The Kitchen

Monkey Bread

After a wonderful holiday weekend I’m enjoying a nice day of reflection. We had several wonderful family get togethers, full of food, laughs, and fun! I hope you all had a wonderful celebration this year as well, full of all of the most important people in your life. 

When my family gathers we no doubt do some cooking. Ham, crab dip, shrimp, and treats of all types. Including monkey bread.

Monkey bread hails from the State of California, first developed in the 1940’s this sweet treeat was made from a yeast bread dipped in butter and sugar. The loaf was made free form and baked directly in the oven without a pan. I can’t even imagine cleaning that mess up later lol. Today there are a number of variations in the recipe some include fruit, or raisins. Others incorporate nuts. I like to keep my version simply styled, and easy to make for holiday ease. Here is my receipt for monkey bread, enjoy! 

2 cans Pillsbury biscuit dough

1/4c sugar

2tsp cinnamon

1/2 stick of butter

1/4c brown sugar

1/4 tsp cinnamon

1/4 c raisins (soak in water for 1 hr prior)

Preheat the oven to 350°F grease a small Bundt pan and set it aside. Cut the biscit dough into bite size pieces and toss to coat in the sugar and cinnamon place in the Bundt pan add raisins in with the dough. In a small sauce pan heat the butter, cinnamon, and brown sugar. Once thick and bubbly pour evenly over the dough in the pan. Bake 20 min or until dough is cooked through. Remove from the oven and turn over immediately onto a serving plate. Allow to cool and enjoy! 

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