This is a sticky, delectable, and surprisingly simple recipe for… monkey bread.
That's right… monkey bread. Although I'm almost certain there are no actual monkeys in this finger food idea, it's still a very good treat forChristmas breakfast or for feeding a bunch of hungry teenagers. I'd simply call it amazing, but since it also involves monkeys, I'd have to say it's superhuman. And you know the best part about this here monkey bread? It's easy. Hard to mess up. Honestly, you'll be just fine.
The smell is to-die-for, but the taste is life itself. I would endorse this monkey bread as the next presidential candidate.
You can pull off pieces by hand... or if you're civilized, feel free to use utensils.
Why is it called monkey bread?
Monkey bread gets its name from how it's eaten—as a pull-apart treat that's pinched off inpieces off and plopped right into one's mouth. Who decided naming this delicious bread after monkeys, Ido not know. But what I do know is that you need to make it ASAP.
What is monkey bread made of?
The beauty of monkey bread is just how easy it is. This version starts with a few cans of store-bought buttermilk biscuit dough that gets tossed in cinnamon sugar and thendrenched in a buttery caramel sauce. It's truly to die for, no monkeys required.
What kind of pan do you bake monkey bread in?
I bake mine in one of thebest Bundt pans, but a tube pan works, too. You could even bake it in a muffin tin for individual monkey bread "muffins." Wouldn't that be cute?!Just be sure to adjust the baking time.
Do you need to grease the pan for monkey bread?
You can grease it if you want, but I've always had luck without greasing it. The glaze has 2 sticks of butter which seems to do the job without any baking spray.
Should you refrigerate monkey bread?
There's no need. On the off chance that you have leftover monkey bread, just cover it (or transfer it to an airtight container)and store it at room temperature. It should stay fresh for 2 to 3 days on your countertop whereasit'll dry out muchquicker and become stale in the fridge.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 40 mins
- Total Time:
- 1 hr
Ingredients
- 3
cans buttermilk biscuits (the non-flaky ones)
- 1 c.
granulated sugar
- 2
to 3 tsp. cinnamon
- 1 c.
butter
- 1/2 c.
brown sugar
Directions
- Step1Preheat the oven to 350°F.
- Step2Open up all 3 cans of biscuits and cut each biscuit into quarters.
- Step3Combine the white sugar with 2 to 3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip-top bag and shake to combine.
- Step4Drop all of the biscuit quarters into the cinnamon-sugar mixture. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the Bundt pan.
- Step5At this point, you're going to want to melt the butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter-sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
- Step6Bake for about 35 to40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15 to 30 minutes before turning it over onto a plate.
Hi, guys. It’s PW. My friend Ryan has graced us with this sticky, delectable, and surprisingly simple recipe for… Monkey Bread.
-PW
I snagged the recipe from my mother-in-law Tracy, after I regained consciousness the first time I ate this strange, pull-apart, breakfast, lunch, or dinner bread thing. Here’s what you need:
*holds hands up in paper-football goal posts to find the “L”* 🙌
From left to right we have:
* Brown Sugar // 1/2 cup will be needed
* 2 sticks of butter (1 cup)
* Bundt Cake Pan (feel free to use dorky shapes)
* Cinnamon // 2 to 3 teaspoons
* 3 cans of Buttermilk Biscuits (the non-flaky ones)
* Sugar! // 1 cup
Now before you do anything… go ahead and preheat that oven to 350 degrees. You'll need this in about 10 minutes.
* BWOP!! * — That was the sound of the biscuit can popping open. You didn't know I was a sound effects master, did you? Now open up all three cans of biscuits and cut each biscuit into quarters.
At this time you'll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip-top bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead… all of them. Yes, they're sticking together right now, but just trust me.
Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with the cinnamon sugar. You might have some excess sugar left over and that's okay.
Feel free to eat one of these right now. I won’t look.
Spread these nuggets out evenly in your Bundt pan. I suppose you might want to grease this pan before doing this, but I'm pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
At this point, you're going to want to melt those two sticks of butter together with 1/2 cup of brown sugar. This can be light or dark brown sugar.
Stir together over a medium-high heat until the two become one. Sure, you could do this in the microwave, but it would be way less cool.
Once the brown sugar butter has become one color, you can pour it over the biscuits. Try to avoid sticking your finger under this heaven-sauce as it’s really, really hot. (*Knows from experience*)
At first… it's going to look like too much. It's okay though.
Did I mention that this is not a low-calorie snack?
Bake this at 350 degrees for about 30 to 40 minutes until the crust is a deep brown on top. It should look like this.
If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn’t slide right down onto the plate, give it a few love-taps until it plops. It’ll hold.
Pull off pieces by hand…
…Or if you’re civilized, feel free to use utensils.
Now, I’m not completely sure why this stuff is called “Monkey Bread,” but I think it has something to do with the fact that people seem to stand around it making primitive noises, jumping up and down, and picking at it incessantly. Taste it and you’ll know what I’m talking about.
Love Wins,
Ryan
