Week #10 of Kendra's Cooking Challenge: Monkey Bread

I made this for breakfast while at my parents house for the weekend... that is why I'm getting this posted so late! Little do you know, this is my second attempt at this breakfast dish.  I tried making it a few weeks ago, however, it ended in disaster because I put it in an Angel Food Cake pan instead of a Bundt pan.  They may look similar, but don't be fooled you won't get the same results!  I learned that the hard way as I ended up cleaning my oven for 2 hours and 30 minutes after the first attempt!  YIKES!

Monkey Bread (www.pioneerwomen.com)

Ingredients

• 3 cans buttermilk biscuits (non-flaky ones)
• 1 cup sugar
• 2 teaspoons cinnamon
• 2 sticks butter
• 1/2 cup brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the Bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

This was rated a 10!  I mean, how couldn't it be!