I've really enjoyed baking lately. I have always liked it, but sometimes I forget that I like it. I like creating something, I like photographing it, I like the responses I get from friends and family when they are devouring my yummy creations!
Monkey Bread is a favorite at my in laws. I can't take credit for getting my husband hooked. That was all his mom's doing. We even registered for a monkey bread stoneware mold for a wedding gift and got it! It's basically a fancy Bundt pan, so you really don't need anything fancy, but if you have a funky cake pan you could use that too!
This is an ooey gooey sugar filled treat, so I wouldn't recommend putting it in regular rotation, but if you are looking for something easy that will wow your guest or the regulars then this is a go to.
Here's what you need:
- 1 bundt pan
- 2 cans refrigerated (buttermilk) biscuits (I used the smaller 10 biscuit cans)
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1 cup packed brown sugar (I used dark but I think either is fine)
- 1 cup unsalted butter or margarine
- 1 gallon ziploc bag or large bowl with a lid
- Preheat your oven to 350 degrees
- Add your sugar and cinnamon to ziploc bag (or large bowl)
- Cut your biscuits into quarters (I then roll them into a ball - but that's not really necessary)
- Put your quartered biscuits into the ziploc bag (or bowl) and shake to coat with sugar and cinnamon
- In a mixing bowl add melted cup of butter and cup of brown sugar and stir well
- Spray your pan with cooking spray
- Add about 1/3 of your quartered biscuits to your pan and pour about 1/3 of your brown sugar mixure, add another 1/3 and repeat until you've added all biscuit quarters and all of your brown sugar and butter mixture to your pan.
- Put in the oven and bake at 350 for about 45 minutes or until you notice a crust beginning to form.
- Remove the bread from the oven and flip onto a plate for serving.
- Serve hot for the best ooey gooeyness!
Some notes: You can add pecans, walnuts, raisins, etc to your brown sugar mixture if you like. I am going to try making this for a little work celebration tomorrow and I think I'll try it with blueberries and pecans. We'll see how it turns out!
I'm also thinking of trying a lighter version. With diabetic family members and having had GD when I was pregnant with Jonah, I'm all about finding the alternatives. So, my favorite sweetener is Splenda and I think that it actually bakes well. For Monkey Bread you would replace the 1/2 cup sugar with 1/4 cup Splenda and instead of brown sugar use 1/4 cup splenda, 1/4-1/2 cup sugar free syrup.
Either way, be prepared to be in a sugar coma for the rest of the morning! =) Let me know if you try it OR what your favorite Monkey Bread recipe is!!
If you'd like a headstart on this week's Edit Me Challenge click here for the photo from Desirae! There are lovely prizes too, but you'll have to wait until the post goes up for those.
Linking up for WW with these lovelies: