Monkey Bread

Growing up in my household, there were a few recipes that my dad would make with us kids on a regular basis. Monkey Bread was always a Sunday morning favorite. It really helps to have some extra hands around when it comes to all the cutting and coating in sugar that is required. I think this recipe is the single reason why you could always find a 4 pack of Pillsbury biscuits in the fridge growing up.

I made this when Hubby’s siblings were in town and we all enjoyed the sugary sweetness just as much as I remember from my childhood. I later found out that my younger siblings back home made it that day as well since I had to call home to get the recipe.

Since this was the first time I’ve made Monkey Bread without the help of my Dad, I did overcook the syrup a bit. It caramelized more than it should. You really want it to be a gooey sticky mess gooing out of the bread. But even the more caramelized version was delicious.

One year ago – Tomatoes Stuffed with Salmon Dill Dip

Monkey Bread – recipe from my Dad – no idea where it originally comes from
4 cans Pillsbury biscuit (get the kind that come in a 4 pack, the small ones, not the Grands)

Sugar coating:
2/3 brown sugar – I was running low on brown sugar, so I used 1/3 cup white and 1/3 cup brown
1/2 tsp cinnamon

Syrup topping:
3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
1/2 Tbsp cinnamon

Preheat oven to 350. Spray your angel food cake or bundt pan.

Mix the sugar coating in a ziplock bag (feel free to add more cinnamon and/or sugar if you run out during the coating process). Cut the biscuits into 4 (kitchen shears work great for this). Drop the biscuit pieces into the ziplock bag and shake to coat. Drop coated biscuit pieces into the prepared pan.

Bring syrup ingredients to a boil. Boil for 5 minutes, then pour over biscuit pieces. Bake for 35 minutes.

Turn over onto plate and serve while hot.

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7 Responses to “12 Days of Cookies – The Great Sugar Cookie Debate”

  1. #
    1
    Joelen — December 9, 2008 at 5:53 pm

    Adorable cookies!

  2. #
    2
    Katie — December 10, 2008 at 1:36 am

    I LOVE this! Comparison posts are my favorite and this is perfect timing with Christmas!!

  3. #
    3
    Jen — December 10, 2008 at 1:56 am

    Thanks. I really enjoyed doing the comparison!

  4. #
    4
    CB — December 10, 2008 at 7:17 pm

    Fun post! I loved Dorie’s recipe but I’ll have to try the other 2. Yum!
    /Clara

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    5
    Susan from Food Blogga — December 12, 2008 at 1:07 pm

    That’s funny. We only ever made sugar cookies at Xmas time too. Those poor little Easter Bunnies and Halloween pumpkin cut-out just collected dust in the cupboard. Yours look great; and I’m with your aunt. I like them big and soft. 🙂

  6. #
    6
    Ashlee Wetherington — December 18, 2008 at 4:05 am

    W-O-W! My cookies compared to Dorie’s?! I’m super floored 🙂 Thanks for including mine in your comparison!

  7. #
    7
    AmyRuth — January 4, 2009 at 1:00 am

    Hey I love that you compared recipes. I made a gazillion wedding cake cookies and used Nancy Baggett’s sugar cookie recipe which worked really well for cut out cookies and they taste good. Very buttery. I was surprised. What a fun party idea.
    AmyRuth

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