Monkey Bread

Growing up in my household, there were a few recipes that my dad would make with us kids on a regular basis. Monkey Bread was always a Sunday morning favorite. It really helps to have some extra hands around when it comes to all the cutting and coating in sugar that is required. I think this recipe is the single reason why you could always find a 4 pack of Pillsbury biscuits in the fridge growing up.

I made this when Hubby’s siblings were in town and we all enjoyed the sugary sweetness just as much as I remember from my childhood. I later found out that my younger siblings back home made it that day as well since I had to call home to get the recipe.

Since this was the first time I’ve made Monkey Bread without the help of my Dad, I did overcook the syrup a bit. It caramelized more than it should. You really want it to be a gooey sticky mess gooing out of the bread. But even the more caramelized version was delicious.

One year ago – Tomatoes Stuffed with Salmon Dill Dip

Monkey Bread – recipe from my Dad – no idea where it originally comes from
4 cans Pillsbury biscuit (get the kind that come in a 4 pack, the small ones, not the Grands)

Sugar coating:
2/3 brown sugar – I was running low on brown sugar, so I used 1/3 cup white and 1/3 cup brown
1/2 tsp cinnamon

Syrup topping:
3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
1/2 Tbsp cinnamon

Preheat oven to 350. Spray your angel food cake or bundt pan.

Mix the sugar coating in a ziplock bag (feel free to add more cinnamon and/or sugar if you run out during the coating process). Cut the biscuits into 4 (kitchen shears work great for this). Drop the biscuit pieces into the ziplock bag and shake to coat. Drop coated biscuit pieces into the prepared pan.

Bring syrup ingredients to a boil. Boil for 5 minutes, then pour over biscuit pieces. Bake for 35 minutes.

Turn over onto plate and serve while hot.

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5 Responses to “Chicken Sausage, Spinach, Tomato, and Goat cheese quiche”

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    1
    Elly — March 4, 2009 at 1:12 am

    Yum, this looks fabulous! I used to always make stuff like this for quick breakfasts (and pour them into muffin cups) but I’ve sort of forgotten. I need to do that again!

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    2
    Stephanie Wagner — March 4, 2009 at 1:19 am

    Adding this to long list of things to make. Scott’s favorite food of all time is quiche, so this probably gets bumped to the top!

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    3
    ttfn300 — March 4, 2009 at 1:32 am

    Perfect combination 🙂

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    4
    Jen — March 4, 2009 at 1:32 pm

    Yes I’ve done that with a muffin pan too. Works great for lunches during the week.

    Steph – I hope Scott enjoys. OR, you guys can come here and I’ll make it for him 😉

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    5
    Colleen — March 5, 2009 at 7:13 pm

    This looks sooo good. Nice for a Sunday breakfast!

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