Monkey Bread
We had lots of plans for this weekend, but then they fell flat in a giant pile of snow, much like this.
So! What happens when I'm stuck at home for an entire day? I COOK! FOOD! REAL! ACTUAL! FOOD!
Sorry, but this is worth of !!!!!! because the cooking real food thing has been lacking lately. It was a true accomplishment that I made bean burritos and this rice, and an even bigger accomplishment that this caramel corn happened.
Then things got serious. It was Alexis' fault. She begged for Monkey Bread and then asked if I had posted the recipe here for her yet. She knows that recipes wind up in this space so that she can refer to them in the years to come. She was APPALLED that I hadn't given her the "secret" to Monkey Bread. I tried to tell her that there are approximately 234573948109 web pages devoted to that recipe, but she was having none of it.
"I want YOUR recipe, mom. It's the best."
She doesn't know that, for what it's worth. She's never tried anyone else's recipe.
Whatever. She asked mostly nicely, so here it is. My version of Monkey Bread.
(In the interest of full disclosure, I had to make this TWICE to satisfy the Alexis because I don't measure stuff and she got flustered when I tried to teach her how to make it without using measuring cups. I had to do a Round Two so she could measure everything carefully like the rule follower she is. Also, I think this recipe uses less biscuits than most. That's because I make it smaller so it won't need as long in the oven. I have no patience.)
Monkey Bread
2 cans refrigerated biscuits (the small ones in the tube that makes the THWACK sound when you open it)
3/4 cup white sugar
1 tablespoon cinnamon
1/2 cup butter
2/3 cup brown sugar
1. Heat the oven to 375 degrees.
2. Take the biscuits out of the can and cut them into smaller pieces. I go with 8 pieces per biscuit.
3. Throw the sugar and cinnamon in a Ziploc bag and shake them together. Throw the biscuit pieces in there and shake some more until the biscuit pieces are coated.
4. Dump all of the biscuit pieces into a bundt pan.
5. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until you have a caramel sauce.
It's too hot to taste test, by the way. Just trust me on that.
6. Pour the caramel over the biscuits.
7. Bake at 375 degrees for 20-25 minutes. They're done when the biscuits you can see are golden brown. Also, it can't hurt to pull a piece off and check for done-ness.
Not that I tested with this batch. Nope. You're imagining that there is clearly a piece missing in the bottom left corner. Ahem.
8. Now you have to get this thing out of the pan. The fun thing is that all that butter makes that job easy. Place a plate on top of the bundt pan.
And flip. Don't forget to protect your hands from the hot that is the bundt pan.
It will all come out very easily.
8. Good luck managing to take a photo or two before little hands invade your space.
Recipe
Reader Comments (2)
As someone who is also super impatient with Monkey Bread cooking times, I feel the need to share that baking them in muffin tins also works well. I tried that recently and kind of liked how everyone had their own little pile to pick at off their own plate. I hoped it would also help with portion control but... Nope!
monkey bread is the best!
and whack a can biscuits rule.
anyhow, alexis is right, MOM MAKES THE BEST!