If you've never had Monkey bread, you are in for a treat. This is a great treat to serve when you have company over for brunch. It's a hit with
everyone.
Monkey bread, also called Hungarian coffee cake, golden crown, pinch-me cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat. Recipes for the towering bread first appeared in American women's magazines and community cookbooks in the 1950s. It is made with pieces of sweet yeast dough which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
INGREDIENTS
3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) Pillsbury refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
1/2 cup chopped nuts if desired (I like pecans)
DIRECTIONS
Grease or spray 12-cup Bundt cake pan.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan.
Sprinkle chopped nuts over dough in pan.
Melt and Mix butter and brown sugar; pour over biscuit pieces.
Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.
Eat with your fingers and have lots of napkins or wipes handy.....you'll need them!
Enjoy!
Happy Saturday!
Pin It
Monkey bread, also called Hungarian coffee cake, golden crown, pinch-me cake and bubbleloaf, is a sticky, gooey pastry served as a breakfast treat. Recipes for the towering bread first appeared in American women's magazines and community cookbooks in the 1950s. It is made with pieces of sweet yeast dough which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.
INGREDIENTS
3/4 cup granulated sugar
2 teaspoons ground cinnamon
4 cans (7.5 oz each) Pillsbury refrigerated biscuits
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
1/2 cup chopped nuts if desired (I like pecans)
DIRECTIONS
Grease or spray 12-cup Bundt cake pan.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan.
Sprinkle chopped nuts over dough in pan.
Melt and Mix butter and brown sugar; pour over biscuit pieces.
Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.
Eat with your fingers and have lots of napkins or wipes handy.....you'll need them!
Enjoy!
Happy Saturday!
Pin It
