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Wednesday, April 8, 2015

Pioneer Woman's Monkey Bread

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 12
  • 1/2 cup brown sugar
  • 1 cup butter (1 cup)
  • 2 -3 teaspoons cinnamon
  • 3 (10 ounce) cans buttermilk biscuits (the non-flaky ones)
  • 1 cup sugar

Recipe

  • 1 preheat that oven to 350.
  • 2 open up all three cans of biscuits and cut each biscuit into quarters.
  • 3 at this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. i use 3 teaspoons of cinnamon and this 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.
  • 4 drop all of the biscuit quarters into the cinnamon-sugar mix. go ahead…all of them. yes, they’re sticking together right now, but just trust me.
  • 5 once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. you might have some excess sugar left over and that’s okay.
  • 6 spread these nuggets out evenly in your bundt pan. i suppose you might want to grease this pan before doing this, but i’m pretty sure the gallon of butter we are about to add will keep it safe. un-greased always works for me.
  • 7 melt those two sticks of butter together with 1/2cup of brown sugar. this can be light or dark brown sugar.
  • 8 stir together over a medium-high heat until the two become one.
  • 9 once the brown sugar butter has become one color, you can pour it over the biscuits.at first…it’s going to look like too much. it’s okay though.
  • 10 bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
  • 11 if you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. if it doesn’t slide right down onto the plate, give it a few love-taps until it plops. it’ll hold.

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