12 June 2009

Monkey Bread

This recipe is so much fun for the weekend. Quick, simple, and so, so good!

You will need:

One bundt pan
3 (12oz) cans of refrigerated biscuits
1 cup white sugar
3 tsp cinnamon
1 stick butter (Smart Balance)
1 cup brown sugar (light or dark)

optional: 1/2 cup walnuts or raisins (I don't add either)

Mix the white sugar and cinnamon in a bag or bowl. Cut each biscuit into fourths and drop into bowl/bag of cinnamon sugar. Kitchen shears work really well for cutting up the biscuits. It also helps to have a little monkey give you a hand. Kids love to get their hands messy.

After they are coated with cinnamon sugar, drop the biscuits into a heavily greased bundt pan.

Set aside. Place the 1 cup of brown sugar and 1 stick of butter into a small pot and melt over medium heat.

Bring to a boil and stir continuously for one minute.

Pour over biscuits in bundt pan.

Bake for 25-30 minutes at 350 degrees.

After removing from oven, immediately invert the pan onto a plate. A standard dinner plate works great. You should not have any sticking at all.

If you can stand to wait, let it cool for a couple of minutes. If we make it two minutes before cutting into it I am impressed. The biscuits puff up and the syrup coats every piece, along with the cinnamon sugar. Mmmmmm.

We rarely have leftovers, but when we do I store them in a ziploc bag on the counter overnight. If you want to heat up the leftovers, give them about 30 seconds on half power. The reduced power keeps them from hardening when reheating. Enjoy!!

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