Monkey Bread

My first taste of monkey bread was at a sleepover when I was a child. It was a recipe that my mom recreated for me a few times over the years. It's a breakfast that is ridiculously good. So good that even though I seem to go years between eating it, the memory of its goodness lingers on. As I was looking through the Pioneer Woman's recipes I saw a monkey bread recipe from her friend, Pastor Ryan. It's a standard recipe. I'm not trying it because it's different rather because monkey bread is simply delicious. Enjoy!



3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2-3 teaspoons Cinnamon (I used 2 1/2 because I'm diplomatic.)
2 sticks Butter
1/2 cups Brown Sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.




Next, combine the white sugar with 2-3 teaspoons of cinnamon. Three teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly. (My mom and I used to dip each piece by hand with the cinnamon-sugar combination in a bowl. I decided to follow Pastor Ryan's instructions. It saved me a bowl, but I somehow ended up with a hole in the bag and a little mess. The mess and the fact that I'm OCD meant that I hand dipped some of them anyway.)

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.



At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar.



Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.



Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.