Mar 7, 2010
MONKEY BREAD, yummy sweetness!!
Here is the recipe I made last weekend for my book club. Everytime I make this it is a huge hit, super easy and looks like you worked for hours. There are many versions on line, but this is the perfected, tried and true version.
This is a fun one to have your kids help with too!! Can't wait to share it with my little one!
a.k.a. Bubble Bread
a.k.a. Cinnamon Pull-Aparts
(disclaimer, this is not a photo of my actual dish, but this is what mine looks like ;)
3 cans of refrigerated buttermilk biscuits (cut into ½ and ¼’s)
2 sticks butter
2 C white sugar (more to taste)
1 ½ TB cinnamon (more to taste)
Drizzle of white corn syrup
1 cup chopped pecans
Melt ½ stick of butter in small saucepan & set aside.
Mix sugar & cinnamon together.
Spray bundt pan (or other 1 piece tube pan) w/cooking spray & drizzle w/syrup. Sprinkle pecans on bottom of pan.
Roll dough into small balls, Dip into approx. 1 cup melted butter, then roll in cinnamon-sugar mixture.
Place in pan. Continue till all of the dough is used.
Mix remaining sugar in melted butter & pour over dough in pan.
**I ran out of sugar/cinnamon after rolling and used an additional mixture of ¼ sugar/ 1tbsp cinnamon into the melted butter
Bake @ 350* for 20-45 minutes, approx. depending on the amount of bread. You can check the center balls to see if they are cooked, the outside will carmelize. Just keep checking for a burnt smell, you don’t want it to burn! I also place a baking sheet under the bundt pan for any spillage, much easier to clean.
Invert onto a plate.
Serve hot out of the oven, warm, or cooled.
ENJOY with a huge glass of milk or a large cuppa' joe!
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