Monkey Bread.

Saturday, September 24, 2011

OH MY GOSH, so good!


Monkey Bread
from Honey & Jam

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter


Preheat the oven to 350.

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

Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups).

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.

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3 comments

  1. Ooh - these look so good! Love the little baby monkey breads

    ReplyDelete
  2. Natalie, these look incredible! If I hadn't gorged myself on leftover blondies this morning (yes, for breakfast), I would be all over these right now. Yum! :)

    ReplyDelete
  3. I feel like making them right now! No ingredients at home though :(

    ReplyDelete

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