Monkey bread is a gooey southern concoction loved by junior high kids and hungry men everywhere. Simple, sweet, and made with country staples like brown sugar and biscuit dough, this stuff is fantastically easy and too good. I remember making monkey bread as an after school snack in junior high, and we’d wolf down the whole thing in about ten minutes. If that’s your plan, I highly recommend some sort of physical activity afterward to burn off the sugar. Trust me, it is worth every calorie.
Serve this pull-apart treat to your man for breakfast with a good cup of coffee and he’ll never leave you.
1 16 oz can refrigerator biscuits
1/3 cup brown sugar
1/3 cup white sugar
2 teaspoons cinnamon
1/3 cup (most of a stick) butter, melted
In a small bowl, mix sugars and cinnamon with a fork. Pop open your can of biscuits and cut them into bite sized pieces. Each biscuit should give you around 4. Dunk each biscuit piece in melted butter, then roll in sugar mixture. Place biscuit pieces evenly in a well-greased Bundt (circular) pan. The buttery butter wrapper is great for greasing pans; just let the butter soften slightly before unwrapping, then slide the greasy paper around your pan. When all biscuit pieces are coated and arranged in pan, pour any leftover sugar and butter over top. Bake at 375° (or whatever temperature your biscuit package recommends) for 17 minutes or until top is crispy. Invert Bundt pan on a plate and let cool slightly before pulling the pan away.
Pull apart and enjoy! This is best the first day or two, but monkey breads never last long. This would be even better with a simple glaze frosting, but I had a hungry boy so that didn’t quite happen. I’ll perfect my recipe and post it later!
Tags: biscuits, brown sugar, cinnamon, easy, monkey bread, southern, sugar, ten dollars or less, ten ingredients or less
you have to try indonesian food, its spicy… xii..xii..
OMG,
i love this bread & my kids devour it. WOW