Monkey Bread: A Gooey, Pull-Apart Treat

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 Monkey Bread: A Gooey, Pull-Apart Treat

Monkey Bread: A Gooey, Pull-Apart Treat


Monkey bread is a delightful dessert or breakfast option that's perfect for sharing with friends and family. It's essentially a giant cinnamon roll that's been pulled apart and baked in a bundt pan, creating pockets of gooey goodness. This recipe offers a simple and delicious way to recreate this classic treat.

Ingredients:

Dough:

  • 1 (12.5-ounce) can refrigerated buttermilk biscuits
  • 1/4 cup milk

Coating:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Filling (Optional):

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins

Instructions:

  1. Preheat your oven to 350°F (175°C). Oil a bundt container liberally with butter or cooking shower.
  2. Separate the biscuits: Pop open the can of biscuits and separate them into individual pieces.
  3. Milk bath for the biscuits (optional): If you prefer a softer dough, dip each biscuit piece briefly in the milk. This step is optional but can create a slightly different texture.
  4. Sugar rush! In a large bowl, combine the melted butter, sugar, and cinnamon. This will be the magical coating for our monkey bread.
  5. Coating the dough: One by one, toss the biscuit pieces in the cinnamon-sugar mixture, making sure they get a good coating.
  6. Building the monkey: Arrange the coated biscuit pieces in the greased bundt pan. You can nestle them close together, creating little pockets for that gooey goodness.
  7. Sprinkle party (optional): If using, sprinkle the chopped nuts and raisins over the top of the coated biscuit pieces before baking.
  8. Baking time: Bake the monkey bread for 30-35 minutes, or until golden brown and the center is cooked through. A toothpick embedded into the center ought to come out clean. 
  9. Let's cool down: Remove the monkey bread from the oven and let it cool in the pan for about 10 minutes before inverting it onto a serving plate.
  10. Dig in! Now comes the best part – enjoy the warm, gooey monkey bread by pulling off pieces and savoring the deliciousness.

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar in the coating.
  • Don't overmix the dough when coating it in the cinnamon sugar mixture. A few clumps are perfectly fine.
  • Leftover monkey bread can be stored at room temperature for up to 2 days or frozen for longer storage. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F (175°C) for a few minutes.

This recipe is a great foundation for creativity. Feel free to experiment with different flavors by adding a teaspoon of vanilla extract to the cinnamon sugar mixture, or using chocolate chips or chopped dried fruit instead of nuts and raisins. No matter how you choose to customize it, monkey bread is guaranteed to be a crowd-pleaser!