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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Monkey Bread Recipe

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This recipe for Monkey Bread, by , is from The Kolb Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Johanna Kolb

Category:
Category:

Ingredients:  
Ingredients:  
24 ounces buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar (packed )

Directions:
Directions:
1. Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees
F.

2. Cut each biscuit into four equal bite-sized pieces.

3. Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Drop
roll the pieces of dough in the sugar cinnamon mixture and gently arrange them
into the prepared Bundt pan.

4. In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture
(discard remaining or use for another recipe) with 1/2 cup brown sugar and 1 cup
butter. Bring mixture just to a boil and then immediately remove from heat. Stir
until sugars have fully dissolved. Carefully drizzle the mixture over the rolled
dough balls in the Bundt pan.

5. Bake in center of preheated oven for 30 minutes. Time may vary, see note below.

6. Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To
eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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