Okay, I have to admit, I’m a sucker for Monkey Bread!!! Yes, I know, it probably can’t be considered the height of the culinary arts, but damn it’s good. Plus, with the holidays coming up soon, it's a great, easy breakfast item that can feed a lot of people with very little effort. For lighter eaters just that and some coffee and your good to go. Besides what’s not to like; rich caramel, buttery goodness, a crisp crust and gooey interior. It’s got everything you need to start the day off right!! Add a cup or 2 of coffee and you can start your day in high gear.
There are a number of recipes out there for Monkey Bread. Some use store bought biscuit dough, others use store bought bread dough, and yet others have you make everything from scratch. While “made from scratch” is often my favorite way to go, I have to admit that, in this case, I am partial to the recipes using store bought biscuits. Not only do I like the soft texture of the Monkey Bread made this way, but it cuts down on a lot of prep work, which makes it a great breakfast for when you have overnight guests. Get a couple of the kids involved, they love to help shake the dough in the sugar, and you can have this on the breakfast table in no time.
3 cans (12oz each) biscuit dough
1 cup granulated sugar
2 tsp. cinnamon
1/2 cup butter
1 cup, packed brown sugar
1/2 cup chopped pecans, toasted (optional)
1/2 cup raisins (optional)
Preheat your oven to 350° F. Grease a large bundt or tube pan. Meanwhile mix the granulated sugar and cinnamon and either leave in a large bowl or place in a large ziplock bag. Cut the biscuits into quarters and toss them in the sugar-cinnamon mix until well coated. Arrange the pieces in your prepared pan sprinkling with the optional pecans and/or raisins as you build up the layers. In a saucepan mix the butter and brown sugar over medium high heat. Bring to a boil and cook for 1 minute. Pour over the biscuit pieces and immediately put into the oven to bake. Bake for approximately 35-40 minutes. Remove from oven and allow to cool for 8-10 minutes, then turn out onto a plate. Don’t allow to cool longer or the Monkey Bread might stick to your pan as the sugars cool.