Monkey Bread
Serves 8
INGREDIENTS:
3- 8oz cans of refrigerator biscuits
1 c. white sugar
2 tsp. cinnamon
½ c. brown sugar
1 c. butter (2 sticks)
INSTRUCTIONS:
1-Prepare Bundt pan by heavily greasing with butter. Preheat the oven to 350 degrees.
2-Cut each biscuit into four equal sized pieces.
3-Combine 1 c. sugar and 2 tsp. cinnamon in a bowl or plastic bag. Drop the dough pieces in the sugar cinnamon mixture and gently toss to coat and arrange them into the prepared Bundt pan.
4-In a small saucepan, combine ½ c. of the remaining cinnamon sugar mixture with ½ c. brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt. Pan.
5-Bake in a preheated oven for 30 minutes. This time may vary depending on the oven and pan used. I loosely drape foil over the pan for the first half of baking time to ensure the tops don’t get over-baked before the center is done cooking. Or if you loosely cover it the last few minutes if you find the tops are getting too brown before the center is done.
6-Allow to rest for about 3-5 minutes then cover with a large plate and invert the bread. To eat, pull the desired amount off with fingers or fork and enjoy this gooey sweet treat.
NOTES:
-If you don’t have a Bundt pan it can be baked in a 9x13” rectangular pan.
-This dish is best eaten warm and gooey. The sauce sets up hard as it cools.
-While Monkey Bread is baking, combine 1 ½-c. powdered sugar, 3 Tbsp. melted butter, ½ tsp. vanilla and whisk together. Add a little