One last holiday favorite before I retire for the night. My Mom first made monkey bread at Christmas when I was in high school and I remember everyone raved about it at our annual Christmas Eve party. I’ve used this recipe several times since then and it’s always a predictable hit!
My daughter doesn’t enjoy raisins so I only put mine on the top instead of throughout the bread so she can pick them off. But feel free to mix them right in!
Here’s what you need
2 cans of prepared biscuit dough
1/2c granulated sugar
2 Tbsp cinnamon
1 c. Light brown sugar
1/2 stick butter
1 tsp vanilla
1/4 cup raisins
In a large bowl cut the biscuits into bite size pieces. Add granulated sugar and cinnamin. Coat the biscuits add raisins and set it aside. In a medium sauce pan melt the butter and brown sugar into a loose caramel. In a bundt pan add a small amount of raisins, and caramel sauce layer in biscuits and top with more caramel. Bake 350F for 20-30min. Turn out onto a serving plate. Pieces can be brokwn off by hand or you can cut and serve like a cake. Enjoy!
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
1/2 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!