Tags

, , , , ,

This year, forget the jingle-belling and the mistle-toeing – at Blended Kitchen, we’re all about monkeyin’ around on Christmas morning. There’s no sweeter way to begin Christmas brunch than with our wildly delicious monkey bread, made with Pillsbury Grands! biscuits, butter and brown sugar. With food this good, the only things your family will care about opening on Christmas morning are their mouths.

Monkey Bread | The Kitchn
We’re not sure how monkey bread got its name, but we do know that monkeys aren’t the only ones that will love this dish. Gooey brown sugar, melted butter and a hint of cinnamon transform the Grands! biscuits into little bites of heaven.

This recipe is perfect to make with your little monkeys. Nugget and his nuggety friend had the time of their lives helping Cindy make (and eat!) our monkey bread. The hardest part? Waiting 10 minutes for the monkey bread to cool before you can eat it. It seemed like an eternity!

Start with biscuits. Cut them up into bite-sized pieces.

Dip in butter.

Then coat biscuits in cinnamon sugar mixture.

Layer the balls as you go in a well-greased Bundt pan, staggering the rows as you build.

Bake until the top is a deep golden brown and the caramel is bubbling, about 30-35 minutes.

Cool the bread in the pan for NO LONGER THAN 5 minutes (to prevent sticking), then turn out onto a serving platter. Then let cool for an additional 10 minutes before eating so you don’t burn your mouth.

It’s bananas how good this monkey bread is!

Here’s the Recipe:
Ingredients
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1 1/4 cups dark brown sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

Directions
Preheat the oven to 350°.

Using a pastry cutter or knife, cut the biscuits into small pieces, about 1-inch in size, rolling each in the palm of your hands to form a smooth ball.

Combine the brown sugar and cinnamon in a medium bowl. Have the melted butter ready in a separate bowl. Dunk each ball into melted butter, then roll in the cinnamon-sugar mixture until coated evenly.

Layer the balls as you go in a well-greased Bundt pan, staggering the rows as you build.

Bake for 30-35 minutes, until the top is a deep golden brown and the caramel is bubbling. Cool the bread in the pan for NO LONGER THAN 5 minutes (to prevent sticking), then turn out onto a serving platter.

Then let cool for an additional 10 minutes before eating so you don’t burn your mouth. This bread is best enjoyed immediately.

Nom. nom. nom.