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!

1 comment:

Jenna Tunes said...

First off, I like the new look of your blog (looks like boy colors to me). Second off, glad you have put this one in writing for us. It is best on Christmas morning for sure!

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