Monkey Bread is an easy way to make something special on a lazy weekend! Warm, soft & gooey, monkey bread is something your entire family will love!
Every Sunday morning I take my girls out for breakfast. We usually hit up Joe’s Cafe, the only breakfast place around that has a truly good breakfast (which is why we’re willing to wait in line as we do). Sometimes we’ll hit up Mimi’s or, god forbid, IHOP if I let them talk me into it. Panera is also on our list if we want something a little faster so we can get on with our day.
Kylie, my soon-to-be 10-yr-old, always orders Monkey Bread when she can. The kid loves the stuff and I can’t say I blame her. While I’m ordering my egg-white veggie omelette (unless I’m at Joe’s where it’s chicken-fried steak & eggs all the way) she’s got warm, soft monkey bread and a hot chocolate on her plate. It always looks so good and I’m always scratching my head trying to figure out how I can fit in one more workout that day to make it worth it for me, too.
This past weekend, we had just survived Katie’s (my just-turned 8-yr-old) birthday. It was a typical kid party – balloons, presents, best friends and a whole lotta birthday cake. The week had been filled with lots of other fun, too – two movies, trips to Justice & build-a-bear to spend birthday money, swimming, swimming and more swimming, trips to the farmers markets and over to friends houses. You can imagine that after such a packed week we were all ready for some downtime by Sunday morning. Which can only mean one thing: lazy Sunday morning with pj’s, the paper and something yummy for breakfast.
You see where this is going, right? If I can’t bring Kylie to her monkey bread, then her monkey bread must come to her. It’s a perfect treat for lazy mornings, too. It takes about 30 minutes to bake so you can have a little coffee and kick back while sweet smells fill your kitchen. Katie and I put it together (it’s a really fun recipe for kids to help with) then we just sat around and waited. And it was very much worth the wait – the girls proclaimed it the best they’ve eaten! Soft, warm, gooey and the perfect amount of sweetness with a cup of joe. And a lazy Sunday morning.
- 3/4 cup sugar
- 1 1/2 teaspoon cinnamon
- 2 cans 16.3 oz each buttermilk biscuits
- 1 cup firmly packed brown sugar
- 3/4 cup butter or margarine melted
- large pinch kosher salt
- Heat oven to 350°F. Lightly grease a bundt pan with cooking spray. In large resealable plastic bag, mix together sugar and cinnamon.
- Separate each biscuit into two by pulling apart; cut each into quarters. Shake in bag to coat with sugar and cinnamon (it's helpful to put a few in, shake the bag a little and keep adding as you go to keep them from sticking together; do this in several batches). As you finish each batch, place the pieces into the bundt pan.
- In small bowl or glass measuring cup, mix brown sugar, butter and salt; pour over biscuit pieces.
- Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart or slice into pieces to serve. Serve warm.
Recipe adapted from Pillsbury.