Monkey Bread
Monkey bread is a sweet pull-apart bread coated in cinnamon sugar and baked in a ring. This version relies on canned biscuit dough, so there is no yeast to proof and no rising time to plan around. Each quartered biscuit is rolled in cinnamon sugar, then a boiled brown sugar and butter glaze is poured over the top. It bakes into a sticky, caramelized loaf that you serve by tearing off pieces.
Instructions
Grease a bundt pan or another high-sided cake pan. Cut each biscuit into quarters if you have not already done so.
Stir the ¾ cup of white sugar and the 1 tsp of cinnamon together in a bowl. Roll each biscuit piece in this mixture until it is coated all over.
Drop the coated pieces into the prepared pan as you go. Keep them loosely piled and do not press them down, so the dough has room to rise and the glaze can reach every layer.
In a saucepan, combine the butter or margarine, brown sugar, the ¼ cup of white sugar and the 1½ tsp of cinnamon. Bring the mixture to a boil.
Pour the hot glaze evenly over the dough in the pan.
Bake at 350°F (175°C) for 40 to 50 minutes.
Turn the pan upside down onto a plate while the bread is still hot. Serve it warm, and let everyone pull off their own pieces.
Make it personal.
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