s coming? Anyway…
I tried making this twice as I wasn’t happy with the first version I made. I looked at different recipes and went with one that ended up being too heavy on the butter, in my opinion. Of course even though I wasn’t crazy about the final result, I couldn’t stop eating it. I was nervous to try making the second one as I didn’t think I have that much willpower. I don’t, oh well.
For the second version I wanted more of a brown sugar taste, like the topping on the Baked French Toast that I make. Have you tried that yet? Make sure you do, you won’t regret it.
I upped the brown sugar, decreased the butter, and voila!
3 cans of buttermilk biscuits (not flaky)
1 cup sugar
2 – 3 tsp cinnamon
1 cup brown sugar
3/4 cup butter (unsalted)
Preheat oven to 350 degrees. Grease a large bundt pan, set aside.
Open cans and separate the biscuits. Cut each biscuit into quarters.
In a large gallon sized zip-lock bag combine the white sugar and cinnamon. I like a stronger cinnamon flavor so I used 3 tsp, if you prefer a more mild taste use 2 tsp.
Add the biscuit pieces to the bag and shake well ensuring all of the pieces are coated with the cinnamon sugar mixture.
Layer the coated biscuit pieces in the large greased bundt pan.
In a saucepan combine the brown sugar and butter. Cook oven medium heat until the sugar and butter are melted, and have combined.
Pour the mixture evenly oven the biscuits.
Bake for 30-40 minutes or until the top is dark brown, and the biscuits are fully cooked. I suggest putting a cookie sheet on the shelf below the bread as mine overflowed and made a mess of my oven.
Cool for 15-30 minutes before turning onto a plate.
There’s no need to cut it, just pull off the sticky chunks and pop them in your mouth. Enjoy!