Dae's Monkey Bread | Baked Bread In The Oven/Baking Recipes

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Apr

2009

This is so much fun to make for kids big and small. Who doesn’t like playing with their food sometimes? My Gramma made the dough from scratch but I tried using the Buttermilk biscuits in the can and it worked wonderfully! You can make this any size you like depending on how many mouths you’re feeding. A smaller batch can be made in a round cake pan or 8x8 square. Just be sure to adjust the baking time.

To get started, especially if having little ones help, put an apron on them and tell them to wash their hands. The adult should cut the biscuits and handle the oven. Be sure to have ice cold milk handy when the Monkey Bread is ready to eat!

DAE’S MONKEY BREAD

1/2 cup packed dark or light brown sugar

1/4 tsp. ground nutmeg

1 tsp ground cinnamon

1/2 cup (1 stick) unsalted butter, melted in a shallow bowl

2 cans (Grands) refrigerated buttermilk biscuits (12 oz. size)

1/2 cup chopped pecans

1/2 cup raisins, optional

GLAZE:

1/2 cup unsalted butter

1/2 cup light or dark brown sugar

1 tbs. cinnamon

Preheat oven to 375F. Generously grease a Bundt or tube pan. Sprinkle some pecans in bottom of the pan. In a small bowl, combine brown sugar, nutmeg and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters and gently roll each piece into a ball and dip each piece in melted butter and coat with brown sugar mixture.

Drop each piece into prepared pan and build the layers evenly sprinkling with pecans and raisins, arranging them in and among the biscuit pieces as you go along.

Glaze: In a small saucepan, melt butter with sugar and cinnamon, stir until well mixed. Drizzle glaze over coated biscuit pieces.

Bake 375F for 30-35 minutes. Unmold onto plate immediately after removing from oven. Let cool slightly. Serve warm. Do not cut. The bread just pulls apart.

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