I had a life changing experience yesterday. I had my first taste of monkey bread.
Why didn’t anyone think to feed me monkey bread?! This stuff is amazing!
I heard of monkey bread a few times, but I had never seen it and no one really said much besides “yeah, it’s good.”
This stuff is way better than good…it’s grrrrrrreat! haha…
Monkey bread is really sweet and buttery, chewy, and the bottom pieces are crispy.
I have read of people eating if for breakfast…
Eating it for breakfast is like eating a Cinnabon cinnamon roll, you can do it but I wouldn’t recommend it.
But I would recommend it for a nice mid-afternoon snack! Make it & share with some friends, they will be so glad you did!
I read about a few different people that added raisin and nuts to their dough layers. For my first time I stuck to the basic recipe.
If you have never experienced monkey bread, make it today.
- 4 cans of biscuits – I used a generic brand that had 10 “regular” sized biscuits, nothing like the jumbo buttery ones
- 1 1/2 sticks (3/4 cup) of butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 3 tbsp cinnamon
- Grease a bunt or tube pan.
- In a ziplock bag mix together the sugar and cinnamon.
- Cut the biscuits into halves and quarters, shake in the cinnamon sugar, and layer in the pan. Continue this process until you have cut up all of the biscuits.
- Preheat the oven to 350º F
- Melt the butter and brown sugar, boil for a few minutes (or until it starts to darken slightly) then pour over the biscuits. Yes, I know…that is basically a simplified carmel sauce you are pouring over dough…don’t worry, it’s worth the calories!
- I hit the pan on the counter a few times to make sure the sauce would make it to the bottom of the pan.
- Bake for 20-30 minutes. Try and let the pan cool down for 10-15 minutes before you flip it on to a plate. I struggled to wait a full 10 minutes before digging in.
The final result:
Butter and sugar bliss!
Like I said before, the bottom is chewy and crispy. But when you flip it out of the pan it looks even more amazing. The carmel sauce runs down the sides and you can see how it perfectly carmelized the top of the bread.
I really wish the recipe wasn’t so easy…
Next time I make monkey bread I want to layer in some dried cherries and macadamia nuts! I also am interested in trying a savory monkey bread.
What types of monkey bread have you made?