Wednesday, July 23, 2014

Pull-Apart Monkey Bread

Growing up my Mom would make Monkey Bread on early Christmas mornings. I can remember the house would smell of warm cinnamon and sugar as we rushed downstairs to open presents and stuff our faces all morning long with ooey-gooey warm little bite-sized sugary covered biscuit pieces.

Sometimes, I just can't wait until Christmas to make Monkey Bread, and neither should you. And, let's face it folks. We're all grown-ups here. If we want the Monkey Bread, we WILL have the Monkey Bread. At least that's how it goes in my Hacienda.

If you've never had Monkey Bread you're in for a treat! And, if you have had Monkey Bread, you should make some... I promise it's still just as delicious as when you were a kid. Like Christmas morning all over again.

Lately, I've been so nostalgic when it comes to food. I love how one simple thing like, Monkey Bread, can take you immediately back to a special moment and place in time. A memory that will be in your heart forever. Just like Christmas mornings as a kid, except without presents. Boo to that!

Oh, and that Caramel Sauce topping just dripping into, and out of, every crevice. Simple Perfection. 

You'll also have the added benefit of an amazing smelling house and a very satisfied husband, for those of you married folks. And, if you're not married, then all the more Monkey Bread for you to enjoy.. in peace.. with the entire gallon of Milk. There's always gives and takes when it comes to marriage. Can I get an AMEN!?

So, go ahead. Indulge a little. Haven't you ever heard of "Christmas in July"? 

Pull-Apart Monkey Bread (adapted from Pillsbury)

  • 1 cup of granulated sugar
  • 3 teaspoons ground cinnamon
  • 4 cans refrigerated biscuits (7.5 oz tube)
  • 1/2 cup butter
  • 3/4 cup dark brown sugar

  • Pre-heat oven to 350 degrees.
  • Grease a large Bundt pan with butter cooking spray
  • Mix granulated sugar and cinnamon in a large 1-gallon zip-lock bag. Zip close and gently shake bag to mix cinnamon and sugar
  • Cut each biscuit into fourths and toss into sugar/cinnamon mixture in the bag
  • Using only fourth of the batch toss biscuit pieces to fully coat with cinnamon and sugar. Lightly shake between your hand to remove excess sugar and place in the Bundt pan. Continue working in small batches until all the biscuit pieces are covered and placed into the pan

  • Meanwhile, melt butter in a small sauce pan. Once melted add the brown sugar and mix until a thick caramel sauce is formed
  • Pour sauce over the biscuit pieces
  • Bake in pre-heated oven for 40 to 45 minutes until golden brown
  • Cool for 5 minutes
  • Place a large plate over the Bundt pan, then flip the Monkey Bread onto the plate and out of the pan
  • Sauce will continue to drizzle over the sides
  • Server warm
  • Enjoy!