I did say in this post that I was going to share the monkey bread with you all, didn’t I?
So here it is – Monkey Bread!
This is one of those recipes that is so insanely easy – and delicious – that you’ll wonder why you don’t make it more often. But then you’ll think about the copious amounts of butter and sugar and you’ll remember.
I was curious – as were my guests that evening – about the origins of the name. Why Monkey Bread? Well, there doesn’t seem to be a definitive explanation. One theory is that the bread resembles the monkey puzzle tree. Another is that monkeys like to pull and play with things, and you eat this bread by pulling off pieces with your hands.
Whatever the origin, you MUST make this dessert!
from The Pioneer Woman
3 cans buttermilk biscuits (the non-flaky variety)
1 c. sugar
2 t. cinnamon
2 sticks unsalted butter
1/2 c. light or dark brown sugar
Pre-heat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Place white sugar and cinnamon in a large ziploc bag – shake to combine. Place the biscuit quarters in the bag and seal. Begin shaking, to coat all of the pieces evenly. You may need to occasionally reach in and separate pieces that are stuck together.
Pour the coated biscuit pieces into an ungreased bundt or tube pan.
Melt the butter and brown sugar in a saucepan over medium-high heat, stirring occasionally, until the butter is melted and the two ingredients are completely blended. Pour over the biscuits.
Bake for 30-40 minutes, or until the crust is a deep dark brown. Cool for 15-20 minutes in the pan before inverting onto a serving plate.
This delicious recipe brought to you by Sheri Silver