Monkey Bread
Skill Level
Easy
I have fond memories as a child making this bread with my family. My kids now enjoy this fun tradition as well.
The original instructions suggest mixing the cinnamon and sugar in a large plastic bag, adding the biscuit quarters, and shaking to coat. It would work (they poured the butter on top when they were done, mixed with 1/2 c. brown sugar or the extra cinnamon sugar), but it's not as much fun as getting your fingers dirty.
1
Prep
Ingredients
Instructions
Heat oven to 350* F. Lightly grease 12-cup fluted tube pan. Melt the butter.
I grew up using a bread pan. Most recently we have made this in a dutch oven with wonderful success. This is Grandpa's new favorite way to prepare monkey bread with the grandkids. The dutch oven can be put into the oven to bake or covered with charcoal briquets the old fashion way.
2
Mix
Ingredients
1 cup
sugar
2 teaspoon
cinnamon
2 pack (10 each)
refrigerated buttermilk biscuits
3/4 cup
butter
Instructions
Mix sugar and cinnamon in large bowl. Separate dough into 16 biscuits; cut each into quarters. Dip each quarter into melted butter, then into cinnamon-sugar mix. Place in prepared pan.
3
Bake
Ingredients
Instructions
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. Yummy with cream cheese frosting.
I think the dutch oven takes longer, about an hour. I'll have to experiment and update. :) We made these in pie irons over the camp fire. They took about 5-6 minutes to cook and turned out pretty good. The butter burns if you aren't careful. It is a treat my kids enjoyed and we will probably do again, after I get the sticky mess cleaned up from the pie irons.
