Monkey Bread

Before I made this recipe, I thought the name “Monkey Bread” was a bit silly. What does syrup-covered, cinnamon-sugar goodness have to do with monkeys? Heck, it doesn’t even have bananas in the recipe! At least that I could understand…

This was all before I saw the effects this bread can have on any self-respecting human being. It will leave you speechless; unable to communicate except for grunts and groans. Your eating habits will quite literally reflect those of monkeys: stealing bites from the person/monkey next to you, licking the plate clean, and jumping up and down uncontrollably with a mouth full. After experiencing every one of these responses to Monkey Bread, I’ve come to fully embrace its name and origin. After finishing your Monkey Bread, you will want to make another one soon, as in right NOW! That’s why I made two in one week. It takes a monkey to know one. Don’t judge.

1-1/2 sticks butter
¾ cup brown sugar
1 cup sugar
2 teaspoons cinnamon
3 packages (5 count each) of Pillsbury Grands Buttermilk Biscuits

Preheat your oven to 350 degree.

Measure the white sugar and cinnamon into a large ziplock bag.

Pop open the buttermilk biscuits and slice each biscuit into eight bite-size pieces. Place the biscuit pieces in the ziplock bag and zip-it closed. Gently shake the bag (think shake and bake) until each piece is coated with the cinnamon sugar.

Place the pieces in the bottom of a bundt pan. (No need to prep the pan with butter or non-stick spray- the two tons of butter we are about to use will take care of that).

Meanwhile, in a small pan on the stove-top, melt the butter and brown sugar, stirring constantly, until the mixture starts to bubble slightly. Remove the butter/sugar syrup from the heat and pour it directly over the cinnamon sugar pieces of biscuit at the bottom of the bundt pan. Do not mix…

Place the bundt pan in the oven for about 40-45 minutes, until the top rises and turns golden brown. The syrup mixture will “sink” and leave the top pieces slightly crispy. This is a good thing. It means it’s done!

Remove the pan from the oven and allow it to sit for about five minutes. Invert the pan on a large plate and let the hot goo run down the bread. Break off pieces and enjoy!