Granny's Monkey Bread Recipe

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

24 ounces refrigerated biscuit dough (I used 8-ounce packages of buttermilk biscuits)

1 cup granulated sugar

2 teaspoons cinnamon (or you can use pumpkin pie spice)

1 cup butter (salted or unsalted)

1/2 cup golden brown sugar (packed)

Instructions

Prepare the pan: Heavily grease a Bundt or fluted tube pan with butter (12-cup capacity). Preheat oven to 350°F.

Prepare the biscuit pieces: Separate 24 ounces refrigerated biscuit dough and cut each one into four equal, bite-sized pieces. In a bowl or plastic bag, combine 1 cup granulated sugar and 2 teaspoons cinnamon (or pumpkin pie spice). Drop and roll each piece of dough in the sugar-cinnamon mixture, ensuring each piece is coated. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.

Create the syrup: In a small saucepan, combine 1/2 cup golden brown sugar and 1 cup butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard the rest or use for another recipe). Gently heat the mixture until the butter melts and the mixture just begins to boil. Immediately remove from heat. Stir until the sugars have fully dissolved. Be cautious not to overcook the syrup; the goal is to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.

Bake to perfection: Arrange the pan in the center of the preheated oven and bake for about 30 minutes. Keep an eye on it as baking times may vary (see note below).

Let it Rest: Allow the pan to rest for about 5 minutes.

Invert and Serve: Cover the pan with a large plate and invert it to release the monkey bread. To eat, pull the desired amount off with your fingers (like a monkey would!) and enjoy the gooey, sweet, sinful treat.

Nutrition

• Taille de Portion: 12 g
• Calories: 260 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 9 g
• Cholestérol: 40 mg
• Sodium: 201 mg
• Glucides Totaux: 29 g
• Sucres Totaux: 25 g