Thursday, May 28, 2015

Monkey Bread

Monkey Bread
When Andrew was younger, we tried putting styling product in his hair to make it stay put for a picture (in case you were wondering, it didn’t work).  When David said “let’s put some mousse in your hair,” Andrew gasped “Daddy, don’t put a moose on my head!”  Being older and wiser, he just smiled and chuckled when I told him that we were having monkey bread for breakfast (later he did ask “why do they call it monkey bread?”)

Monkey Bread - it didn't last long
The bundt love continues.  When Susan sent me this recipe I thought, wow – this decreases the per use cost of my new bundt pan even more.  And who wouldn’t enjoy biscuits rolled around in cinnamon-sugar and covered in melted butter.  I baked it in a bundt pan – Krista uses a loaf pan.  Po-tay-to, po-tah-to.  But if you do make it in a loaf pan, halve the recipe - 1 can biscuits, half the sugar, etc.

Ingredients
  1. 2 cans of Grands biscuits (flaky layers or homestyle)
  2. 1 c sugar
  3. 1 T cinnamon
  4. 1 stick butter (8 T)
Remove biscuits from the can.  Cut each biscuit into 4 pieces.  Mix the sugar and cinnamon in a bowl.  Roll the cut biscuit pieces in the cinnamon-sugar mix.  Grease the pan and place the sugar-coated biscuit pieces in a greased bundt or loaf pan.  Melt one stick of butter, pour in the remaining cinnamon-sugar mix and mix.  Pour over biscuits in the pan. Bake at 350 for 30-35 minutes.


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