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Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Lantz
Added: Friday, October 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cans Pillsbury refrigerated biscuits (not buttermilk)
1 c. packed brown sugar
1-1/2 sticks butter (3/4 c.)
1/2 c. white sugar
1 c. sugar
2 T. cinnamon

Optional: Pecan or walnuts pieces
or raisins
Optional also: Creamy icing
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon almond extract
1 teaspoon lemon juice

Directions:
Directions:
Preheat oven to 350 and grease a Bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves and place six to eight biscuit pieces in the sugar cinnamon mix at a time. Shake well.

Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the bread layers in the pan.

Bake for 30 - 35 minutes. Let bread cool in pan for about 10 minutes, then turn out onto a plate. Pull apart and enjoy! Warning: Very sticky!

For optional creamy icing:
Allow cream cheese and butter to come to room temperature. Beat butter and bream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added, mix for 12 minutes (not less). When almost done, add extract and lemon juice. Pour over monkey bread once it has been plated.

Note: We usually do add some nuts, sprinkling them sparsely between layers of biscuit pieces. We did not use the raisins, although we've been assured they are delicious. We didn't make the icing when the kids were little because it seemed like gilding the lily, but have made it in recent years, and it melts just perfectly onto the bread!

Number Of Servings:
Number Of Servings:
10 servings, or enough for one hungry little boy and his sister
Personal Notes:
Personal Notes:
When almost-6-year-old Nathan came from Seoul, Korea to Sawyers Bar, CA, he didn't speak English, and our Korean was limited. However he did understand the language of "food"! I would set him up on the kitchen counter in our trailer and he helped me make these. (Sometimes he would singe his fingers trying to get them out of the pan before they had cooled enough.) Still, it always delighted him to helped make this recipe, especially since he could eat as much as he wanted. (He always conscientiously saved some for Daddy and Julie, who sadly, had to go to school.)

 

 

 

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