Baking Monkey Bread with Maddie

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Baking Monkey Bread with Maddie

Photo labeled for non-commercial reuse via https://www.flickr.com/photos/23119666@N03/11566214325, Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://www.flickr.com/photos/[email protected]/11566214325, Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://www.flickr.com/photos/[email protected]/11566214325, Under the Creative Commons Licence

Photo labeled for non-commercial reuse via https://www.flickr.com/photos/[email protected]/11566214325, Under the Creative Commons Licence

Madison Rackett, Spring Editor

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Ingredients :

      • 3 8 ounce packages buttermilk biscuits
      • 1 cup sugar
      • 2 teaspoons cinnamon
      • 1 cup butter (2 sticks)
      • 1/2 cup packed brown sugar

Instructions :

        • Prepare Bundt pan by heavily greasing with butter.
        • Preheat oven to 350 degrees F.
        • Cut each biscuit into four equal sized pieces.
        • Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag. Roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
        • In a small saucepan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
        • Bake in preheated oven for about 30 minutes.
        • Allow pan to rest for about 5 minutes, then cover with a large plate and flip the bread onto the plate.
        • To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.
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