The sweet treat sure is ugly, but oh so delicious! This picture was taken in the morning when the light can be a little harsh, but I wanted to capture the fresh brown sugar sauce dripping down the sides of the bread. The top of the monkey bread separated a little in the center and it developed like the grand canyon of brown sugar delight.
I had put the camera away for a bit until the harsh lighting was gone. Maybe you can tell from the brown sugar sauce on the bottom of the cake stand that the sauce has started to set and dry. That’s why it was a must to get at least one good picture as the brown sugar dripped down the sides.
This recipe is from one of my parent’s neighbors and long time friend, Vicky. She always brought this up to our house, when I was a child. She used to do a lot of baking and her house always smelled like bacon. The very last time she made me, my own, monkey bread was when I was at college. I think it was for my 19th birthday which was right after I had just started college. It had to have been fresh out of the oven when I picked it up because the brown sugar ran all over my cavalier’s seat. I was able to get it out with no problem, but the brown sugar is one of my fave’s and it leaked all out on Bernice. That was mine and my husband’s pet name for my banged up gold cavalier.
So, after I scarfed down my very last piece of monkey bread, I decided that I needed the recipe or I might just die. My mom works with Vicky so I had mom on the quest for the recipe. When I got the recipe, I was pretty surprised and pumped up that the recipe was incredibly easy to make. This only makes it all the more awesome. I introduced my husband to my very favorite childhood treat and he also fell in love. He nagged for a piece as soon as he smelled it had been baked at lunch. So, I quickly set up my little area to capture some lovely pictures. After about 20 minutes of pictures, I had finished. I went to check on Lucian and I had passed Wesley skipping to the kitchen singing, “monkey bread, monkey bread.” He’s spoiled, no matter what he says.
See, the monkey bread is pretty ugly. I tried to get a picture of the sides after they cut open, but my camera didn’t want to focus on them.
- ½ cup (1 stick) salted butter, cubed
- 1 cup brown sugar, packed
- 4 pack tube biscuits
- ½ cup granulated sugar
- 4 tsp. cinnamon
- Preheat the oven to 350 degrees.
- In a small saucepan, add in butter and brown sugar. Let the butter melt over medium heat and whisk together with the brown sugar. Keep whisking the brown sugar and butter until the brown sugar doesn't look grainy anymore. It took my mixture about 6-7 minutes.
- Pour the mixture into a 9-inch bundt pan.
- In a shallow bowl, add the granulated sugar and cinnamon. Stir until the cinnamon and sugar are combined.
- Unwrap the tubes of biscuits. Slice each biscuit into fourths. Roll the pieces of biscuits into the cinnamon sugar until they are completely covered. Place into the bundt pan on top of the brown sugar mixture. Continue to roll all the pieces into the cinnamon sugar and layer them in the bundt pan.
- Once all the biscuits are in the bundt pan, place in the oven for 35 minutes.
- Once the monkey bread is baked let it cool for 10 minutes. Run a knife around the outside of the pan and the center.
- Place the serving plate inverted on the bundt pan. Flip the pan upside down so the cake is sitting on the plate. Slowly pull the pan off the cake. The brown sugar mixture will drop down the sides and coat the cake.
- The monkey bread is absolutely delicious while it's still warm and the brown sugar mixture is gooey.