Monkey Bread

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 15 minutes
• เวลารวม: 45 minutes

ส่วนผสม

24 ounces refrigerated biscuit dough

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 )

วิธีทำ

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

Prepare the dough: Separate biscuits and cut each one into four equal bite-sized pieces. Combine granulated sugar and cinnamon in a bowl or plastic bag. Drop roll each piece of dough in the sugar-cinnamon mixture and shake around to coat. Gently arrange the cinnamon-sugar biscuit pieces into the prepared pan.

Heat syrup: In a small saucepan, combine brown sugar and butter. Add 1/2 cup of the remaining sugar-cinnamon mixture (discard remaining or use for another recipe). Gently heat to melt butter and bring mixture just to a boil and then immediately remove from heat. Stir until sugars have fully dissolved. Do not overcook the syrup; you simply want to help the sugar dissolve. Carefully drizzle the warm mixture over the rolled dough balls in the pan.

Bake: Arrange pan in the center of the preheated oven and bake for about 30 minutes. Time may vary; see note below.

Invert: Allow pan to rest for about 5 minutes, then cover with a large plate and invert. To eat, pull the desired amount off with your fingers (like a monkey would) and enjoy the gooey sweet sinful treat.

หมายเหตุ

To minimize butterfat separation in the sauce, heat the cold butter and brown sugar together, gradually heating until dissolved

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 12 g
• แคลอรี่: 260 kcal
• ไขมันทั้งหมด: 16 g
• ไขมันอิ่มตัว: 9 g
• คอเลสเตอรอล: 40 mg
• โซเดียม: 201 mg
• คาร์โบไฮเดรตทั้งหมด: 29 g
• น้ำตาลทั้งหมด: 25 g