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Monkey bread is one of my favorite things to make for holiday guests. I have yet to find someone who isn’t drawn in by the gloriously rich sugary morsels. This year I decided to modify version of this recipe I posted a few years ago. Here’s how things turned out.
- 1/2 cup dark brown sugar
- 2 sticks of butter
- Bundt Cake Pan
- 4 Tablespoons of Cinnamon
- 2 1/2 cans of Southern Style or Buttermilk Biscuits (the non-flaky ones)
- 1 cup Sugar
- 1/2 cup of chopped pecans
- 1 medium granny smith apple diced
- Preheat oven to 350 degrees.
- Remove biscuits from their tubes, and cut each biscuit into four pieces. (I baked off the rest of the unused tube and gave them to the husband to munch on while I was baking)
- Combine the cinnamon and white sugar in a large ziplock bag, and shake to combine.
- Next drop the biscuit pieces 5 or 6 at a time, into the bag, seal and shake.
- Spray bundt pan with nonstick spray.
- Place all of the coated biscuit pieces into your bundt pan, sprinkling in pecans and apples as you go.
- In a medium sauce pan melt butter over medium heat, stir in brown sugar. Keep stirring until the two are completely combined.
- Pour the liquid over the biscuit pieces and place in the preheated oven.
- Bake for 30-40 minutes, or until it looks like this. Allow to cool for 15-20 minutes then turn out onto a plate. A few taps might be required to get everything to shake loose.
- I added the apples to this recipe because I like the bits of tart fruitiness that they impart to what can sometimes be a cloyingly sweet dish.
- If you have a deep bundt pan you can attempt to use three full cans of biscuits, just be wary of overfilling because you do not want that stuff to overflow into the bottom of your oven. I’d even recommend placing a cookie sheet on the rack underneath, just in case.
- Keep an eye on your bottom biscuits through out the baking time, if your oven is a little temperamental, as mine is, the exposed biscuits at the bottom may start to get excessively brown before the ones in the center are baked. If this happens, loosely wrap tin foil across the pan and shift the bundt pan to a lower rack in the oven.
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One of the toughest things about being married is having to split family time at the holidays. Both Andy and I are extremely close with our families and it kills us to see the sad mommy face whenever we have to remind one or the other that they’ll be getting 1/2 of the face time they’re used to from here on out.
This year Andy’s family wanted dibs on Thanksgiving and my Mom was very quick to agree and secure Christmas. Since Andy and I have been traveling so much, my mom, dad and step dad agreed to come up to Tallahassee so we could spend the holidays here. I am crossing my fingers so hopefully Andy’s family will decide to make the trek too, if not on Christmas, the week after so we’ll still get to see them. Andy’s father is a brilliant organist and he is elbow deep in preparing for his yearly Christmas Eve cantata. But enough back story.
Since I am hosting Christmas here, I decided that I needed to make sure that I could pull off a quick and delicious breakfast that would be easy to enjoy while we opened gifts. And in a flash of brilliance it came to me….MONKEY BREAD, cue dramatic music. Also refered to as Pull Apart Bread, Monkey bread easy to eat, although a little messy, and is baked and ready to go in about an hour. So after a couple of recipes here is what I settled on:
* 1/2 cup Brown Sugar – I chose to go with dark brown instead
* 2 sticks of butter
* Bundt Cake Pan
* 3 Tablespoons of Cinnamon
* 3 cans of Buttermilk Biscuits (the non-flaky ones)
* 1 cup Sugar
* I also chose to include 1/2 cup of chopped pecans
Preheat oven to 350 degrees.
Liberate the biscuits from their tubes, man do I love that sound, and cut each biscuit into four pieces. You’ll have a pretty big pile by the time you finish all three tubes.
Combine the cinnamon and white sugar in a large ziplock bag, and shake to combine. Next drop all the biscuit pieces into the bag, seal and shake.
Keep shaking until you end up with something that looks like this.
Spray bundt pan with a little nonstick spray if you have any on hand. Not necessary considering how much butter we’re about to add, but I like to hedge my bets a little. Place all of the coated biscuit pieces into your bundt pan, sprinkling in pecans as you go.
*Note: make sure you use a deeper bundt pan or otherwise you’ll bake over into the bottom of the oven. Trust me, not fun to clean.
In a medium sauce pan melt butter over medium heat, stir in brown sugar. Keep stirring until the two are completely combined.
Pour the liquid over the biscuit pieces and place in the preheated oven.
Bake for 30-40 minutes, or until it looks like this. Allow to cool for 15-30 minutes, if you can and then turn out onto a plate. A few taps might be required.
Ta-da, warm meltly goodness! If Andy’s reaction is anything to go by, I think my family will be very pleased.
Original recipe and direction photos from here.