Monkey Bread

The Pioneer Woman strikes again. That woman has it out for me. Well, actually this recipe found me through a long string around the world wide web. First I saw it on Honey & Jam, where she found the recipe from Ryan via the Pioneer Woman. What a tangled web we weave...

But this monkey bread? Not so tangled nor complicated. Quite possibly one of the simplest and most satisfying recipes yet. It takes pre-packaged biscuits and turns them into something so much more than you could ever think possible. Really how could cinnamon, sugar and butter go wrong? It can't. And I do believe that is a fact. Cold hard facts people.

This bread is sticky sweet and slightly chewy in texture. It's quite sweet so I think a nice, steaming hot cup of black coffee would be the perfect accompaniment. Or even a cold glass of milk too! Enjoy the bread warm though, it's best that way!

Monkey Bread

Yields: 2 of the loaves shown above

Original recipe from Ryan via The Pioneer Woman, which can be found here.

Printable Recipe

1/2 cup brown sugar

2 sticks/ 1 cup butter

2 - 3 tsp. cinnamon

3 cans buttermilk biscuits (the non-flaky ones)

1 cup sugar

Preheat oven to 350 F. Open up all three cans of biscuits and cut each one into quarters. Combine the sugar and cinnamon in a large zip lock bag and shake it to mix evenly. Drop biscuits into cinnamon sugar mix, close the bag and give it a vigorous shake to nicely coat each piece. Spread them in any bundt pan of your choice. Melt the butter together with the brown sugar in a medium saucepan until the two become incorporated. Pour over the biscuits and bake for 30 - 40 minutes until the crust is a deep brown on top. Allow to cool for 15 - 30 minutes before turning it over onto a plate.