Tag Archives: pull apart bread

Monkey Bread: Modified Recipe

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.

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Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. 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)
  3. Combine the cinnamon and white sugar in a large ziplock bag, and shake to combine.
  4. Next drop the biscuit pieces 5 or 6 at a time, into the bag, seal and shake.
  5. Spray bundt pan with nonstick spray.
  6. Place all of the coated biscuit pieces into your bundt pan, sprinkling in pecans and apples as you go.
  7. In a medium sauce pan melt butter over medium heat, stir in brown sugar. Keep stirring until the two are completely combined.
  8. Pour the liquid over the biscuit pieces and place in the preheated oven.
  9. 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.

Notes:

  • 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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