This is a simple and delicious treat also known as "pull apart bread." I love this stuff! When my husband and I placed the order for our wedding cake we got a free loaf of monkey bread. It was a small bakery in Point Loma and they wanted to thank us. Ummmmmmm thank you very much for the amazing bread and a cake! I haven't had this since then, so I thought it was time I made some. You can do different versions of this dish. A great way is to chop up walnuts and raisins and layer those in about halfway between the dough and over the top. I didn't feel like chopping nuts, and I don't have any raisins so I just made the bread plain.
You will need:
- Three or four 7.5 ounce cans Albertson's brand (or any other) of home style buttermilk biscuits
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar (I use the raw organic cane sugar, it's a little more grainy)
- 3/4 cup packed brown sugar
- 1/3 cup butter (or margarine), melted
If you're using 2 large cans or the Pillsbury cans (16.3 ounces) then you can bump up the brown sugar to 1 cup and the butter to 3/4 but it all depends on the shape of the pan you're using. Generally you would want to use a bundt cake pan, since I don't have one I used a little disposable loaf pan that I got from my neighbor. I thought it would work well since the bread would still be close together and the sugary butter mixture would still be able to cover everything as it cooked. Unfortunately my cake pan would only hold three of the cans, and I probably could have gotten away with two since the bread rises.
To start off, preheat your oven to 350 F and open up your cans and quarter your individual biscuits. In a bowl (or Ziploc freezer bag, I was out) combine your cinnamon and granulated sugar. If you're using the bag you can just add in all your dough and shake it up, but since I was using a bowl I did mine in small batches filling the pan.
Melt your butter and add the brown sugar, stir and cover the bread mixture with the sticky yummy goodness. I kind of poked at the mixture to get it to flow down into the cracks before I popped it in the oven.
Bake at 350 for about 30 minutes, or until golden brown and fully cooked through the center. When cool flip over onto a plate, pull apart to eat and enjoy!
You can see I made too much of the butter and sugar mixture because I was only using three cans and my cake pan was tiny. What I should have done was add a little of the mixture about halfway into piling in the dough, that would have been smart though . . . Also, I do recommend using a bundt pan because I had to flip this over and keep cooking it after the full half hour because it was still doughy and raw in the middle =/
Flipped onto the plate:
After my little monkeys had a bite =)
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