Tuesday Morning Tidy: Samantha's Monkey Bread Recipe
This Monkey Bread recipe is a family breakfast favorite! It's easy, mouth-watering and addictive -- you've been warned!
3 (12 oz.) packages of refrigerated buttermilk biscuit dough
1 cup of sugar
1/2 cup of butter
2 tsp. ground cinnamon
1 cup of brown sugar (packed)
1 Bundt pan (9 or 10 inch tube)
1 plastic freezer bag
1 small sauce pan
Step 1: Preheat the oven to 350 degrees and grease the Bundt pan.
Step 2: Cut each biscuit into quarters. Mix white sugar and cinnamon in a plastic freezer bag. Place 5-8 pieces of biscuit into the bag and coat with the mix. Place the pieces at the bottom of the pan. Repeat this step until all pieces are in the pan.
Step 3: Melt the butter and brown sugar in the saucepan over medium heat. Boil for 1 minute and then pour over the biscuits.
Step 4: Bake for 35 minutes. Remove from oven and let it cool for 10 minutes and then flip it on a plate.
Step 5: Serve by pulling the bread apart. No need to cut it!
We enjoy this recipe on special occasions and on any ordinary Saturday or Sunday.
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