Per Wikipedia, the name of this breakfast dish possibly comes from "the act of several people pulling at the bread is reminiscent of monkey behavior". Not shocking, especially considering how quickly this was eaten when we had people over for brunch a few weeks ago. As per my M.O., we ate it before I remembered to take pictures - so the final product pictured above is hijacked from Pillsbury.com.
Any recipe that starts with these can't be bad for you, of course. Food in a can...love it.
The biscuits, after being cut up and dusted with cinnamon sugar. It looks like the lunar landing on Mars, doesn't it?
The holy duo of baking: brown sugar and butter.
Monkey Bread
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
1 comment:
Mmmmm, I love monkey bread! Remind me to send you my recipe for monkey bread muffins. Slightly quicker, still a yummy outcome:)
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