Saturday, January 12, 2013

Irresistible Monkey Bread

It's lazy Saturday for our family.
No plans to get out of our cave today.
Will be organizing and putting away some Christmas wrappers
 and gift bags that we found lying around.
Maybe I'll get hubby to organize his garage work stand.

Didn't really feel like getting up
 but our little Taz was saying he is hungry.
So hubby and I got out of bed,
  he was off to make us coffee while I got all the ingredients
for cousin Colleen's monkey bread
that I decided to make this weekend for my little bears and Papa bear.
She posted this lovely picture of the monkey bread she made at Facebook,
 I asked for the recipe and she generously shared it,
she said that it was a Pillsbury recipe.

What is a monkey bread?
Well it is unknown who really made this recipe.
It was known to first appear at an American women's Magazine in the 1950's.
Monkey bread is made of small pieces of sweet yeast dough or quartered biscuits, covered in cinnamon sugar and baked with more caramelized sugar.
It is also know as monkey brains,
or monkey puzzle bread or sticky pull-apart bread.
Often served at breakfast or on afternoon coffee or tea treat.
I changed the recipe a bit,
since we all love cinnamon, I added more.
And also added another stick of butter to make sure that the bread
is covered with the caramel sauce.
After cooling the bread and transferring it to the cake stand,
you'll see that the addition of another stick of butter
was still not enough to cover the bread all the way through.
Next time I will use a different bundt pan
since the one I used was deeper and narrower.
Or just make more caramel sauce.
3/4 cup pure cane or granulated sugar
3 tsps ground cinnamon
4 cans (7.5 oz each) or 2 cans (16.3 oz each) Pillsbury Buttermilk Biscuits,
                  do not use Flaky biscuits
1 cup or 2 sticks of unsalted butter, melted
3/4 cup brown sugar, packed
Preheat oven to 350° F.
Lighty grease 12 cup Bundt pan with butter or cooking spray.
Cut each biscuit into quarters.
In a gallon plastic zip bag, add granulated/pure cane sugar and cinnamon. Mix well.
Add in the quartered biscuits in the bag. Shake to coat well.
Place coated biscuits in the pan.
Mix melted butter and brown sugar and pour over biscuits.
Bake approximately 35-40 minutes or until golden brown.
Cool for at least 5-10 minutes.
Turn upside down on a plate or a cake stand.
Serve Warm.
  • You can add chopped pecans on your caramel sauce for a little crunch. 



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