It's official. I am in complete holiday-baking mode. It's the one time of year that I can justify making obscene amounts of cakes, cookies, and other treats and then pawn them off on friends and relatives. Of course, each recipe has to be specially taste tested by yours truly. =)
I had been wanting to make monkey bread for a while now (because up until this point, I had never made it before). I was visiting my parents and thought it would be nice to whip them up a sweet and delectable dessert they could enjoy throughout the weekend. Both of my parents love sweets and cinnamon, so making monkey bread was an obvious choice!
Warning: if you are looking for a low-calorie dessert. This probably would not be the best choice.
Ooey-Gooey Monkey Bread
Makes 15 servings
Adapted from Better Homes and Gardens
½ cup granulated sugar
1 teaspoon ground cinnamon
4 7.5-ounce cans refrigerated buttermilk biscuits
½ cup butter
1 cup packed brown sugar
10 inch tube pan
Preheat oven to 350 degrees.
Generously grease a 10-inch tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.
In a medium bowl, combine granulated sugar and cinnamon. Using kitchen shears (or a knife) cut biscuits in half or thirds. Toss several biscuit pieces at a time in the sugar mixture to coat. Layer biscuits in prepared pan. Set aside
In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil for 1 minute. Pour sauce over biscuits.
Bake for 30 minutes or until golden. Let stand in pan for 10 minutes before inverting onto a large serving platter. Serve warm.
This recipe is so simple to make and yields a wonderful result. The flavor of the biscuits coupled with the sweetness of the sugar and cinnamon is utterly divine, not to mention the brown sugar sauce oozing throughout the loaf. If you need to make an impressive dessert in very little time, this would be the perfect recipe for the holidays, or any day!