"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Agan
Added: Friday, March 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar

Directions:
Directions:
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into baggie containing 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).

Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.

Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.

Bake at 350 degrees for 30 min.

Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

Number Of Servings:
Number Of Servings:
A Lot!
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This one was introduced to me by Ashley Agan. She brought it to work, which is why you'll find it under the "Kid's" section of this cookbook. It's great finger food, and one the the kids can help make and enjoy eating. It has a lot of sugar, so you may want to monitor how much the kids eat. I've never tried it with Splenda, but it might be like kissin' your sister (no offense to Jackie & Becky) --Jeannine.

 

 

 

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