Thursday, March 8, 2012

Monkey Bread




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.
 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!



2 comments:

  1. 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!

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    1. The 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?

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