There are some recipes that I try out, and like, but will probably never make again for one reason or another. Then there are recipes like this one, which I will probably make far more often than I should, seeing as there are a full TWO sticks of butter in it and as much as I don't care to count calories that is a little extreme.
Apparently I have been hiding under a rock my whole life since I'd never even heard of monkey bread, much less had it. Thankfully, I am now aware of one of the most delicious breakfast treats in all of existence.
When I learned that monkey bread is something quite popular, I immediately headed over to Pioneer Woman to see if she had a version, because just by putting a little PW love into it I knew it would be even more amazing. As usual, PW did not disappoint, and after borrowing my gramma's angel food cake pan I was on my way to making this...
(Image from Pioneer Woman Cooks)
Go ahead, drool. I nearly did.
Here's the insanely simple recipe:
Monkey Bread (from The Pioneer Woman)
3 cans regular biscuits (I used Pillsbury)
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
1. Preheat oven to 350. Lightly grease a bundt cake pan.
2. Combine sugar and cinnamon in a big ziploc bag and shake to mix.
3. Cut each biscuit into quarters and add to cinnamon sugar in bag. Seal bag and shake to coat all pieces, then spread all of the pieces evenly in your prepared pan.
4. Melt butter with brown sugar in a sauce pan over medium-high heat, stirring to combine. Pour over biscuits.
5. Bake at 350 for 30-40 minutes until crust is a deep brown color. Let cool 10 minutes before turning pan over onto a plate.
6. Considering this is called monkey bread and it pulls apart wonderfully, don't bother with utensils unless you really want to.
A few things I learned while making this:
1. It's worth spending a few bucks to buy a bundt cake pan for this (which I did today). Although I've read that you can use nearly any cake or loaf pan to make it, my gramma's 2-piece angel food cake pan allowed quite a bit of the melted butter to leak out. Thankfully, we had the pan on a cookie sheet, but we did have to take it out of the oven a couple of times and dump the butter back over the biscuits.
2. This recipe makes much more than the two of us were able to eat for breakfast. But, 20 seconds in the microwave and the leftovers were just as good as the first time around!
3. Thanks to further searching on PW, I just found out about her Monkey Muffins, which I'm thinking will be a great way to have little individual portions of monkey bread any day of the week! I'm thinking about trying them for this week's breakfasts. Here's the link!