Monkey Bread

The weather in Minnesota has started to cool down, and as the leaves on the trees begin to change it is evident that Fall is here.  I think that Fall is a great time of the year, and more importantly Fall is definitely one of my most favorite times in the kitchen!  (There are so many great treats to make!)  The first recipe of my new blog needed to be perfect.  I think this one is.  Monkey Bread!

I will never forget mornings when Mom would make this delicious treat for us.  It something that you want to keep eating, and eating, and eating…  (and I did!)  This is something that I learned how to make for myself when I was in 7^th grade.  Yup- 12 years old and learned how to make this on my own!

This recipe is not Mom’s - but its close.  I have modified the recipe a little over the years.  There is also a version at the end “with a twist”.  Check it out!

Remember, this bread is perfect to share with a group!  Have some people over for coffee, bring it to the office - you are sure to please your friends… or even make some new ones!!

Monkey Bread

You can print the recipe for easy use in the kitchen by clicking this link!

Ingredients:

To prepare the bread-

·         3 packages (or tubes) of refrigerated biscuit dough

(use 4 if they are the smaller tubes that are sold in the multi pack)

·         1 c. white sugar

·         1 T. cinnamon

To make the caramel sauce-

·         1 c. butter (2 sticks)

·         ¾ c. brown sugar

·         ½ c. white sugar

Additional ingredients-

·         1 c. Chopped nuts - if desired (walnuts or pecans work best)

Instructions:

Preheat oven to 350 degrees.

Grease pan.  *A bundt pan may be the most traditional way to make this, but a regular old cake pan, bread loaf pan, or other baking container would also work just fine!*

Once you grease your bundt pan, place chopped nuts in the bottom of the pan (spread evenly) if you plan on using nuts.

Mix white sugar and cinnamon (to coat your biscuit pieces) in a bowl.

Open all refrigerated biscuit dough, separate out the biscuits.

Cut biscuits.  Small/Regular biscuits should be cut in 4.  Large/Grande biscuits should be cut in 6.

Roll all pieces into balls.

Take 6-10 of the individually rolled balls and place them in the mixture.  Roll the bowl around until all the biscuit pieces have been coated with the cinnamon sugar.  As you are done, the pieces can be placed into the bundt pan.  Keep in mind that you want to space the pieces out evenly.

DO NOT PACK THEM DOWN.  Gently place them in.

The pan will not look full.  This is okay.  The pieces expand to double their size!

To make your caramel sauce, melt your butter on medium-low heat in a saucepan on the stove.  Once the butter is melted continue to heat while adding the sugar and brown sugar.  Bring mixture to a simmer while continuously stirring.  Once the mixture remains at a constant bubbling consistency while stirring, remove from heat.

Pour entire caramel mixture evenly over your bundt pan full of cinnamon sugar pieces.

Bake at 350 for 35 minutes.

Cool for 5+ minutes - then turn out onto plate or serving tray.

Scoop out any remaining nuts and/or caramel from the bundt pan.  Be sure to add this back on top of your Monkey Bread - it’s the best part!!

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Monkey… WITH A TWIST!

Now some people may read this and think… “I have made monkey bread before…”

This is a popular breakfast time treat.  (It does very well with coffee!!)  I chose this recipe for the first entry of the blog because of this fun little twist - make MONKEY MUFFINS!

Instructions:

Instead of putting all your cinnamon sugar coated pieces in one giant bundt pan - instead grab your favorite muffin tin and get ready for some fun!

*You can grease your tin, but it will be easier for everyone if you use a double lined cupcake wrapper for this one!*

Place 4-5 pieces in each muffin cup.  (it will look a little lop sided- this is okay)

Then place approximately 1 tablespoon of your caramel sauce in each muffin cup trying to coat the top of all the exposes pieces.  Don’t be stingy - but you can use too much too!

**top with nuts if desired**

Bake the muffins for 15-18 minutes.

When removing muffins from the muffin tin BE CAREFUL.  They will be hot… and the caramel within the cups is even hotter.  It will cause a pretty bad burn if you aren’t careful.

Place muffins on a baking sheet to cool.

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One additional tip!

Your local grocery store will give out their bakery boxes for free!  (just ask nicely)

These boxes are perfect to place your Monkey Bread or Monkey Muffins in for transporting.

You can line the box with parchment paper or waxed paper to keep it cleaner!

These muffins are great for a weekend party, a brunch-time gathering, or just to take to the office for a surprise treat on Friday (my co-workers all will agree)!!

If you decide to make any of these treats be sure to sign on to the blog and make a comment.  I am always interested in what people have to say!

Oh- and have fun!  J