Monkey Bread

MONKEY BREAD:  This Monkey Bread recipe was a surprise to me the first time I tried it.  I love cinnamon rolls and this is a much easier and faster alternative to the process required for cinnamon rolls.



2 cans biscuits (each can – 10 inches long)
1/3 cup sugar
1/4 teaspoon cinnamon
nuts are optional




Preheat the oven to 350.  Put the sugar and cinnamon into a plastic bag and make sure it is mixed thoroughly.  Cut biscuits into quarters, separate the quarters, and put them in a bag with the sugar and cinnamon mixture a few at a time. Tilt/turn the bag until the biscuit quarters are coated and you have used all the sugar and cinnamon.  Butter a 10 inch round cake pan and, if you want nuts, sprinkle them in the bottom. Place the biscuits evenly in the pan.  Do not compress them.



3/4 stick margarine (6 tablespoons)
1/2 cup brown sugar
1 teaspoon cinnamon




Mix the sauce ingredients together in a pan and bring to a slow boil on the stovetop.  Boil for 1 minute, then pour the sauce over the biscuits as evenly as possible.  Bake at 350 for 30 minutes.  Take the pan out of the oven.  Place a plate upside down on the top of the pan and, holding the pan and plate together securely, turn the pan upside down so the Monkey Bread is sitting on the plate.  Lift the pan off of the Monkey Bread.  If you used nuts, the nuts will mostly be on the top.  The separate biscuit pieces will be obvious.  When you are ready to eat, pull off the biscuit pieces, either individually or in a group – enough to make the portion you desire to eat.  The sauce should have seeped in among the biscuit pieces so it all has the sauce flavor.

I love to put the pieces in a bowl and add a bit of margarine or butter.  When I do this, it reminds me of my Mom’s cinnamon rolls.

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