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Here – have a recipe.

Monkey Bread

Ingredients

  • 3 cans of buttermilk biscuits
  • 1 cup sugar
  • 3 teaspoons cinnamon
  • 2 sticks butter
  • 1/2 cup brown sugar

Directions

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar and the cinnamon in a 1 gallon zip-lock bag and shake it to mix them up evenly.

Drop all of the biscuit quarters into the bag of cinnamon-sugar mix. Seal the bag and shake it until the biscuit quarters are evenly covered.

Fill up a bundt pan or similar baking pan (we use a panettone mold around here.)

Melt the two sticks of butter and the half cup of brown sugar together in the microwave, or in a saucepan over medium-high heat, stirring occasionally. Once the brown sugar/melted butter mix has become one color, pour it over the pan full of biscuit pieces.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. Then remove it from the oven and allow it to cool on a wire rack for about 15-30 minutes.

Turn it out onto a plate; pull it apart with two forks to serve.

This is the quick and easy version.  You could get fancier, I suppose, by making up a batch of sweet yeast dough, either by hand or in a bread machine, cutting or tearing the risen dough into approximately 36 pieces, and forming the pieces into balls which you then coat in cinnamon sugar as above.  Then put them into the baking pan and allow them to rise a second time before going on to the melted butter and brown sugar step and proceeding with the recipe from there.

But in all honesty, the biscuit version tastes just fine, and is a whole lot faster and easier.

(Also:  I have no idea why it’s called “monkey bread.”  One theory is that the bread takes its name from a fancied resemblance between the pattern of the stacked lumps of dough and the pattern of the bark on the trunk of a monkey-puzzle tree . . . but I think that may be stretching it.)