My mom tore this recipe from a magazine and requested that my sister and I make it...
Ooey-gooey, warm, cinnamon-sugary monkey bread? Haven't had that since we used to have it for Sunday brunch back in the day! Don't mind if I do!
So on this gorgeous March afternoon, my sister and I put on some happy music and started baking!
Lady Antebellum's Hillary Scott's MONKEY BREAD
Serves 10 to 12
4 (7.5-oz.) cans refrigerated biscuits
2 cups sugar, divided
3 tbsp. cinnamon, divided
1½ sticks butter or margarine
1. Preheat oven to 350.
2. Combine 1 cup sugar and 2 tbsp. cinnamon in a zip-top bag.
Serves 10 to 12
4 (7.5-oz.) cans refrigerated biscuits
2 cups sugar, divided
3 tbsp. cinnamon, divided
1½ sticks butter or margarine
1. Preheat oven to 350.
2. Combine 1 cup sugar and 2 tbsp. cinnamon in a zip-top bag.
We used half white sugar and half sucanat, which is the brown whole cane sugar.
3. Cut biscuits into quarters, add to bag and shake until coated.
Cutting up this biscuit dough was definitely the most fun part. (Sarah P- I thought of you...)
5. Melt remaining butter, add remaining sugar and cinnamon, and bring to a boil.
Pour over biscuits and bake until biscuits are puffed and liquid is caramelized, 35 to 40 minutes.
It puffed up huge in the oven. I now recommend putting it on a tray in the oven because the cinnamon sugar boiled over!
6. Remove from oven and cool completely.
7. Invert onto a plate and serve whole, allowing people to pull apart.
This is almost too delicious. Every bite has all that gooey cinnamon that can only be found in the center of a cinnamon roll. Here's the link to the recipe: Monkey Bread recipe on People.com
Hope you make this! Happy Springtime!
I made this wonderful treat this weekend! It's amazing something that tastes so delicious is that easy to make! My whole family loved it and couldn't stop eating the sweet gooey pieces. Thank you for this easy and fantastic recipe!
ReplyDeleteThe sugar and cinnamon did not stick to the biscuits at all - and I noticed the recipe says at the end "remaining" butter ·· Is there something missing? Was I supposed to dip the biscuits in melted butter so the sugar would stick?
DeleteThis doesn’t tell you that you have to melt butter. The directions are not clear. All it said is 1 1/2 sticks butter. Please be more clear. How much to melt to coat the biscuits?
DeleteIf you enlarge the original recipe it also says "remaining butter " and also did not make prior mention of where that butter was used.
DeleteThe link, Monkey Bread recipe on People.com, doesn't mention the first part of the butter either. ????????
DeleteThis isn't a Hilary Scott recipe,its a known secret.my family for instance has been making this recipe for years.alot of families know how to make this.let's not give people credit just because their famous
ReplyDeleteWell she did say at the beginning of the article that her mother tore the recipe out of a magazine so she wasnt claiming the recipe to be her own!
ReplyDeletei didn't know her mother was famous how glamorous
DeleteThis is my FAVORITE recipe for Monkey Bread! It always turns out fantastic!!
ReplyDeleteNot showing how much butter to cost biscuits
ReplyDeleteI've been making monkey bread for years with canned biscuits. This is the recipe I follow, which is probably very similar, if not identical, to the one posted.
ReplyDeleteMonkey Bread
Cake
4 cans biscuits, country or buttermilk (sometimes I only use 3 – don’t want any monkeys jumping out)
½ cup granulated sugar
1/3 cup brown sugar
1 Tbsp. cinnamon
Combine the sugars and cinnamon in a plastic bag. Cut the biscuits into quarters and add 10 to 12 pieces at a time and shake to coat. Place in a greased tube or bundt pan.
Sauce
1 ½ sticks butter or margarine
½ cup granulated sugar
½ cup brown sugar
Melt the butter and sugars in a small sauce pan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 40 minutes.