Monday, October 29

BAKE IT: Monkey Bread

Yes! Monkey Bread! I am not sure why it is called monkey bread and honestly I do not think anyone does. Maybe it is because we get to pull this apart and eat the sticky goodness with our fingers? Or maybe it is because you would have to be bananas not to enjoy it? Either way, this is a sure fire morning taste bud pleaser!

Full time: 35-45 minutes (does not include cool time)
Serves 4-6

You will need:

1 loaf frozen bread dough, thawed (or 3 can biscuits)
1 stick butter
1 cup brown sugar
1/2 cup white sugar
2 tbsp cinnamon
2 tbsp water

* 1 cup chopped nuts optional

Let us begin:

Coat a bunt pan with cooking spray and set aside.

Preheat oven to 350.

If using the nuts, place them in the pan evenly spread out.

In a zip top bag place the white sugar and cinnamon.

Carefully cut bread loaf or biscuits into 1" chunks.

Working in batches place chunks into bag and zip closed.

Shake bag to coat pieces.

Remove pieces and place in pan.

Continue until all pieces are coated and in pan.

Mix brown sugar and water together in small pot.

Add butter to pot and place on stove top over medium heat.

Heat until it comes to a low boil and brown sugar is completely dissolved, 8-10 minutes.

Pour mixture evenly over bread surface.

Bake in oven 25-30 minutes or until golden.

Remove from oven and let set 2-3 minutes.

Flip out of pan.

You may want to flip it back over and serve the carmel side down, Serve once it hits a nice touchable temperature or cover and store in refrigerator.

To reheat place in 350 oven for 10 minutes, enjoy!