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.
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.
