Cinnamon Monkey Bread
Yum! For as long as I can remember, cinnamon Monkey Bread with a buttery, brown sugar glaze has always been served on Christmas morning.
As a newlywed, years ago, my grandmother and former stepmom each filled out a bunch of recipe cards with favorite family recipes. Knowing that I always loved Monkey Bread, and it was something they both made, the Monkey Bread recipe was included!
It is pretty easy to make, but makes a great presentation! I make it for our kids several times a year; it always a big hit with the girls in the morning after sleep-over parties! 🙂
To make the Monkey Bread:
Start with 28-30 oz of canned biscuits
(I use a generic 4 pack of buttermilk biscuits that work great!)
Tear or cut each biscuit into 4 pieces and toss the pieces into a cinnamon/sugar mix a few pieces at time, tossing with your hands; I use a bowl with about 2 cups of sugar and 4 Tablespoons of cinnamon.
Heavily coat the inside of a Bundt pan with Crisco. Loosely pile the coated pieces into the pan.
In a saucepan, melt 1.5 sticks of butter and 1.5 cups of brown sugar. When it is bubbly and “fluffy”, pour over the coated biscuits in the bundt pan.
Bake at 350F for 40 minutes, then immediately flip onto a plate when removed from oven.
Do you make Monkey Bread? Is your recipe similar? I’ve heard of people adding sweetened cream cheese into the Bundt with the biscuits, but I’ve not yet tried making it that way. If I do, I’ll let you know, but for now, this classic version works for us every time! My goal is to get more of my favorite recipes photographed and organized onto my recipes page slowly, but surely!
~Amber Hamilton Henson
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