I am sure most of you have seen the videos on Facebook for Monkey Bread. It is a ridiculously delicious quick snack that is made using refrigerated biscuit dough, sugar, cinnamon, margarine and nuts. Or at least that’s what you’re supposed to use!
I bought the refrigerated biscuit dough and the cinnamon. I really didn’t think there was anything else I needed. Skip to the morning I decided to make these wee biscuits. It appears I am missing a few pertinent items. I have sugar cubes instead of loose sugar. Not having a mortar and pestle it ain’t easy to make cubes play nice. That’s okay. I have powdered hot chocolate and chai which when mixed with the cinnamon should be just fine. I just love my optimism!
I also didn’t have a bundt pan but hey, a pan’s a pan right? I cut the biscuits into quarters and coated them with my hot chocolate cinnamon mix. I tossed some mixed nuts in the bottom of the pan and a little of the sauce as well. About that sauce, I didn’t have any sugar but I did have some maple syrup. Mixed with butter it tasted pretty damn nice!
I put it in my toaster oven, put it on the appropriate temperature and walked away. Imagine my surprise when 30 minutes later this came out of my oven:
It worked! And it tastes really good!
- 3 (12 ounce) packages refrigerated biscuit dough
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/2 cup margarine
- 1 cup packed brown sugar
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Sounds yummy! Only problem is I would eat them. All of them.
hahah I know, me too! Only make them when company is coming . . .
We love monkey bread. Our daughter made it in the first grade (twenty years ago) and it was a treat all through her school. We haven’t had it for a while. Hmmm where’s my car keys. (don’t have the dough on hand)
Wow, I had no idea it had been around for so long. I just heard about it. I’m going to make it again.
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Yeah! –I’m glad it turned out well. When I first started reading this post, and you described all the adaptations that you needed to make, I was worried that it would end up being a disaster.
To be honest I did too! It is surprisingly good but I want to try the original flavours.
Great recipe. I think it’s wonderful, especially for this time of year! 🙂
I am sure it is a keeper!
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Sounds just right for Autumn, and looks amazing!
Oh it is! I have all the correct ingredients now so I’ll definitely make it again.