Monday, April 14, 2014

Monkey Bread

Monkey Bread is a perfect treat for either breakfast, dessert, brunch or afternoon tea.  While my parents were visiting last week my mom and I baked some.  Then the three of us sat down and broke bread together, sharing the sweet snack.  We ate it while still warm and it tasted so delicious.  The Monkey Bread reminded me of a giant caramel roll.  It was pretty simple to make, you just take four rolls of biscuits in the can- the recipe is even on it- and cut each biscuit into four pieces.  Then take a bag with your sugar mixture and coat each piece and put into shortcake pan or bundt pan.  After that pour melted butter and brown sugar over the top.  The result is this warm and gooey bread you pull apart that's covered in a caramel sauce.  So good. 


Monkey Bread


Prep Time: 25 minutes
Start to finish: 1 hour 30 minutes


3/4 c. sugar
2 t. ground cinnamon
4 cans Pillsbury refrigerated biscuits
1/2 c. butter, melted
3/4 c. packed brown sugar


Grease or spray 12 cup bundt pan.  Mix sugar and cinnamon in 1 gallon bag.  Cut each biscuit into quarters.  Shake quarters in bag to coat; place in pan.  Mix butter and brown sugar; pour over biscuit pieces.  Bake at 350 degrees for 40 to 45 minutes or until golden brown.  Cool 5 minutes.  Turn upside down.  Serve warm. 


Recipe from Pillsbury. 











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