Thursday, January 14, 2010

Monkey Bread

I have seen recipes for Monkey Bread everywhere and it looked some yummy (anything with brown sugar and cinnamon wins me over easily) I had to try it! This can be eaten for breakfast/brunch or as a dessert with coffee.

-3 cans of 10 count buttermilk biscuts
-1 cup of sugar
-3 tablespoons cinnamon
-1 and 1/2 sticks margarine or butter
-1 cup dark brown sugar
-optional nuts: I used chopped walnuts
-greased pan or bundt pan (If you use a bundt pan put a cookie sheet under it incase any of the butter/margarine melts out of the pan)

-preheat oven to 350 degrees
-mix the sugar and cinnamon in a bowl and stir until blended
-rip or cut each biscut into four pieces
-put several pieces at a time into the sugar mixture and coat well
-arrange biscut pieces in pan
-at this time you can sprinkle nuts on top
-melt the margarine/butter and mix in brown sugar and stir until completely blended
-pour the brown sugar and margarine mixture on top and bake for approximately 30 minutes
-take out of oven and let cool for a few minutes before slicing - as it stands it will firm up more

Side view from bundt pan.

I have made this twice now - the first time I made in a pound cake pan and only used 1/3 of all ingredients- I kind of liked it better.

Enjoy for brunch with an omlet and a mimosa:)

No comments:

Post a Comment